Sardines on toast

To make the sardines on toast, heat the rapeseed oil in a saucepan, add the shallots and cook on high for a few minutes until the shallots gain a little colour

Turn down the heat and cook gently for around 40 minutes until golden and caramelised. Keep warm

For the salad cream, mix together the flour, sugar and mustard powder. Beat in the eggs and white wine vinegar

Place the mixture in a heatproof bowl and heat gently over barely simmering water until the flour has cooked. Leave to one side to cool, then stir in the cream. Add lemon juice, salt and pepper to taste

To make the tomato dressing, mix together the ketchup, vinegar, and mustard. Then with a hand blender, emulsify the oil into the mixture. Season with salt and pepper

Make four bread croutes, by preheating the oven to 180˚C/Gas mark 4 and placing two flat baking sheets in the oven. Cut the bread so that you have four pieces 15cm long by 3cm wide by 0.5cm thick

Drizzle the bread with olive oil and sea salt, lay on one of the baking sheets and place the other on top. Bake for 10 minutes in the oven

Arrange the sardine fillets on a tray that has been lined with greaseproof paper. Place the sardines under a hot grill for around 3-5 minutes or until cooked. Season with salt

To serve the sardines on toast, spoon a line of warm caramelised shallot in the centre of each croute, and lay three sardine fillets on top on an angle

Mix the diced cucumber and tomato with 120ml of the tomato dressing. Spoon along the bottom of each croute (at 6 o’clock on the plate)

Along the top lay 3 radish discs each with a small amount of salad cream (10g per portion approx) piped on and micro cress scattered over