Healthy and Tasty Store Cupboard Meals

We’ve seen another week of supermarket shelves stripped bare, but if you’ve struggled to find your regular groceries, you can still whip up some delicious meals with what’s in your larder and cupboards.

Get the most out of your groceries with these delicious dinners. These simple recipes use everything from tomatoes, dried pasta and frozen vegetables – these recipes are all easy to make and family-friendly.

Store Cupboard Staples

Smoky Bean Baked Eggs (serves 4)

Dippy eggs are often a meal thought of for breakfast time, but baked eggs in tomato sauce can make a scrumptious meal for breakfast. This recipe for smoky bean baked eggs has just five ingredients – two of which hail from the store cupboard (cans of tomatoes and beans).

Once you're comfortable with this recipe, feel free to change or add different ingredients, for example smoked ham or spinach.

You will need:

1 tin of chopped tomatoes

4 eggs

1 tin of cannellini beans

1 tsp paprika or chilli flakes

100g spinach (optional)

Method:

1. Heat oven to 200C/180C fan/gas 6. If using spinach, put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.

2. Mix the tomatoes with the chilli flakes or paprika and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread or toasted pittas.

Broccoli and Salmon Bake (serves 4)

Enjoy a fresh take on broccoli with this creamy pasta bake.

You will need:

250g penne pasta (or any shape pasta you have)

300g broccoli

25g butter

25g plain flour

600ml milk

100g mascarpone

8 sundried tomatoes

2 tbsp small capers (optional)

8 anchovy fillets (optional)

10 large fresh basil leaves roughly torn

4 skinless salmon fillets

50g cheddar cheese

Method:

1. Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.

2. While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.

3. Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)

4. Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden – don’t let it go too dark or the fish will overcook.

Store Cupboard Tuna Bean Salad (serves 4)

Being short on fresh ingredients doesn't mean you can't enjoy a nutritious salad. This speedy, low in fat storecupboard tuna bean salad uses food you might have already, such as tinned cannellini beans and tuna, onions, garlic and potatoes. Finish it off with a bag of fresh salad leaves or any other greens you have in the fridge, even frozen peas would work.

You will need:

500g pack of New Potatoes

4 tbsp olive oil (plus extra for drizzling)

1 tbsp lemon juice

1/2 tsp chilli powder

1 garlic clove

1 tin of cannellini beans

1 small red onion

200g tin of tuna

110g of salad leaves

Method:

1. Boil the potatoes for about 15 minutes, until tender. Meanwhile, make the dressing.Whisk the oil, lemon juice, chilli powder and garlic in a bowl big enough to take all the salad. Tip in the cannellini beans and onion.

2. Drain the potatoes and when cool enough to handle cut them in half lengthways. Now gently stir the potatoes into the salad and flake in the tuna. Pile on to a bed of salad leaves, drizzled with a little extra olive oil.

Minestrone in Minutes (serves 4)

Whip up a hearty bowl of soup in next to no time, perfect for a quick lunch or warming supper.

You will need:

1l hot vegetable stock

1 tin of chopped tomatoes

100g thin spaghetti (broken into short pieces)

350g mixed frozen vegetables

4 tbsp pesto

Drizzle of olive oil

Grated parmesan cheese to serve

Method:

1. Bring the stock to the boil with the tomatoes, then add the spaghetti and cook for 6 mins or until done. A few minutes before the pasta is ready, add the vegetables and bring back to the boil. Simmer for 2 mins until everything is cooked.

2. Serve in bowls drizzled with pesto and oil, sprinkled with parmesan.

Ten-minute Tuna Pizza (serves 2)

Easy to make yummy pizza using a pre-made pizza crust.

You will need:

23inch thin pizza base

1 tbsp tomato puree

1 garlic clove

1 large handful of cherry tomatoes

Handful of pitted black olives

1 tbsp capers drained (optional)

Handful of basil leaves (or rocket)

Method:

1. Heat oven to 230C/fan 210C/gas 8. Spread the pizza base with tomato purée. Scatter over the garlic, olives, tomatoes and half the oil. Bake for 10 mins until the tomatoes start to colour and the base is crisp.

2. Remove from the oven, sprinkle over the capers, tuna and basil, drizzle with oil, then serve.

Quiche Lorraine Frittata (serves 6)

This quiche Lorraine frittata can be served alongside a simple salad or peas for a family meal and any leftovers can be provided for lunch the next day.

You will need:

175g ham, chopped

8 eggs

200ml milk

50g strong cheddar cheese, grated

Method:

1. Heat oven to 180C/160C fan/gas 4.

2. Line a roasting tin, about 20 x 28cm, with baking parchment – just scrunch it roughly at the corners. Whisk together the eggs and milk in a large jug or bowl, then stir in the ham, the cheddar and some seasoning. Pour into the tin, scatter with a bit of extra grated cheese, if you like, and bake for 30-35 mins until golden and set. Eat hot, warm or cold, with bread, cherry tomatoes and a few salad leaves.

