Easy storecupboard recipes

Sardine spaghetti

Tinned sardines are a great source of protein, omega-3 fatty acids and essential oils. They're joined by spaghetti, storecupboard spices and capers from a jar in this quick and easy Sardinian dish.

Mackerel with nduja chickpeas

Use up chickpeas and tinned tomatoes from your store cupboard to make this colourful mackerel dish, served on a bed of ‘nduja spiced chickpeas with parsley sauce.

Two plates of mackerel with crisp skin sat on a tomato and chickpea mix with a pink linen background

Orzo, bean and tuna salad

Turn tins and jars from your storecupboard into this vibrant, nutritious orzo pasta salad with roasted red peppers and black olives.

Butter bean stew with crispy sage and sourdough breadcrumbs

Spotlight a storecupboard staple with this comforting and easy stew. Season lightly as the beans and stock will already be quite salty.

Two bowls of butterbean stew garnished with basil on a table

Miso ginger dressing

A quick, no-fuss dressing made from white miso paste, fresh ginger and a couple of store-cupboard ingredients.

Use items from your freezer and storecupboard to make this nutritious salad. This speedy midweek meal is ready in just 15 minutes and is packed with nutritious ingredients such as frozen edamame beans, peas, chickpeas, spelt and spices. It keeps well too, so you can make a batch and enjoy the leftovers the next day.

Storecupboard curry with spinach, chickpeas and potato

Use chopped tomatoes, chickpeas and storecupboard spices in this lightly spiced vegan curry for a wholesome midweek meal for four.

Spinach, chickpea and potato curry in a skillet with some naan breads

Best ever chilli con carne

When you’ve got a bit of time on your hands and want to use up storecupboard ingredients, this chilli is a winner. Tins are your best friend in this recipe: tinned tomatoes, kidney beans (though black beans, turtle beans and pinto beans all work brilliantly too) and you can even add sweetcorn if you like!

The secret to the best chilli is building layers and layers of flavour and long-slow cooking to let all of those flavours meld and develop. For that reason, it’s a perfect dish to cook in a slow cooker. Try our slow-cooker chilli here.

Quick quinoa and black bean vegan chilli

This quinoa chilli recipe is high in protein, low calorie and vegan – but still tastes impossibly creamy. Use tins of chopped tomatoes and black beans with quinoa and storecupboard spices to assemble this easy meal.

Quick tuna puttanesca pasta

This simple Italian pasta recipe with Sunblush tomatoes, capers and black olives makes for an easy storecupboard dinner ready in 15 minutes.

Black bean cakes with quinoa and avocado salad

Make the most of your storecupboard with these vegetarian black bean cakes coated in breadcrumbs. Whip up a salad with red and white quinoa for a nutritious addition to your lunch.

Black Bean Cakes Recipe with Quinoa and Avocado Salad

Warm hummus with pine nuts, raisins and olives

Got a tin of chickpeas handy and some time to spare? Turn this storecupboard staple into a vibrant mezze dish and sprinkle with jewel-like pine nuts, raisins and olives.

Easy Hummus Recipe Topped with Pine Nuts, Raisins and Olives

Miso chickpeas and avocado on toast

Turn a storecupboard staple into a twist on this popular brunch dish, livened up with sesame seeds and spring onions. Make your own rye bread with our recipe here or follow our step-by-step sourdough guide here.

Avocado on Toast with Chickpeas and Miso

Creamy tomato and basil rigatoni bake

Check out our veggie pasta bake with juicy chopped tomatoes, nutty parmesan and creamy mozzarella. This super simple recipe is ready in less than an hour, an easy midweek filler for the whole family. Try more pasta bake recipes here.

Vegetable Pasta Bake Recipe with Tomato and Basil

Tuna pasta with lemon and dill

A quick and simple pasta dish with tuna, lemon, red onion and dill. Add some chilli or a tablespoon of drained capers for an extra kick. This would make a great fresh pasta salad too, if you mix the salad with cooked and cooled short pasta such as fusilli or farfalle. A delicious way to use up storecupboard ingredients.

Linguine Recipe with Tuna, Lemon and Dill

Puttanesca pasta

Spaghetti puttanesca, or ‘tart’s pasta’, needs no introduction. Salty, tangy and subtly sweet, this recipe uses fresh or tinned cherry tomatoes, chopped anchovies and pitted black olives.

Puy lentil bolognese

Meat takes a back seat in this bolognese as we swap beef mince with hearty storecupboard lentils and chopped chestnut mushrooms. Tagliatelle or linguine is best with this recipe, so the rich tomato sauce sticks to the pasta.

Quick ramen noodles

Packs of instant ramen are a brilliant storecupboard standby. Here are four quick and easy ways to give them a posh makeover.

Vegan burritos with black beans, sweetcorn and quinoa

A colourful, vegan burrito recipe, rammed with tomatoes, black beans, sweetcorn, lime, coriander, avocado and red chilli. This is a super lunch idea, ready in 30 minutes.

Quinoa buddha bowls with shredded sprouts and beets

Buddha bowls are generous portions of good-for-you ingredients piled into a bowl as a healthy and filling salad. They’re balanced in grains, protein, veggies and carbs, so choose what you fancy and get filling! Think of this as a savoury smoothie bowl: it’s all about those toppings, everything from shredded carrot to sliced sprouts.