José Pizarro’s recipe for grilled sardines with blackberry escabeche
A winning combination of oily fish, sweet berries and a sharp dressingOne of my favourite summer memories is making collares de moras as a child in Extremadura, which involved threading wild blackberries on to a piece of straw to make little necklaces. We’d always eat some too, of course, as well as wearing them, and we’d always come home with stained hands and big smiles. At the time, I never imagined that one day I’d be cooking sardines and pairing…
Source: www.theguardian.com