THE SUMMER sundowner menu

When editor Karen ate at Veneta soon after it opened, she loved the food so much she immediately asked Jamie, the chef, if we could feature recipes in delicious. These dishes call out for family or friends, a warm evening breeze, a setting sun and an Aperol spritz – or two

PHOTOGRAPHS KATE WHITAKER FOOD STYLING LOTTIE COVELL STYLING SARAH BIRKS

Sardines al saor

ZINGY STARTER Sardines, Venetian-style

SERVES 4. HANDS-ON TIME 25 MIN, PLUS AT LEAST 3 HOURS MARINATING

Sardines make a perfect starter or snack. The Venetian term for such small dishes is cicchetti; they’re served in bars and restaurants all over town.

MAKE AHEAD

These taste better after at least one day. Keep covered in the fridge for 24 hours and bring back to room temperature before serving. You can make the dish up to 5 days ahead – the pickling liquid helps to preserve the fish.

FOOD TEAM’S TIP

The fish is only partially cooked in this recipe. If you prefer it cooked more, grill for 2-3 minutes longer in step 3.

• Olive oil for frying and brushing

• 1 large onion, finely sliced

• 1 garlic clove, finely chopped

• 2 bay leaves

• 1 tbsp demerara sugar

• 2 tbsp moscatel vinegar or white balsamic vinegar

• 1 tbsp raisins

• 1 tbsp pine nuts

• 8 sardine or mackerel fillets, skin on, pin bones removed (see delicious Kitchen, p111)

• 1 tbsp chopped fresh flatleaf parsley

• Lemon juice to serve

• Ciabatta, thinly sliced and toasted (crostini), to serve

1 Heat a large frying pan over a medium heat and add a good glug of olive oil. Add the onion, garlic and bay leaves, then coat well in the oil. Season well and cook for 30 minutes, stirring occasionally, until soft and tender but without too much colour. Add the sugar, vinegar and raisins and cook for another 20 minutes.