and othersSmall fish, big flavour. A tin of silvery sardines, soaked in oil or tomatoes, is the perfect way to start an evening meal. Whole, flaked or mashed, mixed into pasta or traybakes, served on cooked rice or toast (along with tomatoes and onions), you name it. Sardines' strong umami flavour means you don't need a lot of them to pack a big punch, whether in a sauce like today's puttanesca spooned over polenta (or pasta) or mixed into a salad.
Sardine and celery salad (photo above)
Sardines and celery are a great combination in this salad, but you could easily replace the lettuce with jarred white beans or cooked grains to bulk it up.
Preparation 15 min
Serve 2
2 tablespoons extra virgin olive oil olive oil
1 teaspoon whole grain mustard
Skin and juice 1/2 lemon
1 small clove of garlic, Peeled and mashed
1 handful of finely chopped chives
1 handful of chopped tarragon
2 teaspoons capersdrained
Salt and black pepper
3 stalks of celerydiced
120g canned sardines in olive oildrained
1 handful of lettuce leaves
In a large bowl, combine the oil, mustard, lemon zest and juice, garlic, chives, tarragon, and capers. Season generously and add the celery, sardines, and lettuce leaves and mix. Taste and adjust seasoning as needed.
Sardine puttanesca and polenta
Using canned sardines instead of traditional anchovies, this hearty meal makes the most of ingredients in your pantry.
Preparation 10 min
Cooking 35 min
Serve 2
2 cans of 95g sardines in olive oil
1 red onionPeel and finely chop
2 cloves of garlicPeel and finely chop
1/2 Red pepper, Finely chopped
400g canned chopped tomatoes
1 tablespoon tomato puree
Salt and black pepper
40g pitted black olives,half
1 tablespoon capersdrained
500ml stockor water
Quick Cook Polenta 125g
15g butter
1 handful of fresh oregano leaf
Pour some of the oil from the tin of sardines into a frying pan over medium heat, add the red onion and cook, stirring, until softened, about 10 minutes.
Add the garlic, chilli, chopped tomatoes, tomato puree and 100ml water, season and simmer for 15 minutes until thickened. Add the drained sardines, olives and capers, stir and simmer for a further 5 minutes.
Bring the soup (or water) to a boil, then reduce the heat and add the polenta, stirring constantly.
Continue whisking for a few minutes until heated through and pulling away from the sides of the pan, then add the butter, stirring and seasoning.
Serve the sardine puttanesca over the polenta and sprinkle with fresh oregano.
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These recipes are taken from Store Cupboard Genius: 200 Clever Recipes to Transform your Forgotten Ingredients by Anna Berrill (Thames & Hudson, £19.99). To order for £17.99 The Guardian Bookshop
