Method

1. Place the walnuts in a food processor or blender and blend until chopped. Then add the milk, garlic and cumin. Process again then stir through parsley.
2. Lay out 12 butterflied sardines on a board. Place a bay leaf and a slice of lemon on each one, then top with remaining sardines. Carefully secure each sardine ‘package’ with a toothpick.
3. Heat a little cooking oil spray in a non-stick frying pan. Cook the sardines, turning once gently for 2-3 minutes then serve with walnut puree.