Mitch Tonks’ sardine recipes, both fresh and tinned

Wonderful eaten just with your hands or on bread, these simple fishy delights make for a great snack, starter or light supper

Sardines are one of our most underrated fish, even though UK stocks are healthy and the fishery in Cornwall is certified sustainable. They are caught by seine netting at dusk just a few miles from shore, and the way they are fished means they’re in perfect condition when landed. My favourite way of eating them is left whole, guts in and heads on, topped with a healthy sprinkling of coarse salt and then grilled – they’re wonderful eaten just with your hands or on bread, but today I offer up two alternatives ways with sardines.