Using just one pan, this recipe for Mediterranean Baked Eggs is a delicious and easy way to get canned vegetables and protein into your diet – without much washing up! Taking 20 minutes to prepare, it’s perfect for a busy evening.
This month’s guest recipe comes from Betty Kabir Oerlemans, a lifestyle blogger and dentist who uses canned food for ease after busy days at work.
This recipe for crushed salmon cous cous is easy to make and can be eaten as a light dinner, a packed lunch for work or as a side dish. Canned salmon is a great source of omega 3 fatty acids, which play a role in the prevention of heart disease.
This recipe is a great way to jazz up a traditional pasta bake, using iconic Tex Mex flavours. It only takes 25 minutes to cook and serves 4.
This months guest recipe comes from Hannah Bond, a food blogger, freelance chef and cookery teacher.
This impressive and luxurious dessert is surprisingly simple to make. Decadent and delicious, this black cherry and chocolate tart can be made ahead of time, and is sure to be a crowd pleaser. The tasty canned black cherries, which come already pitted, are definitely the star ingredient.
Our beautifully rich lentils with a lovely roast chicken breast, perfect for a mid-week dinner with a glass of red wine. Classic, quick and delicious.
Does it get any better than bread and butter pudding? The answer is yes and it’s all about bread and butter pudding with salted caramel ice-cream. So bad, yet so, so good!
A twist on the classic Sunday dinner, our recipe makes the most of big punchy flavours to make a roast with a difference. Top tip – the little roast potatoes are so moreish you may need to make double!
This month’s guest recipe comes from Ruth Cartwright, lifestyle blogger, designer and food technology teacher. This hearty vegetarian sausage and mustard bean bake is the perfect dinner option, and is also gluten free!
Starter – Crispy fried artichokes with crispy broad bean shells and a broad bean yoghurt dressing
We’ve teamed up with Masterchef 2016 finalists, Billy & Jack, to create the perfect canned food dinner party menu. Over the next few weeks, Billy & Jack will share their tasty recipes for a slap-up, three-course feast as part of our virtual #CannedFoodDinnerParty masterclass. We kick off with their summery starter – crispy fried artichokes with crispy broad bean shells and a broad bean yoghurt dressing.
“A taste of Italian Summer! Our crispy artichokes and fresh broad bean and yoghurt dressing are a perfect match. Great for a hot day, or even a cold day when you need some summer vibes!” – Billy & Jack
A refreshing spring dish that uses tinned salmon, canned green beans, creamed cheese and puff pastry. Perfect for April picnics!