The canned spud is a store cupboard staple, and for some a necessity. Generally speaking fresh produce is always going to be cheaper per kg than it's processed counterpart. But it's not always an option for people on the bread-line, who might not have access to the money to buy a bag of potatoes outright.

So today I thought i'd explore the canned potato and see if I can make them taste a lot better. At 37p a can, if you only have a few quid to come up with a meal then they are ideal for that. Plus they don't go off which will help reduce waste. Who knew the humble tinned spud could be so tasty! I used them in this really simple little lunch recipe. And top with maybe a fried egg or some buttered bread on the side, and it's going to fill you up for not a lot of money.

You can also swap out so many of the ingredients, so it's brilliant for having a fridge clear out. Kale, mushrooms, cabbage, sausages, leftover roast chicken, spinach, ham. Anything goes with stuff like this.

To make my Chorizo and tinned potato pan fry you will need:

• 1x200g chorizo

• 1x500g can of potatoes

• 1 small pepper (any colour is fine)

• 1 small red onion (or whatever colour you have)

• About 2 handfuls of frozen peas

• 1 tsp of chilli flakes

• Salt & pepper