They may be small, but sardines are the oily powerhouses of the sea. Often mistaken for the similarly omega-3-rich anchovies, sardines bring their own briny charm to the table. You'll find them lining ...

The secret to this dish is to not compromise on the quality of produce – from the sardines to the bread and olive oil, right down to the salt you use to cure the sardines, everything needs to be as ...

In a large pot of boiling, salted water, blanch beans until firm-tender, 4-5 minutes. Use a slotted spoon to remove beans and plunge directly into an ice-water bath. Remove and dry on paper towels. In ...

Canned sardines: You either love them, or you haven't found the right way to enjoy them yet. While their briny, ocean-like flavor can be divisive, these tiny fish are packed with protein and omega-3 ...

‘Maggie Beer's love of cooking is infectious, and she's someone who has an instinctive feel for flavour and taste. This simple supper recipe is one of those great European peasant dishes that's good ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. One of the great tests of whether it truly is summer is how appetising the prospect of cooking a fresh sardine ...