With Simon Rhodes, of the Lobster Pot Fishmongers in Wood Street Food Hall

Sardines are small oily fish from the herring family. They used to be called pilchards but fell out of favour with the British public, who associated them with dated, tinned packaging.

The Cornish then rebranded them as Cornish Sardines and suddenly they were back in favour, and are now as popular as ever, especially with the Spanish and Portuguese.

The name Cornish Sardine is currently under appraisal for protection under EU law and is accredited as a sustainable fishery under the Marine Stewardship Council.

These little beauties are high in Omega 3, which means they are good for your brain and joints. If you suffer from arthritis try these out and you’ll soon be running around like a two-year-old and doing the Times crossword!

They are a simple fish to cook – simply grill or fry them, drizzled with a little olive oil, sea salt and a squeeze of lemon, and serve; delicious with warm crusty bread.

They have very tiny bones which are easy to eat. If that still feels a bit daunting ask me to fillet them for you and I will happily oblige. It is now the season for sardines so the price is good.

These are a versatile fish and can be adapted for a starter or a light lunch. Or, why not consider popping them on a BBQ.