Recipe

I've been thinking of what other recipes we can use in the van and suddenly realised that tonight's quick dinner would be perfect.

It's one of Nigel Slater's from his fast food book, Eat.

Sardines, Potatoes and Pine Kernels

canned sardines, new potatoes, pine kernels, spring onions, parsley

Scrub 400g new potatoes and quarter them. Brown the potatoes in a heavy-based frying pan in a little olive oil. This will take a good 15 minutes at a low to moderate heat with the occasional stir.

Chop 3 spring onions into rings and roughly crush 30g pine kernels. When the cut sides of the potatoes are crusted and golden, add the spring onions and cook briefly till soft.

Add a large handful of torn parsley, the pine kernels and a little black pepper. Lastly, drain 100g canned sardines in olive oil, letting them crumble a little, and add to the pan. For 2, as a light meal.

Crunchy nuts, toasted potatoes

Sweet potatoes, the crunch of nuts The main recipe works very nicely with sweet potatoes cut into small cubes. Once the potatoes are soft inside and are starting to colour, toss in a few cashew nuts, let them colour lightly, then add chopped chives and the crumbled sardines.

We use Parmentier Sardines with chillies and fry the potatoes in olive oil from the can. I prefer the sweet potato version and usually have it with buttered sourdough bread and a glass of beer. Lovely!