Lunchtime Inspiration

Looking to liven up your lunches? Look no further!

Our range of family-friendly canned recipes are easy to make and perfect for both adults and kids.

Spicy Tuna Roll Bowl

This dish is a deconstructed spicy tuna roll, with all the colour you could want! An ideal lunchtime treat that can be eaten at home or taken to work.

Prep time: 15 mins

Cooking time: 2 mins

Serves: 2

Ingredients:

Microwave jasmin rice (x1 pouch)

Canned flaked tuna (145g, drained)

Sliced spring onions (30g) Sliced radish (20g)

Sliced red chili to garnish

Diced cucumber (25g)

Sliced avocado (x1 half)

Mayonnaise (40g)

Siracha sauce (10g)

Method:

1. Heat up the microwave pouch and add to a bowl

2. Arrange the spring onions, radish & cucumber on top of the rice

3. Flake the tuna over the bowl

4. Slice the avocado and place in the bowls 5. Mix the mayonnaise & sriracha sauce – drizzle over the bowls

6. Garnish with fresh chill

Tandoori Spiced Flatbread

A quick and easy lunch option! You don’t need a large space collection for this one – simply use a tandoori spice mix for a kick of flavour.

Prep time: 10 mins

Cooking time: 5 mins

Serves: 2

Ingredients:

Naan bread (x2)

Diced cucumber (100g)

Sliced red onion (50g)

Diced tomato (150g)

Tandoori spice mix (2 teaspoons)

Canned flaked salmon (170g, drained)

Yogurt (150g)

Coriander leaves to garnish

Method:

1. Place naan bread into a fan oven preheated to 160c to warm up

2. Mix the cucumber, red onion, tomato & tandoori spice mix

3. Mix the yoghurt with leftover tandoori spice mix

4. Place the diced vegetables on top of the naan bread

5. Flake the salmon over the vegetables

6. Drizzle with the yoghurt

7. Finish with fresh coriander

Fish & Pineapple Tacos

Pair fresh fish with canned pineapple for a delicious, summery lunchtime treat.

Prep time: 20 mins

Cooking time: 12 mins

Serves: 2

Ingredients:

Fresh basa (400g)

Lime juice (1/2 a lime)

Dried coriander (1/2 a teaspoon)

Salt (to taste)

Pineapple chunks (x1 small can)

Pickled red cabbage (1 jar, drained)

Soft white tacos (x6)

Picked mint leaves to garnish

Method:

1. Place basa fillets on a lined oven tray and sprinkle on salt, dried coriander & lime juice. Roast in a preheated oven at 180c for ten minutes or until fully cooked through

2. Roughly chop the canned pineapple into small chunks

3. Make sure that the red cabbage is well drained

4. Lay out the tacos

5. Put a serving of red cabbage and pineapple on each of the tacos

6. Take the fish straight out of the oven, drain any juices and put the fish on top of the cabbage & pineapple

7. Garnish with mint leaves and add any other toppings such as fresh red chilli, a spoonful of mayo or a drizzle of sriracha

8. Roll up and serve!

Chickpea Salad

This easy and fresh lunch recipe can be made in minutes or ahead of time. It makes a super quick dish for the whole family to enjoy.

Prep time: 5 mins

Cooking time: 10 mins

Serves: 2

Ingredients:

Chickpeas (x1 can)

Five bean salad (x1 can)

Shop bought harissa paste (x1 heaped teaspoon)

Lime juice (1/2 lime)

Sliced red onion (100g)

Picked coriander leaves to garnish

Picked mint leaves to garnish

Diced cucumber (100g)

Tomato wedged (100g)

Optional feta cheese (50g)

Method:

1. Open and drain the chickpeas

2. Open 5 bean salad & mix with the chickpeas

3. Stir in the harissa paste & lime juice

4. Add in the red onion, tomato & cucumber – fold through the beans

5. Portion the salad up into bowls and finish with fresh mint & coriander leaves

6. Sprinkle optional feta cheese over the top before serving

Air Fryer Frittata

A quick and easy lunch option that uses canned cupboard staples including potatoes, sweetcorn, peas and salmon.

Prep time: 10 mins

Cooking time: 30 mins

Serves: 2

Ingredients:

Canned potatoes (250g)

Canned sweetcorn (50g)

Canned salmon (170g, drained)

Canned peas (50g)

Eggs (x4)

Salt to taste

Black pepper (a generous twist)

Semi skimmed milk (50ml)

Method:

1. Beat the eggs with the milk and season well with salt & pepper

2. Slice canned potatoes

3. Line the air fryer basket with greaseproof paper

4. Pour the egg mix into the fryer basket

5. Scatter the potatoes, peas & sweetcorn over the egg mix

6. Sprinkle on the salmon and lightly push down into the egg mix

7. Cook in the air fryer @ 180c for 30 / 35 minutes (this will vary per appliance)

8. Remove from the basket, cool and slice

Chicken Curry Burrito

This quick and easy recipe will become a staple for the whole family!

