Get cheffy (well, a bit) with charred Little Gem lettuce served with seasonal samphire and grilled sardines. You could also make this dish on the barbecue.
Equipment and preparation: you will need a mini-chef’s blow torch.
By Tom Kerridge
From Spring Kitchen with Tom Kerridge
For the dressing
- 20ml/¾fl oz Cabernet Sauvignon
- 80ml/2¾fl oz
- salt and pepper
lemon, juice and zest
For the sardines, lettuce and samphire
Little Gem lettuce
- 1 tbsp
- 8 large
sardines, scaled and gutted
- 1 tbsp finely chopped