Garlic and thyme sardines with shredded brussel sprouts Olive oil 30g butter 2 bay leaves 4 brussel sprouts, shredded ½ bunch English spinach, leaves shredded 4 sardine fillets 2 garlic cloves, crushed 2 tsp chopped thyme ½ lemon thyme sprig to garnish 1 Heat a little oil and butter in a large frying pan over medium-low heat. Add bay leaves and brussel sprouts, cover with a round of baking paper and cook slowly for 5 minutes until softened. Add spinach, stirring until wilted. 2 Melt remaining butter in a small frying pan over medium-high heat, add sardines, garlic and thyme. Season with salt and pepper and cook for 1 minute each side until heated through. Add lemon to hot pan and cook cut side down for 2-3 minutes until charred. 3 Pile brussel sprout mixture onto plate, top with sardines and serve with charred lemon and extra thyme.