The £1 Store Cupboard: Becky Excell's Cajun Tomato Goulash and Pasta Recipes

The culinary possibilities with a simple can of tomatoes are (almost) endless. Best of all, they often only require a few dried herbs and spices to form the basis of so many dishes around the world. Unsurprisingly, the end result is also infinitely cheaper than the ready-made sauces you can buy in supermarkets.

The slow cooker is an essential part of my cooking routine, not least because its "do-it-all" quality is often what I need on busy weeknights. This paprika-tinged stew is not only warming and comforting, but also filled with a vibrant blend of bell peppers, sweet potatoes, spinach and butter beans.

Preparation 10 minsCooking 3-4 hrs on high, 6-8 hrs on low For 4400g tinned chopped tomatoes2 tbsp tomato purée250ml vegetable stock2 bell peppers, stems, pith and seeds removed and discarded, flesh chopped into large chunks1 x 400g canned butter beans, drained and rinsed2 tbsp paprika½ tsp chilli flakes700g sweet potatoes, peeled and coarsely chopped80g leeks, trimmed and finely chopped1 handful spinach, choppedSalt and pepperSour cream, to serve and stir well. Put the lid on and cook on high for three to four hours or on low for six to eight hours, until the stew is thickened to your liking.

Twenty minutes before serving, stir in the chopped spinach and season to taste, then cook until the allotted time is up. Serve with a dollop of sour cream.

For me, one of the essentials of quick and easy cooking is that you don't have a leftover mountain of dishes next. Luckily, with this creamy, lightly spiced tomato pasta, everything (including the pasta) is magically cooked in the same pan. Gluten-free pasta can get a little brittle if overcooked, so check them regularly. once cooked, proceed to the cream cheese step.

Preparation 10 minCooking 20 minServes 4

For the spice mix2 tsp smoked paprika2 tsp mixed herbs¼ tsp cayenne pepper¼ tsp salt¼ tsp pepper