A Guardian reader wants to know: ”Why are sardines sold in those horrible flat tins that spray you on opening?” One might also wonder: Why are sardines no longer served from silverplate boxes that, presumably, don’t spray you on opening?
“Seasoned with plenty of lemon zest, soft oregano leaves and some fried bread crumbs, broken up a bit and warmed all the way through as it’s tossed with cooked spaghetti, olive oil and maybe a ripe tomato, squashed between my fingers.”
