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Pan-fried sardines with Parma ham, piquillo peppers and basil
Fruit and vegetables
100g/3½oz jarred piquillo
peppers
, drained and thinly sliced
1 bunch
basil
, leaves thinly sliced
1
garlic
clove, finely chopped
1
thyme
sprig
100g/3½oz
samphire
1
shallot
, finely chopped
1 bunch
dill
, finely chopped
Tins, packets and jars
4
sardines
, cleaned, filleted and butterflied (ask your fishmonger to do this)
Cooking ingredients
4 tbsp
red wine vinegar
salt and freshly ground
black pepper
Meat, fish and poultry
6 thin slices Parma
ham
500g/1lb 2oz
cockles
, cleaned and scrubbed
Other
250g/9oz Jersey Royals
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