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Sardine and pea pilaf

From: The Guardian SERVES 4

sultanas 2 tbsp
olive oil 2 tbsp
large red onion 1, chopped
tinned peeled red peppers 200g, chopped
garlic cloves 2, crushed
paprika 2 tsp
ground fennel seeds 2 tsp
dried mint a pinch
basmati rice 300g, rinsed well
cinnamon stick 3cm long
fish stock cube (or pot)
boiling water 700 ml
tinned sardines in olive oil 2 x 120g
tinned peas (or frozen) 200g, drained
tinned green lentils 420g, drained
lemon juice of ½ (or a little balsamic)
flaked almonds 50g, toasted

Soak the sultanas in boiling water. In a large heavy-based saucepan (with a tight-fitting lid) sweat the onions in olive oil for 10 minutes .

Make a paste by blending the peppers with the garlic, paprika, fennel and mint. Add to the onions and cook over a medium heat for 2 minutes.

Add the drained rice and cinnamon stick and cook for a minute stirring well. Mix the stock cube with the hot water and pour over the rice. Stir and bring back up to a simmer. Turn down the heat, cover and simmer for 10 minutes. Remove from the heat and allow to stand for 5 minutes

Drain the sardines and cut each into 4 pieces. Add to the rice along with the peas, lentils and drained sultanas. Fold through the rice mix, season and cover for another 5 minutes

Before serving add a little lemon juice (or vinegar) and sprinkle with toasted almonds.