Fun ways to use storecupboard essentials

Marshmallows

Toasted marshmallow fruit skewers

Thread 227g washed and hulled strawberries and 200g marshmallows alternately on metal or soaked wooden skewers.Cook under a pre-heated grill or on a hot barbecue for a couple of mins until the marshmallows are golden brown. Serve drizzled with chocolate sauce.

Quick s'mores pots

Crumble a digestive biscuit into a small heat-safe ramekin, scatter over 15g milk chocolate chunks and top with a few marshmallows. Place under a hot grill for a couple of mins until the marshmallows are toasted and melting slightly. Allow to cool slightly before serving.

Berry rice crispy squares

Melt 50g butter in a large bowl in the microwave, add 200g marshmallows and return to the microwave in 30 sec intervals until completely melted together. Stir in 100g rice crispies and 150g fresh chopped strawberries, dried slightly with kitchen paper. Tip into a greased and lined 20cm tin, even out with the back of a spoon and chill for at least 2 hrs until set. Cut into 12 pieces to serve.

Chocolate dipped banana marshmallow pops

Slice a large banana into 2cm slices and thread onto 6 cake pop sticks, alternating with 200g marshmallows, making sure to leave 2cm free at the end of the stick to hold on to. Chill in the fridge on a lined baking tray for 5 mins. Melt together 200g plain chocolate and 1 tsp coconut oil in the microwave in 30 sec bursts, then dip the banana and marshmallow sticks into the melted chocolate until fully coated. Coat with sprinkles, if using.

Frozen rocky road bark

Mix together 500g full fat natural yogurt and 1 tbsp honey, then evenly spread over a 24x30cm foil lined baking tray. Crumble over 2 digestive biscuits, 20g mini marshmallows and 50g milk chocolate chunks before freezing for at least 2 hrs or preferably overnight until solid. Serve immediately broken roughly into 8 pieces.

Tinned fruit

Hawaiian pizza folded wrap

Lay a large white tortilla wrap on a work surface and use a sharp knife to cut a slit from the centre of the wrap to one side. Lay 30g grated mozzarella in one quarter of the wrap, 1 tbsp jarred pizza sauce in another, 1 slice of ham, cut into strips, in another and 1 tinned pineapple ring, cut into chunks on the final quarter. Carefully fold into a triangle, starting with the cut piece, and toast in a pre-heated griddle or frying pan for 1-3 mins until golden and crisp.

Mango and banana nice cream sundae

Put 3 peeled frozen bananas and a drained 425g tin mango slices into a food processor and blitz until smooth. Use an ice cream scoop to divide between 4 bowls and top with a sprinkle of granola before serving.

Peaches and cream turnovers

Cut 1 pack ready-rolled puff pastry into 6 even squares, then place 2-3 slices of tinned peaches from a 410g tin on half of each square. Brush the edges with egg and fold into a triangle, using a fork to seal the edges. Place on a baking tray, brush with more egg and top with 2 tbsp demerara sugar.Bake for 18-22 mins at gas 6, 200°C, fan180°C until golden brown and well puffed. Serve with whipped cream.

Sunshine smoothie bowl

Blend together ⅔ of a 410g tinned fruit medley with half a sliced banana, 100g yogurt and 2 handfuls of ice. Blitz until thick and smooth and divide between 2 bowls. Chop the remaining tinned fruit and scatter over half of each bowl, then finish with the remaining sliced banana and a sprinkle of granola.

Yogurt dipped mango fingers

Stir together 300g natural yogurt and 1 tbsp runny honey in a tall measuring jug. Drain a 425g tin of mango slices and pat dry with kitchen paper before dipping in the yogurt to coat. Lay on a lined baking tray and put in the freezer for 2 hrs or until firm and serve between 4 immediately.