As Live Below The Line comes to a close, I just had a quick glance at my fundraising page and am staggered to be able to report that – thanks to the incredible generosity of my friends, family and readers through both of my LBL challenges this year – I’ve raised£3,496 for Oxfam to help tackle poverty in the UK, and worldwide… …which puts me 8th in the country on the LBL fundraising leader board! Thankyou! Happy Friday everyone! Jack Monroe. Twitter:...Read More
Month: June 2013
Being invited to the G8 summit was a surreal point in the career of a single mum turned breadline blogger turned accidental activist. I started writing a blog in response to a local councillor claiming that “druggies, drunks and single mums are ruining the town”, to foster a culture of transparency not afforded by the sparse minutes of local council meetings. I found myself a year and a half later at the G8 summit, campaigning again for transparency, and my other great passions, food and nutrition. Listening to Frank, a Save the Children campaigner who, at 16, “had food, but not always enough food” as he grew up as a young boy in Tanzania, I was struck by the similarities in our stories. Despite the miles between us, I had food, but not always enough. Yet where Frank lives, it is recognised that aid is needed. Hunger is an acknowledged issue, and the UK has subsequently pledged 0.7 per cent of national income to overseas aid to tackle that issue. Figures in The Lancet last Thursday show that 3.1 million children die of hunger every year. Half a million people in outwardly prosperous, affluent Britain are said to rely on food banks. Hunger in the UK is often invisible. I was frequently told that I didn’t “look like a poor person” as I skipped meals to feed my son,...Read More
From “The Next Course” in Financial Times Weekend magazine, summer food special. 22nd June 2013. Photography by Rick Pushinsky To read the full article by Isabel Berwick, click here Follow me on Twitter...Read More
This is one of my go-to recipes, a whatever-happens-to-be-in-the-cupboard special. I sometimes add a chopped chilli to the onion, and some coriander from my window ledge herb box, but I have given the basic recipe below – feel free to customize it as you wish. when it comes to my lunch, I can be an impatient oik so I tend to chop the tinned potatoes into small cubes. It makes no difference to the final product, just means that they cook quicker. I like to serve this soup with pitta bread. Serves 2 1 onion a splash of oil a few generous pinches of ground cumin or turmeric (whichever you have available) 1 x 500g tin of potatoes (approximate drained weight) 1 chicken stock cube, dissolved in 200ml boiling water 150ml natural yoghurt Peel and chop the onion and put into a saucepan with the oil and cumin. Cook on a low heat for around 10 minutes to soften the onions into a spicy sweetness. Drain the tinned potatoes, cut into small cubes and tip into the saucepan. Pour in the stock and simmer for 10 minutes, or until the potatoes are very soft. Tip everything into a blender along with the yoghurt and blitz until smooth and creamy. Add more water if necessary – I find different tins of potatoes come up differently. Serve and enjoy! Tips: I...Read More
Buy The Books!
Subscribe to Blog via Email