Sardines done this way always remind me of visiting my aunt in Thessaloniki, who spent the afternoon carefully deboning them before quickly charring them over an open fire in the heat of a Greek summer. The olive salsa adds a piquant touch to the deep flavour of the sardines.
Prawns in a crunchy polenta coat are delicious with a dollop of romesco. Serve in cocktail cones or shot glasses as finger food or plate on a bed of rocket as an entree.
Hand making your own dumplings is both fun and delicious! They are called potstickers because they are fried first to brown the underside, making them stick to the pot.