Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and slice them into matchstickthin chips, around ¼ -½cm thick (no need to peel the potatoes unless you want to). Scatter the chips into a large roasting tin. Toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide the chips into the oven and roast for 20 mins.

Meanwhile, set a wide bowl or dish and a large plate on your worktop. Break the egg into the dish and beat it with a fork. Tip the breadcrumbs onto the plate and season with salt and pepper. Dip the sardine fillets into the egg and turn to coat. Then lay the eggy sardine fillets, one at a time, in the breadcrumbs and turn once or twice till completely coated. Set the breadcrumbed sardines to one side on a clean plate.

When the chips have roasted for 20 mins, turn them over and return to the oven. Cook for 15 mins more, till the chips are crisp and golden.

Meanwhile, halve the cherry tomatoes and pop them in a large bowl. Peel and thinly slice the red onion and add it to the tomatoes. Peel and grate in the garlic. Zest in the lemon and squeeze in the juice from 1 half. Rinse 1 tbsp capers, shake dry and add them to the bowl. Stir in 1 tbsp olive oil and a pinch of salt and pepper.

Pour 2 tbsp olive oil into a large frying pan and warm to a medium-high heat. When the pan is hot, add the breaded sardine fillets – they should cook in a single layer in the pan, so fry them in batches if your pan is small. Fry the fillets for 2 mins on each side till golden brown.

Add the lamb's lettuce to the bowl of lemony veg and toss to mix. Divide the salad and chips between a couple of plates. Add the sardines and serve with wedges of the remaining lemon half for squeezing.