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