Sardines on toast

by Adam Gray
Return to Recipe
Print

Ingredients

Oils & Vinegars

  • 50ml of rapeseed oil
  • olive oil
  • 130ml of white wine vinegar
  • 135ml of first press olive oil

Fruit & Vegetables

Bakery

  • 1/2 loaf of bread

Fish & Shellfish

Store Cupboard

Dairy

  • 150ml of double cream

Salad & Fresh Herbs