BBQ summer sardines with saffron potatoes recipe

Simon Stallard
·2 min read
BBQ summer sardines  - Susan Bell
BBQ summer sardines - Susan Bell

These grilled sardines are served with saffron potatoes, vine tomatoes and samphire with an oregano dressing – the makings of a perfect summer’s afternoon.

Prep time: 20 minutes | Cooking time: 30 minutes

SERVES

Eight

INGREDIENTS

  • 400g samphire 8 x 100g stems of cherry tomatoes on the vine

  • 24 sardines about 70-90g each, gutted, scaled and trimmed

  • Olive oil, for drizzling

For the saffron potatoes

  • 8 large waxy potatoes, peeled and halved

  • 250g butter

  • 200ml chicken stock

  • 4 garlic cloves, crushed lightly

  • Juice of 1 lemon

  • Pinch of saffron threads

For the oregano dressing

  • 2 garlic cloves, peeled

  • Large handful of oregano leaves

  • 4 tsp sea salt

  • Juice of 2 lemons

  • 300ml extra-virgin olive oil

METHOD

  1. First make the saffron potatoes. Trim off the curves of each potato to make them flat on the top and bottom. Heat the butter in a large saucepan over a medium heat. When the butter is foaming, add the potatoes and fry until deep golden brown on one side, about five minutes – do not move the potatoes as they cook. Turn the potatoes over and cook for a further five minutes, until golden brown. Pour in the stock, then add the garlic cloves, lemon juice and saffron.

  2. Season with a little salt and pepper. Cover the pan with a lid and when the stock is simmering, reduce the heat. Simmer the potatoes for 10-12 minutes or until tender, then remove from the pan using a slotted spoon and keep warm.

  3. Meanwhile, prepare and heat up your barbecue, if using, or preheat the grill to high. Preheat the oven to 200C/Gas 6.

  4. To make the oregano dressing, crush the garlic with the oregano and sea salt to a paste using a mortar and pestle, then stir in the lemon juice and add the oil.

  5. Put the samphire and tomatoes in a baking dish, dress with a little olive oil and salt and roast in the oven for eight minutes.

  6. Remove from the oven and dress with the oregano dressing. Season the sardines with salt and pepper and cook on the barbecue grill rack or under the hot grill, close to the heat, for one to two minutes on each side, or until nicely charred.

  7. Serve the sardines on top of the tomatoes and samphire, with the warm saffron potatoes alongside.

Recipe from The Hidden Hut by Simon Stallard (HarperCollins, £20). Order a copy from books.telegraph.co.uk.