- about 2lb/900g pilchards
- olive oil
- Clean the fish: hold one in your left hand (if right-handed) with the head facing away and the stomach pointing upwards. Using a sharp knife, pierce the anal vent and cut away from yourself up to the pilchard's chin. Remove the innards with your finger then wash briefly under a running tap.
- Dry the fish with kitchen towel than brush (and the grilling surface - to prevent sticking) with olive oil and cook for just a few minutes each side under a hot grill. Serve with half a lemon.
- To add a little finesse, use rosemary, coriander, tarragon and/or basil. Or spice things up with chilli, paprika or Tabasco sauce. Apply via a marinade (mixed with oil) for an hour after cleaning the fish, or sprinkle over the fish before grilling.