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Who says you can’t come up with fresh uses for tinned veg? Tastemade will show you how.

Mexican Bean Dip


Get the ingredients here

  • 400g can baked beans
  • 2 tsp chipotle paste
  • 1 tsp hot smoked paprika
  • 1 tsp ground cumin
  • Juice ½ lime 
  • Small bunch coriander 
  • Pinch salt
  • Tortilla chips, to serve
  • Chopped avocados, to serve
  • Chopped tomatoes, to serve


1. Add the beans, chipotle paste, lime and spices. to a saucepan Chop the coriander stalks and add them to the saucepan too – reserving the leaves until later. Leave to simmer for approx. 10 minutes, or until thick and most of the liquid has reduced, stirring often. Remove from the heat and allow to cool to room temperature.

2. Blitz to a smooth puree in a food processor, then tip into a serving dish. Scatter over some chopped tomatoes, avocado and the reserved coriander leaves and serve with tortilla chips.

Sweetcorn Fritters


Get the ingredients here

  • 190g can sweetcorn, drained
  • 2 spring onions, sliced finely
  • 25g milk
  • 2 eggs, beaten
  • 75g self raising flour
  • Vegetable oil, for frying
  • Sour cream, to serve
  • Spring onions, to serve
  • Lime, to serve


1. In a bowl, mix together the sweetcorn and spring onions. Finely chop the stalks of the coriander (save the leaves for later) and add this to the bowl too. 

2. In a small jug beat together the eggs and milk, then add to the sweetcorn. Add the flour and baking powder, season well and mix everything together.

3. Heat your frying pan to a medium heat, then add enough oil to cover the base by 2mm. Drop 2tbsp mounds into the hot oil and fry for a couple of minutes before flipping and cooking the other side for another minute or so.

4. Remove from the pan and allow to drain on some kitchen paper while you continue to fry in batches until all the batter is used up. 

5. Serve with some extra slices of spring onions, lime wedges and sour cream.

Pizza Pockets


Get the ingredients here

  • 400g tinned tomatoes
  • 1 tsp caster sugar
  • 320g sheet puff pastry, frozen
  • 75g grated mozzarella
  • 1 egg, beaten


1. Remove the puff pastry sheet from the freezer and allow to come to room temperature.

2. Tip the tinned tomatoes into a saucepan and leave to simmer away over a medium heat for approx. 20 minutes, or until reduced by at least half and there’s no liquid left. Stir frequently to ensure the tomatoes don’t burn.

3. Season with salt and pepper, add the sugar then set aside and allow to cool to room temperature.

4. Preheat the oven to 200°C.

5. Roll out the defrosted pastry and cut into 6 equal sized squares. 

6. Place a tablespoon of the cooled tomato in the centre of each pastry rectangle then top each with the grated cheese. Use a pastry brush to brush the beaten egg around all the edges, then fold one corner over to enclose the tomato and cheese filling and create a triangle parcel. Use a fork to seal all the edges then brush each top with more beaten egg. 

7.. Transfer to a grease proof paper lined baking tray, leaving a bit of space between each one. Bake for 20 minutes or until golden and cooked through.

8. Remove from the oven and allow to cool for a couple of minutes before tucking in – be careful as the filling will be very hot!

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