Piperade with sardines & herb breadcrumbs

1. Put 1½ tbsp oil from the sardine cans in a large frying pan over a medium heat. Add the breadcrumbs and cook, stirring, for 2-3 minutes, until just beginning to colour. Crush 2 garlic cloves and add to the pan with the thyme leaves and basil. Season and continue to cook for 2-3 minutes, until the breadcrumbs are golden in places and crisp. Tip into a bowl and set aside. Wipe the frying pan clean and return to a low-medium heat.

2. Put another 1 tbsp oil from the sardine cans in the pan and add the onion with a pinch of salt. Cook, stirring often, for 10 minutes, until soft. Slice the 2 remaining garlic cloves and add to the pan with the peppers. Cover and cook for 10-15 minutes, then uncover and add the tomatoes and wine. Turn the heat up a little and cook for 10-12 minutes, stirring often, until soft and syrupy, with no liquid remaining. Stir in the vinegar and season.

3. Divide the piperade between plates and top with the drained sardines. Scatter generously with the herb breadcrumbs to serve.