Things on toast is my default when making dinner. This recipe was first made late one night to use up some forgotten fennel, but has since become a staple and is adapted regularly in order to use up bits and pieces.
Serves 4
olive oil for drizzling
fennel 1 small bulb, finely sliced lengthways
garlic 4 cloves, 3 finely sliced, 1 peeled and left whole
fennel seeds ¼ tsp
thyme a pinch (fresh or dried)
paprika a pinch
white wine 3 tbsp
heritage tomatoes 125g, roughly sliced
extra virgin olive oil 3 tbsp
lemon zest and juice of ½
chilli flakes ¼ tsp
flat-leaf parsley 10g, finely chopped
fresh sardines 4-6
sourdough bread 2 large slices
salt and freshly ground black pepper
