Princes Recipes

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The following recipes are the edited version with © Copyright permission from Princes Foods, Liverpool.
Prior to 1965, when metrication was introduced into the U.K., all weights were in pounds and ounces. At the bottom of the recipes is a list of the current products produced by Princes Foods. Please refer to these when purchasing and converting the recipes.

Picture of Princes Recipe Book – front cover

If it's 'Princes', It's Perfect

Welcome to the Princes Recipe Book. And thank you for choosing, and using, Princes canned foods.

We honestly believe you can’t make a better choice. Not simply because Princes canned products are inexpensive and highly nutritious. But because Princes have been selecting the finest in canned foods from all over the world, for over 100 years.

Quality ingredients, however, don’t automatically lead to fine cuisine. In fact, canned foods tend to be used in the same old ways, year after year. And that is what we hope this small recipe book will help to change.

We asked two of Europe’s leading home economists to take our range of canned fish, meats, vegetables and fruit, and take a completely new look at them.

The results are recipes which are simple to prepare, splendid to look at and delightful to eat. They’re also well balanced nutritionally, with the meat and fish dishes in particular offering exceptional value for money when compared with other protein foods.

So why not try some new ideas, along with all your old favourites? After all, starting with the very best ingredients is a pretty sure recipe for success.

Recipe Sections






Soup Recipes

Princes Chopped Ham & Pork and Lentil Soup

Serves 6 bowlfuls

  • 1 x 12oz can chopped ham & pork, cut into pieces
  • 12ozs dried lentils
  • 2½ pints stock or water
  • 1 large Onion, chopped
  • 1 large Carrot, chopped
  • 2 large Potatoes, chopped
  • 1 stick Celery, chopped
  • 1 Leek, trimmed & chopped
  • 1 level teaspoon salt
  • Fresh milled black pepper
  • 2 tablespoons Parsley, roughly chopped
  • 2ozs Beurre Manier
  • 1oz flour
  • 1oz butter

Place all the vegetables, chopped ham & pork and the lentils into a large saucepan together with the stock or water. Bring to the boil and simmer for 45 minutes, or until the lentils are soft and not mushy. Whisk in the beurre manier and simmer for a further few minutes. Add salt and plenty of black pepper, and chopped parsley. Serve immediately with hot crusty French bread.

Princes Creamy Seafood Soup

Serves 6.

  • 1 x 15½oz can Red Salmon, skinned, boned, flaked
  • 2 x 6½oz can shrimps
  • 1 x 7oz finest Crab
  • 1 large Onion, chopped
  • ½lb Potatoes, peeled and thinly sliced
  • ½lb leeks, trimmed and sliced
  • 3 oz butter
  • 2 bay leaves
  • 1 pint milk
  • 1 pint chicken stock
  • ¼ pint cream
  • salt, black pepper
  • 2 tablespoons Parsley, roughly chopped

In a heavy saucepan, melt the butter on a low heat, and soften the onions, potatoes and leaks until they are transparent. Pour in the stock and milk, add bay leaves. Bring to boil, and simmer for 15-20 minutes, then remove bay leaves. Puree the soup, using a blender, and return to the pan. Add the salmon, shrimps and crab, together with the liquor from the tins, and bring the soup to simmering point. Stir in the cream and parsley, season with salt and pepper. Serve with croutons.

Princes Iced Summer Soup

  • 1 x 7oz Finest Crab
  • 2 x 6½oz Shrimps
  • 2 Cucumbers, peeled and diced
  • 1 Onion, sliced
  • 2 pints chicken stock
  • 1 teaspoon arrowroot
  • handful chopped mint
  • salt & pepper

Simmer the cucumber and onion in the stock for 10 minutes. Mix the arrowroot with a tablespoon of water and add to the pot, boiling for one minute. Turn off the heat and throw in most of the mint. When the soup is cold, liquidise in a blender. Stir in the crab and shrimps, chill, and serve garnished with chopped mint.

Fish Recipes

Princes Crab and Tomato Mould

Serves 4-6.

For Sunday high tea, this classic dish can hardly be bettered. It looks and tastes marvelous, yet it’s quite simple to prepare. It also makes an extremely substantial meal, so for a smaller mould simply halve the quantities given.

