• 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


  1. 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. 2

    Meanwhile, in a bowl, mix together the pesto, herbs, mustard and vinegar.

  3. 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.

Nutritional Details

Each serving provides
  • Energy 3668kj 876kcal 44%
  • Fat 50.9g 73%
  • Saturates 11.9g 60%
  • Sugars 3.5g 4%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 653kj/156kcal

Each serving provides

22.2g carbohydrate 3.7g fibre 80.2g protein

Also in these Scrapbooks

Back to top