There is more to sardines than just toast. While the ones crammed into tins are an indispensable, store-cupboard ingredient, there’s so much to love about fresh sardines, too. They are cheap, sustainable, versatile, packed full of omega-3 fatty acids, vitamins and minerals, and, most importantly, they are delicious and cook in no time at all. I especially love their buttery texture and saline flavour. Ask your fishmonger to remove the heads and gut them for you, but if you fancy having a go yourself, just chop off their heads, make a split in their bellies, scrape out the innards and rinse.