  • 4 x 7oz cans Crab
  • 2 x 14oz cans Plum Tomatoes
  • Generous dash of Worcester sauce
  • juice of 1 lemon
  • 2 dessertspoons sugar
  • 4 sachets gelatine
  • Button Mushrooms, sliced
  • Vinaigrette dressing

First, arrange the crabmeat in the bottom of a fluted mould. Empty the tomatoes into a separate bowl, chop them, add lemon juice, Worcester sauce and sugar, and stir. Dissolve the gelatine according to instructions on the packet. Add to the tomato mixture, stir, then pour over the crab in the mould. Chill until set, then turn out onto a plate and decorate with mushroom slices dipped in vinaigrette. Serve with green salad.

Princes Kipper Paté

Serves 4-6.

  • 2 x 6⅝oz cans kipper fillets
  • ½lb unsalted butter
  • ¼ pint double cream
  • Juice of one lemon
  • black pepper

Drain the fish carefully, skin it and remove bones. Now combine the kipper in a blender with the lemon juice, cream and black pepper. Warm the butter, add to the mixture, and blend again. Turn the mixture into a pot and chill. Serve with hot toast.

Princes Mackerel Hot Pot

Serves 4.

  • 3 x 7oz cans mackerel steaks in tomato sauce – (now fillets)
  • 1 x 7oz can plum tomatoes
  • 2lb potatoes
  • 1 large onion
  • 3 cooking apples
  • Worcester sauce
  • Black pepper oil

Slice the onion and fry quickly in oil. Skin and bone the mackerel and place in a casserole with the tomato sauce from the cans. Add tomatoes and fried onion slices, then season well with the black pepper and Worcester sauce. Top the dish with slices of potato and apple. Brush over with oil, or dot with butter, and cook in a medium oven 190°C, Gas 5 until the potatoes are soft and browned, about one hour.

Princes Mackerel Salad

Serves 4.

  • 2 x 7oz cans mackerel steaks in oil
  • 1 packet walnuts
  • 1 head of celery
  • 1 fennel
  • 1 onion
  • 4 sweet juicy apples
  • salt and pepper
  • lemon juice

Vinaigrette Dressing

  • vinegar
  • salt and pepper
  • mustard
  • sugar
  • clove of garlic
  • olive oil

First prepare the vinaigrette dressing in a jar with a lid, with a little vinegar, a dash of salt, pepper, a little prepared mustard, teaspoon sugar, crushed clove of garlic. Shake well, top up with olive oil, then shake again.
Drain, bone and skin the mackerel, and season with some salt and plenty of pepper. Lightly chop the walnuts; wash and slice the celery; slice the fennel thinly; slice and chop the onion; thinly slice the 4 apples and squeeze a little lemon juice over them. Arrange fruit, vegetables and walnuts in a bowl, pour over the vinaigrette and arrange the mackerel on top.
Chill before serving.

Princes Pilchard Stuffing for Onions

Serves 4.

  • 1 x 15oz can pilchards in tomato sauce
  • 2 large onions
  • 3 teaspoons curry powder
  • 1 teaspoon coriander powder
  • Small packet frozen peas
  • Small carton yoghurt
  • 1 large tomato
  • salt, pepper

Boil the 2 onions in water until softened, and drain. Boil the frozen peas for a few minutes, and drain. Remove pilchards from can, carefully skin them and remove the bones, and mash with curry powder and coriander powder, and half the tomato sauce from the can. Season with salt and pepper.
Cut each onion vertically, so that the layers can be pealed off, spoon the curried pilchards, with some peas and some yoghurt, into each layer and roll tight. Reheat in an oven for 10-15 minutes 190°C, Gas 5, dust with curry powder and serve with tomato and the remainder of the tomato sauce. Serve with rice.
(These stuffed layers can then be stood up in a dish like small domes).

Princes Pilchards and Tomato Pizza

The Pizza Bases

This will make 2 bases.

  • 8ozs plain flour
  • pinch of salt
  • 1 teaspoon sugar
  • ¼ pint warm water
  • ½oz yeast

Warm the flour and salt in a basin. Cream the yeast and sugar and mix with the warm water. Pour this into a well in the middle of the flour. Sprinkle some of the flour over the water and leave it for 10 minutes in a warm place.
When bubbles start pushing up through the flour, mix everything together and beat it very well for several minutes. Divide the dough into 2, roll each piece out on a floured surface into a flat round ¼ inch thick, and brush with oil.


  • 1 x 15oz can pilchards
  • 1 x 14oz plum tomatoes
  • 2ozs grated cheese
  • 2ozs sliced mushrooms
  • oregano
  • parsley
  • salt and pepper

Drain, skin and bone the pilchards, and cut into large pieces. Arrange these on the pizza bases. Drain the tomatoes, slice them, and place between the pilchards pieces. Scatter the sliced mushrooms and oregano on top. Season well and top with grated cheese. Bake in a hot oven 220C, Gas Mark 7 for 10-12 minutes, and garnish with parsley.

