From pasta to muffins, tinned food recipes that are so easy to make

SUPERMARKET shelves might look bare due to supply shortages –  but all you need is a can-do attitude.

You can use tins you stocked up on at the start of the pandemic to eat like a king, says chef and One Pound Meals author Miguel Barclay, who brings you five delicious recipes from store cupboard favourites.

  • See his recipes created with Princes at

Prune & oat  muffins

Serves: 8

Prep time: 4 minutes

Cooking time: 20-25 minutes


  • 1 (210g) can of Princes ready-to-eat pitted prunes
  • 2 large eggs
  • 90g honey
  • 60g rolled oats
  • 80g self-raising flour


Drain the prunes, saving the juice.

Roughly chop the prunes. Beat the eggs with the honey and prune juice.

Mix the oats and flour in a large bowl. Stir in the egg mix and three-quarters of the prunes then beat together.

Spoon into a lined muffin tray and top with the remaining prunes and a sprinkle more oats. Bake at 190c for 20-25 minutes.

Pineapple cupcakes

Serves: 8

Prep time: 8 mins 

Cooking time: 15 mins


For the cupcakes:

  • 50ml Princes Pure Pineapple Juice
  • 1 large egg
  • 50g caster sugar
  • 75g self-raising flour

For the glaze:

  • 10ml Princes pure pineapple juice
  • 60g icing sugar


In a jug, beat together the juice and egg. In a bowl, mix the caster sugar and flour then beat in juice mix.

Line a cupcake tin with 8 paper cases. Divide mixture up. Bake in oven at 190C for 15 mins then cool on a wire rack.

Make the glaze by sifting the icing sugar into a   bowl.

Gradually stir in the juice, bit by bit, to make a smooth glaze. Spoon a little over each cake and leave to set.

Creamy chicken tagliatelle

Serves: 2

Prep: 3 mins 

Cooking: 10-12 mins


  • 1 (400g) can of Princes chicken in white sauce
  • 250g fresh egg tagliatelle
  • 1 onion, finely diced
  • A splash of olive oil
  • 1 chicken stock cube
  • 300ml boiling water
  • 25g freshly grated Parmesan
  • 100g fresh spinach
  • Salt & pepper

METHOD: Cook the tagliatelle in salted, boiling water as per the instructions on the packet.

Pan fry the onion over a medium heat for a few minutes.  Add stock cube and water.

Simmer for a few minutes. Add chicken to white sauce and simmer for   5   min. Add tagliatelle to sauce.

Remove from heat, stir in Parmesan and spinach. Season with pepper and garnish with   Parmesan.

Tuna rainbow bowl


Prep time:  5 mins 

Cooking: 12 mins


  • 2 (110g) cans of Princes steak tuna
  • ½ mug brown rice
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • ½ tbsp sesame oil
  • 1 large carrot
  • 6 radishes
  • 1 handful of edamame beans
  • 100g can of sweetcorn
  • Sesame seeds


Add rice and  1 mug of water to pan.

Cook on medium for 12 mins until rice is cooked.

To make sauce, mix together honey, soy and sesame oil.

Cut carrot into ribbons and slice radishes thinly.

Put rice in a cup and turn it on to your serving bowl.

Pile tuna, carrot,  beans radishes and corn around bowl edges.

Drizzle on sauce and add sesame seeds.

Apple  turnovers

Serves: 4

Prep time: 5 mins Cooking: 20mins


  • 1 (395g) can of Princes apple fruit filling
  • 1 (320g) sheet of  rolled puff pastry
  • 4 pinches of cinnamon
  • 1 tbsp honey
  • Sprinkle of sugar


Pre-heat oven to 190c. Cut pastry into four equal squares and spoon a quarter of the filling into the middle of each piece of pastry along with a pinch of cinnamon.

Brush edges with water, then fold each square in half to encase the filling in a triangle and push the edges down to seal.

Brush each one with honey,  sprinkle on sugar then make 3 slits in the top. 

Bake for about 20 minutes until golden brown.  Serve warm or cold.

Black cherry strudel

Serves: 4

Prep time: 5 mins

Cooking: 20mins


  • 1 (410g) can of Princes black cherry fruit filling
  • 6 sheets of filo pastry
  • 3 tbsp butter
  • 2 tbsp icing sugar in a sieve


Brush each sheet of filo pastry lightly with butter and sprinkle on a little icing sugar.

Lay 2 sheets on top of each other to create a rectangle. Spoon the filling into the middle.

Fold two ends over, then roll up to create a loose sausage shape. 

Stack another two sheets together and place strudel, seam side down, in the middle, fold to enclose. Repeat with the last two sheets.

Place seam side down on tray lined with parchment and bake for 20 mins until golden. Dust with icing sugar and serve.

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