One of my favourite summer memories is making collares de moras as a child in Extremadura, which involved threading wild blackberries on to a piece of straw to make little necklaces. We’d always eat some too, of course, as well as wearing them, and we’d always come home with stained hands and big smiles. At the time, I never imagined that one day I’d be cooking sardines and pairing them with those same wild berries, but that’s the magic of food. The ingredients that filled my childhood with such simple joy have become part of the dishes I love creating today. Every time I make this recipe, it takes me straight back to those carefree summer days.Grilled sardines with blackberry escabechePrep 10 minCook 25 minMarinate 1 hr+
Serves 43 tbsp olive oil
2 banana shallots, peeled and finely sliced1 red or orange bell pepper, pith and seeds removed, flesh finely sliced4-5 fresh thyme sprigs
2 tsp coriander seeds
1 tsp black peppercorns
