1.Preheat the oven to 200°C/gas Grease a baking dish with olive oil

2.Rinse the sardines under cold running water then pat dry

3.In a medium skillet set over a low heat, toast the breadcrumbs until golden and crisp, stirring often. Transfer to a bowl and wet with a generous drizzle of olive oil. Stir to dress evenly

4.Drain the raisins, squeeze dry, then roughly chop them. Add to the breadcrumbs together with the pine nuts, sugar, parsley and orange juice. Season with dash of salt and a few turns of the pepper grinder. Mix all the ingredients together to form a stuffing

5. Place a small amount of stuffing over each sardine fillet. Roll up the fillets, starting from the head and moving towards the tail. Arrange the rolled-up sardines, tail-side up, on the greased baking dish, and tuck fresh bay leaves between them. Sprinkle any remaining stuffing over them, then drizzle with olive oil and season with a pinch of salt

6.  Bake the sardines for 20–25 minutes. Leave to cool for 10 minutes before serving