Jack Monroe is no stranger to rustling up dinner from a handful of tins; she relied on food banks to keep her and her young son fed through a difficult period of unemployment. Whether you’re a student finding your feet in the kitchen or a confident home cook, Tin Can Cook is an ambitious yet entry-level cookbook, full of straightforward, sustaining and delicious recipes that will transform your attitude to store-cupboard basics.

Discover over 60 simple and affordable recipes, all with pantry staples at their heart. Food writer and cafe owner Jessica Elliott Dennison demonstrates - with the addition of a few fresh ingredients - just how versatile and tasty a humble tin, such as beans, chickpeas, or lentils, can really be. Whether it’s the tin of coconut milk you reach for to make a quick curry, or the trusty can of tomatoes to create rich and comforting fettuccine, Tin Can Magic is full of delicious, hearty meals for any night of the week.

Quick, easy and convenient, tinned foods retain many nutrients and so are a positive dietary staple. Plus they can be used to create delicious, versatile meals without breaking the bank. With just a few ingredients from your cupboard topped up with some fresh extras, you can create simple speedy suppers, tasty lunches and even impressive desserts, including a hearty Flageolet Bean & Artichoke Gratin, a spicy Sri Lankan Mackerel Curry and a fruity Peach, Mango & Passion Fruit Pavlova.

Lindsey Bareham takes inspiration from around the world in these delicious, mouth-watering recipes. Be tempted by Roast Meatballs with Sweet Potato and Lemon Couscous; Saffron Chicken with Apricots and Cardamom; a rich and tasty Aubergine Curry or a comforting Cornish Fish Stew, plus there are plenty of amazing sweet treats too. Lindsey gives you the perfect comfort food for enjoying on your own or with family and friends whatever the time of year. The perfect recipe book for batch cooking with many easy to find ingredients.

From rich and warming tray bakes to light but satisfying salads, these triple-tested recipes deliver on flavour and cut out the fuss. A wonderful collection, with chapters on breakfasts and brunches, soups and salads, satisfying stews, stovetop suppers, pies, and pot roasts, puds and cakes - this cuts back on effort and boosts flavour. For fun cooking that will go a long way!

Whether you’re short of time or just prefer to keep things simple, From the Oven the Table shows how the oven can do much of the work that goes into making great food. Diana Henry’s favourite way to cook is to throw ingredients into a dish or roasting tin, mslide them into the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time.