Tinned vegetables are a lot more versatile than you might think
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How do I make tinned veg more interesting?
Brian, Brussels
We’re all in the same boat as you now, Brian, staring in bewilderment at our kitchen cupboards and wondering how to cheer up whatever’s in there – anyone else got some use-by-2017 kidney beans? No, just me then.
Your best friend right now, as in many a savoury culinary challenge, is the spice rack, no matter how dusty (a copy of Jack Monroe’s wonderful Tin Can Cook wouldn’t go amiss, either). It doesn’t matter which herb or spice you use, says chef and food writer Claire Thomson: “They’ll all add an extra dimension to humble tinned veg, from cumin or turmeric to oregano or bay. And if you have an onion and/or garlic, even better.” Sweat any alliums until they’re soft, add the ground or whole spices – if they’re on the old side, revive them first by toasting in a dry pan until aromatic – then stir in the veg, heat and, voila, a more than serviceable dish that’s ready in minutes. (If you have any, lob in a few chopped fresh herbs at the end for final flourish.)
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