Grilled Sardines With Garlic Roasted Jersey Royals And Salsa Verde

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Great British Chefs


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1/2 bunch of flat-leaf parsley, leaves only

3 sprigs of fresh mint, leaves only

1 shallot, finely diced

40 ml of sherry vinegar

2 tbsp of capers, in brine

3 tinned anchovy fillets

1 tsp of Dijon mustard

1 lemon, juice only

120 ml of extra virgin olive oil

1/2 garlic clove, minced



500 g of Jersey Royal potatoes, washed

3 garlic cloves, crushed

1 tbsp of lemon thyme, finely chopped

1 tsp of rosemary, finely chopped

80 ml of olive oil

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