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]Serves: 8
Prep time: 4 minutes
Cooking time: 20-25 minutes
YOU NEED:
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.
Serves: 8
Prep time: 8 mins
Cooking time: 15 mins
YOU NEED:
For the cupcakes:
For the glaze:
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.
Serves: 2
Prep: 3 mins
Cooking: 10-12 mins
YOU NEED:
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.
Serves: 2
Prep time: 5 mins
Cooking: 12 mins
YOU NEED:
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.
Serves: 4
Prep time: 5 mins Cooking: 20mins
YOU NEED:
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.
Serves: 4
Prep time: 5 mins
Cooking: 20mins
YOU NEED:
METHOD:
Brush each sheet of filo pastry lightly with butter and sprinkle on a little icing sugar.
Lay 2 sheets on top of each other to create a rectangle. Spoon the filling into the middle.
Fold two ends over, then roll up to create a loose sausage shape.
Stack another two sheets together and place strudel, seam side down, in the middle, fold to enclose. Repeat with the last two sheets.
Place seam side down on tray lined with parchment and bake for 20 mins until golden. Dust with icing sugar and serve.