Princes Potted Shrimps and Crab

Serves 4-6.

  • 3 x 6½oz cans shrimps
  • 1 x 7oz crab
  • ½lb butter
  • 1 teaspoon coriander
  • Handful of parsley
  • black pepper

Drain and dry the shrimps. Melt the butter, and pour three-quarters of it over the shrimps, leaving the white curd behind. Now season with coriander and plenty of black pepper, allow to cool until it is almost set. Cover with a layer of finely chopped parsley. Mix the remaining butter, minus the curd, with the crabmeat, and place on top. Set and chill.

Princes Salmon and Lemon Pie

Serves 4.

  • 1 x 15½oz can salmon
  • 4 hard-boiled eggs
  • 1 large boiled and diced potato
  • 1 tablespoon chopped parsley
  • ½ pint white sauce
  • Juice and grated rind of a lemon
  • Little double cream
  • ½lb puff pastry
  • Little milk and beaten egg to glaze

Mix white sauce powder with juice and grated rind of lemon, and a little double cream.
Drain, skin and bone the salmon. Halve the eggs and arrange these, with the salmon and diced potato in a pie dish. Add the parsley to the white sauce and pour three quarters of it into the pie dish. Roll out the puff pastry, cut a strip off it, wet the rim of the pie dish and attach the strip to it. Wet the strip itself, and then put the rest of the pastry over the pie, sealing the edges. Brush with the little milk and beaten egg. Make 2 insertions in the crust to allow steam to escape, and cook in a hot oven 220°C, Gas 7 for about 20 minutes. Remove from the oven, pour the rest of the cream through the slits in the crust, and return to the oven for another 5-10 minutes.

Princes Salmon and Scrambled Egg

A beautiful light, nourishing meal.

  • 1 x 15½oz can salmon
  • 10 eggs, lightly beaten
  • ¼ pint cream
  • 1 tablespoon butter
  • 4 rounds of bread, deep-fried and drained on kitchen paper, or toasted
  • salt and pepper

First, prepare the fried or toasted bread. Drain the salmon carefully, skin it, remove the bones, flake it, and share between the 4 slices. Select a non-stick pan and stir together in it on fairly low heat the eggs, beaten together, the cream and the butter. Season generously with salt and pepper. When the mixture is creamy and just holding together, spoon out on to the 4 portions.

Princes Salmon Fish Cakes

This recipe makes 4 very substantial fish cakes.

  • 1 x 15½oz can Salmon
  • 2 medium sized potatoes, boiled and mashed
  • 2 tablespoons chopped parsley
  • 1 tablespoon soft butter
  • Juice of ½ lemon
  • 2 beaten eggs, separate bowls
  • Breadcrumbs
  • black pepper

Drain the salmon, skin and remove bones. Mix thoroughly with mashed potatoes, parsley, butter, lemon juice and one of the beaten eggs. Season with black pepper. Shape the mixture into 4 round, flattened fish cakes, dip into the other beaten egg, coat thickly with breadcrumbs, and shallow fry quickly.

Princes Salmon Koulibiaca

This delicious ‘salmon and pastry parcel’ takes some beating as a sustaining hot meal on a winter evening.

Serves 4-6.

  • 1 x 15½oz can salmon
  • 1lb button mushrooms, sliced
  • 1 tablespoon chopped parsley
  • 4 eggs, hard boiled and roughly chopped
  • Juice of one lemon
  • salt, pepper
  • 1 large packet frozen pastry
  • 1 egg, beaten

Drain, skin and bone the salmon. Flake it, and season with some salt and plenty black pepper, and lemon juice. Roll out the pastry to about 12 x 10 inch rectangle, and arrange half the salmon along the center. Add a layer of hard-boiled egg, mushrooms and parsley, then top up with the rest of the salmon. Paint the edges of the pastry with the beaten egg, then fold, ends first, and seal, cutting off any surplus pastry to use for decoration. Turn over so that the join is underneath, paint with the rest of the beaten egg, and cook in a hot oven 220°C, Gas 7 for 15-20 minutes.

Princes Salmon Mousse

Serves 4.

