Top 10 kids' storecupboard recipes
Make the most of storecupboard essentials with these easy kids' recipes. They're a great opportunity for kids to get in the kitchen and stay entertained.
Fill up on our easy storecupboard recipes for kids. Find solutions for quick lunches and filling dinners that children will love. Try getting your little ones in the kitchen for hands-on entertainment.
For the ultimate selection of recipes, see our storecupboard collection.
1) Pitta pockets
Save on time with these no-cook pitta pockets. This super simple snack or light lunch only requires four ingredients. Slather the inside of a wholemeal pitta bread with three tablespoons of hummus. If you don't have ready-made, try using up a can of chickpeas with our hummus recipe. Then stuff with a salad mix and drizzle with olive oil.
2) Microwave mug cake
Get dessert ready in a snap with this chocolatey microwave mug cake. Kids will love mixing up their cakes and adding any extra toppings like chocolate chips, chopped nuts or dried fruit. Simply mix a few tablespoons of flour, sugar, cocoa powder, milk, oil and egg together in a mug. Microwave for two minutes and serve with a scoop of ice cream.
3) Tuna & sweetcorn slice
Raid the storecupboard to make this budget-friendly tuna & sweetcorn slice. Roll out a pack of puff pastry on a baking sheet, lift up the edges for a crust and blind bake for 10 minutes. Then get the kids to help spread crème fraîche over the base, top with tinned tuna and sweetcorn, then scatter with grated cheddar. Bake until golden, puffed up and cooked though.
4) Saucy bean baked eggs
Kids will love these saucy bean baked eggs for a lazy brunch. This healthy dish is gluten-free and low in calories. Simmer canned cherry tomatoes, canned mixed bean salad and baby spinach in a casserole dish until reduced. Nestle in some thinly sliced smoked ham, then crack four eggs on top. Grill for five minutes or until the whites are set and the yolks are runny.
5) Easy cornflake tart
This easy cornflake tart will soon become a family favourite. Line a tart tin with pre-made shortcrust pastry and blind bake for 15 minutes. For the filling, combine cornflakes with golden syrup, butter and light brown sugar. Fill the tart case with strawberry or raspberry jam then add the cornflake mixture on top. Bake for another five minutes then leave to cool.
6) Chicken pesto wrap
Roll up a simple chicken pesto wrap for a kid-friendly lunch. Mix some leftover shredded chicken with sour cream and pesto. Then layer cheese, veggies, chicken and lettuce on the tortilla and wrap tightly. Be careful not to overfill or it will be tricky to contain all the filling. They're a great snack to keep in the fridge for when hunger strikes.
7) Pasta with salmon & peas
This pasta with salmon & peas is the perfect solution for weeknight dinners. Cook frozen peas and salmon fillets in a creamy sauce made from low-fat crème fraîche, water and a stock cube. Stir through snipped chives and some black pepper, then toss with wholewheat fusilli. This wholesome dish is loaded with fibre and omega-3.
8) Basic cookies
Bake up a batch of these basic cookies with five ingredients or less. Cream butter in a food mixer until it is soft, then combine with caster sugar and plain flour. Add one teaspoon of cinnamon and either white or milk chocolate chips. Kids will love customising their own batch and adding any storecupboard extras like dried fruits or nuts. Bake for 15 minutes, then leave the cookies on a cooling rack before serving.
9) Cheesy tuna pesto pasta
Make a big batch of this cheesy tuna pesto pasta for an easy midweek supper. Mix a can of tuna with a jar of pesto and toss with cooked penne and cherry tomatoes. Top with grated cheddar cheese and heat under the grill for four minutes until perfectly melty. Try serving with a fresh green salad and slices of garlic bread.
10) Ravioli lasagne
Transform a pack of shop-bought pasta into a filling family dinner. This ravioli lasagne couldn't be easier with just six ingredients. Fry up some Italian sausagemeat and combine with two cans of chopped tomatoes. Layer the sauce with wilted spinach and ravioli in a casserole dish. Top with a grated cheese and bake until bubbling and hot all the way through.
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