Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington
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Make the salsa verde first, its flavour will intensify as you prepare the rest of the dish. Combine the diced shallot with a pinch of salt and 30ml of sherry vinegar and set aside for 10 minutes
1 shallot, finely diced
40ml of sherry vinegar
Drain and finely chop the capers. Chop the parsley, mint and anchovies. Add the chopped ingredients to the shallots and stir to combine. Season to taste with pepper and set aside in the fridge until required
3 sprigs of fresh mint, leaves only
1/2 bunch of flat-leaf parsley, leaves only
2 tbsp of capers, in brine
3 tins of anchovy fillets
1 tsp Dijon mustard
1 lemon, juice only
1ml of extra virgin olive oil
1/2 garlic clove, minced
Place the potatoes into a pot. Cover generously with cold water and a large pinch of salt. Bring to the boil, then reduce the heat and gently simmer for 7-10 minutes, or until the potatoes are just cooked. Strain and allow to steam until cool
500g of Jersey Royal potatoes, washed
Preheat the oven to 180˚C/gas mark 4
Once the potatoes are cool, slice in half on the diagonal and place into a large bowl. Add the garlic, lemon thyme, rosemary, olive oil, salt and pepper. Toss to coat evenly
1 tbsp of lemon thyme, finely chopped
1 tsp rosemary, finely chopped
3 garlic cloves, crushed
80ml of olive oil
Place on a tray and into the oven for 20-25 minutes, or until the potatoes are hot and crispy on the outside
Meanwhile, heat the griddle pan or barbecue until very hot. Season the sardines with salt, pepper and a dash of lemon juice and leave for 5 minutes
8 whole sardines, butterflied
1 lemon, juice only
Brush the sardines with a little vegetable oil and place onto the hot grill or barbecue. Cook for 2 minutes on each side, until just cooked through. Remove and allow to rest for 2 minutes
Remove the potatoes from the oven and divide evenly onto 4 plates. Place 2 sardines onto each plate and top with the salsa verde. Serve immediately
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