A pantry that’s well-stocked with canned foods makes life so much easier. They have a long shelf-life, are generally inexpensive, and can save you making endless trips to the shops. Canned food is still nutritious and it also counts towards your five-a-day. Check out our recipe ideas and you’ll be inspired to fill up on your favorite tinned foods, and some new ones too.
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Tomatoes
Most households have a few tins of tomatoes knocking about the cupboard, and it’s well worth keeping a selection of chopped, whole plum and cherry tomatoes in stock. It’s also worth remembering that cheaper supermarket brands can be watery, so spend a tiny bit extra if you can and buy an Italian brand. They work great in this comforting meatballs recipe: mixed ground meats cooked in a rich tomato sauce with rigatoni and melting mozzarella. It’s big on flavor and low on effort.
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Tuna
Tuna in spring water can be a little dry so, unless you’re counting calories, switch out for the better-tasting tuna canned in olive oil. It’s extremely versatile, too, so think beyond the usual tuna melts and sandwiches. Instead, give this recipe for tuna and olive-stuffed peppers a go. The tuna is mixed with cooked onion, garlic, olives and anchovies, then piled into red peppers before being topped with a lemon crumb.
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Kidney beans
A firm favorite in bean salads and chili con carne, kidney beans are a great source of protein. Give them a good rinse before using, then take a look at this 15-minute recipe for black and kidney bean chili. It’s a super simple dish, using mostly pantry ingredients, and it’s vegan too. Make it in a big batch, so you’ve got extra for the week.
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Anchovies
Anchovies canned in olive oil add a savory, “umami” note to so many dishes, whether in a pasta sauce, or studded in a leg of lamb. If you’re cooking with them, the standard brands in olive oil are fine. But, for a salad or just as a treat on toast, look for Spanish anchovies from the Cantabrian Sea, which are fatter, bigger and juicier – a real gourmet treat.
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Pumpkin purée
If you’ve ever had a go at making pumpkin purée, you’ll know how much time and effort it takes, so this is definitely a can worth having. You can add it to risotto, soups, pumpkin pie and cheesecakes, or use it as a stuffing for cannelloni. It’s also wonderful in cakes – we love this recipe with orange, warming spices, and a citrus and pistachio icing.
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Chipotle chili peppers
Chipotle chili peppers are smoked jalapeños, so use them whenever you want to add heat and a smoky, barbecue flavor. They are perfect added to mayonnaise for a burger, to a chili con carne or to a meaty casserole, too. You can also mix them with butter for a warm, smoky sauce for fish – just like this baked scallops with chipotle butter recipe.
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Sweetcorn
Sweetcorn is perfect as a side, mixed with tuna mayo for a sandwich, or as an addition to a chicken soup. You can also use a tin of sweetcorn to make a great brunch or lunch dish: just mix it into a spicy batter to make fritters and serve with a zingy tomato salsa.
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Sauerkraut
Fermented foods, such as sauerkraut and kimchi, are on trend right now, and are revered for their gut-healing properties. Sauerkraut is made from fermented cabbage and it’s traditionally served with sausages. However, this recipe whips it into a great side dish for pork: it’s mixed with apple, wine, bacon, herbs, vegetables and cream for delicious results.
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Lentils
Lentils, being high in protein and fiber, are an excellent pantry stand-by. Eat them cold in salads – they are very good with chopped tomatoes dressed with vinaigrette – or add them to bulk out soups, stews, or shepherd’s pie. In this tasty Spanish recipe, the lentils are mixed with garlic, chili, onion, paprika and sherry and served with fresh cod. It takes a quick mid-week meal to the next level.
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Beetroot
Preparing and cooking beetroot from scratch takes time and is quite a messy job, so a can of beets is a handy thing to have. Use them in potato salads, to make a soup, or add them to your morning smoothie with orange and apple. Try this recipe for a simple beetroot tart, too. It’s created with ready-made puff pastry, topped with mascarpone, goats’ cheese and honey, then finished with sliced beetroot. You’ll have it ready and on the table in 30 minutes.
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Salmon
Just like fresh, tinned salmon is high in protein and omega-3 fatty acids. You can use it for fishcakes, add it to pasta with a little cream and frozen peas, or pair it with quinoa for a healthy salad. After a light dinner? Try it in a quiche-like tart with this moreish recipe, which uses cream, eggs, cheese, onions and leeks.
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Cannellini beans
These little white beans have so many uses. Make a healthy mash by mixing them with cooked cauliflower or broccoli, or try them on their own as a side dish, heated through then drizzled with extra virgin olive oil and chopped fresh rosemary. We have a comforting soup for you to try, too: it’s made with cannellini beans, tinned tomatoes, cabbage and kale, then topped with a poached egg.
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Jalapeño chilies
The perfect ingredient for all your Tex-Mex favorites, these pickled chilies are great added to guacamole, refried beans and chili con carne. They’re also a must in this Philly steak nachos recipe, a crowd-pleasing, sharing dish, where tortilla chips are loaded with cooked steak, cheese sauce, onions, peppers and jalapeños.
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Baked beans
Few would dispute the simple joy of cheesy baked beans on toast, but they are a useful ingredient for many other dishes, too. You can add them to a vegetarian chili or to a tomato soup, and we have a smart recipe for a vegetarian bean pie, too. Here, beans are mixed with canned tomatoes, soy and yeast extract, then topped with a sweet potato mash and melting cheese.
