Mood & mind Chicken liver & thyme pate with oatcakes & apple
Smooth, orange-scented chicken liver pate set in little pots, served with oatcakes and crisp apple slices for scooping.
Grilled whole sardines with tomato-rubbed bread
Whole sardines off the grill with pa amb tomaquet and a parsley-caper dressing.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Oil and season the sardines; grill over hot coals 3 to 4 minutes a side.
- Step 2
Grill the bread; rub with garlic then tomato, and drizzle half the extra virgin oil.
- Step 3
Stir capers, parsley, lemon and remaining oil into a dressing.
- Step 4
Spoon over the fish; serve with the bread and salad.
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Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 32g |
| Carbohydrates | 24g |
| – of which sugars | 4g |
| Fibre | 3g |
| Fat | 28g |
| – of which saturates | 5g |
| – of which omega-3 | 2.6g |
| Calcium | 220mg |
| Iron | 3.2mg |
| Salt | 0.9g |
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