Tinned food can be star of family meals

CHEFS and cooks are “too snobby” about tinned food, a writer has said after producing the first canned food recipe book since 1939.

Award-winning writer and cook Jack Monroe has said cooks should not turn their noses up at tinned food, arguing that the contents can be just as healthy as fresh food, and cheaper.

Her new book, Tin Can Cook, uses only tinned food and store-cupboard ingredients including curry powder, garlic paste, lazy ginger and frozen onions. She said: “There’s a lot of snobbery around tinned food but I want to show you can make good meals.”

Recipes include a cannellini bean beurre blanc, “the main ingredient is a dash of vinegar and a can of beans”. She also raves about beef bourguignon made with canned stewed steak.

The food writer, who became an expert in thrifty cooking when falling on hard times meant she became a food bank user, has a blog that is read by millions.

“There’s no food waste as you’re using the entire tin, no plastic waste as you can recycle tins endlessly, and it saves time,” she said.

Ms Monroe claims she is the first to write a book of recipes made from tinned food since Ambrose Heath in 1939, who wrote Good Dishes From Tinned Foods.

Indeed, many of her older readers have sent her recipes passed down through their families.