A cupboard that's well stocked with canned foods makes life so much easier. Tinned foods have a long shelf life, are generally inexpensive and can save you from making endless trips to the shops – plus, they can be very nutritious, counting towards your five a day. To help you on your way to tasty meals in next to no time, we've compiled the ultimate ranking of the best canned foods ever.

Click or scroll through our gallery to discover the tinned foods that deserve a spot in your kitchen cupboard – counting down to the most indispensable of all.

We've based our ranking on the handiness, versatility and cost of each tinned food, and on the opinions of our well-travelled (and well-fed) team. The list is unavoidably subjective.

Tinned figs may be hard to come by, but they’re fantastic for whipping up quick desserts. Buying them tinned overcomes the challenge of finding fresh figs when they're out of season. You can use them in any recipe, sweet or savoury, where you'd otherwise use fresh figs – but they'd also be delicious straight from the tin (just add some yogurt and chopped nuts). You could even try topping a pizza with a few halves or quarters.

If you've ever had a go at making pumpkin purée, you'll know how much time and effort it takes – so it's definitely worth buying it tinned. You can add it to risottos, soups, pumpkin pies and cheesecakes, or use it as a stuffing for cannelloni. It also works well in warmly spiced, citrussy or nutty cakes, giving them a beautifully moist texture.

Famed for their gut health–boosting properties, fermented foods like sauerkraut and kimchi are all the rage right now. Sauerkraut is made from fermented cabbage, and it's traditionally served with sausages. However, there’s so much more you can do with it, from turning it into a robust side dish to putting it in a grilled cheese sandwich for tangy, delicious results.

Fresh spinach often turns before you have a chance to use it all – so buying it tinned or frozen could be the answer to all that wasted spinach that just gets thrown out. Once you've drained your canned spinach, you can simply add it to any dish, then allow it to warm through. Wait until the last minute when cooking a curry or soup, then drop in your spinach for an extra hit of iron, vitamin C and fibre.

Fresh cherries are undeniably delicious, but their season is short. They're also fiddly to stone – but happily, most recipes that call for fresh cherries can be made with tinned. Cook them for 10 minutes with star anise and a splash of balsamic vinegar to make a hot chutney to serve with duck or pork, or simply use them to stud cakes and desserts with sweetness.

Tinned mushrooms can be used to add a meaty texture to a whole host of dishes – and unlike the fresh ones, they don’t require careful cleaning. They’re already sliced and cooked, making them ideal to toss into a quick stir-fry, pasta dish or soup. Top some toasted crusty bread, create a mushroom pizza (or perhaps even just elevate a frozen one), or add them to a gravy or sauce for extra bite.

You can buy tinned mango in slices or chunks – and you can get canned mango pulp, too. Both types are equally handy to have in your store cupboard. Mango pulp is a shortcut to a tropical sorbet, and it'd also be wonderful in anything from a cheesecake to a mango lassi. Slices or pieces of mango make a simple but delightful dessert with yogurt or ice cream, and they could also be layered on top of a tart or pavlova for a pretty finish.

Chipotle chilli peppers are essentially smoked jalapeños, so you can use them whenever you want to add heat and a smoky barbecue flavour. They'd be perfect in a chilli con carne or a meaty casserole, and they could even be added to mayonnaise to slather on a burger. You can also mix them with butter to make a warm, smoky sauce for fish.

An essential ingredient for all your Tex-Mex favourites, these pickled chillies would be great added to guacamole, refried beans and chilli con carne. Any time you want to add a little spice (and some tartness from the pickling), just throw some in – whatever you’re making will be elevated immediately. You can even use the pickling liquid in salad dressings and marinades.

Some tinned olives are better than others, so you may need to try a few varieties to find your favourite. If they're very salty from the brine, give them a rinse under cold water, then leave them in olive oil for an hour or two before eating them. You can use them in a tapenade – a paste that's made by blending olives with oil, anchovies, garlic and parsley – or try them in a Spanish omelette.

Look for tinned pineapple in natural juice, so you can use it in both sweet and savoury dishes. Love spice? Mix it with chilli, chopped red onion and fresh coriander to make a zingy salsa – or try adding it to a coconut-based veggie curry. Alternatively, you could have a go at making an easy pineapple sorbet. To do so, freeze two tins of pineapple, then spread the slices out on a tray. Once frozen, add them to a blender with the zest and juice of two limes, blitz until smooth, then freeze for another hour or two.

Not all types of canned chilli con carne are created equal; some cheaper brands may not be worth the cupboard space they require. However, there are quality products out there, and they can prove very helpful in a pinch. When you don't have time to make chilli from scratch, heat tinned chilli straight from the can instead – and try jazzing it up with any extra ingredients you like. You could serve it with rice or a baked potato, or use it to top a hot dog in a fluffy bun.

