WHAT DO I NEED?

Serves foureight-12 fresh sardines1tbsp saltfour limesone green chilli, de-seeded and finely sliced100g (3oz) fresh coriander leaves, roughly choppedfour tbsp olive oilWHAT SHOULD I DO?Prepare the barbecue for grilling. Clean the sardines by cutting them open along the belly from just below the head to the tail. Scrape out the insides with a knife.

Rinse the sardines well under cold running water. Pat dry with kitchen paper. Sprinkle the insides with the salt. Grate the zest from one lime and squeeze its juice into a small bowl. Cut a second lime into thin slices and set aside. Combine the lime juice, lime zest and chilli in a bowl.

Lightly slash both sides of each sardine in three or four places. Rub the lime and chilli mixture inside and over each fish.

Place the sardines in a shallow dish. Scatter the coriander over them. Place the reserved lime slices over the coriander and refrigerate for one hour.

Brush some of the oil over the inside of a wire fish holder, if using, and on both sides of the sardines.

Discard the lime slices and place the fish in the holder or on the grill.

If no holder is available, then for ease of handling you could use a pair (two pairs if serving more than eight sardines) of long flat-bladed skewers to impale several fish in one go. Impale the first skewer just below the head and the second skewer just above the tail.

Alternate the sardines head to tail on the parallel blades.

Cook the sardines for three to four minutes on each side. Baste with the remaining oil frequently during cooking. Serve with wedges cut from the two remaining limes.