Do you really need to surgically extract the teeny bones from each individual fillet? Is the only way to serve the fish on a slice of toast? Are all sardines created equal or is there some merit ...

Bring to a very low simmer, place the sardine fillets on top of the mixture and cover with the lid. Cook for 20 minutes, then remove the lid and serve with an extra drizzle of olive oil.

Add the anchovies and mash with the back of spoon. Add the sardines and pour in the wine. Allow to bubble until reduced, cover and cook for a few minutes, until the sardines are cooked through.