“Everything goes into the tray raw, including the spaghetti, and 30 minutes later dinner is done!” says Michaels. Among the dish’s ingredients: canned cherry tomatoes, canned pilchards in tomato sauce, and canned pitted/stoned black olives. “I invented a version of this during the first lockdown in the UK in March 2020,” he says, “when my kids and I hosted 36 live cookalongs and I was coined as the ‘UK’s home economist’ in national and international press.”
His new book, Canned: Quick and Easy Recipes that Get the Most Out of Tinned Food, serves up this time-saving and budget-friendly recipe along with 64 other simple-but-savory dishes that put canned and jarred ingredients front and center—just in time for the kitchen-labor-intensive holidays. In about 30 minutes, readers can pull together everything from curries and stews to skillets and stir fries, including can-topan oven bakes and sweet treats.
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