Mackerel Crostini

Sometimes the best things in life are the simplest. And that certainly rings true for my mackerel crostini. A tin popped open and the contents plonked onto bread. Cheap, incredibly easy, and undeniably moreish. The only freshness lurking here is the parsley.

🐟 Makes 4 crostini

• 125g tin mackerel in extra-virgin olive oil

• fresh parsley

1. Toast your crostini.

2. Rub with raw garlic.

3. Drizzle with the oil from tinned mackerel.

4. Divide your mackerel into 4 and plonk it on.

5. Give it that deceptive look of freshness with a sprig of parsley.

6. You're ready to go.