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.