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Take four pilchards (I
use Ortiz) out of the tin and pat any excess oil off them
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Make a salsa with two spring
onions, 10g parsley, 6 basil leaves and 20 cherry
tomatoes, then season with salt and pepper.
-
Drizzle four slices of
sourdough bread with extra-virgin olive oil and char grill. Spread your salsa on top of the toast, then place
the pilchard fillets over the salsa and finish the dish
with some chopped parsley and olive oil.
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DAILY
DINNERS 
