This light and sophisticated sardine recipe is perfect for an alfresco summer lunch.
Preheat the grill to high.
Cook the potatoes in a pan of salted boiling water until tender, then drain.
Once cool enough to handle, slice the potatoes thinly and arrange on a large serving plate.
Remove the heads from the sardines, then slit from the head end to tail and open the sardines out, flesh-side down. Press along the body with the heel of your hand, then turn the sardines over and carefully lift out the bones.
Place the sardines onto a baking tray and season with salt and freshly ground black pepper. Grill for 3-4 minutes, or until cooked through.
Meanwhile, whisk the olive oil, mustard, lemon juice and chives together in a bowl until well combined. Season with sugar, salt and freshly ground black pepper.
To serve, arrange the sliced tomatoes on top of the potatoes, drizzle over a little olive oil and sprinkle with the oregano. Place the sardines in the centre of the circle and spoon the dressing over the whole dish.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin presents a compilation of favourite Saturday Kitchen moments.