José Gourmet Smoked Sardines in Extra Virgin Olive Oil

• One 120g easy-open tin of Portuguese smoked sardines in extra virgin olive oil
• On rye or sourdough with a little cream cheese and black pepper, or flaked into a potato salad with the oil as dressing
• Or stirred through kedgeree in place of the haddock: one tin does two plates

Smoked sardines in extra virgin olive oil: what Portugal does with a sardine when it has a smokehouse handy. Britain smokes its herring and calls them kippers; this is the same idea applied to a smaller, oilier cousin. José Gourmet smoke the sardines with natural smoke, then pack them in Portugal with extra virgin olive oil and a little salt.

We should warn you the smoke is not subtle. If you want a gentle sardine, the plain extra virgin tin in the same range is the one. If you like a kipper, you'll like this, and it has the advantage of not filling the house with smell.

Each tin carries 18.7g of protein, and sardines are among the best sources of omega-3 you can buy. We've sent out more than five million meals' worth of fish, and a fair proportion of them were smoked.