Sardines with fennel and sweet potato
Look out for fresh sardines at your local fishmonger or buy them frozen at your deli. The cooking time for these small silver fish will depend on their size – they make a delicious starter.
Serves 6 Preparation time: 20 minutes Cooking time: 20 minutes
• 2 garlic cloves • 1 red chilli • 60ml flat-leaf parsley • 3 spring onions • about 120ml butter, softened • 1 large fennel bulb • 1kg small sardines, butterflied • fresh lemon juice • about 125ml toasted breadcrumbs • 60ml pine nuts, toasted
1 Chop the garlic, chilli, herbs and spring onions very finely and mix with the butter. Cut the fennel into paper-thin slices with a very sharp knife or mandolin.
2 Melt half the flavoured butter in a pan and fry the sardines in batches until cooked; it takes less than a minute if the fish are small. Spoon onto a serving platter and then fry the fennel in the rest of the butter until it softens (about 5 minutes). Place with the fish. Sprinkle with salt and pepper and season well with fresh lemon juice, a few fennel fronds, the breadcrumbs and toasted pine nuts. Serve immediately with sweet potato wedges or spaghetti.
Sweet potatoes coated in lemon juice, honey and butter are irresistible! We scrubbed 700g small sweet potatoes and halved them. To that we added a knob of butter and a splash of olive oil, about 30ml honey, salt and pepper and a large lemon, sliced. Bake in a hot oven at 200°C until the sweet potatoes are golden brown and soft with a syrupy tart sauce.