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  • 2 x 45g sardine fillets

  • 90g baby new potatoes

  • 1 tbsp basil, julienned, stalks set aside

  • 28g beetroot, diced

  • 7g rocket

  • 15g black olives, diced

  • ½ chicken stock cube

  • Olive oil

  • Knob butter

  • 2 tsp English mustard

  • 1 tbsp malt vinegar

  • 1 clove garlic, sliced

  • Salt and pepper


  • 1.

    Cook the potatoes in boiling water with the stalks from the basil, the stock cube and a pinch of salt. Drain the potatoes, and crush them with a fork. Mix with the butter, olives and salt and pepper to taste. Push into a ring to form a cylinder.

  • 2.

    Pan fry the sardine with olive oil and garlic for 2 minutes, then finish under the grill for a further 2 minutes.

  • 3.

    Whisk together the mustard and vinegar, gradually adding 2 tbsp of olive oil. Add the beetroot and basil.

  • 4.

    Serve the sardines atop the potatoes, place the rocket on top, drizzle the relish around the plate and serve.

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