Try our new range of quality canned meals - Love Canned Food Love Canned Food

Try our new range of quality canned meals

Looking for delicious family-friendly dishes that won’t cost the earth? Love Canned Food have got you covered! We’ve teamed up with Dean Edwards, a regular chef on ITV’s ‘Lorraine’, to bring you a range of new, mouth-watering recipes suitable for the whole family.

Canned Food Spicy Fish Tacos (serves 4)

Ingredients:

  • 2 x tins Princes Mackerel sizzle zesty lime and chilli flavour
  • ½ red onion finely diced
  • 1 x 400g Napolina spicy bean salad
  • ½ tsp. smoked paprika
  • ½ tsp. ground cumin
  • ½ can of Princes mango slices
  • ½ red onion finely diced
  • 1 x jalapeno deseeded and finely diced
  • 1 x Jalapeno sliced
  • Handful fresh coriander
  • 1 x lime
  • 30ml olive oil
  • 8 small flour tortillas
  • Sour cream

Method:

  1. Finely chop the mango, onion, chilli and coriander. Place into a large bowl, add in the olive oil and lime juice, then season well with salt and pepper. Set to one side.
  2. Add a splash of olive oil into a pan then cook the onion over a medium heat for 5 minutes. Sprinkle in the spices then cook then for around 1-2 minutes. Pour in the beans then simmer for a further 5 minutes. Season with salt and pepper.
  3. Pop the contents into a hot pan, reduce to a medium heat and sizzle for 1 and a half minutes, spooning marinade over the mackerel. Flip over and sizzle for another 1 and a half minutes.
  4. Serve some of the beans on top of a warmed tortilla and then add some of the mackerel. Top with a spoonful of mango salsa and finally some sour cream and jalapenos.

Watch the full taco recipe on Dean’s TikTok channel.

Slow Cooker Fruity Chickpea Tagine (serves 4)

Ingredients:

  • 1 large onion finely chopped
  • ½ x 410g can Princes apricot halves drained
  • 2 x 400g cans chickpeas drained
  • 1 x 400g can chopped tomatoes
  • 1 tbsp. garlic and ginger paste
  • 1 tbsp. rose harissa paste
  • 1 heaped tsp. smoked paprika
  • 1 tsp. ground coriander
  • 1 vegetable stock pot
  • 1 tbsp. tomato puree
  • Garnish:
  • Fresh coriander
  • ½ tsp harissa
  • Natural yoghurt for serving

Method:

1: Pop all of the ingredients except the garnish into your slow cooker pot and make sure to stir well. Place on the lid then cook on the low setting for eight hours (or the high setting for four). Season with salt and pepper. Stir through the coriander then serve with a spoonful of harissa spiked yoghurt and a portion of couscous.

Slow Cooker Chana Palak (Chickpea and Potato Curry – serves 6)

Ingredients:

  • 1 onion sliced
  • 2 x 400g can chickpeas drained
  • 1 x 400g can chopped tomatoes
  • 1 x 500g can new potatoes drained
  • 2 tbsp. tikka Masala paste
  • ½ tsp chilli flakes
  • 1 heaped tbsp. garam masala
  • 1 tsp. turmeric
  • ½ tsp salt
  • 2 tbsp. tomato puree
  • 1 tbsp. garlic and ginger paste
  • 1 vegetable stock pot
  • 1 x 400g can coconut milk
  • 2 handfuls fresh spinach.

Method:

1: Pop all of the ingredients (apart from the spinach) into your slow cooker pot and stir until well combined. Pop on the lid then cook on the high setting for four hours (or the low setting for eight hours). Once cooked, season with salt and pepper. Stir through the spinach until wilted. Serve with a portion of rice and some naan.

Watch the full chana palak recipe on Dean’s TikTok channel.

Cherry and Apple Nutty Crumble Pots (serves 4)

Ingredients:

  • 1 x 395g can Princes apple slices
  • 1 x 410g can Princes black cherries
  • Zest ½ lemon, grated

Nutty crumble:

  • 60g rolled oats
  • 40g chopped pistachios
  • 40g flaked almonds
  • 30g unsalted butter melted
  • 2 tbsp. maple syrup or honey

Method

1: Pour the canned apples and cherries into a bowl then add in the lemon zest. Stir to combine, then portion into oven-proof ramekins.

2: Mix the oats and nuts in a large bowl then add the maple syrup and melted butter. Stir well to combine. Scatter the crumble over the canned fruit and then cook in a pre-heated oven set at 180c / gas mark 4 for 25-30 minutes. Remove from the oven and cool for 5 minutes before enjoying with some custard.

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