Pilchards aka Cornish sardines - quick to cook and lip-smackingly tasty. Serge Nollent, chef for seafood experts, Young's created this sumptuous summer creation
1. Heat some olive oil in a pan over a medium heat. Season the pilchards with sea salt and black pepper and place in the frying pan. Cook for about six minutes - three minutes on each side.
2. Add the onions, chillies and garlic into the pan, splash with some more olive oil and cook for a further two minutes. Add lemon juice and coriander and stir gently.
3. Serve with a rocket salad tossed in a little olive oil to make it shine, then add a wedge of lemon.
© Serge Nollent
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