Preheat the oven to gas 4 / 180C / 350°F and grease 4 ovenproof bowls or individual casserole dishes
Melt the sunflower spread in a frying pan and gently fry off the onion, garlic and potatoes for 5 minutes or so until the onion is softened
Season with salt & pepper and a little thyme or rosemary if you like
Divide half of the potato & onion mixture between the 4 bowls
Make sure to remove the sardines bones if they aren't already filleted and layer the fish on top
Cover with the remaining potato mixture and pour a tbsp of milk over each bowl
Cover and bake for 20 minutes then bake uncovered for 5 minutes to colour the tops or put under the grill/broiler
Serve with hot buttered toast
You can use sardines in tomato sauce too, use basil instead of thyme for flavouring