Mixed-bean Chilli with Wedges (serves 4)

A warming bowl of meat-free comfort food. Make extra for the freezer if you like.

You will need:

4 medium baking potatoes, cut into 8 wedges each

4 tbsp of olive oil

1 onion, roughly chopped

1 red or yellow pepper

1 tbsp of cajun spice mix (or just a tsp of paprika for less spice)

2 tins of beans (kidney or white beans)

1 tin of chopped tomatoes

150 ml vegetable stock

4 tbsp of sour cream or natural yoghurt

Method:

1. Heat oven to 220C/200C fan/gas 7. Toss the potato wedges in 2 tsp oil and spread out in a single layer on a large baking tray. Cook for 30-35 mins, turning halfway, until tender and golden brown.

2. Meanwhile, for the chilli, put the remaining oil into a casserole dish and fry the onion and pepper for 5 mins. Add Cajun spice, beans, tomatoes and stock. Cover and simmer for 15-20 mins. Ladle the chilli into bowls, top each with 1 tbsp soured cream, natural yoghurt and serve with the wedges.

Sardine Store Cupboard Spaghetti (serves 1)

The recipe for this sardine storecupboard spaghetti is easily adapted to serve as many mouths as you need to feed. Sardines are a great source of omega-3 and the canned versions will keep for a long time in your cupboard.

You will need:

100g spaghetti

1 tbsp olive oil

1 small onion finely chopped

2 large garlic cloves finely chopped

10 cherry tomatoes

95g can boneless sardines in olive oil, drained

8 green pitted olives, halved

Method:

1. Cook the spaghetti following pack instructions. Meanwhile, heat the oil in a pan, tip in the onion and cook for 5 mins or until soft. Add the garlic and tomatoes, and cook for a few mins more.

2. Stir through the sardines, breaking them up lightly with the back of a spoon. Add the olives and capers, season and heat through. Toss in the cooked, drained spaghetti, a splash of the cooking water and parsley.

Chorizo & Pea Risotto (serves 4)

Using simple store cupboard and freezer ingredients, this pea and chorizo risotto makes an easy midweek meal. Garnish with crisped chorizo and grated parmesan.

You will need:

1tbsp olive oil

200g chorizo, peeled and chopped

300g arborio risotto rice

1.2l chicken stock

2 tbsp vinegar (white wine vinegar is best)

200g frozen peas

60g parmesan cheese, grated

Method:

1. Heat the oil in a large frying pan, tip in the chorizo and fry until it is crisp and all the oil has been released. Remove a quarter of the chorizo with a slotted spoon and set aside.

2. Tip the rice into the pan, stir to coat it in the oil and toast for a min or so, then pour in the vinegar. Once the vinegar has evaporated, add a ladleful of the stock, stir then, once absorbed, add a bit more. Continue doing this for about 20 mins until most of the stock has been absorbed and the rice has swollen but still has a slight bite.

Easy Paella (serves 4)

Whip up this easy version of the traditional Spanish seafood dish straight from the store cupboard. Add extras such as chorizo and peas if you like.

You will need:

1 tbsp olive oil

1 onion chopped

1 tsp smoked paprika

1 tsp of dried thyme

3 tbsp of dry sherry or white wine (optional)

1 tin of chopped tomatoes

900ml chicken stock

400g bag of frozen seafood

Juice of half a lemon, other half cut into 4 wedges

Method:

1. Heat 1 tbsp olive oil in a large frying pan or wok. Add 1 chopped onion and soften for 5 mins.

2. Stir in 1 tsp smoked paprika, 1 tsp dried thyme and 300g paella or risotto rice, stir for 1 min, then splash in 3 tbsp sherry or white wine, if using.

3. Once it has evaporated, stir in a 400g can of chopped tomatoes with garlic and 900ml chicken stock.

4. Season and cook, uncovered, for about 15 mins, stirring now and again until rice is almost tender and still surrounded with some liquid.

5. Stir 400g frozen seafood mix into the pan and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender.

6. Squeeze over the juice of ½ lemon and serve with wedges from the remaining ½ lemon.

Easiest Ever Deli Pasta Salad (serves 4)

Simple store cupboard pasta salad with sunny Mediterranean flavours.

You will need:

300g pasta (any shape)

200g frozen peas

1 large tomato

10 sundried tomatoes in oil

2 tbsp olive oil

2 tbsp white wine vinegar

1 garlic clove

Handful of basil leaves

85g pack of prosciutto or salami

Method:

1. For the pasta: Boil the pasta in salted water for 8 minutes then add the peas, return the water to the boil and cook for 2 minutes more until the pasta and peas are tender. Tip into a colander over the sink, cool the pasta and peas under the cold tap then drain really well.

2. For the dressing: While the pasta is boiling roughly chop the tomato and put in a food processor with half the sun-dried tomatoes, the olive oil, vinegar, garlic and about 8 basil leaves. Season with plenty of salt and freshly ground pepper then whizz until smooth. Tip into a large salad bowl.