Ingredients
1 cup Greek yogurt
2/3 cup milk
1 lb feta cheese, crumbled
1 tbsp cornflour
¼ watermelon, cut into 6 wedges
Salt and ground black pepper
Warmed pitta bread, Greek marinated olives and salad, to serve

For the spicy sardines
3 tbsp olive oil
2 shallots, finely chopped
3 garlic cloves, crushed
1 red chili, seeded and finely chopped
Small bunch coriander or flat leaf parsley, finely chopped
12 fresh sardines, cleaned and backbones removed
Juice of 1 lemon

Directions
1. Soak 12 cocktail toothpicks in cold water for 30 minutes. Prepare the spicy sardines. Heat 1 tbsp of the oil in a frying pan and add the shallots and garlic. Cook for a few minutes, then add the chili and coriander or parsley.
2. Spread the onion mixture over the flesh-side of the sardines, roll them up from the head to the tail and secure with a cocktail stick.
3. Gently heat the yogurt and milk together until hot but not boiling, then add the cheese and stir until smooth. Blend the cornflour with 2 tbsp of water and stir into the cheese mixture.
4. Season, cook gently until thickened, then transfer to a fondue pot and place ona burner at the table.
5. To cook the sardines, heat the remaining olive oil in a frying pan and fry the sardines for 3-4 minutes. Add the lemon juice and transfer to a serving platter. Diners dip the sardines into the fondue.
6. Serve the fondue with chunky watermelon wedges, warm pitta bread, olives and salad.