Sardines Escabeche from What to Eat Now (Spring & Summer) by Valentine Warner

Ingredients

• 5-6 sprigs of fresh young thyme leaves, plus extra, to garnish
• 4 small bay leaves
• 2 big juicy oranges, unwaxed or well-scrubbed
• 1½ good and careless tablespoons sherry vinegar
• 40 g pine nuts
• 2 medium red onions
• 6-8 stiff fresh sardines, scaled, gutted and degilled
• 5 tablespoons light olive oil
• flaked sea salt and ground black pepper
• 3 tablespoons plain flour
• a big handful of sultanas
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• good olive oil, to finish