Sardines with miso aubergine and spinach


Classic Japanese flavours are the star of the show here. Shichimi togarashi (Japanese 7 spice), miso paste, mirin and sake infuse charred sardines and tender aubergine.


  • 100g/3½oz butter, softened
  • 15g/½oz shichimi togarashi (Japanese 7 spice)
  • 4 sardines, thoroughly cleaned and head on
  • 2 lemons, juice only

For the miso aubergine

For the spinach salad