Spicy Sardines from Great British Chefs 2 by Antony Worrall Thompson

Ingredients

• 1 garlic clove, crushed
• 1 tablespoon finely chopped onion
• 1 tablespoon small capers
• 2 tablespoons chopped fresh flat leaf parsley
• salt and freshly ground black pepper
• 1 ripe avocado, chopped into chunky dice
• 2 tablespoons red wine vinegar
• 4 tablespoons olive oil
• yolk of 1 hard-boiled egg, sieved
• 1 bay leaf
• 250 g/8 oz dried chickpeas
• juice of 1 lemon
• 1 tablespoon extra-virgin olive oil
• 3 garlic cloves, crushed with a little salt
• ¼ bunch of fresh coriander, finely chopped
• ¼ bunch of flat leaf parsley, finely chopped
• 2 shallots, diced
• 1 fresh red chilli, diced
• 25 g/1 oz unsalted butter
• 8 sardines