10 delicious recipes that make the most of tinned food

Storecupboard chicken massaman

Here, retro ingredients are given a modern makeover in a flavour-packed curry that proves affordable and super-easy to make when WFH. Make tinned ingredients the star of the show with this speedy chicken massaman recipe.

1. Heat the oil in a high-sided sauté pan over a medium heat. Add the curry paste and fry for 2-3 mins until starting to stick to the pan. Stir in the coconut milk until smooth, then cook for 5-8 mins, or until glossy and slightly thickened, stirring often.
2. Stir through the tinned chicken, potatoes and mangetout, and cook for 6-8 mins, or until heated through and the mangetout are cooked. Season to taste.
3. Lightly crush the peanuts to break them up a little, then scatter over the curry along with the coriander. Serve with lime wedges to squeeze over and cooked rice, if you like.

Low energy: Reduce the curry paste on the hob, add the coconut milk, tinned chicken and potatoes; transfer to a slow-cooker and cook on low for 4 hrs. Add the mangetout for the final 30 mins.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.