Stretch your budget without skimping on flavour! These three easy, delicious meals made with everyday canned goods are the perfect way to beat Janu‑worry. Plus, they will keep your wallet happy! 

Barley salad with spinach and pilchards  

 Serves 4 // Cooking time: 30 minutes 

Ingredients  

For the dressing 

⅓ cup olive oil
2 Tbsp white wine vinegar
2 Tbsp honey
Zest and juice of 1 lemon
 

For the salad 

2 cups cherry tomatoes, halved
2 Tbsp olive oil
1 clove garlic, finely chopped
Salt and milled pepper
1½ cups cooked barley
2 cans pilchards, drained
1½ cups baby spinach
¾ cup bean sprouts  

Method  

1. For the dressing, whisk all the ingredients together.
2. For the salad, preheat oven to 200°C.
3. Toss tomatoesin olive oil and garlic. Season. 
4. Roastfor 15 minutes. Set aside until cooled.
5. Place the barley at the bottom of a jar, followed by theroasted tomatoes, pilchards and baby spinach. Top with bean sprouts and drizzle with dressing. 

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie 

Tuna cakes with lemony dip 

Makes 6 // Cooking time: 45 minutes 

Ingredients 

For the tuna cakes 

Oil, for frying
½ onion, finely chopped
2 cans tuna, drained
2 cooked potatoes, peeled and mashed
1 Tbsp mayonnaise
2 eggs, beaten
1 Tbsp lemon juice
1½ tsp paprika
¼ cup chopped coriander
1½ cups breadcrumbs
Salt and milled pepper
 

For the dip 

¾ cup mayonnaise
4 tsp lemon juice
1 tsp lemon zest
1 clove garlic, grated 

Method 

1. For thetuna cakes, fry onion in some oil over medium heat until soft. Transfer into a large mixing bowl. 
2. Add the tuna, mashed potato, mayonnaise,beatenegg, lemon juice, paprika, coriander and ½ cup of the breadcrumbs. Season to taste. 
3. Divide mixture intosix portionsand form into patties. Roll each patty in the remaining breadcrumbs. 
4. Heat some oil inapan and fry tuna cakes for 3–4 minutes on each side until crispy and golden brown. 
5. For the lemony dip, whisk all the ingredients together until well combined. Serve with the tuna cakes.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

Corned beef lasagne 

Serves 6 // Cooking time: 1 hour 15 minutes  

Ingredients  

For the filling  

Oil, for frying 
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, parcooked 
100g Cheddar, grated  

Method  

1. For the filling, heat a little oil in a large pot and fry the onion. Addgrated carrot, 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.
4. For the white sauce, heat the milk in a pot.
5. Melt butter in a separate pot. Whisk in the flour and salt.
6. Slowly addhot milk while  Cook, stirring, until the sauce thickens. 
7. Preheat oven to 180°C.
8. To assemble, spoona layer of filling over the base of an oven dish then top with a layer of lasagne sheets. Repeat until the filling is finished, ending with a layer of lasagne sheets. 
9. Pour the white sauce over the top and sprinkle with Bake for 30-40 minutes, until golden brown on the edges. 

Recipe & styling: Amerae Vercueil 
Photographs: Andreas Eiselen / HMimages.co.za