Recipe Darren Stewart Styling Kate Boswell Photograph Russell Smith Ingredients: 9 large sardines, gutted and scaled fennel Parma ham 200g butter a handful of chopped parsley 20g chopped onion a sprinkle of paprika sea salt flakes and cracked black pepper lemon juice, to taste 4 garlic cloves, chopped good-quality tinned Italian artichokes with stems baby fennel olive oil salad leaves good-quality salad dressing of your choice Directions: Clean the sardines (adjust the quantity based on how many people you wish to serve) and stuff the cavities with a little fennel. Using two slices per fish, wrap half of the sardines in Parma ham. Cook on a braai grill until crisp and golden. Mix the butter, parsley, onion, paprika, sea salt, cracked black pepper, lemon juice and garlic. Roll into a cylindrical shape, wrap in greaseproof paper and refrigerate. Halve the artichokes and char on the braai. Blanch the baby fennel in boiling water, and chill. Brush with a little olive oil and char. Toss the salad leaves together, coating them in the dressing, and arrange the artichokes and fennel in the salad. Slice the prepared butter into discs, place on the sardines, and serve with the artichoke salad. Serves 5–10 This recipe is from the February 2012 House and Leisure Food issue.