This dish is based on one from Fergus Henderson’s The Complete Nose to Tail, a book every cook should have, even if tripe and spleen are not your thing, as it is full of simple, wonderful preparations.
INGREDIENTS
1 pitta
2 tbs olive oil
Sprinkling of sea salt
4 butterflied sardines
500g small tomatoes
4 garlic cloves, peeled and halved
4-5 sprigs of thyme
1 tsp sugar
1 tsp sea salt
3 tbs olive oil
INSTRUCTIONS
Heat your oven to 200C, choose a large casserole dish or frying pan and pour in the first amount of olive oil. Rip the pitta into bite-sized pieces and toss in the oil, then sprinkle with the sea salt and place in the oven for 6-8 minutes or until the pitta shards start to colour.
Remove the dish or pan from the oven and add the thyme, tomatoes and garlic. Top with sardines, skin side up, drizzle everything with the extra olive oil and sprinkle with the salt and sugar.
