From breakfast to dinner (and even delicious dessert), you can transform any canned food into a delicious dish! Raid your pantry and try one of these yummy meals today! 

Sweetcorn loaf with biltong spread

Serves 6 // Cooking time 45 minutes 

Ingredients 

For the sweetcorn loaf 

1 can whole kernel corn, drained 

3 cups flour 

1 tsp salt 

2 eggs 

1 tsp baking powder 

½ tsp bicarbonate of soda 

¼ cup vegetable oil 

1 cup grated Cheddar  

For the biltong cream cheese 

230g tub cream cheese, at room temperature 

50g finely chopped biltong 

Method 

For the sweetcorn loaf 

1. Preheat oven to 180°C. Line a loaf tin with baking paper
2. Place half the corn in a food processor and blend until smooth. Transfer to a large bowl and stir in the remaining corn.
3. Mix in the remaining ingredients until combined.
4. Spoon batter into the prepared tin and bake for 45 minutes until golden.

For the biltong cream cheese 

1. Mix together the ingredients and serve with the loaf.

Cook’s note Convert this loaf into lunch-box muffins by spooning the mixture into a greased muffin tray and baking for about 20 minutes. 

Recipes & Styling: Marizka Du Toit 

Photography: Jurie Senekal 

Family-sized spicy baked beans and eggs

 Serves 6 // Cooking time 35 minutes  

Ingredients 

4 Tbsp olive oil 

1 onion, finely chopped 

3 cloves garlic, minced 

1 red chilli, finely chopped 

2 tsp paprika 

1 tsp ground cumin 

2 Tbsp tomato paste 

1 tsp brown sugar 

4 large tomatoes, chopped 

½ cup basil, chopped 

2 × 400g cans cannellini beans, drained and rinsed 

6 eggs 

To serve 

¼ cup basil 

1 baguette, sliced and toasted 

Method 

1. Preheat the oven to 200°C.
2. Add the oil to a large ovenproof skillet over medium heat and fry the onions until caramelised and translucent. Add the garlic, red chilli and spices and allow to cook for another 2 minutes, until fragrant.
3. Add the tomato paste, sugar, tomatoes, basil and beans and simmer for 15 minutes, until the tomatoes are soft.
4. Once cooked, create 6 medium-sized holes in the beans and crack the eggs into them.
5. Cover the skillet with foil and place in the oven. Bake until the egg whites are cooked to your liking.
6. Garnish your spicy baked beans and eggs with fresh basil and season with salt and pepper. Serve hot alongside crusty, toasted bread.

Recipe & styling: Jezza-Rae Larsen 

Photography: Sean Dollery // HMimages.co.za  

Hearty corned beef lasagna 

 Serves 6 // Cooking time 1 hour 15 minutes 

Ingredients 

For the filling 

Vegetable oil, to fry 

1 onion, diced 

2 carrots, grated 

2 cloves garlic, crushed 

2 tsp mixed herbs 

2 tsp sugar 

1 tsp salt 

1 tsp pepper 

1 tsp paprika 

1½ cans corned beef, finely chopped 

2 cans chopped tomatoes 

For the white sauce 

1½ cups milk 

3 Tbsp butter 

3 Tbsp flour 

1 tsp salt 

To assemble 

250g lasagne sheets, cooked 

100g Cheddar, grated 

Method 

For the filling 

1. Heat a little oil in a large pot and fry the onion. Add the carrots, garlic, herbs, sugar, salt, pepper and paprika. Cook over medium heat for 5 minutes.
2. Add the corned beef, turn up the heat and fry for 3 minutes.
3. Add the tomatoes and ½ cup water. Simmer for 10 minutes.

For the white sauce 

1. Heat the milk in a pot.
2. Melt the butter in a separate pot. Whisk in the flour and salt.
3. Slowly add milk, whisking. Cook until the sauce thickens.

To assemble 

1. Preheat oven to 180°C.
2. Place a layer of beef at the bottom of your oven dish. Cover with a layer of lasagne. Repeat until the beef is finished.
3. Pour the white sauce over the top and sprinkle with Cheddar.
4. Bake for 30-40 minutes, until golden brown on the edges.

Recipe & styling: Amerae Vercueil 

Photography: Andreas Eiselen // HMimages.co.za

Sweet potato rösti with yoghurt and creamy tuna 

 Serves 6 // Cooking time 50 minutes

Ingredients 

1 Tbsp oil 

4 spring onions, sliced 

2 cloves garlic, chopped 

600g sweet potato, grated 

2 eggs, beaten 

½ cup flour 

½ tsp cumin 

½ cup plain yoghurt 

3 Tbsp mayonnaise 

1 Tbsp lemon juice 

1 tsp fresh dill, chopped 

Pinch cayenne pepper 

2 cans (170g each) tuna, drained 

¼ cup micro herbs 

Method 

1. Preheat oven to 200°C and line a baking tray with baking paper.
2. Fry spring onion in oil until soft, about 3 minutes, then add garlic and fry for 1 minute.
3. Place the grated sweet potato in the middle of a clean dish cloth and squeeze out some of the moisture.
4. Combine potato, eggs, flour, cumin, onion and garlic. Season with salt and pepper.
5. Dollop spoonfuls of the sweet-potato mixture onto the baking tray and shape into circles.
6. Bake for 25-30 minutes or until crispy, flipping halfway through.
7. Combine yoghurt, mayo, lemon juice, dill and cayenne pepper.
8. Spread some of the yoghurt topping on to each rösti and top with creamy tuna and micro herbs.

Recipe & styling: Kate Turner 

Photography: Sean Dollery // HMimages.co.za  

Miniature fruit phyllo pastries with guava and blueberries 

Serves 6 // Cooking time 45 minutes 

Ingredients 

1 roll phyllo pastry, defrosted 

2 Tbsp butter, melted 

1 can (410g) guavas, drained and chopped 

½ cup blueberries 

Zest and juice of ½ lemon 

1 Tbsp brown sugar 

2 Tbsp flour 

1 egg, beaten 

 To serve 

⅓ cup almond flakes, toasted 

Methods 

1. Preheat oven to 200°C and line a baking tray with baking paper.
2. Brush each sheet of phyllo pastry with butter and layer the pastry sheets on top of one another. Cut the pastry into six squares and set aside.
3. In a bowl, mix guavas, blueberries, lemon zest and juice, and brown sugar together. Sprinkle over the flour and toss to coat.
4. Place a spoonful of fruit mix into the centre of each pastry square, leaving a 2cm edge. Pinch the corners of the pastry together making a triangle, with a small area of exposed filling.
5. Brush the pastry with beaten egg and bake for 10-15 minutes until pastry is flaky and golden brown.
6. Allow to cool slightly. Serve topped with a sprinkling of toasted almonds.

Recipe & styling: Kate Turner 

Photography: Samantha Pinto // HMimages.co.za 

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