Churned butter & Buckwheat Sardines - To be served hot

4 WAYS TO HEAT THEM UP

Before opening, run the tin under hot water to make it easier to remove the cake without damage the sardines! Empty the contents into a frying pan, dish, bowl or pan depending on the mode selected:

1. In a frying pan: 2 minutes on each side over low heat

2. In the oven: 7 minutes in a hot oven (180°C)

3. In the microwave: 1 minute at 500W

4. In a bain-marie: 8 minutes in a saucepan of simmering water (85°C)

4 IDEAS FOR COMBINING THEM

- With a pan-fried mix of seasonal vegetables:

Brown 250g of seasonal vegetables, chopped into small pieces, in a frying pan for 6 minutes. Add the sardines with the sauce and reheat for 2 minutes on each side. over low heat. It's ready!

- With roasted potatoes:

Slice 200g of potatoes into rounds, finely chop 2 or 3 spring onions, and brush with olive oil. Roast in a hot oven (180°C) for one twenty minutes. Add the sardines with the sauce and cook everything for another 7 minutes. Bon appétit!

- With semolina, couscous style:

Prepare 200g of semolina in a dish by pouring in 200ml of boiling salted water and a little olive oil. Cover and leave to swell for 5 minutes. Place the sardines with the sauce and reheat everything for 1 minute in the microwave at 500W. That's it! Ready!

- With rice or pasta:

Cook 250g of pasta or rice. At the same time, cook the sardines for 8 minutes in the double boiler in a saucepan of simmering water (85°C). Serve together and enjoy!