Adaptability and ease is the order of the day for this tinned fish crostata with chermoula topping and conchiglie with smoked oyster sauce
My 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 little Tabasco and lemon juice, perhaps, or some soured cream and herbs. I also use them to dial up all kinds of other dishes – pizza and pasta, say, delight in tinned fish as much as toast does, as do potato salads – and they can even be the main reason to make a particular dish. Starring role, not standby.
