CHARGRILLED SARDINES WITH SICILIAN LEMON PESTO

Serves 4

3tbsp raisins, plus 1tbsp extra to garnish

2tbsp good-quality sherry vinegar (from supermarkets)

Finely grated zest and juice of 1 lemon

2tbsp capers, rinsed and drained

1 garlic clove, crushed 2tbsp toasted pine nuts, plus 1tbsp extra to garnish A large handful of flatleaf parsley, chopped 5tbsp olive oil

Salt and freshly ground black pepper

8 small or 4 large sardines, cleaned, left whole or butterflied (see tip across the bottom of pages 72-73)

A pinch of chilli flakes 1 lemon, thinly sliced

Soak the raisins in the sherry vinegar for 15-20 minutes. Drain, discarding the liquid, and place into a food

processor with the lemon zest, half of the lemon juice, all the capers and garlic, the 2tbsp pine nuts, half of the parsley and 4tbsp of the olive oil, and whizz to a coarse paste, adding more lemon juice if needed, to taste. Season with salt and freshly ground black pepper, then chill until ready to use.

Preheat a grill to hot or a large chargrill pan until smoking. Brush the sardines with the remaining oil and arrange on a baking tray if grilling or add directly to the chargrill pan. Season and sprinkle the fish with the chilli flakes and lemon slices. Cook for 3 minutes on each side until nicely charred and cooked through.

Arrange the sardines on a platter and serve drizzled with the lemon pesto sauce. Scatter with the reserved raisins, pine nuts and parsley.