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Make the most out of what is already in your cupboards and conjure up a delicious dinner recipe that will satisfy your loved ones.

Pesto Pasta Recip

Image: Barilla

Due to recent events, you may be considering how to make the most out of the food in your kitchen cupboards for meals for your family. We've put together a few delicious store cupboard recipes that are super quick and easy to make.

Baked bean cottage pie

Baked Bean Cottage Pie

Image: Heinz

A store cupboard essential, the humble baked bean!

  • Serves 4 

Ingredients

  • 800g Heinz Beanz
  • 1.2kg potato, peeled and diced
  • 1.2kg sweet potato, peeled and diced
  • 30g butter or olive oil
  • Seasoning
  • 1tbsp vegetable oil
  • 350g onion, finely chopped
  • 400g carrots, finely chopped
  • 200g celery, finely chopped
  • 2tbsp vegetarian Worcester sauce or Marmite
  • 1 tbsp dried thyme
  • 200g peas

Method

  1. Steam or boil the potatoes and sweet potatoes until cooked. Note, the sweet potatoes will take less time than the potatoes.
  2. Drain, then mash with butter and seasoning until smooth. Allow to cool. If making vegan, mash with olive oil.
  3. Heat the oil in a large pan and sweat the onion, carrots and celery for 10 minutes, stirring regularly. Alternatively, cook in the steamer.
  4. Stir in the Heinz Beanz, vegetarian Worcester sauce, thyme, seasoning and heat gently for a further 10 minutes
  5. Add the peas then transfer to a tin and allow to cool slightly before piping over the sweet potato mash
  6. Cook for 20-25 minutes in a pre-heated oven at 200°C until bubbling and core temperature is reached.

Creamy leak and spinach risotto

Store Cupboard Risotto

Image: Alpro

Whip up a delicious heart-warming risotto to feed all the family.

  • Serves 4-6

Ingredients

  • Olive oil, for frying
  • 1 onion, finely chopped
  • 2 leeks, finely sliced
  • 300g Arborio rice
  • 500ml Alpro Soya Unsweetened drink
  • 700ml vegetable stock
  • 1 lemon, juice and zest, plus extra wedges to serve
  • 100g spinach
  • 200g peas
  • 50g Parmesan, optional, plus extra to serve (or use vegan Parmesan)
  • Flat leaf parsley, chopped to serve

Method

  1. Put the stock into a medium saucepan and gently warm through, keep on a low heat until ready to use. In a large deep casserole, heat a glug of oil over a medium heat and add the onion and leeks. Gently fry for 10 minutes until soft and starting to turn translucent, season with salt and pepper. Add the rice and stir-fry for 2-3 minutes until the rice starts to turn clear.
  2. Turn the heat up and start slowly stirring in a ladle of stock at a time. Stirring with a wooden spoon constantly and letting the stock absorb into the rice. Once the stock has been added, slowly add the Alpro Soya Unsweetened drink. Keep cooking on a medium heat, stirring regularly until the rice is almost tender.
  3. Stir in the lemon juice, spinach and peas and season to taste. If using parmesan, stir in the cheese now and garnish with the parsley, extra lemon wedges and Parmesan.

Butter bean and chorizo stew

Store Cupboard Recipes

Image: The Groovy Food Company

You can easily batch cook this yummy recipe and save it for an easy weeknight meal.

  • Serves 4

Ingredients

  • 200g cooking chorizo
  • 2 x 400g cans chopped tomatoes
  • 2 x 400g cans drained butter beans
  • 1 tablespoon pesto
  • 1 tablespoon of Organic Virgin Coconut Oil infused with chilli & garlic

Method

  1. Slice the chorizo and tip into a large non-stick saucepan with Organic Virgin Coconut Oil infused with chilli & garlic over a medium heat. Fry gently for 5 mins or until starting to turn dark brown.
  2. Add the tomatoes and drained butter beans, bring to the boil, then simmer for 10 mins.
  3. Swirl through the pesto, season lightly and ladle into four bowls. Delicious served with fresh crusty bread.

Pesto spaghetti

Pesto Pasta Recip

Image: Barilla

This simple pasta dish takes no time at all but really delivers on flavour.

  • Serves 4 

Ingredients

  • 350 g Barilla Spaghetti n. 5
  • 180 g Barilla Pesto Genovese
  • 40 g Pine nuts
  • Basil leaves

Method

  1. Bring a large pot of water to the boil; once boiling, add salt (7 grams per litre) and cook the spaghetti for the time indicated on pack.
  2. In the meantime, in a non-stick pan, gently toast the pine nuts; set aside.
  3. Pour the Pesto Genovese in a large bowl; add a couple of tbsp of the pasta cooking water and mix for a smooth consistency.

 

Do you have any tasty store cupboard that you would recommend? Let us know by tweeting us @goodhomesmag or post a comment on our Facebook page.    

 

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