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I used to be a serial evening class goer. From carpentry to kung-fu, belly-dancing to yoga, I tried out a lot of things out. And strangely enough I’d always start this time of year. It’s that back-to-school season, where I’d find myself full of pep and enthusiasm for new skills and sports to savour. A few weeks in, and I’d be feeling great, buoyed by the new experience, amazed by my new found levels of fitness / technique, and I’d soon be convinced that I was going to become an expert by the end of term. As the nights draw in though, the eagerness would wane. Come January, despite the most well-intentioned resolutions, the activity would come to an abrupt halt. And so the cycle would continue.

Tonight is the first night for circuit training. This doesn’t sound like fun. This doesn’t sound interesting. This doesn’t sound particularly skilful. It is however, the only evening class in the village. And it shall be the first evening class that I’ve participated in since having Molly. It’ll be fun just to be out at night!

As it’s at 8pm, I wanted to eat before going, and to eat at least an hour before any gruelling exercise. I thought we may as well eat with Molly, and wanted something light on the stomach. So this morning I defrosted some sardines, and as I was preparing Molly’s mashed potato and fish fingers, I started putting everything together, having no real idea what was to be for dinner – only that sardines were to be involved. And hell, as I was peeling potatoes, some mash.

So anyway, I’d better run; let’s hope I don’t get a stitch…

Sardines with Mashed Potato, and a Salad of Watercress, Rocket, Kohlrabi and Beetroot, with a horseradish dressing – Serves 2

4 fresh sardines, gutted and butterfly filleted

4 or 5 potatoes, cooked and mashed

Watercress, a few handfuls

Rocket, a few handfuls

Kohlrobi, peeled and thinly sliced (just a few strips)

Beetroot, diced and boiled until tender

For the dressing:

1 tspn horseradish

3 tblsp soured cream

Squeeze of lemon

To Cook The Sardines:

Turn the grill on to a moderate heat, season the fillets and cook for 12 – 14 minutes.

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