Sardines in Vine Leaves

• 12 large vine leaves (or 24 small ones)
• 12 plump sardines
• A bunch

If you use fresh vine leaves, poach in boiling water for a few seconds until they change colour and become limp. If you use leaves in brine, soak them in water for about an hour and change the water twice to remove the salt.

Scale and behead the sardines if you like, cut open the belly and pull out the backbone (it is easily done if you flatten out the fish), then wash. Stuff with a mix