Make a tin of beans the start of dinner

A tin of beans becomes dinner when you decide what will provide body, contrast and flavour. Start with the beans you have rather than a long shopping list.

Read the label first. Plain beans in liquid need different treatment from beans already supplied in a seasoned sauce. Drain or rinse as appropriate to the dish and the product instructions. Taste a small amount after heating safely so you know what seasoning is already present.

Build around a texture

For a spoonable bowl, combine beans with cooked vegetables and enough suitable liquid to bring them together. Mash a few beans against the side of the pan if you want more body. For a dressed plate, keep them intact and add the dressing gradually so they are coated rather than submerged.

Choose one crisp or fresh element: chopped vegetables prepared hygienically, toasted bread or a handful of suitable herbs. Then add a contrasting flavour such as lemon, a little mustard or a sauce you already enjoy. Check allergens and the needs of your diners before choosing additions.

Serve a small portion and judge the balance with its bread or grain. The meal needs something pleasant to eat with each spoonful, not a large number of toppings. Put any remaining food away according to local food-safety guidance and its packaging, rather than leaving the pan out for a possible second dinner.