Charcoal sardines Jamie Oliver recipes

This simple combination of saffron, almond and sardines is a wonderful way to kick off this book. The saffron vinegar brings an elegant floral sweetness that perfectly complements the savoury minerality of the grilled sardines and the subtle almond oil. These flavours also work with plenty of other small, richly flavoured fish, such as anchovies or mackerel. It is important that the whole sardines are rested for a couple of minutes after grilling to ensure the flesh comes away from the bone nicely. Enjoy the sardines on their own like this to start a meal, or serve with glazed fennel and new potatoes for something more substantial.

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