Toasted sardine sandwich with lemon caper aioli and roasted peppers

Lightly oil the peppers (brush, rub or spray) and blacken them on a hot grill, turning every couple of minutes, about 15 minutes, lid shut once they start; a broiler or a gas burner grate also works.

For the aioli, put mayo in a bowl. Chop about a tablespoon of capers and add.

Chop parsley, stems included, and add with a squeeze of lemon juice from a fat wedge, garlic, a little BFF seasoning and a small shot of olive oil. Mix.

Peel and finely dice a shallot (or red onion) and mix it in.

When the peppers are black all the way around, seal them in a paper bag to steam so the skin loosens.

Mix very soft butter with smoked paprika and spread it on what will be the outsides of the bread slices.

Peel the blackened skin off the peppers without running them under water; a few black flecks are fine.

Toast the bread on the grill, paprika-butter side down first, about a minute until coloured, then flip and toast the other side.

Build upside down: spread the lemon caper aioli, add the peppers, a bed of baby arugula, then the sardines.

Drizzle with a little oil from the sardine can, season with plenty of fresh ground black pepper and a little more lemon juice. Top and cut.