Recipe | Sardines on toast, done properly

Toast a thick slice of sourdough hard enough that it stays crisp under the oil.

Lay line-caught sardines across it whole, not mashed, and spoon a little of the packing oil over the top. Lemon zest, black pepper, and nothing else.

The tin does the work here — which is why it is worth buying one that was hand-packed the day it was caught.