THIS fantastic print is hanging on my wall – I got it at the Urban Expression conference earlier this month, to hang by my desk. It says in full: “Bless those who curse you. What credit is it to you if you only do good to those who are good to you?” It’s by Micah Purnell and it’s one of my favourite things for days like these – I’ve tweeted and Instagrammed it recently but finally got around to finding a link for it! To get your own copy, or to check out his other extremely good stuff (and no, he has no idea I’m writing this!), see his website: Micah Purnell: Redeeming advertising space....Read More
Month: October 2013
Article in the Guardian, Comment Is Free, 29th October. To read the full article, click here: Some British people can’t afford to heat their food. Aren’t we ashamed? Jack Monroe, Comment Is Free. Jack Monroe. Twitter:...Read More
So I’m home from a much-needed rest in Brighton and back in the kitchen with my sleeves rolled up… One of the most popular dishes I’ve been asked to take on is the humble lasagne – and I’ve been putting it off, firstly, because I’ve Never Made Lasagne Before. Ever. But, i’ve eaten enough of it to know it’s made up of a meat ragu, a white sauce, and some layers of pasta – how hard could it be? The ready meal version I based it on was made with beef, and cost 75p per 300g portion. My lasagne was made with free range pork, and this recipe made 6 portions at just under 69p per portion. (If you use the equivalent ‘basic’ mince, it reduces the cost to 42p per portion.) In the interests of fairness, both of these meals were cooked before photographing. I’m not sure you can tell with the white one… Ingredients: 1 tbsp oil 1 tbsp flour 2 tbsp skimmed milk powder 200ml water 1/2 a mozzarella cheese ball 450g free range pork mince 1 onion 2 tsp mixed herbs 1 small tin double concentrated tomato purée 1 stock cube diluted in 150ml water 9 lasagne sheets Some people like to cook the pasta sheets first to reduce the cooking time in the oven, I decided immediately that I am one of those people....Read More
This week’s Guardian recipe uses soft herring roes, but if you can’t get hold of them, any white fish is a good substitute. Enjoy! For the full recipe, click here. Jack Monroe. Twitter: @MsJackMonroe. Facebook:...Read More
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