• 12 fresh sardines or Cornish pilchards
• 4 tbsp olive oil
• 2 tsp chopped marjoram
• 1 tsp chopped thyme
• 4 garlic cloves, peeled and sliced
• Sea salt and freshly ground black pepper
• Lemon wedges, to serve

Pre-fire your wood oven. It should be about 300°C when you come to cook.

Sardines have delicate flesh that will bruise and tear quite readily so be careful when preparing them for cooking. If they are not already prepared, use your thumb to rub off the large scales, and scissors to snip out the belly and guts and remove the fins. Wash the fish gently under the tap.

In a bowl, mix the olive oil with the herbs and garlic.

Place the sardines in a large roasting tray in a single layer, making sure they have a little space around them. Spoon the oil mixture over them, sprinkle generously with salt and pepper and turn to coat. Place the tray in the hot oven and cook the fish for 3–4 minutes until blistered and golden.

Remove the sardines from the tray and serve at once, with lemon wedges, good bread and a big green salad.