Store cupboard saviours- how to make the most out of tinned sardines – recipes

In a recent interview with Anna Berrill, we delved into the delightful versatility and robust flavor of sardines through two straightforward yet impressive recipes: a sardine and celery salad, and a savory puttanesca sauce served on polenta.

“Little fish, big flavor,” Anna noted, underscoring how a can of sardines—whether packed in oil or tomato sauce—can truly elevate your dinner game. These little fish can be used whole, flaked, or even mashed, making them ideal for pasta, tray bakes, rice dishes, or simply piled on toast with tomatoes and onions. Their intense umami flavor ensures that a small amount can go a long way, whether incorporated into a sauce or sprinkled into a salad.

When we discussed the sardine and celery salad, Anna shared her quick and easy recipe designed for two. “It’s a fantastic combination,” she said, mentioning how the sardines and celery complement each other beautifully. She also suggested that you could easily swap the lettuce for jarred white beans or cooked grains for added texture.

**Sardine and Celery Salad**
*Prep time: 15 minutes | Serves: 2*
– 2 tbsp extra-virgin olive oil
– 1 tsp wholegrain mustard
– Zest and juice of ½ lemon
– 1 small garlic clove, peeled and crushed
– 1 small handful chopped chives
– 1 small handful chopped tarragon
– 2 tsp capers, drained
– Salt and black pepper
– 3 sticks celery, diced
– 120g tin sardines in olive oil, drained
– 1 handful lettuce leaves

In a large bowl, Anna recommends whisking together the olive oil, mustard, lemon zest and juice, garlic, chives, tarragon, and capers. “Be generous with the seasoning, then stir in the diced celery, followed by the sardines and lettuce leaves. Adjust the seasoning to your liking,” she added.

We then shifted our conversation to her version of puttanesca, which traditionally uses anchovies but gets a sardine twist in her recipe. “This dish really makes the most of pantry staples,” she said.

**Sardine Puttanesca with Polenta**
*Prep time: 10 minutes | Cook time: 35 minutes | Serves: 2*
– 2 tins sardines in olive oil (95g each)
– 1 red onion, peeled and finely chopped
– 2 garlic cloves, peeled and finely chopped
– ½ red chili, finely chopped
– 400g tin chopped tomatoes
– 1 tbsp tomato puree
– Salt and black pepper
– 40g pitted black olives, halved
– 1 tbsp capers, drained
– 500ml stock or water
– 125g quick-cook polenta
– 15g butter
– 1 small handful fresh oregano leaves

To craft the puttanesca, Anna suggests heating some oil from the sardine tin in a pan over medium heat. Sauté the red onion for about ten minutes until it becomes soft, then add in the garlic, chili, chopped tomatoes, tomato puree, and a splash of water. After seasoning, let it simmer for roughly 15 minutes. Stir in the sardines, olives, and capers, cooking for an additional five minutes.

For the polenta, bring the stock or water to a boil, then reduce the heat and whisk in the polenta. “Keep whisking until it thickens and pulls away from the sides of the pan,” Anna advised, then mix in the butter and season to taste.

To serve, place the sardine puttanesca over the polenta and garnish with fresh oregano.

These recipes, featured in Anna’s book *Store Cupboard Genius: 200 Clever Recipes to Transform Your Forgotten Ingredients*, demonstrate that you can whip up delicious meals effortlessly using everyday ingredients. For those interested, the book can be ordered online.