Japanese sardines with miso aubergine and spinach

By Andi Oliver From Saturday Kitchen Ingredients 100g/3½oz butter, softened 15g/½oz shichimi togarashi (Japanese 7 spice) 4 sardines, thoroughly cleaned and head on 2 lemons, juice only For the miso aubergine 1 small aubergine, cut into bite-sized chunks 2 tbsp sake …

Pan-fried sardines with Parma ham, piquillo peppers and basil

Sardines filled with sweet peppers, aromatic basil and wrapped in Parma ham served with herby cockles and new potatoes. By Michel Roux Jr. From Saturday Kitchen Ingredients 250g/9oz Jersey Royals 4 sardines, cleaned, filleted and butterflied (ask your …

Buccatini with sardines and anchovies

By Matt Tebbutt From Saturday Kitchen Ingredients 150g/5½oz buccatini or spaghetti 1 onion, finely chopped 1 fennel bulb, thinly sliced pinch fennel seeds 3 anchovy fillets 150g/5½oz sardine fillets 30ml/1fl oz dry white wine 3 tbsp sultanas 2 tbsp pine nuts, toasted 100g/3½oz fresh breadcrumbs, toasted Method Bring …