Warm up your grill oven. In the meantime, pop an ear of corn into a paper bag and microwave for a couple minutes (or boil for 5 minutes).

Place 4 very fresh sardines which have been cleaned and heads removed on a cooking tray. Drizzle with a little olive oil and season with sea salt and pepper. Grill for 8 minutes approximately, along with the ear of corn. Turn the corn over occasionally as each side gets charred.

Remove from the oven. Slice off the corn from the cob, and place in a bowl, along with a grilled red pepper cut into small pieces (there are some great options available in jars). Season with the juice of half a lime, a drizzle of olive oil, 1tsp of chipotle paste and some sea salt.

Squeeze the juice of ½ lime over the sardines and serve, alongside the salsa.

Serves 2 as a starter.