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Pilchards= Cornish Sardines

Ingredients

600 g baby potatoes
2 tbsp vegetable oil
225 g cherry tomatoes on the vine
150 g fresh Italian green pesto
14 g pack fresh mint, leaves picked, washed and roughly chopped
14 g fresh flat-leaf parsley, leaves picked, washed and roughly chopped
1 tsp English mustard
1 tbsp red wine vinegar
12 Cornish sardines, gutted but left whole
Method

1
Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes and 1 tablespoon of the oil in a large roasting tin. Roast in the oven for 20 minutes. Add the tomatoes and cook for a further 10 minutes.
2
Meanwhile, in a bowl, mix together the pesto, herbs, mustard and vinegar.
3
Heat the remaining oil in a non-stick frying pan. Add the sardines and cook for 3 minutes on each side. Serve with the potatoes, tomatoes and salsa verde.