Ready Within Minutes Dishes Ideas

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Sweetcorn: cashew curry

Canned sweetcorn is one of the best ready-cooked vegetable to have on hand. You can add kernels to stir-fries and soups or make fritters and mash. This quick cashew curry is definitely one to try.

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Sweetcorn: spiced corn and lentil chowder

The warmth from the blend of spices is delightful with the sweetness of the corn and squash and the recipe uses another store cupboard staple – coconut milk.

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Lentils: vegetarian stew

Canned lentils come into their own for a cook who wants to save time. Serve them cold in a salad with feta, chopped herbs and spring onions, dressed with olive oil and lemon juice. Our favourite recipe is this hearty vegetarian stew

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Chickpeas: potato curry

Chickpeas are a great way to bulk out stews, soups and curries. You'll probably have everything else you need in the store cupboard and it's ready in around an hour. In this curry recipe, the chickpeas

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Black beans: smoky black bean side

Black beans are a staple in Mexican cooking, and we know they're a great addition to burritos and quesadillas. High in protein and fibre, they are a great addition to many dishes.

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Black beans: black bean soup

This is a thick, warming soup and using canned black beans means you can make it super quick. The key to the dish is getting some deep heat into the flavours. The recipe suggests chipotle paste

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Kidney beans: aubergine chilli traybake

Chilli con carne is the obvious choice when it comes to kidney beans but here's how to up your game when you want something a little bit different.

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Butter beans: smoked beans and mushroom quesadillas

Canned butter beans have a wonderful creaminess to them, here they are roughly mashed with smoked paprika so they take on a smoky flavour.

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Anchovies: salade Niçoise

It's rare to find fresh anchovies as they deteriorate so quickly due to their high natural oil content. When buying canned, try to find them packed in olive oil rather than sunflower and generally, the more you pay

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Crab: crab cakes

Let's face it – crab from a can can't replace the fresh version. But in some recipes, such as these quick crab cakes, you can get away with it. The addition of lemongrass, chillies and mango really helps to bring out the sweet flavour of crab.

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Olives: fougasse with olives

Olives picked fresh from the tree are soaked then brined for several weeks to make them soft enough to eat. Some canned olives can be quite salty, so do buy a few and find the ones you prefer.

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Olives: tapenade

Tapenade is a chunky olive paste, great eaten as a snack on toasted bread or served on the side with fish cakes or grilled salmon. It's pretty good with a barbecued steak too. Serve with pan-fried lamb for a tangy contrast to the rich meat.

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Coconut milk: creamy egg and coconut curry

One can of coconut milk can easily be transformed into a variety of soups, curries, stews and even desserts. One of our favourites is this take on an Indian egg curry with plenty of warming spices

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Coconut milk: coconut, pineapple and chicken curry

This is a wonderfully rich curry – as well as coconut milk, the recipe calls for coconut cream giving it a silky texture

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