I love all tinned fish, but how can I jazz them up for lunch and dinner? Ben, Sheffield“Tinned fish is such good stuff,” agrees chef and restaurateur Mitch Tonks, who launched his Rockfish tinned seafood range at the start of January. “We have the obligatory sardines and mackerel, as well as mussels and cuttlefish or squid in ink … I’m a bit of tinned fish fan.” And he’s not alone. Make a dressing by combining a bashed garlic clove, palm sugar, fish sauce and lime juice, then toss it all together with coriander and mint. “Anchovies are also essential,” says chef Angus Cowen, who with his partner Charlotte Dawe founded the East London Canning Co during lockdown.

Source: The Guardian January 18, 2022 16:34 UTC