Atlanta chef Hector Santiago of La Metro and El Super Pan shares tips and recipes to elevate the humble tin of sardines with next-level accompaniments.
Preheat the oven to 180C fan bake. Arrange the sausages, capsicum, onion, kūmara, garlic and sage leaves in a large roasting tray. Mix together the olive oil, balsamic vinegar, fennel seeds and salt ...
Drain the can of cherry tomatoes, add a pinch of salt, then blend them in a food processor to form a chunky purée. Mix together the ricotta cheese, olive oil, and salt in a large bowl until combined.