Grilled Sardines


  • 6 x Fresh grilled sardines

  • 2 x Cloves garlic

  • Pinch of dry oregano

  • 1 x Fresh chilli sliced

  • ½  Lemon

  • Parsley leaves to finish

  • Plain flour for dusting


  • Season flour with salt & pepper

  • Dust sardines in flour

  • Heat a heavy based pan with a metal handle with 4 tbsp of olive oil

  • When the oil is hot add sardines, leave on one side for 3 minutes then flip them over

  • Add garlic, oregano, fresh chilli and juice from lemon for another minute

  • Plate with fresh parsley & salt


Linguine Pesto


  • 500g pre-cooked to al dente linguine

  • 3 sliced garlic cloves

  • 4 Tbsp olive oil

  • 20g toasted pine nuts

  • Fresh basil

  • 100g fresh pesto


  • Oven temp 300 degrees small to medium flame 350 degrees

  • Pre-cook your linguine in salted boiling water until al dente

  • Heat your heavy-based pan in your oven, then add olive oil, garlic and saute until golden

  • Discard ½ olive oil and add your pasta, warm through

  • Once pasta has warmed through remove from your oven adding pesto and tossing pasta until pasta is fully coated in pesto

  •  Plate your pasta finishing with basil and toasted pine nuts