Sardines are a staple in southern France. This recipe is based on a little dish I loved in a bistro in Suzette, France — it makes the perfect pantry dinner, baked and served right in the tin.
2 cans (4 oz/ 120 g) sardines in olive oil
4 pitted black olives
4 sun-dried tomatoes
2 tsp Dijon mustard
4 plain crackers
- Preheat oven to 400° F (205° C).
- Remove tails and mash sardines (keeping the tiny bones – they give it all the more flavour). Mix in olives, sun-dried tomatoes, shallots, Pesto Sauce Mix, and mustard.
- Refill cans with sardine mixture, spreading evenly with the back of a spoon. Top with crackers and bake 10 minutes, or until crisp and golden.