Wild-caught mackerel fillets in olive oil with thyme and lemon. Sunshine in a tin, as the makers say, and they're not wrong.

The lemon is bright, the thyme earthy, the fish meaty. Fork them over creamy ricotta with a touch of honey, or eat them straight from the tin over lunch.

For the foodie friend. The host who builds a tinned-fish board. The desk drawer that deserves a better lunch.

Wild-caught mackerel fillets with thyme and lemon. From Miss Can, Lisbon.