Phil Vickery's store cupboard tomato soup recipes
If lockdown is leaving you stuck for inspiration at lunch and dinner time then Phil has three inventive ways for using the trusted store cupboard staple - a tin of tomato soup!
Cheese, ham and tomato quiche
Serves: 6-8
Ingredients
2 tbsp oil3 medium onions, very finely chopped 1 x 24cm x 4cm baked blind pastry shell, brushed with beaten egg and re cooked225g thinly sliced cooked ham, cut into small pieces200g Cheddar cheese, roughly grated4 medium eggs2 medium egg yolks2 tsp cornflour100ml milk, boiled and cooled for 10 minutes1 x 300g can tomato soup, warmedSalt and ground black pepper Pinch or two grated nutmeg
Method
1. Preheat the oven to 180°C, Gas 4. Heat the oil and add the onions and cook for 10 minutes.
2. Spread over the base of the flan, then top with ham and grated cheese
3. Beat the eggs, yolks and cornflour, then pour over the milk and tomato soup. Season with salt, pepper and nutmeg.
4. Slowly pour over the cheese, ham and onions but only half fill at this stage. Place the flan on a baking tray then place in the oven, fill up the flan to the top, now it's placed in the oven. This way, you do not get any spillage.
5. Bake for 40-45 minutes, do not soufflé. Cool slightly before trying to cut.
Easy chicken tikka masala
Serves: 4
Ingredients
Juice and finely grated zest, 1 large lemon2-3 tsp tikka masala spice mix1 small tub natural yoghurt, roughly 150g Salt and pepper
4 chicken breasts, skin on, cubed into 4cm pieces
For the sauce
4 tbsp oil3-4 tsp tikka masala spice mix2 large onions very finely chopped4 cloves garlic1 x 400g can tomato soup½ can of water1 x chicken stock cube125mls whipping cream (optional)50-75g cold, cubed unsalted butterFew leaves fresh coriander
Method
1. Place the lemon juice and zest into a bowl, then add all the rest of the ingredients and really mix well. Add the chicken pieces and mix well again with a little salt and pepper. Cover and leave for 20 minutes.
2. Heat the oil and add the spice mix, then the onions and garlic, and saute for a minute or two
3. Next add the tomato soup, water and crumbled stock cube. Simmer for 10-15 minutes or until the onions are cooked and slightly reduced, then add the cream and warm through.
4. Remove the chicken from the fridge and place the chunks onto a baking tray and grill under a high heat for 3-4 minutes on each side and is half cooked and well coloured. Alternatively, fry in a little oil in a pan until half cooked, and well coloured. Place straight into the simmering sauce and simmer for 4-5 minutes to finish cooking, do not overcook. Season well with salt, pepper and sugar to balance.
5. Finally, add the butter and shake the pan until the sauce is thickened and glossy. Add the coriander and serve.
Chocolate muffins
Makes: 12
Ingredients
Dry ingredients
2 level tsp bicarb2 level tsp baking powder80g sugar225g plain flour75g cocoa powder100ml milk80g chopped dark chocolate200g chopped white chocolate
Wet ingredients
3 medium eggs1 tsp vanilla extract100ml skimmed milk400ml tomato soup
Method
1. Pre heart the oven to 180c gas 4
2. Mix the baking powder, bicarb, flour, cocoa powder, sugar and chopped chocolate - really well
3. Mix the eggs, vanilla, milk and tomato soup really well
4. Add the egg mix to the dry flour and mix lightly
5. Spoon into the muffin cases and pop into the oven and cook for 15-20 minutes, do not overcook or the muffins will be dry
6. Once well risen and soft to the touch, remove from the oven and cool