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Our kitchen cupboards are full of tins of food which we often use as an addition to recipes but are never the main ingredient. Here are 80 recipes which take one tin and make it the focus of the meal. Beginning with the staple of beans and pulses, the book progresses through tomatoes and vegetables, fish, and fruit and sweet tins, in creative but simple recipes such as jackfruit and red kidney bean chilli; sweetcorn fritters; Sri Lankan mackerel curry; and pineapple, coconut and lime upside-down cake.
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