Moroccan sardine balls

Step 1: Run your fingers over the 1 ⅓ lb fresh sardine fillets and pull out any remaining bones. Chop the fillets finely with a large knife, or pulse in a food processor 4–5 times.

Step 2: In a bowl mix the chopped fish with the 2 ⅛ oz cooked white rice, two-thirds of the 2 cloves garlic, half the 2 tbsp fresh coriander, the 3 tbsp fresh flat-leaf parsley, half the 1 tsp ground cumin, half the 1 tsp sweet paprika, the 1 tbsp lemon juice and 1 tsp of the 1 tsp salt. Don't pulse to a smooth paste; a little texture keeps the balls light, not rubbery.

Step 3: Cover and chill the mixture in the fridge for 15 minutes.

Step 4: Meanwhile heat the 4 tbsp olive oil in a wide lidded pan over a medium heat. Fry the 1 onion and 1 green pepper for 6 minutes until soft.

Step 5: Add the rest of the 1 cloves garlic, 1 tsp ground cumin and 1 tsp sweet paprika and the ½ tsp chilli flakes and stir for 30 seconds. Add the 1 ½ lb ripe tomatoes, 1 tbsp tomato paste, ¾ cup water and the rest of the ½ tsp salt. Simmer for 8 minutes until slightly thickened.

Step 6: With wet hands roll the sardine mixture into balls the size of a walnut, about 20.

Step 7: Lower the balls into the simmering sauce in one layer and add the olives if using. Cover and cook over a medium-low heat for 12–15 minutes, gently shaking the pan, until the balls are firm and opaque right through and flake when broken (145°F / 145 °F).

Step 8: Scatter with the rest of the 2 tbsp fresh coriander and serve hot or warm.