Wild-caught mackerel fillets in olive oil with thyme and lemon, a tin of Portuguese sunshine for the winter pantry.

Miss Can packs them in Portugal, meaty fillets brightened by lemon and grounded by thyme. Fork them over ricotta with a little honey, pile them on toast, or eat them straight from the tin at lunch.

For the friend who builds a tinned fish board. For the stocking with something real in it. For the desk drawer that deserves better, or for you.