This lovely recipe, inspired by the wonderful "Tinned Fish Cookbook", is a great way of using high quality canned sardines and will serve two as a starter or a generous main course for a hungry person. The use of both hazelnuts and pistachios give this recipe a North African twist and is the perfect meal for the sunnier days ahead of us.
A sophisticated twist on the famours Waldorf salad, this recipe from the Tinned Fish Cookbook by Bart Van Olphen is well worth making. We enjoyed it for lunch, but it would also make a very elegant appetizer for a dinner party. The Cantabrian anchovies create a really nice balance to the bitter endive and celery as well as the tangy apples and cheese. The combination is absolutely delicious!
A favourite recipe of ours from Jamie Oliver's 5 Ingredients Cook Book, we love the simplicity of this salad and make it time and time again. This is a very satisfying salad for lunch made from a combination of tuna loins, grilled white beans (or cannelini beans), celery, and pickled red onion.
We initially thought this was an unusual combination of flavours and were really delighted with the final dish. This recipe is based on a recipe ‘Fusilli with Sardines and ‘Njuja’ from The Magic of Tinned Fish cookbook. Instead of ‘nduja, we’ve used chorizo which is similar in flavour and it works really well. The sardines and chorizo meld together creating a robust sauce for the pasta, resulting in a hearty, warming dish, packed with flavour.
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