Italian-style sardine pie and smoked oyster pasta: Yotam Ottolenghi’s tinned fish recipes
Adaptability and ease is the order of the day for this tinned fish crostata with chermoula topping and conchiglie with smoked oyster sauceMy cupboards are rarely without a tin or two (or three) of tinned fish. Sardines, anchovies, tuna, smoked oysters: they’re all usually on standby, and I’m crazy about all of them. I find them very reassuring, too, because they mean I’m never more than about two minutes from a meal, whether they’re just spread on toast, or mixed with a l