BAKED PILCHARDS

In Ross Poldark (book three, chapter II), Ross and Demelza go out to watch the pilchard catch.

For centuries, fishing was one of the chief sources of livelihood in Cornwall, and at one time the coast abounded with fishing villages. Mackerel, herring and cod are among the catch today, but in the old days it was the pilchard that was the great provider.

Serves 4

8 pilchards

Salt and freshly ground black pepper A handful of bay leaves Vinegar

Water

Bread and butter, to serve

Preheat the oven to 180°C/fan 160°C/gas 4. Wash and scale the fish, or ask your fishmonger to do this for you. Cut off the heads, split the fish open and remove the gut and backbone.

Pack the pilchards into a pie dish and sprinkle with salt and pepper. Add the bay leaves and cover with a mixture of equal parts vinegar and water.

Bake in the oven for 40 minutes. Remove and serve with bread and butter on the side.