Sardines With Crushed New Potatoes & Grain Mustard
A simple meal with bags of flavour.
Preheat the oven to 200°C / 400°F / Gas Mark 6. Place the potatoes in a pan of salted water. Bring to the boil and allow them to cook until tender. Drain and set to one side.
Place the drained John West Grilled Sardines on a baking tray and cook in the oven for 5 to 6 minutes.
Add the peas to the potatoes and 2 teaspoons of mustard and butter. Using a fork gently crush, mixing in the peas. Season with salt and pepper then place in the middle of a plate.
- 3 x cans John West Sardines in Brine
- 450g new potatoes, cleaned
- 2 tsp grain mustard
- 100g peas cooked
- 25g butter
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