serves four starter portions
1 onion, finely sliced
100 ml white wine vinegar
150 grams caster sugar
1 tablespoon green peppercorns
600 grams gooseberries, top and tailed
8 sardines (head off, scaled, gutted)
8 rashers smoked streaky bacon
Optional: 1 tablespoon chopped herbs
To make the relish, place onion, green peppercorns, vinegar and sugar in a saucepan, bring to the boil and simmer for 15 minutes. Add gooseberries and cook for about half an hour or until nearly all the liquid has evaporated.
Wrap the sardines in rashers of bacon, place on an oiled baking tray, sprinkle with a few chopped herbs, bake in a very hot oven for 10 minutes or until the bacon is crisp.
Serve two sardines each with the warm relish.
courtesy of: James Mackenzie, chef-proprietor, Pipe & Glass Inn, West End, South Dalton, Beverley, East Yorkshire, HU17 7PN, Tel: 01430 810246