Jack Monroe served up a tasty peach and chickpea curry with rice on Lorraine.

The ingredients are: A splash of oil, 2 onions, finely chopped, 2 big cloves garlic, finely chopped, 2 chillies, chopped, 2 rounded tsp cumin (ground or seeds), 1 tbsp curry powder, 400g can peaches (or apricots or mandarins), 500g canned chickpeas, rinsed (drained weight), 2 x 400g cans or cartons chopped tomatoes, A handful of fresh coriander, finely chopped and 1 stock cube, vegetable or chicken.

See recipes by Jack in her book titled: Tin Can Cook: 75 Simple Store-cupboard Recipes available from Amazon now.