How do I make tinned veg more interesting? It doesn’t matter which herb or spice you use, says chef and food writer Claire Thomson: “They’ll all add an extra dimension to humble tinned veg, from cumin or turmeric to oregano or bay. (If you have any, lob in a few chopped fresh herbs at the end for final flourish.) It’s a cinch to make your own simple paste, too, says Romy Gill, chef, food writer and one of the stars of BBC2’s newly revived Ready Steady Cook. “Mix and match tinned pulses,” she says.

Source: The Guardian March 31, 2020 12:56 UTC