  • 1 x 15½oz can salmon
  • 2 eggs, yolks and whites separated
  • ¼ pint double cream
  • 1 sachet gelatine
  • 1 tablespoon tomato puree
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dill
  • Handful chopped parsley

Drain, skin and bone the salmon, and put in the blender with the egg yolks, tomato puree, vinegar and dill. Now dissolve the gelatine, as directed, add to the mixture. Stir in the whipped cream, and then put in the beaten egg whites. Turn into a soufflé dish with a paper collar so the dish can be overfilled, allowing the mixture to set above the top. Chill. When set, remove the collar, and garnish with parsley.

Princes Salmon Tagliatelle

A mixture of green (spinach) and plain (egg) pasta makes a more attractive dish.

Serves 4.

  • 1 x 15½oz can red salmon
  • Pasta for 4
  • ½lb mushrooms, sliced thickly
  • ¼ pint cream
  • Juice of ¼ lemon
  • Butter, black pepper, salt

Lightly cook the mushrooms in the lemon juice and a large knob of butter. Put the pasta into a large pan of salted, boiling water for about 10 minutes, it should be softened but still retain a firm texture. While it is cooking, drain, skin and bone the salmon and break into large pieces, season well with black pepper.
Drain the pasta, place into a large bowl, add the fish, the sliced mushrooms, and the juice from the mushrooms, and pour the cream all over. Season again with pepper and serve immediately.

Princes Sardine Mousse in Baskets

Serves 4.

  • 2 x 4¼oz cans sardines in oil
  • 4 lemons
  • 2 tablespoons cream
  • Tablespoon softened butter
  • pepper

Cut the tops off the lemons and scoop out all the flesh so that the insides are quite smooth. Also, trim the lemon bases so that they will stand upright, and make tiny handles from the tops.
Drain, skin and bone the sardines, mash together with the softened butter, the cream, a liberal sprinkling of pepper and at least half of the lemon juice and pulp. Refill the lemons with the mixture, fix the handles, and chill.
These make an appertising snack with hot toast, and are excellent as a starter.

Princes Sardines with Bacon and Mushrooms on Toast

  • 2 x 4½oz cans Sardines in oil
  • 4 slices trimmed toast
  • 8 rashers rindless streaky bacon
  • 8ozs mushrooms
  • juice of ½ lemon
  • knob of butter

Drain the sardines and remove them carefully from their cans. Gently cook the mushrooms in the lemon juice and a small amount of butter. While these are cooking, lightly fry the bacon and carefully wrap a rasher round each sardine. Place the fish and bacon on the toast and finish off under the grill. Spoon the juice from the mushroom pan over the toast, and serve with the mushrooms.
Alternative, substitute grilled bacon with Princes ham cut into 8 slices (1 x 7oz can).

Princes Tuna Fish Salad

Serves 4.

  • 2 x 7oz cans tuna
  • ¼ drumhead cabbage
  • 1 small jar capers
  • 1 bunch spring onions

The Dressing

  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon mixed sweet herbs
  • salt and pepper
  • 1 heaped teaspoon fresh mustard

Prepare the dressing by putting all the ingredients in a screw-top jar. Screwing lid down tightly and shaking vigorously for 30 seconds.
Wash and prepare the spring onions, and cut into 3 inch pieces. Cut the cabbage into very thin strips. Drain the capers, drain and flake the tuna. Mix all these ingredients in a salad bowl and pour over the dressing. Toss the salad immediately prior to serving.

Princes Tuna Pasties

A very economical recipe that makes 4 nutritious and sustaining pasties.

  • 1 x 7oz can tuna
  • 3 medium-size potatoes
  • 1 onion
  • 12ozs plain flour
  • 6ozs butter
  • juice of ½ lemon
  • egg to glaze
  • little mayonnaise
  • salt and pepper

First rub the butter into the flour, mix with a little water, and cool for a while in the fridge. While it is cooling, boil the potatoes in slated water, lightly, drain and cut into small cubes. Drain the tuna and mash with salt and pepper, a little mayonnaise and the lemon juice.
Prepare the pastry, cut it into 4 pieces, roll out into circles, and put the tuna mixture, onion and potato into the center of each piece. Damp all round the edges of the pastry with the beaten egg, draw 2 sides up and squeeze together so that you have a traditional pasty shape. (If you pinch the join one way and then the other, this gives a wavy effect and also takes up the slack.) glaze with the beaten egg and put into a hot oven 200C, Gas Mark 6 for about 20 minutes or until the pasties are golden brown. Use hot or cold.

