From pasta to muffins, tinned food recipes that are so easy to make

SUPERMARKET shelves might look bare due to supply shortages – but all you need is a can-do attitude.

You can use tins you stocked up on at the start of the pandemic to eat like a king, says chef and One Pound Meals author Miguel Barclay, who brings you five delicious recipes from store cupboard favourites.

Chef and One Pound Meals author Miguel Barclay, who brings you five delicious recipes from store cupboard favourites[/caption]

See his recipes created with Princes at bit.ly/3x5leA2

Prune & oat muffins

Prune & oat muffins[/caption]

Serves: 8

Prep time: 4 minutes

Cooking time: 20-25 minutes

YOU NEED:

1 (210g) can of Princes ready-to-eat pitted prunes
2 large eggs
90g honey
60g rolled oats
80g self-raising flour

METHOD:

Drain the prunes, saving the juice.

Roughly chop the prunes. Beat the eggs with the honey and prune juice.

Mix the oats and flour in a large bowl. Stir in the egg mix and three-quarters of the prunes then beat together.

Spoon into a lined muffin tray and top with the remaining prunes and a sprinkle more oats. Bake at 190c for 20-25 minutes.

Pineapple cupcakes

Pineapple cupcakes[/caption]

Serves: 8

Prep time: 8 mins

Cooking time: 15 mins

YOU NEED:

For the cupcakes:

50ml Princes Pure Pineapple Juice
1 large egg
50g caster sugar
75g self-raising flour

For the glaze:

10ml Princes pure pineapple juice
60g icing sugar

METHOD:

In a jug, beat together the juice and egg. In a bowl, mix the caster sugar and flour then beat in juice mix.

Line a cupcake tin with 8 paper cases. Divide mixture up. Bake in oven at 190C for 15 mins then cool on a wire rack.

Make the glaze by sifting the icing sugar into a bowl.

Gradually stir in the juice, bit by bit, to make a smooth glaze. Spoon a little over each cake and leave to set.

Creamy chicken tagliatelle

Creamy chicken tagliatelle[/caption]

Serves: 2

Prep: 3 mins

Cooking: 10-12 mins

YOU NEED:

1 (400g) can of Princes chicken in white sauce
250g fresh egg tagliatelle
1 onion, finely diced
A splash of olive oil
1 chicken stock cube
300ml boiling water
25g freshly grated Parmesan
100g fresh spinach
Salt & pepper

METHOD: Cook the tagliatelle in salted, boiling water as per the instructions on the packet.

Pan fry the onion over a medium heat for a few minutes. Add stock cube and water.

Simmer for a few minutes. Add chicken to white sauce and simmer for 5 min. Add tagliatelle to sauce.

Remove from heat, stir in Parmesan and spinach. Season with pepper and garnish with Parmesan.

Tuna rainbow bowl

Tuna rainbow bowl[/caption]

Serves: 2

Prep time: 5 mins

Cooking: 12 mins

YOU NEED:

2 (110g) cans of Princes steak tuna
½ mug brown rice
1 tbsp honey
1 tbsp soy sauce
½ tbsp sesame oil
1 large carrot
6 radishes
1 handful of edamame beans
100g can of sweetcorn
Sesame seeds

METHOD:

Add rice and 1 mug of water to pan.

Cook on medium for 12 mins until rice is cooked.

To make sauce, mix together honey, soy and sesame oil.

Cut carrot into ribbons and slice radishes thinly.

Put rice in a cup and turn it on to your serving bowl.

Pile tuna, carrot, beans radishes and corn around bowl edges.

Drizzle on sauce and add sesame seeds.

Apple turnovers

Apple turnovers[/caption]

Serves: 4

Prep time: 5 mins Cooking: 20mins

YOU NEED:

1 (395g) can of Princes apple fruit filling
1 (320g) sheet of rolled puff pastry
4 pinches of cinnamon
1 tbsp honey
Sprinkle of sugar

METHOD:

Pre-heat oven to 190c. Cut pastry into four equal squares and spoon a quarter of the filling into the middle of each piece of pastry along with a pinch of cinnamon.

Brush edges with water, then fold each square in half to encase the filling in a triangle and push the edges down to seal.

Brush each one with honey, sprinkle on sugar then make 3 slits in the top.

Bake for about 20 minutes until golden brown. Serve warm or cold.