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You pay good money for some canned seafood in restaurants here. For us it's a bizarre concept, but tinned ventresca is absolutely incredible.

Don't be shy on seasoning. You'd be surprised how good watery UK imported veg can be when roasted with some good olive oil (doesn't have to be extra virgin for cooking - just the right variety), salt, pepper and whatever protein you want. Throw in some fennel seeds or whatever and you're in for...