Sorrel jam & pimento sardines with broad beans & courgettes

Ingredients

• 8 black peppercorns
• 8 allspice (pimento) berries
• 40 stalks of thyme (around 12g), leaves picked
• 3 tbsp Pimento Hill sorrel jelly
• 4 tbsp rapeseed oil, plus more for grilling
• 500g courgettes, sliced into lengths about 5mm thick
• 400g broad bean pods, kept whole
• 400g fresh sardines, either whole or fillets
• 2 limes, sliced

Method

In a small pan over a low heat, toast the peppercorns and allspice berries, making sure to avoid them burning. Remove from the pan and set aside.

Wash, dry and pick your thyme and place the leaves in a small food processor or pestle and mortar. Add the peppercorns, allspice berries, sorrel jelly, 4 tbsp oil and a couple of pinches of sea salt and blend until smooth.

Heat your barbecue.

Slice your courgettes lengthwise, drizzle with oil, then toss to make sure they’re coated. Oil the broad beans pods. Season both with sea salt and set aside.

Glaze your sardines with the sorrel marinade on both sides of the fish (or fillets if using), then set aside. You’ll need around half the marinade, the rest you’ll drizzle over once cooked.

Once your barbecue is hot, place the broad beans and courgettes on the grill, cooking for around 5 mins, until nicely charred and tender. Set aside once cooked. Barbecue the sardines for 2-4 mins on each side, until the flesh flakes away easily.

Place the sardines on a plate, drizzle the remaining sorrel marinade over the top and place sliced limes around.

Nestle the courgettes and broad beans around the fish and serve.

Image: Stuart Ovenden