Princes Tuna Stuffing for Tomatoes

  • 2 x 7oz cans Tuna
  • 12ozs feta cheese
  • 1 x 11½oz Sweetcorn
  • 8 large, firm tomatoes
  • Lemon juice
  • A few olives
  • Pepper

Cut the tops of the tomatoes and scoop out the flesh, draining off the pips and juice. Trim the bottoms of the tomatoes so that they stand up. Now drain the tuna and flake it; cut the cheese into small cubes; and cut the tomato flesh into pieces. Put all into a bowl, sprinkle with lemon juice and season well with black pepper. Refill the tomatoes with the mixture and decorate with sliced olives and spring of min t. Alternative use sweetcorn instead of cheese, and add 3 tablespoons of mayonnaise.

Princes Tuna With Coleslaw on Rye Bread

  • 2 x 7oz cans Tuna
  • 4 slices of black rye bread, thickly buttered
  • 8ozs Coleslaw
  • A few dill seeds
  • Mayonnaise for topping


Make with Dutch white cabbage, sliced onion, grated carrot and mayonnaise.

Share the coleslaw between the 4 slices of bread, and sprinkle the dill seeds over. Drain the tuna, flake it roughly, then pile on top of the coleslaw. Spoon the mayonnaise over the tuna and garnish with a spring onion or slice of onion.
An alternative, try the above but substitute tune with chunks of Princes pork luncheon meat (2 x 7oz cans).


Princes Chopped Ham & Pork Flan

Serves 4-6.

  • 1 x 12oz Chopped ham & pork, finely diced
  • 4 small leeks, trimmed an sliced into ¼ inch pieces
  • 1 oz butter
  • 3 eggs
  • 1 egg yolk
  • 2ozs cheddar cheese, grated
  • ⅓ pint single cream
  • salt, black pepper
  • 6ozs shortcrust pastry

First heat the oven to 200°C, Gas 6. Line a 7 or 8 inch flan tin with the pastry and prick the base. Gently fry the leeks until they are softened, and leave to cool. Beat together the eggs, yolk and cream, and season the mixture. Now fill the pastry with the chopped ham & pork with the leeks, pour over the cream mixture, and scatter it with the grated cheese. Bake for 30-40 minutes until set and golden brown.

Princes Corned Beef and Tomato Pizza

The Pizza Base

This will make 2 bases.

  • 8ozs plain flour
  • pinch of salt
  • 1 teaspoon sugar
  • ¼ pint warm water
  • ½oz yeast

Warm the flour and salt in a basin. Cream the yeast and sugar and mix with the warm water. Pour this into a well in the middle of the flour. Sprinkle some of the flour over the water and leave it for 10 minutes in a warm place.
When bubbles start pushing up through the flour, mix everything together and beat it very well for several minutes. Divide the dough into 2, roll each piece out on a floured surface into a flat round ¼ inch thick, and brush with oil.

The Topping

  • 1 x 12oz can corned beef, sliced
  • 1 x 7½oz can plum tomatoes, sliced
  • 2 tablespoons gherkins, chopped
  • 1 onion, sliced into rings
  • 1 teaspoon oregano and parsley
  • salt and freshly milled black pepper

Cover the pizza bases with the tomato, corned beef, onion, gherkins and herbs, seasonings and bake in hot oven 220°C, Gas Mark 7 for 10-12 minutes.

Princes Corned Beef Flat Cakes

These flat cakes can be pre-prepared, and are quick and easy to cook as a late night party piece.

  • 1 x 12oz can corned beef, broken up with a fork
  • 1 large onion, finely chopped
  • 2 large (preferable old) potatoes, boiled and mashed
  • 1 tablespoon chopped parsley
  • 2ozs butter, melted
  • 2 eggs, beaten
  • salt and black pepper
  • flour
  • oil
  • crumbs for frying
  • parsley for garnish

In a large bowl mix together the corned beef, onion, parsley, potato, butter and half of the beaten eggs. Season well and divide into 8 cakes, using a floured board and floured hands. Brush the cakes with rest of the beaten egg, cover with breadcrumbs, and leave to harden in fridge.
To cook, fry in hot oil until crisp and golden brown, carefully turning them once. Serve hot garnished with parsley.

Princes Ham & Bean Salad

Serves 4-6

  • 1lb can Lean Deli ham, chopped into ½ inch cubes
  • 1 x 15½oz can red kidney beans
  • 1 x 15½oz can chickpeas
  • 2 handfuls parsley, roughly chopped
  • 1 bunch spring onions, chopped
  • 4 cloves garlic, finely chopped

Herb Vinaigrette

  • ¼ pint olive oil
  • 3 tablespoons white wine
  • 1 heaped teaspoon French mustard
  • 1 heaped teaspoon mixed herbs
  • salt, black pepper

First prepare the vinaigrette by placing all ingredients in a screw-top jar, screwing down the lid and shaking vigorously. Drain the beans and chickpeas, place all salad ingredients in a large bowl, and mix well. Just before serving, shake the vinaigrette once more, pour over the bean salad and mix thoroughly.

