As high summer arrives, we get the barbecue out to try Tom Kerridge’s exclusive grill recipes, sit down to tapas with Colm Toíbín, and taste test picnic classics with Eleonora Galasso
We had taken the sardines down to the water’s edge and grilled them over coals on the most makeshift of barbecues, an old metal drum. As they came from the heat, their silver skins temptingly charred and blistered, we planned to stuff them between thick pieces of chewy, flour-dusted bread we had brought with us from a bakery in Porto.
Of course, the sardines couldn’t have stuck more effectively if I had glued them in place, and I watched, downhearted, as my perfect little fishes were scraped off in pieces. Everyone ate their sardine paste sandwiches in silence.
Continue reading...