Bordier Sardines in Semi-Salted Butter

The pleasure starts when the butter melts. Warm the sardines gently in a pan, and their tender flesh meets the creamy richness of Bordier demi-sel. Spoon a little butter over the fish, bring the plate to the table, and take that first bite while it is still warm.

We love the idea of serving them on thick toast: crisp at the edges, with a soft middle to catch the butter. Lay the sardines on top rather than breaking them up, then spoon over what is left in the pan. A wedge of lemon alongside lets you add a bright squeeze between those rich, buttery mouthfuls.

There is plenty of pleasure in keeping this simple. The fish gives the bite its tender texture; the melted butter brings everything together. Toast provides the crunch. Try a mouthful before adding any extra seasoning, and let the sardines and their butter lead. Then tear off another corner of bread and catch the sauce left on your plate.

• Toast, butter, and one more bite: Spoon the warmed sardines over toasted sourdough and finish with a squeeze of lemon if you like. Serve a crisp green salad alongside, and keep a little extra bread within reach for the butter on the plate.
• A supper to twirl: Gently fold the sardines and their melted butter through La Malva Rosa Tagliatelle Egg Pasta. A splash of pasta cooking water helps the sauce coat the ribbons. Add parsley and lemon zest, then carry the bowl straight to the table.
• A warm potato lunch: Split a few boiled potatoes and spoon the fish and butter over them. Scatter with chives and put cornichons on the side for a tangy little bite between forkfuls.

Accompaniments are sold separately.

Set out a plate, a fork, and bread you are happy to eat with your hands. Open the tin, warm the sardines gently, and let the butter do the delicious part. You can give lunch a little attention without turning it into a project.

For an unhurried meal, put the toast and lemon on the table before the fish is ready. Spoon out the sardines, pour over their warm butter, and sit down while everything is at its best. Take a bite of fish, follow it with a crisp corner of toast, and leave the last piece of bread for the sauce. This is a tin to open when you fancy a proper plate of something lovely.

Sardines (71%), Bordier semi-salted butter (28%) [butter (milk), salt], salt. Contains fish and milk.

Store unopened in a dry place at room temperature, away from light.