(Or ‘Hello Squid Kid’).
Last week I bought a couple of tins of sardines for the cupboard – apparently their nutritional qualities are unaffected by the canning process and of course they’re cheap. According to Hugh Fearnley-Whittingstall they’re also sustainable if farmed correctly. However I must admit it was a bit of a ‘worthy’ purchase rather than a passionate one. My memories of past tins of sardines are not inspiring. Still, at 45p a tin in Aldi, I couldn’t pass them by. Then I spied, sitting right beside them, tinned calamari, and tinned mussels – each at 86p a tin, hey big spender! So I took a tin of each.
Cooking for one can be a bit of a challenge – I want things to be quick and easy and tasty; healthy; good for the environment; and preferably also, in my current circumstances, cheap. Well I’m glad to say my Calamari in Tomato Sauce have ticked all my boxes. Or at least I think they have; I’m not a sustainability expert but from a quick trawl on the internet I can see that there’s some debate. Apparently the little squids are scoffed by the bucketload by cruising sperm whales; so by comparison it seems humans might not make a major impact. And they breed fast, the little blighters, you’d think all those arms and legs would get in the way.
According to the box, my supper contained 7.4g of fat, of which saturates were only
0.8g. The whole tin contained 150 calories and it wasn’t even high in sugar or salt. With my baked potato and salad I felt I was being suitably virtuous but also, I have to say, it tasted really good. So now I’ll approach my tins of sardines with a more optimistic fork. Especially since Hugh F-W uses the term ‘Bloody Mary’ as a verb in a recipe suggestion… sardines with vodka, anyone?