Looking for last minute meal ideas? We’ve compiled our favorite ‘store cupboard suppers’ using mainly pantry ingredients (and few things from the fridge) that you can whip-up in no time. Tasty, wholesome and approved by the whole family.
Freeze extra portions or try halving the recipe if needed. Here are all the delicious details.
- 300g (10oz) dried pasta – any shape
- 500g (17oz) tomato and herb pasta sauce
- 3 x 120g (4oz) cans of tuna steak in springwater, drained and flaked
- 325g (11oz) can of sweetcorn in water, drained
- 390g (14oz) can of Italian chopped tomatoes
- Salt & vinegar crisps (potato chips)
- Fresh flat-leaf parsley, leaves picked, washed and chopped
- 100g (1 cup) mature cheddar, grated
Tuna Pasta Bake
- Preheat the oven to 200°C (392°F).
- Bring a large pan of water to the boil. Add the pasta and cook for 6-8 minutes before draining.
- Tip the cooked pasta back into the pan and stir through the pasta sauce, tuna, sweetcorn, chopped tomatoes and half the parsley. Season to taste.
- Tip the mixture into greased TableCraft Tri-Ply Braiser (#CW7010), then sprinkle the cheese and crushed salt and vinegar crisps over the top.
- Cook for 30 minutes until golden and bubbling.
- Garnish with the remaining parsley just before serving.
- Preheat grill (broiler) to high. Drain and rinse potatoes.
- Crush the garlic with a TableCraft FirmGrip™ Garlic Press. Peel and finely chop onion.
- Heat a TableCraft Cast Iron Skillet (#CW30132) over medium-high heat. Add butter, then garlic and onion. Cook until onion has softened, about 3 minutes.
- Add flour, stirring constantly, until lightly golden, about 2 minutes.
- Slowly add milk, whisking until smooth. Bring to a boil, then lower heat to medium-low.
- Add thyme and season to taste.
- Add potatoes to pan and cook until warmed through, about 2 minutes.
- Top with cheese.
- Place under the grill until golden brown, 1 to 2 minutes. Top with more thyme.
- 390g (14oz) can of red kidney beans
- 390g (14oz) can of chickpeas
- 390g (14oz) can of black beans
- 100g (3.5oz) dried red lentils
- 400g can chopped tomatoes
- 1 tbsp oil
- 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
- 1 tsp paprika
- 1 tsp ground cumin
- 2 tbsp tomato purée
- ½ tsp dried marjoram
- 1 square of 70% dark chocolate
- Plain boiled long grain rice, to serve
- 1 large onion
- 1 red pepper
- 2 garlic cloves
Vegan Bean Chilli
- Chop onion, red pepper and garlic, on a TableCraft Grippy Cutting Board (#CBG1218AGN).
- Place a TableCraft Die Cast Casserole Pan (#CWDC1050) on the hob over a medium heat. Add oil and heat for 1-2 minutes until hot (a little longer for an electric hob).
- Fry the onion for about 5 minutes, or until soft. Add the garlic, red pepper, dried lentils, chilli powder, paprika and ground cumin, then let the spices ‘cook out’ and the lentils absorb the oil.
- Rinse and drain the red kidney beans, chickpeas and black beans, then add to the pan with the chopped tomatoes.
- Add the dried marjoram, tomato purée, sugar and season to taste.
- Bring to the boil, give it a good stir and put the lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. Check on the pan occasionally to make sure the sauce doesn’t catch on the bottom.
- Now for the magic – add one square of dark chocolate (trust us on this one), let it melt and stir through before tasting the chilli and seasoning one more time.
- Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
- Serve with boiled rice or tortilla chips.
- 3 tbsp coconut oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp ground turmeric
- 950ml (1 quart) veggie stock or broth
- 400ml (14oz) can coconut milk
- 360g (13oz) red lentils
- 2 tbsp chopped coriander (cilantro) stems, plus chopped leaves for garnish
- 1½ teaspoons lemon juice
- Salt & pepper
- 2 onions, halved and thinly sliced
- 3 garlic cloves, finely chopped
- 2 tbsp finely chopped fresh ginger
- 2 small fresh red chiles, thinly sliced
- Die Cast Wok (#CWDC1040)
- In a TableCraft Die Cast Wok (#CWDC1040), heat 1 tablespoon of the coconut oil. Add the cumin, fennel seeds and turmeric and cook over moderate heat, stirring constantly, until fragrant, about 1 minute.
- Stir in the remaining coconut oil and add the onions. Stir occasionally and cook until softened, 6 to 7 minutes.
- Add the garlic, ginger and half of the sliced chilies and cook, stirring, for 1 minute.
- Add the stock, coconut milk, red lentils and coriander stems to the wok and bring to a simmer.
- Cook over moderately low heat, stirring occasionally, until the lentils are tender, about 20 minutes.
- Stir in the lemon juice and season with salt and pepper.
- Garnish with chopped coriander and serve with lemon wedges.
- 2 x 410g (14oz) cans sliced peaches, drained
- 120g (⅔ cup) golden caster sugar, plus extra for sprinkling
- 1 tsp ground ginger
- 150g (1¼ cups) plain flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 150g (1½ sticks) butter chilled and cubed, plus extra for greasing
- 1 small egg
- Enamelware Collection Baking Dish (#80015)
Tinned Fruit Cobbler
- Heat oven to 180°C (350°F).
- Grease a TableCraft Enamelware Collection Baking Dish (#80015) with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside.
- Put the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor.
- Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough.
- Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread into.
- Sprinkle with a little caster sugar then bake for 40 minutes, until golden.
- Serve with scoops of vanilla ice cream.
- 2 tbsp golden syrup
- 2 tbsp coconut oil
- 100g (3½oz) dried apricots, roughly chopped
- 50g (1¾oz) unsweetened desiccated coconut
- 50g (1¾oz) pumpkin seeds
- 200g (7oz) rolled oats
- Pinch flaky sea salt
- 3 ripe bananas (about 300g / 10½oz)
- Heat oven to 180°C (350°F).
- Grease a TableCraft Blue Speckle Enamelware Collection Baking Tray (#10161) with a little coconut oil.
- In a large TableCraft Stainless Steel Mixing Bowl (#825) use a fork to mash the bananas until smooth. Stir in the golden syrup and melted coconut oil until combined.
- Stir the apricots into the banana mixture with the desiccated coconut, pumpkin seeds, oats and a pinch of flaky sea salt until all of the oats are well coated in the banana mixture.
- Pour the mixture into the prepared tin, using the back of the mixing spoon to press it into the corners of the tin and level the mixture to create a smooth surface.
- Bake the granola bars in the oven for 30 minutes, or until the top and edges are golden-brown.
- Turn the bars out onto a wire rack to cool completely before slicing into squares. Store in an airtight container for up to 3–4 days.