Baked Beans & Tinned Pasta

Not everything in an Asian grocer is Asian. Baked beans are haricot beans slow-cooked in a sweet tomato sauce, and they are as much a part of UK kitchens as tea. Tinned pasta covers soft macaroni in cheese sauce, spaghetti in a meaty bolognese sauce and spaghetti in tomato sauce with small pork sausages. They sit on this shelf for school lunches, student cupboards and quick weekend breakfasts.

Beans on toast is the obvious use, and a full English is not complete without them. In many South Asian homes in Britain, baked beans get a desi twist: warmed with fried onion, green chilli, cumin and a pinch of garam masala, then served with buttered toast or folded into a paratha. Beans also go into jacket potatoes and cheese toasties, while macaroni cheese makes a quick side or a filling for a baked potato. Some tins contain pork, so check the label if you keep a halal or vegetarian kitchen.

Heat gently in a saucepan, stirring now and then, or in a covered bowl in the microwave. Any leftovers should be moved to a covered dish in the fridge and eaten within two days. This shelf belongs to ready meals, beside Indian ready meals and Sri Lankan curries, and for a spicier breakfast try the beans with chilli pickle.