I love a tinned fish board almost as much as I love a cheese board. In fact, both are a good way of feeding a crowd and unexpected guests. So, a perfect storm of some of my favourite ingredients comes together. Perfectly preserved seafood in a tin is really something to be celebrated and to be enjoyed whatever the season. I recommend a tin per person and a choice of maybe three or four varieties – that way, there is plenty to hand around. I have chosen sardines, mackerel and mussels for this board. Of course, you can make it your own with different tinned varieties. Packed in olive oil is, in my opinion, the best, as the seafood will be full of flavour and ready to go. Anything pickled or in brine usually just needs an extra drizzle of olive oil or squeeze of lemon. Escabeche (preserved in a sauce with a kick) always pairs well with slices of feta cheese and extra green herbs.