Cut potatoes into thick 1 cm slices. Chop the onion and celery. Remove the heads and innards of the sardines, place in a bowl and pour over the sake/white wine. Let marinate for a few minutes.

Heat a frying pan with olive oil and put in the chopped garlic. When fragrant, add the onions to fry.

Add a can of tomatoes, 1/2 a can of water, potatoes, soup stock, and bay leaf. Cook on medium heat.

Once the potatoes become soft, add the sardines and continue to cook for about 10 mins with the lid on, but turn to a lower heat setting. Season with salt and pepper as necessary. Best enjoyed hot!

Note: I used "S&W Stewed Italian Recipe" Sliced Pear Tomatoes with Oregano & Basil, but any canned tomatoes will be, just add your favorite herbs to taste.