• One and a half kilos of sardines
• 2 potatoes
• 2 pointy green peppers
• 2 large tomatoes
• Cumin
• Salt
• Olive oil

Preheat a medium oven. Line a baking tray with greaseproof paper. Clean and wash the fish, dry them carefully and arrange them, opened, skin side down on the paper.

Slice the potatoes paper thin and lay the slices on top of the fish.

Cut the pepper into thin rings and lay these on the spuds.

Peel the tomatoes, slice them, and lay them in a pattern on top of the other ingredients.

Sprinkle the lot with cumin, salt and olive oil, and cook for an hour.

Eat straight out of the baking tray, scooping the mixture up with hot bread – no plate, no knife and no fork.

Oh, all right, if you must.