Tinned corned beef can sometimes be seen as a little old-fashioned, but it can be incredibly useful when you're in need of a quick meal. Corned beef hash is a classic dish that's made by combining the meat with potatoes (they can be tinned too), onion, Worcestershire sauce and whatever else you might like to include. Corned beef is great in sandwiches too, and it can even be turned into a tasty pie filling.

Tinned crab can't quite replicate the taste of fresh – but it's a good alternative to have to hand. You can add it to fish soups and curries, mix it with chilli and olive oil for a speedy pasta sauce, or try using it in a fancy risotto. It's also fine to use in crab cakes, especially when you're planning on adding other big flavours to lift the crab and give it a bit more oomph.

Fresh artichokes can be hard to track down, and they need quite a bit of preparation. So, why not opt for canned instead? They'd be delicious added to a pizza – and you could also try tossing them in extra virgin olive oil and fresh herbs to add to a pasta dish. Alternatively, use them to give salad a boost of meaty texture, or turn them into a dip to enjoy with crackers, crisps or bread.

From zero to hero in what seems like no time at all, jackfruit has become a go-to meat substitute for vegans and vegetarians. It's a hassle to prepare it from fresh, though, so canned is the best option. It has quite a meaty texture – and once heated, you can shred it just like pulled pork. Use it like pulled pork too; cook it in barbecue sauce, then top fries or fill sandwiches with it.

Fresh potatoes will last a long time when stored correctly, so you might wonder if tinned new potatoes really offer anything more. Apart from lasting even longer – possibly years – they also take up less of your time. Use them to make the quickest potato salad of your life, try whipping up a creamy potato soup, or use them to create a topping for a shepherd’s pie. You can even 'roast' them in your air fryer.

One of the simplest ways to put a tin of mackerel to good use is to have mackerel on toast. It’s easy to elevate this humble dish with some delicious sourdough and quality tomatoes, which can also come straight from a tin. You can get mackerel canned in a range of sauces for extra flavour – or, alternatively, you could buy it in olive oil to add to salads or pasta.

Dessert lovers just can't be without a tin of condensed milk. You can use it to make a salted caramel sauce – just melt 3.5oz (100g) butter and the same amount of muscovado sugar together, add a standard 140z (400g) tin of condensed milk, then stir until a rich, dark caramel forms. Add a good pinch of sea salt to finish. Alternatively, try using your condensed milk in a no-churn ice cream recipe.

Preparing and cooking beetroot from scratch takes time and can be quite a messy job – so a tin of beets is a handy thing to have in the cupboard. Use them in a potato salad, blitz them into a soup, or add them to your morning smoothie with orange and apple. It’s even easy to whip up a simple beetroot tart when you have a tin to hand; readymade puff pastry will get the job done in no time.

If you enjoy Mexican or Tex-Mex cuisine, refried beans are a staple you should always have. These spreadable beans are excellent in quesadillas and burritos, on top of tostadas and nachos, and even in soups. Buying them canned makes it incredibly easy to include them in your cooking – although you might want to test a few different brands to find the right taste, texture and spice level for you.

Here's another tinned bean you should definitely stock up on. Butter beans work well in soups and stews, and they can also be mixed with chopped tomatoes and garlic for Italian-style bruschetta. Alternatively, they'd be really tasty mashed up in a quesadilla. Butter beans are a good choice to have around to throw into one-pot dishes and tray-bakes too, helping to cut down on the washing up.

The great thing about water chestnuts is that they keep their crunch, no matter how long you cook them for. They're usually used in stir-fries, but you can also make a fun appetiser by marinating them in soy sauce for a few hours, then wrapping them in bacon; simply secure them with a cocktail stick and bake until the bacon is crisp. If you want to go down the classic stir-fry route, add your favourite vegetables and plenty of punchy ginger and garlic.

If you're looking for a quick, healthy lunch, tinned sardines on wholemeal toast will do the job perfectly. They'd also make a tasty pasta sauce; simply sweat down an onion, add a tin of drained sardines, then cook gently until the sardines have melted and broken up. Add a can of chopped tomatoes, and cook until thickened. Finally, stir in a spoonful of the cooking water from your pasta before serving. 

Tinned beansprouts don't have quite the same crunch as fresh, but they're a perfectly good substitute, especially given that fresh ones have a very short fridge life. You can use them in stir-fries and salads – just dry them well on kitchen paper after draining and rinsing. For something a little different, try making gado gado, an Indonesian warm potato salad served with a chilli, peanut and coconut dressing.

If you love Chinese and Thai food, a tin of bamboo shoots is a handy ingredient to have. They'd be perfect for any Thai curry – and they'd also be great added to ramen, soups or stir-fries. Rinse them well before use, and dry them off to get rid of any excess moisture before cooking with them. Dumplings, spring rolls and vegetable-packed poke bowls are all great ways to use bamboo shoots, too.

Black beans make a great side dish when added to sautéed onions and garlic, with fresh coriander and paprika stirred in at the end. Alternatively, you could try blending them with other canned beans to make a veggie burger, or serve them in a salad with sweetcorn, spring onions and avocado. They’re excellent for Mexican and Tex-Mex dishes too, including burritos, quesadillas and veggie tacos.

