Category

Ingredients

• 12 large sardines
• 1 tablespoon lemon juice
• 6 pieces toast

Method

Drain sardines and heat thoroughly in the grill.
Turn frequently; add lemon juice and serve on finger length pieces of toast.

Preparation time

10 minutes

Serves

4

Fresh redcurrants can be used as a garnish and are best at end of August.

Ingredients

• 455g/1lb fresh sardines/defrosted sardines, cleaned and heads removed
• 2 tbsp redcurrant jelly
• Grated rind of 1 lemon
• 2 tbsp med dry sherry
• Salt and Pepper
• Chopped fresh parsley and Lemon wedges to garnish.

Method

Preheat grill or bbq
In a small bowl mix together the redcurrant jelly, lemon rind and sherry.
Make several diagonal cuts across the flesh and season with salt & pepper
Brush the redcurrant mix over the skin and inside the cavity
Cook under the grill or on a prepared bbq for 8-10 mins, turning once and basting occasionally with any remaining mixture.
Garnish with parsley and lemon wedges.

Preparation time

25 minutes

Serves

2

Ingredients

• 6 cherry tomatoes, halved
• 6 grilled sardines
• 3 chopped spring onions
• Italian dressing to taste
• A handful of croutons.

Method

In a medium-sized bowl, toss the tomatoes, spring onions, sardines, and the artichoke hearts. Add Italian dressing to taste and top with croutons.

Preparation time

10 mins

Serves

2