How to make tinned veg more interesting - MW

How do I make canned vegetables more interesting?
Brian, Brussels
We're in the same boat as you are now, Brian, staring into our kitchen cabinets and wondering how to cheer up any of it - does anyone else have kidney beans in 2017? ? No, just me.

Your best friend right now, as in many culinary challenges, is the spice rack, regardless of the dust (a great copy of Jack Monroe, Tin Can Cook, would also be fun). It doesn't matter which herbs or spices you use, chef and food writer Claire Thomson says: they all add an extra dimension to humble vegetables, dill or turmeric for to oregano or the bay. And if you have onions and / or garlic, even better. Sweat any allium until they soften, add ground or whole spices - if they are on the old side, revive them first by baking in a dry pan until fragrant - then stir in the vegetables, heat up and, voila, add more served dishes ready in minutes. (If you have any, lob in a few freshly chopped herbs at the end for ultimate prosperity.)

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Thomson says: Ready-made spices are another priceless source of oomph, Thomson says: Things like Thai chutney, harissa, miso and chipotle in adobo bring the necessary intensity. The same thing happens with pureed tomatoes: rushing in like a flavor air conditioner. Even just a blob rewards you for a great success in wealth. For a sharp welcome note, try a drop of lemonade or lemon. Ideally, it's fresh, says Thom Thomson, but there's nothing wrong with what's in the bottle, if that's all you have - I've always had some emergencies. She also swears with preserved lemon and oranges, which she also uses, diced and mixed with oil, in a spicy sauce for all cooked vegetables.

Romy Gill, chef, food writer and one of the BBC2 stars, recently revived Ready Steady Cook, said. Even one made with only fried onions, garlic and any kind of spice has a magic effect on canned vegetables, whether it is barley, potatoes or beans.

Gill loves vegetable tikkis, India's answer to croquettes - Water You can make them in canned as well as fresh: potatoes or green peas are particularly good - and also an advocate of canned spuds In salads: Drain and dress as usual, or dice them and stir into yogurt with herbs and spices.

Marwa Alkhalaf, who until the restaurant trade abruptly closed last week, is the chef and co-owner of Nutshell in London, saying the key is very diverse. Mix and match canned pulses, she said. The combination of lentils and beans has a variety of textures and prevents dishes from becoming a nod. Add noodles or pasta for the same reason: Since We have had aash reshteh, Persian lentils, chickpeas and bean soup with noodles, on the menu, but any pulse will work. You might go wrong.

Like Thomson, Alkhalaf, a person who believes in acidity very much, and it's not from citrus or vinegar. I don't know about you, but now all I need to do is look for a bloody messenger.

MW