Princes Ham and Turkey Mould

A starter for 6-8 people, or a substantial lunch or high tea for 4.

  • 1lb can Lean Deli Ham, thickly sliced
  • 12ozs cooked white turkey meat, thickly sliced
  • 2 packets of aspic, dissolved in 1½ pints water
  • 2 tablespoons chopped mixed herbs, including parsley and thyme
  • 1 tablespoon green peppercorns or chopped capers
  • To garnish, parsley sprigs or chervil and cranberries

First place the sliced meat, herbs and peppercorns along with the mould in the coldest part of the fridge until thoroughly chilled.
Make up the aspic jelly and leave this to cool but not set. Stir the herbs and peppercorns into the jelly.
Layer the aspic, ham and turkey into the mould, making sure that each layer sets before adding the next. Start and finish with a layer of aspic.
To turn out of the mould, have ready a bowl of very hot water and the serving plate you intend to use. Immerse the mould into the hot water for 10-15 seconds, place the plate over it, reverse, and give one good shake. The mould should slip cleanly and easily out. Wipe the plate with a paper towel, garnish with herbs and cranberries.

Princes Ham in Cumberland Sauce

Serves 4.

  • 1lb Lean Deli Ham, cut into 4 slices

The Sauce

  • 2 tablespoons redcurrant jelly
  • rind and juice of 1 large orange
  • juice of 1 lemon
  • 1 teaspoon French mustard
  • ¼ pint port
  • ¼ pint stock
  • 1 heaped teaspoon arrowroot
  • salt and black pepper
  • a little water

Peel the orange very thinly and cut the peel into thin strips. Squeeze the orange and lemon juice into a bowl. In a large frying pan, slowly melt the redcurrant jelly, adding the orange and lemon juice, the port, and stock.
Meanwhile, place the orange peel in boiling water for about 2 minutes, and drain. Slake the arrowroot with a tablespoon of water, add a little of the boiling sauce and mix well. Stir this into the sauce, and simmer until the sauce becomes clear and glossy. Season well with mustard, salt and black pepper and place the ham slices in the pan, making sure they are covered by the sauce.
When the ham slices are hot, serve out onto 4 warmed plates, spoon the sauce over them. And garnish with the orange peel.
Serve with your favourite fresh vegetables (e.g. new potatoes, beans, broccoli, carrots, peas, etc.)

Princes Lean Deli Ham Risotto

Serves 4.

  • 1lb can Lean Deli Ham, chopped into ½ inch cubes
  • 2 x 14oz cans plum tomatoes
  • ½lb Patna rice
  • 1 large Onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 green pepper, sliced
  • 3 tablespoons olive oil
  • 2 teaspoons oregano
  • salt, black pepper
  • parsley for garnish

Heat the olive oil in a large frying pan and slowly fry the onion, green pepper and garlic until they are softened but not brown. Season with salt and black pepper. Now add the ham and rice, stir for a minute or so over the heat, add the tomatoes and oregano, and bring to simmering point. Cook for 15-20 minutes, or until all the liquid has been absorbed and the rice is cooked through but still retaining a slightly grainy texture. Serve at once, garnished with chopped parsley.

Princes Pork Luncheon Meat and Egg Pasta

Serves 4.

  • 1 x 12oz can pork luncheon meat
  • 4 eggs, hard-boiled, roughly chopped
  • 4 tablespoons parsley or basil, roughly chopped
  • salt, black pepper
  • 1lb pasta – spaghetti or tagliatelle
  • 3ozs butter

First put on the eggs to hard-boil. Put on a pan of well-salted water to heat, and chop the luncheon meat into small cubes. When the water is boiling, add pasta and cook, be careful not to over cook to retain a good firm texture. When ready, drain and mix with the butter. Add the meat, egg and parsley, mix again and season well.

