Garlic
Garlic’s mellow, savoury side features in our tins from northern Spain. It is teamed with chilli in Olasagasti’s Bilbao-style anchovies, and Los Peperetes’s Galician razor clams, cockles and octopus. And it is at its most pungent and satisfying in La Rose’s delicious, meaty flakes of salted cod. Wild garlic complements Fangst’s herring, its pungency a good match for the herring’s powerful umami and smoky flavours.
Serving tips
•With crisps or crackers. Scoop the cockles in garlic and chilli on to plain crisps or water crackers so that you can appreciate the flavours of the shellfish and the sauce.
•Enjoy the hearty salt cod with jersey royals and wilted spinach.
•Try the herring and wild garlic with poached or griddled eggs and a splash of hot sauce.
