One Tin of Sardines

A tin of sardines is already cooked. Build the hot part of supper first and add the fish near the end so it stays in generous pieces. Taste a little of the packing oil before deciding whether to use it in the dish.

On toast

Rub a hot slice of toast with a cut garlic clove. Lay the drained sardines on top, squeeze over lemon and finish with thinly sliced radish or toasted breadcrumbs. Add salt only after tasting the fish.

With pasta

While the pasta cooks, warm sliced garlic and a spoonful of drained capers in olive oil. Toss in the drained pasta with a splash of its cooking water. Fold in sardines and parsley off the heat. Scatter toasted crumbs on each serving.

Over warm potatoes

Simmer small potatoes until a knife slips through easily. Slice while warm. For about two handfuls of potato slices, whisk a teaspoon of mustard with a tablespoon of wine vinegar and two tablespoons of oil. Toss the potatoes first, then lay the sardines on top.

In a rice bowl

Spoon freshly cooked rice into a bowl and add sardines, sliced cucumber and scallions. A splash of rice vinegar brightens the fish. If the sardines came in tomato sauce, spoon some of that sauce over the rice before adding the cucumber.