Princes Pork Luncheon Meat Polpettos

Makes 20 – 24 polpettos

  • 1 x 12oz Pork luncheon meat
  • 12ozs minced fresh veal or pork
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 4ozs white breadcrumbs, dried
  • ⅛ pint milk or sour cream
  • 1 heaped teaspoon thyme, chopped
  • 1 heaped teaspoon parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • salt, black pepper
  • 2 beaten eggs
  • oil for shallow frying
  • Flour

Break up the pork luncheon meat with a fork and soak the breadcrumbs in the milk. Now mix all the ingredients together except the flour. Divide the mixture into even sized pieces the size of golf balls, using floured hands and board and flatten slightly. Heat the oil in a shallow pan and fry the polpettos until they are even brown, turning once. Drain on kitchen paper and serve hot with a spicy sauce or relish.

Princes Pork Luncheon Meat Pate

  • 1 x 7oz can pork luncheon meat, chopped
  • 4 spring onions, chopped
  • 4ozs salted butter
  • 1 teaspoon sweet mixed herbs
  • 2 tablespoons double cream
  • 1 dash ground allspice
  • salt and black pepper
  • 2ozs butter
  • a little chopped parsley

Melt the butter over gentle heat, and in it softly fry the onions until golden. Add the herbs, luncheon meat, allspice, seasonings and cream, and boil all together rapidly for 2 minutes. Pour into a blender and whiz until smooth, then scrape the mixture into individual dishes or into a crock.
Leave to cool. When completely cold, melt the remaining butter. Chop the parsley and scatter over the pate, then pour the butter over the top and leave to set. Serve with hot toast or French bread.


Princes Apricot Tart

For this apricot pudding, with its layer of delicious confectioner’s custard.

  • 1 x 14½ oz can apricot halves
  • 1 cooked 8 inch tart case of shortcrust pastry
  • 3 tablespoons apricot jam
  • 2ozs sliced almonds, roasted in the oven for a few minutes

Confectioner’s Custard

  • 4 egg yolks
  • 5ozs caster sugar
  • 1 tablespoon vanilla extract
  • ½ pint boiling milk
  • 2ozs plain flour
  • Small knob of butter

For the custard: Beat the sugar into the yolks until the mixture is really thick. Still beating, gradually add the boiling milk. Pour into a thick saucepan and keep whisking until the mixture becomes very thick and eventually smooth. When the mixture is boiling, cook for a further 2-3 minutes to cook the flour. Remove from the heat, beat in the butter and vanilla, and chill.
Brush a little of thee apricot jam over the cooked pastry case, and then spread the thick custard in the pastry shell. Place the apricots, overlapping, in the pastry shell. Warm the rest of the jam a little, brush it all over the apricots to glaze them, and scatter the roasted almonds over the top.

Princes Fruit Cocktail Brulee

Serves 4.

  • 1 x 14½ oz can fruit cocktail
  • ½ pint double cream
  • 6ozs granulated sugar
  • ½ pint water

Dissolve the sugar in the water by stirring it over a gentle heat. When it has completely dissolved, bring to the boil steadily for 10 minutes or so until it begins to turn colour. Meanwhile, arrange the fruit in a shallow, heatproof dish, whip the double cream until it peaks, and spread over the fruit. While doing this keep an eye on the sugar, as it can turn black within a minute. When it has turned a deep golden brown pour it all over the cream. Serve within one hour as the caramel gradually melts into the cream and juice.

Princes Mandarin Cheesecake

Picture of mandarin cheesecake

A light and delicious cake, ideal as a centerpiece for a party table.

Biscuit Base

  • 4ozs digestive biscuits, crushed
  • 2ozs melted butter
  • 1oz ground walnuts
  • 1oz caster sugar

Add all the dry ingredients to the melted butter. Mix them well and press into an 8 inch, loose-based, cake tin that has been oiled.


  • 1 x 11oz can mandarin oranges
  • ½oz gelatine, powdered
  • 1lb cream cheese
  • 3ozs caster sugar
  • 2 tablespoons double cream

Strain the juice from the mandarin oranges into a small saucepan. Add the gelatine and dissolve it very slowly in a basin of hot water, or over a low heat. Allow to cool but not set. Beat the cream, sugar and cheese together. Add the gelatine mixture and beat until smooth. Pour this on to the biscuit base and leave to cool. When set, arrange the orange slices round the edge of the cheesecake and serve.

Princes Peach Melba

  • 1 x 14½oz can peach halves
  • 2 scoops vanilla ice cream, per person

Melba Sauce

  • 1lb fresh or frozen raspberries
  • ½lb caster or icing sugar

To make the melba sauce, gently heat the raspberries in a saucepan until the juice begins to run. Stir in the sugar making sure that it is fully dissolved before the sauce has begun to boil. Simmer for 10 minutes then strain through a close-meshed sieve to remove the pips.
Now drain the peach halves, place 2 scoops of ice cream in each dish, place the peach halves over the ice cream, pour the melba sauce over the tops and serve.

