Theo Randall served up tasty tomato and sardine crostata with courgette salad on Saturday Kitchen.

The ingredients for the crostata the: 300g ripe cherry tomatoes, 2 tbsp extra virgin olive oil, 1 garlic clove, finely sliced, 300g tomato passata, flour, for dusting, 320g sheet ready-rolled puff pastry, 1 free-range egg, beaten, 12 large fresh sardines, filleted, 1 tbsp chopped fresh flatleaf parsley leaves, ½ tsp dried oregano, 1 tbsp baby capers in vinegar, drained, salt and freshly ground black pepper.

For the dressing: 1 banana shallot, peeled and finely sliced, 1 tbsp white balsamic vinegar, 1 tbsp Dijon mustard, 1 lemon, juice only, 1 tbsp runny honey, 5 tbsp extra virgin olive oil, sea salt and freshly ground black pepper.

For the courgette salad: 4 courgettes, sliced into long flat ribbons with a mandolin, 1 large fennel, trimmed, finely sliced and green fronds reserved, 8 red radishes, finely sliced, 1 tub mustard cress, chopped and 150g walnuts, left whole or chopped.

See recipes by Theo in his book titled: The Italian Pantry: 10 Ingredients, 100 Recipes – Showcasing the Best of Italian Home Cooking available at Amazon now.