‘Tin Can Magic’ cookbook: How to make garlic mushroom, lentils and fried eggs

The humble aluminium tin can easily be turned into a delicious and nutritious meal, says Jessica Elliott Dennison

(All images Matt Russell)

Now is the time to get reacquainted with your store cupboard and those tins that have sat there, happily, waiting to be used.

Don’t be forgiven for thinking that tins are boring. Jessica, author of Tin Can Cook, says as all you need to do to bring it to life is to choose one tin, whether that’s lentils (like this recipe), chickpeas, sweetcorn, tomatoes or coconut milk – to name just a few – add two or three other ingredients, which can be fresh, and then some texture or crunch, and there you have it.

Jessica simply puts it that it’s about: “transforming those trusty tin cans from the back of your cupboard into something special”.

Garlic mushroom, lentils and fried eggs with parmesan and rosemary

Serves 2

Time: 20 minutes

4 tbsp rapeseed (canola), vegetable or light olive oil
3 garlic cloves, peeled and finely sliced
200g mushrooms, dirt brushed off, roughly torn (ideally a mix of wild, chestnut and button)
2 sprigs of rosemary, leaves only, roughly chopped
1 x 390g tin of green lentils in water, drained and rinsed
½ lemon, zest and juice
1 tsp salt
100g spinach, washed and drained
2 eggs
4 tbsp finely grated Parmesan

Substitutes

Rosemary: sage, tarragon, thyme
Green lentils: cooked puy lentils, cooked pearl barley, cooked spelt, cooked brown rice
Parmesan: pecorino, feta, goat’s cheese, mature Cheddar, halloumi
Walnuts: almonds, hazelnuts, pecans

The key to frying mushrooms is allowing your pan to get smoking hot so that they catch at the edges and take on an almost meaty, charred flavour. Keep an eye out for more unusual wild varieties to mix in with more common button and chestnut mushrooms – they’re increasingly available and offer a deeper flavour and more interesting textures.

First, heat 2 tbsp of oil in a large non-stick frying pan (skillet) over a medium heat. Add the garlic and, stirring regularly, fry for 1–2 minutes until golden and fragrant. Take care not to burn the garlic or it will become overly bitter. Transfer the garlic to a small bowl and set aside.

Next, increase the heat to high and add 1 tbsp more oil. Add the mushrooms and cook for 4 minutes, or until browning and catching at the edges. Stir in the rosemary, fry for 1–2 minutes until crisp and fragrant. Stir in the lentils, lemon juice, salt and spinach until wilted. Add a few splashes of water if the pan contents look a bit dry.

Heat 1 tbsp of oil in another non-stick frying pan over a high heat. Crack in the eggs and fry for 1–2 minutes until crisp on the base but still with a runny yolk, or to your liking.

To assemble, divide the mushroomy-lentils between two plates. Top with a fried egg and the reserved crispy garlic. Sprinkle over the Parmesan and the zest of the remaining lemon half.

'Tin Can Magic' by Jessica Elliott Dennison (Hardie Grant, RRP £15 & ebook £6.47). Photography © Matt Russell