RUSTIC HERRINGS WITH OLIVE OIL AND CINNAMON

In Poland we like to combine salty herrings with something sweet – an apple, some prunes or a sprinkle of cinnamon all work very well to balance the saltiness. In my family, this dish is a celebration staple – whether Christmas Eve, Easter or a wedding, these herrings are usually on the table. They are delicious eaten with rye bread or stuffed into bagels. {Serves 5}

250 g (9 oz) herrings preserved in oil, drained

1 shallot, very finely chopped

300 ml (10 fl oz/1¼ cups) mild olive oil to cover

¼ teaspoon white pepper

¼ teaspoon ground cinnamon

Chop the herrings into bite-sized pieces and place in a shallow bowl. Scatter over the finely chopped shallot and then pour over the olive oil. Stir in the white pepper and cinnamon. (You won’t need any salt as the herrings are already quite salty.)

For best results chill in the fridge overnight before serving on rye bread or stuffed into bagels for lunch. Eat within 3 days.

{Time: 5 minutes, plus chilling time}