Princes Peaches in Orange Juice

Serves 4.

  • 1 x 14½oz can peach halves
  • 1 small can frozen orange juice
  • 1 large tablespoon butter
  • 2 tablespoons caster sugar
  • Peel of an orange
  • 1 small packet of frozen raspberries (fresh in season)

Remove the pith from the orange peel, cut it into thin strips, blanch for 2 minutes in boiling water, and drain. Heat the butter and sugar in a frying pan until almost caramelized, and then add the can of orange juice. Stir, and cook for a few minutes, then add the drained peaches, and cook until the mixture begins to thicken. Arrange the peach halves in a dish, and pour the juice all over. Place the raspberries into the cavities, and decorate with the orange peel.

Princes Pineapple Fritters

  • 1 x 16oz can pineapple slices
  • Corn oil
  • Caster sugar
  • Melba sauce
  • Flour

For the fritter batter:

  • 4ozs self-raising flour
  • 2 tablespoons corn oil
  • 2 egg whites
  • ⅓ pint water
  • Pinch of salt

Drain the pineapple, cut the rings in half, dry them, and dust with flour. For the batter, put the flour, salt, oil and haft the water in a basin, stir, beat well, gradually adding the rest of the water. Whisk the egg whites until stiff, and fold into the batter. Heat a pan with one inch oil in it until it is very hot and just beginning to smoke. Dip the pineapple pieces in the batter, fry them on one side, and then the other, until they are golden brown. Drain them on kitchen paper and sprinkle liberally with caster sugar. Serve immediately with melba sauce.

Picture of stuffed tomatoes

Some Useful Information

Looking after your Canned Foods

With Princes canned food you can be sure of the very best quality, with goodness well and truly sealed inside the can. It is important, though, to store the cans in a cool, dry place, as high temperature storing can spoil the flavour and colour, and storage under damp conditions can lead to rusting and eventual holing.

The contents of a can generally need not be emptied immediately after opening – exceptions being fruit and fruit juice. However, it is important to remember that once the can has been opened, the food in it will keep only as long as similarly cooked fresh food. It is best, also, to keep any opened can in the refrigerator.

Temperature Equivalents

Fahrenheit Gas Mark Centigrade
225 ¼ 110
250 ½ 130
275 1 140
300 2 150
325 3 170
350 4 180
375 5 190
400 6 200
425 7 220
450 8 230
475 9 240

Comparative Measures

It is not easy to convert with absolute accuracy measurements for the kitchen, but generally speaking such accuracy is not required, except when making cakes or pastries. Here anyway are some comparative tables which you should find useful.

Liquid Measures

Imperial Measure Fluid Ounces (ozs) Metric Measure
1 Quart 40 fluid ozs 1.1 litres
1 Pint 20 fluid ozs 6 deciliters
½ pint 10 fluid ozs 3 deciliters
¼ pint 5 fluid ozs 1.5 deciliters
1 tablespoon ½ fluid oz 15 millilitres
1 desertspoon ⅓ fluid oz 10 millilitres
1 teaspoon 1/6 fluid oz 5 millilitres
35 fluid ozs 1 litre

Solid Measures

Imperial Pounds (lbs) Imperial Ounces (ozs) Approx. grams to
nearest whole figure
1 16 400
1 1 Kilo
2lb 3ozs 75
3 100

Princes products as available today.


  • Chopped ham and pork 170g, 340g
  • Lean Deli Ham 325g
  • Pork luncheon meat 170g, 340g


  • Red salmon 105g, 213g, 418g
  • Finest crab in brine 170g
  • Shrimps in brine 200g
  • Tuna chunks in spring water 160g
  • Tuna chunks in brine 160g
  • Tuna chunks in sunflower oil 160g
  • Sardines in sunflower oil 120g
  • Crabmeat in brine 170g
  • Mackerel fillets in tomato sauce 125g
  • Kipper fillets in lightly salted water 190g
  • Kipper fillets in sunflower oil 190g
  • Pilchards in tomato sauce 155g, 425g


  • Mandarins in juice 298g
  • Mandarins in syrup 312g
  • Apricot halves 400g
  • Fruit cocktail in juice 415g
  • Fruit cocktail in syrup 420g
  • Pineapple slices 227g, 432g
  • Peach halves 415g


  • Sweetcorn 400g
  • Plum tomatoes 400g