method
1. Ask your fishmonger to clean the sprats, or do this yourself.
2. Allow the burning charcoal to get really hot and turn grey, then place the sprats on an oiled rack over the barbecue and grill/broil for 2 to 3 minutes each side until crisp.
3. Spear them with a fork and dip into one of the above sauces - the yogurt mixed with English mustard particularly good.
