Papa Anzóis — Various Selection of Small-Batch Algarve Tinned Fish

Parchal was once one of Portugal's great fish-preserving towns, famed throughout the country for it. This producer has gone back to those roots and rebuilt the craft with modern science — fish bought directly from the boats, then gently dehydrated rather than pre-cooked, so it keeps the flavour of fish landed days before. The result is preserved fish you'd expect to be world-class, made in full respect of the ingredient.

The everyday tins — sardine in olive oil, with lemon, with a little chilli — are perfect on bread, flaked through pasta, or tipped over salad for a quick meal. Then there are the ones worth slowing down for: organic extra-virgin sardine, smoked sardine, and two that stop people in their tracks — octopus and cod neck in organic extra-virgin olive oil.

A proper store-cupboard staple, and one I reach for often myself. Pick your tin below.