Sardine Sorter

Contributed by breast cancer sufferer Paula Snow, who was diagnosed in 2003. She says: "Having been through the rigours of breast cancer, I learned to take a new look at the food I was eating. I realised that fish didn't feature very much in my diet and sardines seemed to tick all the right boxes."

Serves 3-4.

Prep time: five minutes.WHAT DO I NEED?2 x 125g (4oz) cans sardines in oil2tbsp balsamic vinegar1tbsp Japanese soy saucehandful fresh coriander, chopped2-3 spring onions, chopped1 medium-strength red chilli, deseeded and chopped (optional)WHAT SHOULD I DO?If you don't want to serve these tasty sardines on toast, wrap a tablespoon of the sardine mix in a large lettuce leaf and tie into a parcel with a long slice of spring onion - a perfect late supper after that big lunch.

Drain a little oil from the sardines and put them in a bowl. Mash them together with a fork and beat in the balsamic vinegar, soy sauce and coriander. Add the spring onions and chilli (if used).

Alternatively, put the sardines, vinegar and soy sauce in a food processor and blend until smooth and pale in colour, then whiz in the coriander, chilli (if used) and spring onions until combined.

Serve the mix on hot toast with a watercress and rocket salad with French dressing.