Month: March 2014

BOOK TWO!

Just a quick post to share some super exciting news that I’ve been hugging to my ample chest for the past couple of weeks: THERE’S DEFINITELY GOING TO BE A BOOK TWO!! Whoop woo! I signed the contract yesterday, so figure I can release the cat from the bag (I’m not very good at secrets, as you all know!) – and am now buried in piles of recipe notes, scraps of paper, half typed notes on my phone, ideas, et cetera, trying to collate them in some sort of super exciting order and downing coffee and inhaling toast and...

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BUSKING WITH BILLY BRAGG

I’ve sung in bands on and off over the years, but performing in public has always been a nervous, shaky and awkward affair for me. I had a piano and two guitars until I sold all my stuff a couple of years ago to try to catch up with rent arrears and get back on my feet – and I haven’t really sung or played since. I had always wanted to try busking but found the idea daunting – especially doing it alone. But then came a challenge I couldn’t turn down – busking outside Camden tube station with...

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PORK & PRUNE BURGERS

These little beauties started off as meatballs when I had friends over for dinner and only had some sausage meat and sad little prunes with which to make a miracle meal. I liked them so much, I made them again as burgers. (Makes 6) 87p each 6 dried prunes, sliced, 30p 1 onion, diced, 9p 400g free-range pork mince, £4.50 Handful of coriander, chopped finely, 20p Pinch of nutmeg, 1p 2 tbsp flour, 6p 2 tbsp oil, 6p Put the prunes, onions and pork mince in a mixing bowl. Add the coriander, season, then add the nutmeg and flour...

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RHUBARB & CUSTARD RICE PUDDING

There is nothing as comforting as rhubarb and custard to see you through the last of the winter’s chill. Traditional rice pudding is baked in the oven, but I never heat the whole oven up for something I can do just as well on the hob. (Serves 4) 54p a portion 200g rhubarb, £1.50 50g sugar, 4p 150g long grain rice, washed, 6p 600ml whole milk, 36p 385g custard, 20p Slice the rhubarb and cover with water in a small saucepan. Add the sugar, bring to the boil and reduce to a simmer for five minutes. Remove the rhubarb...

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TELEGRAPH COOKBOOK OF THE WEEK

Jack Monroe is a Tory cabinet’s nightmare – a coherent single mother who lived in abject poverty with her small son, and found an enthusiastic following for her blog about the indignities of rent hikes, food banks and pawning her possessions to feed her child. She then won a book contract for a collection of recipes compiled while on a food budget of £10 a week. Most will be familiar to anyone whose parents grew up during the war – leftovers prevail – but there are surprises such as Spanish chicken, baba ghanoush, chickpea falafels and ‘not meatballs’, which...

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