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Water chestnuts
The great thing about water chestnuts is that they keep their crunch, no matter how long you cook them for. They’re usually used in stir-fries, but you can also make a fun appetizer by marinating them in soy sauce for a few hours, then wrapping them in bacon: secure with a cocktail stick and bake until the bacon is crisp. You can also whip up this healthy veggie stir fry, with five vegetables, ginger, garlic and crunchy cashews.
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Crab
Tinned crab can’t replicate the taste of fresh, due to the canning process. But you can add it to fish soups and curries, mix it with chili and olive oil for a speedy pasta sauce, or add it to a risotto. It’s also fine to use in this crab cakes recipe, with its punchy flavors of lemongrass, chili, spices and fresh cilantro.
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Olives
Some tinned olives are better than others, so you may need to try a few first. If they are very salty from the brine, give them a rinse under cold water, then leave in olive oil for an hour or two before eating them. You can use them to make a tapenade – an olive paste, where olives are blended with oil, anchovies, garlic and parsley – or try them in this mouthwatering Spanish tortilla recipe.
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Tomato soup
You just can’t beat tomato soup when you’re feeling under the weather and want an instant pick-me-up. Add a swirl of pesto, some grated cheese, toasted seeds or thick cream to make it your own.
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Butter beans
Here’s another tinned bean which is great to have in stock. They work well mixed with chopped tomatoes and garlic for an Italian-style bruschetta, or added to a stew or soup. They’re also really tasty mashed up in a quesadilla. For something extra warming, try this easy tray-bake dish with roasted spicy squash and beans. It can be served as a veggie main or a simple side.
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Sardines
If you’re looking for an instant healthy lunch, tinned sardines on wholemeal toast will do the job perfectly. They also make a tasty pasta sauce. Simply sweat down an onion, then add a tin of drained sardines and cook gently until the sardines have melted and broken up. Add a can of chopped tomatoes, and cook until thickened. Finally, stir in a spoonful of your pasta cooking water before serving.
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Artichoke hearts
Fresh artichokes can be hard to track down, and they need quite a bit of preparation, so opt for canned instead. They work great when added to a pizza, or you can toss in extra virgin olive oil and fresh herbs and add them to pasta too. This Spanish winter salad recipe combines them with canned sardines, olives and chicory leaves for a light and simple meal.
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Jackfruit
From zero to hero in what seems like no time at all, jackfruit has become a go-to meat substitute for vegans and vegetarians. It’s a hassle to prepare it from fresh, though, so canned is the best option. It has quite a meaty texture and once heated, you can shred it just like pulled pork. Try this delicious recipe for jackfruit-loaded sweet potato fries: it’s nice and spicy, and is topped with oozing, melted cheese.
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Chickpeas
Blended with tahini, lemon, garlic and oil, chickpeas can be made into a quick and easy homemade hummus. Did you know, you can also use the chickpea water (called aquafaba) to make a vegan meringue? Give this stunning pavlova recipe a try for a special-occasion centerpiece.
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Beansprouts
Tinned beansprouts don’t have quite the same crunch as fresh, but they’re a perfectly good substitute, especially given that fresh ones have a very short refrigerator life. You can use them in stir-fries and salads – just dry well on kitchen towel after draining and rinsing. You could also give this gado gado recipe a try. It’s an Indonesian warm potato salad served with a chili, peanut and coconut dressing – easy and moreish.
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Black beans
Black beans make a great side dish when added to sautéed onions and garlic, with fresh cilantro and paprika stirred in at the end. You can blend them with other canned beans to make a veggie burger, or serve them in a salad with corn, scallions and avocado too. They are also really tasty in this burrito recipe, served with chicken, peppers, quinoa and feta – a fantastic and filling lunchbox idea.
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Bamboo shoots
If you love Chinese and Thai food, a tin of bamboo shoots is a handy ingredient to have. They are perfect for any Thai curry, added to ramen, or used in soups and stir-fries. For a delicious mid-week dinner, try this speedy Thai stir fry, where the bamboo shoots are combined with ground soy, green beans, chili and Thai basil. Just top it with a fried egg and serve with rice.
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Condensed milk
Dessert lovers just can’t be without a tin of condensed milk. You can use it to make a salted caramel sauce – just melt 100g (3.5oz) butter and muscovado sugar together, add the tin of condensed milk, then stir until a rich, dark caramel forms. Add a good pinch of sea salt to finish. Or try our no-churn vanilla ice cream recipe – no cooking required.
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Cherries
There’s no argument about the joy the taste of a fresh cherry brings, but their season is short. They are also fiddly to stone, so most recipes using fresh cherries can be replaced with tinned. Cook them for 10 minutes with a splash of balsamic vinegar and star anise to make a hot chutney to serve with duck or pork, or have a go at this Black Forest baked cheesecake, loaded with chocolate and topped with sour cream.
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Apricots
Tinned apricots in natural juice are a perfect substitute for fresh. You can guarantee their sweetness, so they’re great in your morning smoothie, or puréed and used as a cake filling instead of jelly. This recipe for apricot tart will certainly be a winner, too. Tinned apricots are combined with a vanilla and Kirsch pastry cream, piled into a pastry case, then glazed with apricot jelly.
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Pineapple
Look for tinned pineapple in natural juice, so you can use it in both sweet and savory dishes. It makes a great salsa when mixed with chili, chopped red onion and fresh cilantro. You can add it to any veggie coconut-based curry too. Got a sweet tooth? This pineapple sorbet contains just three ingredients, so it’s a perfect pantry dessert.
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