““I took out the round, crusty bread and made a hole in the centre with my thumb. Then I opened the tin of sardines with the little key that came with it, carefully twisting it sideways, smartly avoiding the released oil spurt. I poured the contents into the hole in the bread, gently spreading the sardines in tomato sauce evenly with my Swiss knife. I took out the cotton napkin, folded it over the bread and pressed lightly for a few seconds. I was very fussy about sardines and I had my own set of rules on how to eat them. I removed the napkin and examined the bread from all sides, making sure that it was thoroughly soaked with the juice on the bottom while remaining crusty on top. Satisfied, l bit into it””
