Method

• 1.
  To make the stuffing, heat the oil in a large frypan over medium-high heat. Add breadcrumbs and toast, tossing frequently, for 2-3 minutes until golden. Remove pan from the heat and add pine nuts, currants, chopped parsley, lemon zest and juice. Transfer to a bowl and mix well to combine. Season to taste.
• 2.
  Lay 1 piece of pancetta on a clean work surface and place 1 sardine, belly side up, on top. Fill the cavity with 1 tbs of stuffing (add more or less depending on the size of the sardines) then roll sardine in pancetta to enclose. Repeat with remaining pancetta, sardines and stuffing, reserving some stuffing to serve. Transfer to a large baking tray lined with baking paper.
• 3.
  Preheat oven to 220°C. Bake pancetta-wrapped sardines for 15-20 minutes until pancetta has crisped and sardines are cooked. Scatter remaining stuffing over a large serving platter with extra parsley leaves. Top with sardines and serve with lemon cheeks.