Grilled Cornsih sardiness, seaweed mayonnaise, lemon, sea salt crisps

(Serves 6)

For the mayonnaise 

2 free-range egg yolks 

1 free-range egg

1 tbsp French mustard

1/2 lemon, juice only

1/2 tsp caster sugar

400ml vegetable oil

Salt and freshly grounded black pepper

Blend all the ingredients except the oil in a food processor for 10-15 seconds, or until well combined. While the blender is running, pour the oil into the food processor very slowly until it is well combined and the mixture is thick and glossy.

Season, to taste, with salt and freshly grounded black pepper, then add the seaweed powder - keep a little bit of the seaweed powder to dust the plates.

For the crisps

Thinly slice a large marris piper potato and then fry in hot oil until golden brown. When done, put the crisps on to a tea towel to dry and season well

Sardines

You will need 12 good sized sardines. Fry the sardines in a hot pan for around 2 minutes on each side, then finish in he oven at 180 degrees  for 4 to 6 minutes depending on size.

To serve

Place 2 sardines on the plate with a nice blob of mayonnaise, then garnish with half a lemon and a few crisps. A perfect starter, whatever the weather!