Pan-fried sardines with Parma ham, piquillo peppers and basil

1. 1

   Bring a large pan of salted water to the boil. Add the Jersey Royals and cook for 10-15 minutes, or until soft to the point of a knife.

2. 2

   Meanwhile, open up the sardines and lay the peppers and basil on top. Season with salt and pepper then fold the top fillet over. Wrap each pair of fillets in a slice of ham and hold together with a wooden cocktail stick.

3. 3

   Pan-fry the sardines in a dry non-stick fry pan for 2-3 minutes on each side, or until they are golden, crisp and cooked through.

4. 4

   Discard any cockles with broken shells and any that refuse to close when tapped. Put the cockles in a large, lidded saucepan placed over a high heat with a splash of water. Add the garlic and thyme and steam until the cockles have opened. Discard any cockles that remain closed.

5. 5

   Drain the potatoes and set aside to steam dry.

6. 6

   Pick the cockle meat from the shells and put into a clean bowl, discarding the shells. Strain the cooking liquid onto the cockles, add the samphire, vinegar, shallot and dill and season. Mix well.

7. 7

   Divide the sardines and potatoes between two plates, pour over the samphire and cockles and serve.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.