Pan-Roasted Sardines with Preserved Orange Butter, Currants and Pine Nuts

• 100 g (3½ oz) currants
• 16 sardines
• olive oil

Put the currants in a bowl and pour near-boiling water over them, then leave them to rehydrate for 3 hours.

Preheat the oven to 180°C (350°F/Gas 4). Fillet and bone the sardines, keeping the tails intact. Roll up the sardines into cylinders and secure with skew