Sardinha Sardine in Spicy Olive Oil with Pickles

For those who want more from their tin. These North Atlantic sardines are packed in a spiced olive oil with pickles and chilli — a combination that delivers heat, acidity, and richness in every mouthful.

The pickles bring a sharp, vinegary counterpoint to the olive oil, while the chilli builds slowly in the background. It's a livelier tin than the classics, and all the better for it — the kind of thing you open and find yourself eating straight with a fork before the toast is ready.

Serve on thickly buttered bread to temper the heat, or chop roughly and toss through warm potatoes with parsley.