Four tins of Breton sardines with red and green chilli and a little lemon, in extra virgin olive oil.
Two chillies rather than one gives heat with a green, grassy edge behind it. The lemon is dosed low here, just enough to keep the peppers from sitting heavily.
La Belle-Iloise has been canning at Quiberon, in Brittany, since 1932. The fish is prepared by hand within a day of landing.
Straight from the tin on bread, or with warm potatoes. Turn the tins over now and then in the cupboard so the oil keeps moving through the fish.
size — 115g
