A can-do attitude
‘We’ll do premier cru versions, using fish caught by a single boat in a specific oil’
WHAT’S the best part of a trip to Barcelona or Lisbon? Is it watching the world go by from a pavement café or sipping a sundowner in a shaded square? For food writer Felicity Cloake, author of and the forthcoming guide to British breakfasts , it’s shopping for tinned fish, stacked collectably in cans as decorative as music boxes. ‘The
