Pilchards on toast

Serves 4

I say it's time to revive pilchard eating. They are actually large sardines - by definition over 11cm - and are being renamed as Cornish sardines by some supermarkets to try to increase sales.

I say it's time to revive pilchard eating. They are actually large sardines - by definition over 11cm - and are being renamed as Cornish sardines by some supermarkets to try to increase sales.

6 pilchards, or sardines, filleted and any other large bones removed
2 shallots, peeled and finely chopped
3tbsp olive oil
4 tomatoes, skinned, seeded and then roughly chopped
2tsp white wine vinegar
1/2tbsp chopped parsley
Salt and freshly ground black pepper
4 slices of bread, cut about 1cm thick

Heat the olive oil in a pan and gently cook the shallots for 2-3 minutes without colouring. Add the tomatoes, vinegar and parsley, season and cook for another 2 minutes. Meanwhile season and grill the sardines, with the skin facing up, under a medium grill for 3-4 minutes. Remove from the grill and put them into a dish. Spoon the tomato mixture over and leave for 5-10 minutes. To serve, toast the bread on both sides and arrange the sardines and tomato mixture on top.