Sarde in saor

Step 1: Put 4 white onions and ¼ cup extra virgin olive oil in a wide pan over a low heat with a pinch of the ¼ tsp salt. Cook gently, stirring often, until very soft and translucent but not browned, about 25 minutes.

Step 2: Add ¾ cup white wine vinegar, 1 tsp sugar, 2 bay leaves and ½ tsp black peppercorns, raise the heat to medium and simmer for 5 minutes until the sharp smell softens. Take off the heat.

Step 3: Toast 1 oz pine nuts in a dry pan over a medium heat for 2–3 minutes until golden, and drain 1 ⅜ oz raisins.

Step 4: Rinse the sardines, pat them very dry, season with the rest of the ¾ tsp salt and dust them lightly in 2 ⅛ oz plain flour, shaking off the excess.

Step 5: Heat ¾ cup sunflower oil in a frying pan over a medium-high heat. Fry 1 ¾ lb fresh sardines in batches for 1–2 minutes on each side until golden and the flesh is opaque and flakes easily. Don't crowd the pan: that is the usual reason the coating goes soggy and falls off.

Step 6: Drain the sardines on kitchen paper and let them cool for a few minutes.

Step 7: In a dish, layer the sardines with the onion mixture, raisins and pine nuts, ending with onions and pouring over all the vinegar liquid.

Step 8: Cover the dish and marinate in the fridge for at least 24 hours and up to 3 days. Take it out 30 minutes before serving so the oil softens.