Tinned apricots in natural juice are a perfect substitute for fresh. You can guarantee their sweetness – so they'd be great in your morning smoothie, or puréed and used as a cake filling instead of jam. They work well for tarts and other desserts too, or as a simple (and retro) sweet treat straight out of the tin. Just add some vanilla ice cream!

Those who remember Spam from their childhood may recoil at the idea of having it in their cupboard. But this tinned meat has had a resurgence in popularity – partly because in some places, such as Hawaii and South Korea, it never went away. Spam fries beautifully and can be added to fried rice, scrambled eggs and mac ‘n’ cheese, among other tasty dishes. You can also use it to make Spam musubi, a popular Hawaiian snack.

Just like fresh salmon, tinned salmon is high in protein and omega-3 fatty acids. You can use it for fishcakes, add it to pasta with a little cream and frozen peas, or pair it with quinoa for a healthy salad. For a spreadable taste of heaven, make a quick salmon pâté to enjoy on crackers or a crusty piece of bread.

You just can't beat tomato soup when you're feeling under the weather – or if you've had a long day and need an instant pick-me-up. Keeping a tin in the cupboard means it’s there to reach for whenever you might feel the urge. Add a swirl of pesto, some grated cheese, toasted seeds or thick cream to make it your own.

Tinned anchovies can be used to add a savoury umami note to so many dishes, from pasta sauces to legs of lamb. If you're cooking with them, the standard brands in olive oil are fine. But, for a salad (or just as a treat on toast), look for Spanish anchovies from the Cantabrian Sea, which are fatter, bigger and juicier – a real gourmet treat.

Sweetcorn is incredibly versatile. It's perfect as a side, it can be mixed with tuna mayo for a sandwich, and it'd also be great added to a chicken soup. Not only that, but you can use it to make delicious sweetcorn fritters. To do so, just mix it into a spicy batter, then fry it up, one tablespoon at a time. Serve your fritters with a zingy tomato salsa for the ultimate dippable snack.

Few would dispute the simple joy of cheesy baked beans on toast, but beans are a useful ingredient for many other dishes, too. You can add them to a tomato soup or vegetarian chilli, or even make a vegetarian pie with them. If you prefer them for breakfast, you could try a baked bean twist on Turkish shakshuka by cooking them with tomatoes, cumin, coriander and baked or steamed eggs.

Lentils, being high in protein and fibre, are an excellent store cupboard standby. Eat them cold in a salad (they'd be lovely with chopped tomatoes, dressed with vinaigrette) or use them in soups, stews or shepherd's pies. Lentils also work well in a variety of dishes from around the world – so why not try your hand at making Indian dal, Spanish lentil stew or some classic French lentils with a piece of delicate fish?

A firm favourite in bean salads and chillis, kidney beans are a great source of protein. Give them a good rinse before using, then put them to use in all kinds of tasty ways. They work fantastically in soups, stews, curries and casseroles, and they’re also handy for bulking up a wide range of dishes (especially if you want to cut down on meat). Looking for something a little different? Try using them as the base for a tasty veggie burger.

Tuna in spring water can be a little dry – so unless you're counting calories, swap it for canned tuna in olive oil, which tastes better. It's not just useful for tuna melts and sandwiches, either; try adding it to a stuffed pepper mixture, a pasta bake, a quick poke bowl, a salad, or even fish cakes. Even the more expensive tins of tuna in olive oil are cost effective, making it easy to put together a cheap and cheerful meal.

Coconut milk is the perfect creamy base for a huge range of dishes, so it makes sense to always have a tin to hand. Look for a brand with a high coconut content to get the best quality, and a tasty curry, soup or stew will never be far away. Curry paste (which keeps well in the fridge) is a must-have companion, giving you bags of flavour without having to measure out or grind any spices.

Blended with tahini, lemon, garlic and oil, chickpeas can be made into a quick and easy homemade hummus. They’re also a fantastically thrifty ingredient in curries, soups and stews – the Spanish dish espinacas con garbanzos is a great example. That's not all, though. Did you know that you can also use the chickpea water (called aquafaba) to make vegan meringues?

These little white beans have so many uses. Make a healthy mash by mixing them with cooked cauliflower or broccoli, or try them on their own as a side dish – simply heat them through, then drizzle them with extra virgin olive oil and chopped fresh rosemary. They’re incredible in soups and stews too, soaking up flavour and adding a creamy texture.

Who doesn't have a few tins of tomatoes knocking around in their cupboard? It's well worth keeping a selection of chopped, plum and cherry tomatoes in stock – but remember that cheaper supermarket brands can be watery, so spend a tiny bit extra if you can, and buy an Italian brand. Tinned tomatoes work wonderfully in pasta sauces, from spicy arrabbiata to comforting spaghetti Bolognese.

Now discover how long you can safely store your favourite foods

Last updated by Laura Ellis.