Tin Can Magic is full of easy, delicious recipes using pantry staples. After the success of her first book Salad Feasts, author Jessica Elliot Dennison was told again and again that the most-cooked recipes in the book were the ones where readers already had the main ingredient sitting in their kitchen. Working in a tiny cafe kitchen with limited shelf and fridge space, Jessica understands the importance of having a capsule-wardrobe style pantry of cheap, familiar canned items that can be tweaked every week to create an interesting, seasonal menu. This book is an answer to this – focusing on easy meal solutions based around what readers might already have to hand, with smart ideas for adding flavor, freshness and contrast. Try your hand at Chili ramen-style noodles with spicy tuna and spring onion; Cumin and sesame roast chicken thighs, silky butter bean hummus, charred lemon and toasted almond; or Crispy coconut milk pancakes with shrimp and garlic vinegar. If you're in the mood for something sweet, why not rustle up the Cherry and hazelnut clafoutis, Frangipane gazettes or Miso caramel? Tin Can Magic shows you that, with a little bit of guidance, and a can or two from the back of the cupboard, you can create mouthwatering meals for any night of the week.