Why we’re all hooked on tinned fish
Sardines, mackerel, herring, pilchards, sprats and anchovies … canning only makes the umami flavour better. They’re my top choice for pastaSign up here for our weekly food newsletter, FeastI can’t find it, despite having spent the past 35 minutes looking, but somewhere in the house is The Crisis Cook Book. It’s a standard paperback, postbox-red with white writing on the cover, and full of recipes from chefs including Rowley Leigh, Heston Blumenthal and Jeremy Lee. Not having found it, I…
Source: www.theguardian.com