Turn tins and jars from your storecupboard into this vibrant, nutritious orzo pasta salad with roasted red peppers and black olives.
Use items from your freezer and storecupboard to make this nutritious salad. This speedy midweek meal is ready in just 15 minutes and is packed with nutritious ingredients such as frozen edamame beans, peas, chickpeas, spelt and spices. It keeps well too, so you can make a batch and enjoy the leftovers the next day.
Use chopped tomatoes, chickpeas and storecupboard spices in this lightly spiced vegan curry for a wholesome midweek meal for four.
When you’ve got a bit of time on your hands and want to use up storecupboard ingredients, this chilli is a winner. Tins are your best friend in this recipe: tinned tomatoes, kidney beans (though black beans, turtle beans and pinto beans all work brilliantly too) and you can even add sweetcorn if you like!
The secret to the best chilli is building layers and layers of flavour and long-slow cooking to let all of those flavours meld and develop. For that reason, it’s a perfect dish to cook in a slow cooker. Try our slow-cooker chilli here.
This quinoa chilli recipe is high in protein, low calorie and vegan – but still tastes impossibly creamy. Use tins of chopped tomatoes and black beans with quinoa and storecupboard spices to assemble this easy meal.
This simple Italian pasta recipe with Sunblush tomatoes, capers and black olives makes for an easy storecupboard dinner ready in 15 minutes.
Make the most of your storecupboard with these vegetarian black bean cakes coated in breadcrumbs. Whip up a salad with red and white quinoa for a nutritious addition to your lunch.
Got a tin of chickpeas handy and some time to spare? Turn this storecupboard staple into a vibrant mezze dish and sprinkle with jewel-like pine nuts, raisins and olives.
Turn a storecupboard staple into a twist on this popular brunch dish, livened up with sesame seeds and spring onions. Make your own rye bread with our recipe here or follow our step-by-step sourdough guide here.
Check out our veggie pasta bake with juicy chopped tomatoes, nutty parmesan and creamy mozzarella. This super simple recipe is ready in less than an hour, an easy midweek filler for the whole family. Try more pasta bake recipes here.
A quick and simple pasta dish with tuna, lemon, red onion and dill. Add some chilli or a tablespoon of drained capers for an extra kick. This would make a great fresh pasta salad too, if you mix the salad with cooked and cooled short pasta such as fusilli or farfalle. A delicious way to use up storecupboard ingredients.
Spaghetti puttanesca, or ‘tart’s pasta’, needs no introduction. Salty, tangy and subtly sweet, this recipe uses fresh or tinned cherry tomatoes, chopped anchovies and pitted black olives.
Meat takes a back seat in this bolognese as we swap beef mince with hearty storecupboard lentils and chopped chestnut mushrooms. Tagliatelle or linguine is best with this recipe, so the rich tomato sauce sticks to the pasta.
Packs of instant ramen are a brilliant storecupboard standby. Here are four quick and easy ways to give them a posh makeover.
A colourful, vegan burrito recipe, rammed with tomatoes, black beans, sweetcorn, lime, coriander, avocado and red chilli. This is a super lunch idea, ready in 30 minutes.
Buddha bowls are generous portions of good-for-you ingredients piled into a bowl as a healthy and filling salad. They’re balanced in grains, protein, veggies and carbs, so choose what you fancy and get filling! Think of this as a savoury smoothie bowl: it’s all about those toppings, everything from shredded carrot to sliced sprouts.