Author: Jack Monroe

[NEW!] Pina Colada Bread, 15p, from Tin Can Cook

This is a brand new recipe from Tin Can Cook – 75 store cupboard recipes by Jack Monroe – which is available here, and there is a fundraiser to donate it to foodbanks here. I first made this on a dismal October morning after a long, uncharacteristically hot summer that had beamed in from mid-May until that particular drizzly day. My normally bright home was grey and miserable, and I yearned for the weather of the weeks and months before. Looking to inject some sunshine into my mood, I surveyed my tin collection and plucked out pineapples and coconut...

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[NEW!] Cannelini Beurre Blanc, 38p, from Tin Can Cook

I have very little time for the notion that some foods are ‘not for poorer people’ – it is a criticism I have come up against time and again, whether it is kale pesto irritating the commentariat at the Daily Mail, or a slosh of £2.50 table wine in a risotto, there is a frankly hideous misconception that good food is for the ‘deserving’, with the parameters of who deserves exactly what seemingly set by those who have never had a tenner in their pocket to last a week. Sometimes, when testing new recipes, I have a moment of hesitation, wondering how to frame it to reduce the petty background chatter around what I consider to be ‘food for everyone’. And then I carry on. This was one such recipe. An unctuous and subtly powerful sauce reduced to a thick, provocative shroud for slow-cooked cannellini beans and a scant handful of pasta. It would sit proudly on any hifalutin restaurant menu, but its main ingredient is a tin of beans and a slug of vinegar. You can use wine or cider for the sauce; and only a few tablespoons of each. I make this for myself often, in varying guises; and once you have the knack for it, I’m sure you will too. And politics be damned; I want to live in a world where everyone should be able...

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[NEW!] Carrot Cake Overnight Oats, 26p, from Tin Can Cook

This is a brand new recipe from Tin Can Cook – 75 store cupboard recipes by Jack Monroe – which is available here, and there is a fundraiser to donate it to foodbanks here.   Overnight oats became something of a phenomenon a couple of years ago; the act of soaking porridge oats overnight in milk or yoghurt with a topping of choice. I like my breakfasts to resemble desserts as often as possible, so I started to play with classic cake combinations to make this healthy start a little more appetising. This version, although it tastes decadent, contains...

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PUBLICATION DAY! Tin Can Cook is here!

It’s the day I have finally, eagerly been waiting for since I first pitched this book around eight months ago to my publisher, Carole at Bluebird (Pan Macmillan) – Tin Can Cook has hit the shelves this morning!   It’s currently, at the time of writing, sitting at #2 overall in the Amazon bestseller books chart – quite a feat for something I thought was going to be ‘pretty niche but sadly necessary’. Readers have written to me to tell me it is sold out in some of their branches of WHSmiths (they are getting more – see below...

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[NEW!] Pasta e Ceci, 48p, from Tin Can Cook

This is a brand new recipe from Tin Can Cook – 75 store cupboard recipes by Jack Monroe – which is available here, and there is a fundraiser to donate it to foodbanks here.   Pasta and chickpeas is a classic Roman dish, and I have upped the ‘tin factor’ on this version by making it with tinned spaghetti hoops because, why on earth not? Tinned spaghetti is pre-cooked and very very soft, so it needs little more than a gentle warm through at the end.   This recipe may look a little impetuous, or at the very least...

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