- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, chopped
- 1 red chilli, deseeded and chopped
- 1 lemon, zest and juice
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 x 120g cans sardines in sunflower oil, drained
Sardines are named after the island of Sardinia, where they were once found in abundance. Found…
- 4 slices brown bread
- half small bunch parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat the olive oil in a frying pan, then sizzle the garlic clove and red chilli. Add the lemon zest.
Add the sardines and heat through for a few mins until warm.
Toast the brown bread. Stir the parsley into the sardines, add a squeeze of lemon juice, then divide between the toast and serve.