Tell us about your tins! - well, how you cook with them

It doesn’t matter what sort of culinary whizz you may be in the kitchen you still need a few cans in the back of the cupboard for emergencies and mid-week dinner staples. However, my confidence did fail me when I was confronted with this picture in a recent copy of the UK Times.

What you’re looking at is a ‘Mock crown roast’ from a 1949 edition of the Better Homes and Gardens Cookbook. It was sent in by a Times reader as their contribution to the World’s Worst Recipe Competition.

The central ingredient is four tins of luncheon meat, smeared with marmalade and then roasted in the oven; served here with tinned potatoes, tinned asparagus and tinned pineapple decorated with strawberries.

>> Read the full article here

Even this concoction couldn’t put me off tins for good. So to rectify the canned goods good / bad balance I want your recipes that include something in a can as part of the ingredients.

'Chilli con carne made with tinned kidney beans' you say – ‘Who has time to soak and boil them these days?’ But I think that’s a bit too obvious. The more inventive the better and, unlike the Mock crown roast, it has to be something totally delicious.

Send your recipes to info@makeitandmendit.com

We’ll publish the best of them and may even offer a prize for the winner. Would a tin of luncheon meat do?

Anne Caborne. Make it and Mend it