Method of work
- Sweat the onion gently in the butter on a low heat, ensuring no colour, when softened add the potato and cook for 10 minutes again allowing no colour.
- When the potato is soft and cooked add the water bring to the boil for 5 minutes. Add the peas and boil for a further 5 minutes.
- Place into a blender, and add the spinach, this is best done in two batches. Blend for 1 minute until smooth. Then pour into a container and lightly season with salt and pepper to taste.
- If serving immediately reheat gently on the hob, pour into serving bowls and drizzle some crème fraiche and balsamic vinegar syrup over the top.
If preparing in advance, add some ice cubes when seasoning to chill quickly to keep the freshness and colour and place in the fridge. Can be stored for up to 3 days in the fridge.
About The Woodspeen
Founded by Chef John Campbell, and running alongside the Michelin star restaurant of the same name, the cookery school opened in 2014. Having just undergone a major refurbish the cookery school offers a wonderful environment to cook, learn and enjoy food; and a unique opportunity to glean valuable culinary tips from Chef John Campbell – or another top Chef personally trained by John.
With views of the school’s own vegetable plots which inspire many of the school’s seasonal courses, often guests are able to gather their fresh ingredients for the days cooking. Courses are informative, inspiring, lots of fun, and are designed to appeal to all kinds of cooks – from absolute beginners to accomplished cooks. Courses take place on weekdays, evenings and weekends, and whether you want to cook a perfect steak, make bread, or plan a successful dinner party, there’s something for everyone.
Find out more about the courses at www.thewoodspeen.com