12 Sardines, gutted & washed

20 Pink Fir Apple Potatoes

Juice of 1 Lemon

2 Fennel Bulbs

Bag of Baby Leaf Salad

1 Clove of Garlic

Salt and Pepper

Butter

Flat Leaf Parsley

Pine Nuts

Lucy Barron-Reid from The Bull at Benenden, The Black Pig at Hawkhurst and The Kitty Fisher, Benenden

  1. Cook the potatoes in a pan of boiling water until soft.
  2. Remove the outer leaves of the fennel and slice the bulbs thinly. Melt some butter in a pan and add the fennel, slowly cook until soft. Add some crushed garlic and season.
  3. Mix the potatoes and fennel together and crush gently with a masher. Keep warm.
  4. Meanwhile pan-char the prepared sardines in a griddle pan with a knob of butter. Season well.
  5. Toast some pine nuts in the oven. Set aside.
  6. Toss some washed baby salad leaves with chopped parsley, a squeeze of lemon juice and some extra virgin olive oil.
  7. Put the warm potatoes and fennel into a ramekin, turn out onto a plate, arrange the sardines at a jaunty angle and garnish with the baby leaves.
  8. Scatter the salad with the toasted pine nuts.

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