SARDINES WITH WARM HERB SALSA Plain grilling is the very best way to cook fresh sardines. Served with this luscious herb salsa, the only other essential item is fresh, crusty bread, to mop up the tasty juices. 12-16 fresh sardines Oil, for brushing Juice of 1 lemon FOR THE SALSA 1 tablespoon butter 4 scallions, chopped 1 garlic clove, finely chopped Rind of 1 lemon 2 tablespoons finely chopped fresh parsley 2 tablespoons finely snipped fresh chives 2 tablespoons finely chopped fresh basil 2 tablespoons green olive paste 2 teaspoons balsamic vinegar Salt and freshly ground black pepper

To clean the sardines, use a pair of small kitchen scissors to slit the fish along the belly and pull out the intestines. Wipe the fish with paper towels and then arrange on a grill rack.

To make the salsa, melt the butter in a small pan and gently sauté the scallions and garlic for about 2 minutes, shaking the pan occasionally, until softened but not browned.

Add the lemon rind and remaining salsa ingredients to the scallions and garlic in the pan and keep warm on the edge of the grill, stirring occasionally. Do not allow to boil.

Brush the sardines lightly with oil and sprinkle with lemon juice, salt and pepper. Cook for about 2 minutes on each side, over moderate heat. Serve with the warm salsa and crusty bread.

Serves 4.

[The Barbecue and Grill Book, Sizzling Ideas for Delicious Outdoor Eating - Christine France]