Grilled sardines with samphire salsa verde

...following on from the samphire salsa verde post earlier, here's a serving suggestion!

Flatten out your sardines, slash the skin a few times, season well with salt and black pepper, and put them under a hot grill for 3-4 minutes.
Arrange a circle of salad leaves on each plate, and in the middle, scatter some garlic croutons dotted with spoonfuls of the salsa. Place the grilled sardines ontop of the croutons and dot the last of the salsa on top. Squeeze over some lemon juice and you're done!

Samphire salsa verde

This is a great accompaniment to fish. Try it with grilled Cornish sardines!

Handful of fresh samphire
A few cornichons or pickled gherkins
Tablespoon of chopped mint or lemon mint
Tablespoon of chopped fresh parsley
Plenty of freshly ground black pepper
A few capers
A big dash of cider vinegar, or white wine vinegar
A couple of lugs of olive oil

Either chop everything by hand or use a mixer. Check for seasoning - there's no need to add salt, as the samphire is really salty. If you're using ordinary mint, you might want a squeeze of lemon juice. Make it a couple of hours before you need it and let the flavours mingle in the fridge.

Cocoa shortbread

This rustic-yet-sophisticated chocolate shortbread works well (possibly best) with ice cream. It's quite crumbly, with a light texture, and the cocoa powder gives at an after-dinner feel. Or just have it with your morning coffee if you can't wait til then.

Makes about 10 pieces (depending on how you cut it up)

150g plain flour
50g caster sugar (plus extra for sprinkling)
120g unsalted butter
25g cocoa powder
pinch of salt

Preheat your oven to 150C.
In a bowl, mix the flour, sugar, cocoa and pinch of salt. Rub in the butter, then combine into a smooth dough.
Place the dough on a non-stick baking sheet and roll out to about 8mm thick. Prick all over with a fork, and bake in the oven for about 30 minutes.
Sprinkle with the extra sugar and cut up whilst still warm and pliable before allowing to cool.