Spicy Sardines in Oil

Rich sardines and a touch of chilli make a pantry pairing worth keeping close. Coargal’s spicy sardines bring the fish’s savoury character together with a little natural chilli flavour. It’s a different direction from the plain olive-oil tin: one for the days when toast, rice, or a plate of potatoes could use a little heat.

Lay the sardines on thick toast and finish with lemon and parsley, or serve over warm rice with sliced cucumber and a few pickles for contrast. For a quick pasta, fold in generous pieces of fish at the end and use a little of the oil from the tin to bring the dish together. Keep the accompaniments simple and let the sardines and chilli set the tone.