Local foodie Libby West shares a recipe

F.O.O.D. Week is over for another year but recipes live on. Here is the first of our Books on the Menu local foodies with a favourite recipe to share. Libby West (pictured) is our own very own Lady Steptoe. She quietly goes about creating a wonderfully friendly atmosphere where guests and family feel incredibly welcome and warmed by her stunning food. Passionate about food and recipes she has also created fabulous feasts for the Friends of the Botanic Gardens. At Books on the Menu Libby spoke about discovering her mother's kitchen drawer stuffed full of small books and recipes. Her own collection of papers includes a personal rating system. Here is one that earns a ten out of ten:

Salt-grilled sardines with Portuguese salad (from Jill Dupleix) Serves 4

2 large potatoes, peeled cut into 2 cm pieces, 1 tbs hot smoked paprika (pimenton from gourmet delis), ¼ cup olive oil – plus extra to brush, 1 each red and yellow capsicum, 2 tomatoes roughly chopped, 1 red onion, halved, thinly sliced, handful of coriander sprigs, 1 tsp lemon juice, 8 – 12 fresh sardines, cleaned and 1 lemon quartered. Preheat oven to 180C. Cook the potatoes in a pan of simmering salted water for 8 – 10 minutes until almost tender, then drain well. Toss potatoes with paprika and 1 tbs oil. Season and spread on a large lined baking tray, then roast for 20 minutes or until golden. Meanwhile, heat a chargrill pan or barbecue on medium-high heat. Brush the capsicums with a little extra olive oil and grill or barbecue for 4-5 minutes, turning, until the skin blisters. Set aside in a bowl and cover with plastic wrap. When cool enough to handle, peel and cut into strips. Place in a bowl with the cooked potatoes, then toss with tomatoes, onion, coriander, lemon juice and remaining 2 tbs oil. Season with salt and pepper. Increase the chargrill pan or barbecue heat to high. Brush the sardines and the grill with a little more oil to help prevent sticking. Sprinkle the sardines with 1 tsp sea salt (soft-flaked variety is best) then cook the sardines for 2-3 minutes each side until the skin is scorched and bubbling. Divide the sardines among plates, then top with the salad and serve with lemon. Delicious!