Grilled sardines with garlic roasted Jersey Royals, salsa verde
Start by making the salsa verde first as its flavour will intensify as you prepare the rest of the recipe. Mix together the 30ml of sherry vinegar, diced shallot and a pinch of salt. Set aside for 10 minutes. Drain and finely chop the capers. Chop the anchovies, parsley and mint. Add the chopped ingredients to the shallots and stir to combine. Season with pepper and place into the fridge until required.
Bring the potatoes to boil in lightly salted water. Reduce the heat and simmer gently for 7-10 minutes, or until the potatoes are just cooked. Strain and leave to steam until cool. Preheat your oven to 180˚C/gas mark 4. Once the potatoes have cooled, slice diagonally into halves and place into a large bowl. Add the lemon, thyme, rosemary, olive oil, garlic, salt and pepper. Toss to coat evenly. Place on a tray and into the oven for 20-25 minutes, or until the potatoes are hot and crispy on the outside
Meanwhile, heat the griddle pan or barbecue until hot. Season the sardines with pepper, a dash of lemon juice and salt - leave for 5 minutes. Brush the sardines lightly with vegetable oil and place onto the hot grill or barbecue. Cook on each side for 2 minutes, or until just cooked through. Remove and leave to rest for 2 minutes.
To Serve: Remove the potatoes from the oven and divide evenly across 4 plates. Place 2 sardines onto each plate and top with the salsa verde.