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Why we’re all hooked on tinned fish
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The Guardian
Why we’re all hooked on tinned fish
Sardines, mackerel, herring, pilchards, sprats and anchovies ... canning only makes the umami flavour better. They’re my top choice for pasta
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I can’t find it, despite having spent the past 35 minutes looking, but somewhere in the house is The Crisis Cook Book. It’s a standard paperback, postbox-red with white writing on the cover, and full of recipes from chefs incl…
27 Aug, 12:10
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