300g/10陆oz ripe cherry tomatoes
4 courgettes, sliced into long flat ribbons with a mandolin
1 large fennel, trimmed, finely sliced and green fronds reserved
1 garlic clove, thinly sliced
1 lemon, juice only
1 tub mustard cress, chopped
1 tbsp chopped fresh flatleaf parsley leaves
8 red radishes, finely sliced
1 banana shallot, peeled and finely sliced
1 tbsp Dijon mustard
300g/10陆oz tomato passata
12 large fresh sardines, filleted
1 tbsp white balsamic vinegar
salt and freshly ground black pepper
sea salt and freshly ground black pepper
flour, for dusting
1 tbsp runny honey
2 tbsp extra virgin olive oil
5 tbsp extra virgin olive oil
陆 tsp dried oregano
1 tbsp baby capers in vinegar, drained
150驳/5陆辞锄 walnuts, left whole or chopped
1 free-range egg, beaten
320g/11陆oz sheet ready-rolled puff pastry