You’ll Need
For the Bake
250g day-fresh crusty bread, torn into chunks
2 x 120g tins sardines in oil
1 x 400g tin cannellini beans, drained
1 x 400g tin chopped tomatoes
1 onion, finely sliced
2 garlic cloves, finely grated
1 tsp smoked paprika
1 tsp dried oregano
1 tbsp red wine vinegar
100ml hot water
2 tbsp chopped parsley
Sea salt and black pepper
Optional but dangerous
Lemon wedges
Olives
Green salad
Equipment
One 1.8-litre shallow heatproof dish
Method
Drain the sardines, reserving 1 tablespoon of their oil.
Preheat your air fryer to 185°C.
Toss the onion with the reserved oil in the heatproof dish and air fry for 6 minutes.
Stir in the garlic, paprika, oregano, tomatoes, beans, vinegar, water, salt and pepper.
Air fry for 8 minutes until bubbling, then fold in the bread chunks so some sit in the sauce and some stay proud.
Air fry for 7 minutes more until the exposed bread begins to crisp.
Lay the sardines over the top and cook for 4-5 minutes until piping hot.
Finish with parsley and rest for 3 minutes so the bread settles without turning soggy.