Sardine Salad, No-Mayo Version

The recipe that converts tuna-salad households:

1. Drain a water-packed tin and flake the sardines into a bowl with a fork, keeping some larger pieces.
2. Finely chop celery and red onion and add them to the bowl.
3. Add chopped parsley, a spoonful of capers, lemon juice and a glug of olive oil.
4. Season with salt and plenty of black pepper, then taste and add more lemon if it needs lift.
5. Serve on leaves, in a sandwich, or on toast.

Start with a beginner tin or the Starter Kit.