Sardines on toast with tomatoes, basil and caper relish

Name: Sardines on toast recipe
Yield: Serves 6
Ingredients: 6 slices of good bread, preferably sourdough; 12 fresh sardines, butterflied; 3 tablespoons olive oil; 1 clove of garlic, cut in half; extra virgin olive oil for drizzling 3 large vine tomatoes; 6 small handfuls of rocket leaves sea salt and ground black pepper; 3 tablespoons olive oil; 1 large red onion, thinly sliced; a pinch of coriander seeds; a pinch of fennel seeds; 50ml white wine vinegar; 40g caster sugar; 1 teaspoon finely chopped long red chilli; 5 large red vine tomatoes, chopped; 4 tablespoons capers; juice and zest of 1 lemon; 1 handful of fresh basil, leaves roughly chopped or torn

Carole Bamford shares a recipe for a comforting and simple dinner.

7 July 2022

This is one of my favourite suppers when I want something comforting and simple. The sardines can be served without the relish for a meal that can be put together in moments but I love the kick that it offers. If you want more heat in the relish, use a hotter chilli.

See more recipes from the Daylesford cookbook.

A recipe from A Love For Food:Recipes from the Fields and Kitchens of Daylesford Farm by Carole Bamford (Square Peg).

Orange-poached rhubarb jelly