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The Guardian - UK
The Guardian - UK
Lifestyle
Ravinder Bhogal

Yes, you can: Ravinder Bhogal’s recipes for cooking with tinned food

Ravinder Bhogal’s dishes from cans (clockwise from left): anchovy cacio e pepe with fried capers, chickpea chaat masala with nachos, and No-churn Vietnamese coffee chocolate ripple ice-cream.
Ravinder Bhogal’s dishes from cans (clockwise from left): anchovy cacio e pepe with fried capers, chickpea chaat masala with nachos, and no-churn Vietnamese coffee chocolate ripple ice-cream. Photograph: Matthew Hague/The Guardian. Food stylist: El Kemp. Prop stylist: Louie Waller. Food assistant: Georgia Rudd.

The thought of food shopping after the excesses of the festive season and when the weather is gloomy can feel a bit of an ordeal, so, thankfully, a rummage around my kitchen cupboards usually provides a quick, frugal dinner. Tinned foods aren’t just for hard times, though – they can be magnificent. Cans of fish are prized in Spain and Portugal for good reason, tinned tomatoes ensure you have good-quality ones on hand all year round, legumes and pulses are convenient and versatile, and condensed milk is an essential for so many puddings. So dust down that can opener: there’s treasure in your pantry.

Anchovy cacio e pepe with fried capers

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