East African style sardines with bird's eye chilli

Sardines in extra virgin olive oil with bird's eye chilli, bay leaf and cloves. The pungent and spicy recipe is inspired by the Mauritian mixed pickle dish, achard légumes. Recipe tip: warm the sardines through and enjoy them with a bowl of fluffy white rice, or served on toast. About the sardines: the sardines are caught in season, between May and November, as close as possible to Quiberon, in Brittany, where la belle-iloise is situated. The fish are artisanally prepared and canned on the day of catch. The cannery chooses fish caught using sustainable fishing methods. If less pressure on local fish stocks is called for, the cannery will source its fish from further afield where stocks are more abundant. About la belle-iloise: The cannery was founded in the fishing port of Quiberon, Brittany in 1932 by Georges Hilliet, when he was 22 years old. Quiberon was one of France’s key sardine canning hubs, with 14 canneries located there. The cannery was simply called Établissement Georges Hilliet. Hilliet was a firm believer in quality, artisanal production from the outset and resisted the emergence of mass retailing in the 60s, keeping faith with his own production values. He vowed he’d sooner sell his sardines from a basket on the beach than compromise on quality. The company was eventually re-named la belle-iloise, a tribute to the people of Belle-Ile - the island opposite Quiberon where the sardines are caught. Today Hilliet’s granddaughter Caroline Hilliet Le Branchu helms the company, continuing her grandfather’s ethos of quality, sustainable production and tinned fish that melds traditional recipes with innovative flair.