To get away from my usual mackeral and sardines I decided to try some new oily fish. Pilchards appealed on price (loads cheaper than other tinned fish) but I was a bit wary and the tin sat in the cupboard for ages until Bridget taught me this recipe. I took the plunge and I haven't looked back. This is a great way to get some oily fish. Quick, easy, cheap and tasty. It even makes great leftovers. Here it was the next day with salad...
It's easy to make. You microwave sweet and white potatoes a la Jamie Oliver with half a lemon. Then mash and stir in the pilchards in tomato sauce. I added a twist with some fried red onion, red pepper and portobello mushroom chunks to vary the textures. Then fork over the top and brown off the top under a hot grill while you steam some veg. Voila!
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