Store Cupboard Essentials

There are times when someone drops around unexpectedly or when you’re feeling too lazy to have to spend time in the kitchen, this is when the contents of your store cupboard can come to the rescue. Stock up on some of these essentials from Brindisa, and you’ll never need to get stressed again about what you’re going to eat. Just open a jar or a couple of tins and make yourself a meal to satisfy the most discerning palate (whether that’s yours or your visitor’s!). Suggested products and recipes from our Head of Product Training. 

| James Robinson

Essential Products

Navarrico & Perello Pulses 

Lentils, Alubias, Butter Beans and Chickpeas

You might think that cooked pulses in jars are only for emergencies, but when you’ve tasted the products from Navarrico or Perello you’ll realise they can be eaten for pleasure. Hot or cold, winter or summer, these are always the base of a great dish.

Brindisa Beans Blog Image



Brindisa Sauces

Fritada, Sofrito, Salsa Brava

For warming winter dishes these Brindisa branded, tomato-based sauces really deliver flavour.



Preserved Vegetables

Artichoke Hearts, Piquillo Peppers, White Asparagus

When it’s too warm for hot food then these preserved vegetables are perfect for a salad with beans or chickpeas. Or make up a delicious dip in moments.



Preserved Fish 

Yellowfin Tuna, Bonito Tuna, Sardines, Anchovies

Spain produces some of the best tinned fish you can imagine, make your choice, and combine with your preferred pulse.

Brindisa Preserved Fish Blog Image




Guindilla Chillis, Baby Gherkins, Caperberries, Pickled Garlic, Olives

To add that extra burst of flavour, one of our range of encurtidos (pickles) will make an excellent garnish.

Brindisa Pickles Blog Image



Optional Extras

FRESH HERBS for colour and freshness

ONIONS/SHALLOTS/CHIVES ETC. adding sweetness to cooked dishes or sharp intensity to salads

SMALL TOMATOES for additional umami flavours


CITRUS FRUIT for brightness

EXTRA VIRGIN OLIVE OIL, GOOD BITTERSWEET VINEGAR such as Forum Cabernet Sauvignon vinegar



The following recipes should really just provide you with general outline of what you can make; feel free to change ingredients to suit your personal preferences.

Chickpea & Yellowfin Tuna Salad


  • Jar of large cooked Navarrico or Perello chickpeas
  • Ortiz yellowfin tuna in olive oil
  • Jar of Navarrico piquillo peppers
  • Unio muscatel vinegar
  • Brindisa extra virgin olive oil
  • Optional extras: caperberries, gherkins, parsley/tarragon/chives depending on personal preference, shallots


1. Empty jar of chickpeas into a sieve, rinse and dry.

2. Open tin of tuna, pour off the oil and reserve, and add tuna to the chickpeas. Open jar of piquillo peppers and slice about 4/5 of the peppers into thin strips.

3. If using, add pickle(s), herbs, shallot; then combine reserved oil from the fish with an equal amount of extra virgin olive oil, add muscatel vinegar and whisk together, then pour the dressing over the chickpea mixture. Eat with good bread.


Butterbean & Artichoke Salad


  • Jar of Perello butter beans
  • Navarrico marinated artichoke hearts
  • Brindisa pickled garlic
  • Ortiz anchovy fillets (optional)
  • Lemon zest
  • Brindisa extra virgin olive oil
  • Unio muscatel vinegar


1. Open and rinse off the butter beans; cut the artichoke hearts into about 6 pieces, thinly slice about 5 cloves of pickled garlic, combine them all.

2. Add 6 anchovy fillets, sliced lengthways into 3 pieces and the zest of an unwaxed lemon and mix.

3. Make a vinaigrette using Brindisa extra virgin olive oil and Forum Chardonnay vinegar and dress the salad

4. Sprinkle with chives or parsley for a bit of colour.


Quick White Bean & Tomato Stew


  • Jar of Navarrico or Perello haricot beans
  • Jar of Brindisa sofrito/fritada
  • Medium onion/2 or 3 shallots
  • Diced pancetta/bacon/chorizo (optional),
  • Brindisa extra virgin olive oil
  • Forum cabernet sauvignon vinegar


1. Finely slice onion or shallots, fry gently in a little olive oil for about 5 minutes, then, if using, add cured meat(s) and cook for a further minute, add 1 tablespoon of vinegar and reduce.

2. Empty jar of beans, including liquid, into the onions and then the jar of tomato sauce. Simmer for about 5 minutes, check seasoning and then serve in bowls with good bread.


Artichoke Dip


  • Jar of Navarrico artichoke hearts
  • Brindisa extra virgin olive oil
  • Unio muscatel vinegar
  • Pickled guindilla chillis
  • Chives.


1. Drain the artichokes, chop roughly. Add a couple of tablespoons of olive oil and a tablespoon of the vinegar and mash the artichoke with a fork.

2. Add 4 finely sliced chillis and chopped chives, combine, then add salt to taste.

3. Spread on toasted bread or eat on sliced pitta bread or with carrot batons.

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