Prep time: 15 mins

Cooking time: 5 mins

Serves: 4-6

Ingredients:

4-6x Tortilla wraps

Canned chicken curry (1x can)

Microwave rice (1x pouch)

40g Mango chutney

120g Mayonnaise

40g Iceberg lettuce

Chopped tomatoes

Half a red onion

Chopped fresh coriander

Method:

1. Gently heat the curry until hot, heat the rice and mix with the curry

2. Mix the mayo and the mango chutney

3. Slice the lettuce

4. Dice the tomato & onion and chop the coriander – mix together

5. Lay out the tortillas, put a spoonful of the mango mayo onto it and spread out lightly

6. Spoon the curry / rice mix onto the tortilla

7. Lay the iceberg next to the curry mix and put the tomato & onions on top of it

8. Fold in both ends and wrap up tightly

9. Cut in half and fold

Mackerel & Chickpeas in Spicy Tomato Sauce

This quick and easy recipe is perfect for a late breakfast or early lunch!

Prep time: 15 mins

Cooking time: 5 mins

Serves: 1

Ingredients:

Canned mackerel in spicy tomato sauce (1x can)

Canned chickpeas (1/2 can)

Canned chopped tomatoes (1/2 can)

1tsp smoked paprika

1/2 tsp garlic puree

1/2 tsp cumin powder

1 tsp honey

Salt

1x egg

Bread

Method:

1. Add the chickpeas, tomatoes, paprika, garlic, honey & cumin to a pan and heat gently to a simmer

2. Put a small saucepan on and bring to a boil, add a tablespoon of vinegar

3. Toast the bread while the pans heat up

4. Poach the egg until soft in the boiling water

5. When the chickpeas & tomatoes are simmering, fold the mackerel into them, taking care not to totally break it up

6. Top the toast with the mackerel mix

7. Top the mackerel mix with the poached egg

Spiced Bean Burger

This tasty recipe is perfect for the whole family!

Prep time: 30 mins

Cooking time: 15 mins

Serves: 4

Ingredients:

Canned kidney beans (2x can)

1x Diced red pepper

1/2 tsp cumin powder

1/2 tsp smoked paprika

2 tbsp oil

1 tsp garlic puree

Salt

50g breadcrumbs

1x egg

4x burger buns

15g lettuce

Tomatoes

Red salsa (1 tbsp per burger)

Mayonnaise (1 tbsp per burger)

Cheese

Method:

1. Dice red onion & red pepper

2. Fry the onion & pepper in the oil with a pinch of salt – fry until soft

3. Add the garlic puree, cumin & smoked paprika. Fry gently for 2 minutes and put to one side

4. Drain and rinse the kidney beans, mash with a potato masher or pulse with a food processor

5. Mix together the mashed beans, the onion & pepper, the egg, breadcrumbs and coriander

6. Form into burger shapes – 4/6 depending upon desired size

7. Place in a fridge to chill and firm up

8. Heat a second tablespoon of oil in a non-stick pan over a medium heat. Fry each burger for approximately 4-5 minutes on each side until browned & piping hot in the centre. Alternatively deep fry for approximately 5 minutes until crispy and hot in the centre

9. While the burgers are cooking, open the bun and put salsa on the lid and mayo on the bottom

10. Layer up the lettuce then tomato on top of the mayonnaise

11. If using, add a cheese slice

12. Place the burger straight out of the oven on to the bun and servex

Apple Crumble

This tasty Apple Crumble will be your go-to dessert!

Prep time: 10 mins

Cooking time: 40-50 mins

Serves: 4-6

Ingredients:

Canned apples (600g)

75g golden caster sugar

1.5g cinnamon

50g butter

100g flour

50g granola

Method:

1. Mix canned apples with half the sugar & cinnamon and place snugly into a deep oven-proof dish

2. For the crumble topping, rub the butter into the flour to make a breadcrumb texture. Stir in the granola and remaining golden caster sugar

3. Pour the crumble topping on top of the apples

4. Bake in the oven at 160c (fan) for 40-50 minutes until golden brown and the fruit is soft

Serving suggestion: Enjoy with cream or custard!

Vegan Nachos

Have a crunch in your lunch, with a plate of delicious Vegan Nachos!

Prep time: 5 mins

Cooking time: 15 mins

Serves: 2-4

Ingredients:

Tortilla chips

1x can of plant based bean chilli

Plant based grated cheese

Salsa (75g)

Guacamole (75g)

Method:

1. Add tortilla chips to an oven proof dish

2. Evenly place the bean chilli on top of the tortilla chips

3. Sprinkle the vegan cheese over the top of the chilli

4. Place into a pre-heated oven at 180°C fan for 15 minutes or until the cheese has melted and the chilli is piping hot

5. Serve with the optional salsa & guacamole spooned generously on top

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