STORE-CUPBOARD suppers

Phil Vickery’s recipes turn your tinned food into delicious dinners

- JESSICA RANSOM

Easy pepper and pasta broth

SERVES 4 PREP 15 MINS COOK 25 MINS

150g spaghetti

400g can chopped tomatoes in juice

200ml passata

10g vegetable stock cube, crumbled

2 × 500g bags frozen sliced peppers

TO SERVE: (OPTIONAL)

Extra virgin olive oil, for drizzling

Frozen baguette

1 Place the spaghetti in a clean tea towel and break up into small pieces using a rolling pin.

2 Place the tomatoes, passata, stock cube, peppers and 500ml water into a large saucepan. Bring to a simmer.

3 Add the spaghetti, mix well and simmer for 15 mins or until the spaghetti is cooked. You may need to add a little more water.

4 Season with salt and pepper. Add vinegar and sugar to taste to balance the flavours.

5 Serve in deep bowls with a swirl of extra virgin olive oil and the cooked baguette.

Per Serving: 261 cals, 4g fat (1g saturated), 43g carbohydrates

FOOD ED’S TIP -Transform into a minestrone-style soup and use frozen mixed veg.

Tomato soup, ham and cheese quiche

Using canned soup sounds a bit strange, but trust me, it does work. It gives the quiche a lovely, deep sweet tomato flavour.

SERVES 8

PREP 20 MINS