Crostata, or Italian pies, are usually associated with sweet, jammy fillings, but they also work as savoury dishes, too. Double carbs and a tin of fish: happy days. Use whatever tinned fish you have to hand: this is equally delicious made with mackerel, anchovies or tuna. Serve with a crisp, green salad.
Adaptability and ease is the order of the day for this tinned fish crostata with chermoula topping and conchiglie with smoked oyster sauce
While the crostata is baking, make the chermoula. Put all the ingredients and a quarter-teaspoon of ground black pepper in a food processor and pulse until finely chopped. the garlic, chilli flakes and a quarter-teaspoon of ground black pepper, cook for a minute more, then tip on to a plate lined with kitchen paper to drain.
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