when there’s no one else around we can indulge in the last tin of mackerel brought back from the co-op in Italy – on toasted baguette with a little mayo, white wine vinegar and chili powder along with a salad of endive and parsley and pine nuts
OK, sometimes when we’re on our own, we break open a can of mackerel from rome – this time with a really good spicy hot watercress and a salad of cannellini and fennel – so good