Sent in by Brian Grice, Worthing

Ingredients
2 x Oval Maine Onaway Potatoes. A true star in the kitchen and an all round performer (Not the chronically depressing common Maine potatoes but double-organic, hand-sown, hand-nurtured, hand-picked and hand-brushed. A true potato connoisseur would still be able to identify these even with a blind-fold on, a heavy head cold and Ronan Keating singing breathily in his ear. We have ours imported weekly from New England and accompanied by a personal courier. They are delivered in handmade white-Ash stripling baskets, woven by the local Ticotico tribe [www.onawayyourwaymaine.com].

4 x Well-rounded San Marzina Sardines ensconced in extra virgin Tuscan olive oil. (Forget the slightly polluted Mediterranean taste usually associated with this fish. San Marzina sardines are reared in volcanic-spring-fed, shallow granite pools, situated on the outskirts of Naples. They are then oregano & hickory smoked to produce a light and delicate flavour. Finally, they are hand-sliced, interleaved and invigoratingly packed into an airtight glass container).

200g Italian Perdito sour ewes cream (De-wheyed).

50cl extra virgin Tuscan olive oil.

Trimmed rosemary leaves.