• Cut the potatoes into a 2-2½cm (¾-1") dice.
• Bring a 20cm or 8" saucepan of well-salted water to a boil (I use 2 teaspoons in a pan this size), and cook the potatoes until tender, which will take 20-25 minutes.
• Peel the shallots as finely as you can.
• Place the butter in a frying pan over a low heat. When the butter has melted, add the shallots and allow them to sweat down for 10-15 minutes.
Ensure that the shallots do not begin to colour or the butter to brown.
• Finely chop the mint and mix with the chilli flakes, sugar, and vinegar.
• Add the peas to the potatoes for the final minute of cooking.

To Assemble

• Mix all of the prepared ingredients together, making sure everything is coated in the butter.
• Line your terrine or loaf tins with cling film.
• Spoon in your potato and pea mixture, taking care to try and mix the ingredients up as much as possible.
• Fold the remaining cling film over the top of the potato mixture.
• Cut a piece of cardboard to the same size as the terrine mould, place it on top and then use either kitchen weights or tinned food to press the terrine.
• When cooled, place it in the fridge overnight with the weights in place.