Storecupboard dips
Transform any jars or tins that have been left in the back of the cupboard with these handy recipes for impromptu gatherings
Shoot director and stylist LAURIE NEWMAN | Food stylist HELEN UPSHALL
Spicy sardine dip
SERVES 4-6 PREP 10 mins
NO COOK EASY
Drain a 125g can sardines in chilli olive oil and tip the sardines into a bowl, reserving the oil. Remove the backbones if there are any, and discard. Lightly mash the sardines using a fork. Mix in 100g crème fraîche, yogurt or soured cream, the zest of 1 lemon and a splash of the juice, 1 small finely chopped shallot, a small handful of finely chopped parsley and a pinch each of smoked paprika, cayenne pepper and onion granules. Season well and add more lemon juice, if needed. Drizzle over the reserved oil to serve.