Rick Stein served up a Mexican pan de cazon with sardines, refried black beans and tomato sauce on Rick Stein’s Road To Mexico.

The ingredients are: 2 tbsp olive oil, 1 medium onion, sliced, 1 clove garlic, chopped, 1 tsp dried epazote or oregano, ½ –1 habanero chilli, stem and seeds removed, roughly chopped, 600ml tomato passata, 250g sardines in olive oil, drained, 250ml corn oil, for deep frying, 12 small corn tortillas (about 15cm tortillas), salt and freshly ground pepper and 1 avocado, stone and skin removed, to serve.

For the refried beans: 600g black beans, rinsed, 2 medium onions, finely chopped, 6 garlic cloves, finely chopped, 1 bay leaf, ½ tsp dried epazote or oregano, 35g lard, 1 green jalapeno or serrano chilli, finely chopped and ½ tsp salt.

See all of Rick’s Mexican inspired recipes in his book titled: Rick Stein: The Road to Mexico (TV Tie in), available from Amazon now.