Firstly, for the budget-conscious among you raising eyebrows at the use of a bottle of the authentic black stuff in a batch of brownies, fear not, for this recipe makes 24 of the little tinkers and uses a little over half a can at that, so you could stretch to 40ish from a single can if you’ve a crowd to feed. If that doesn’t satisfy you, well, most supermarkets sell an own-brand value range can of bitter at around £ 1 for 4 x 440ml cans. But I created this on the eve of both my birthday and St...Read More
Author: Jack Monroe
It is with overwhelming sadness that I find myself bitterly heartbroken by the sudden death of John Hamilton, the art director for my first book A Girl Called Jack, at Penguin (now Penguin Random House). John was the man who gave that book, and my burgeoning career as a food writer, such life and vivid colour that I can scarcely believe his is gone. We spent days holding our stomachs with cheeky guffaws and inside jokes, comparing tattoos on our forearms, missing deadlines together, infuriating editors and publishers, doing our own shit at our own pace in our own ways. In the terrifying transition from single mum on the dole to bestselling published author, John was my compadre, a wicked grin in a scratchy beard, a fellow plaid shirt, a gives-no-fucks expletive-laden maverick. I once playfully threw a book at him for making the cover candy pink. He threw it right back, but changed it. Ironically that pink is now my favourite colour, and I wrote to him a while back to tell him so. I adored him, and my heart will hold a little of this chromatic, brazen, and soft-hearted Glaswegian friend forever. Photo by Charlie Clift for the Saturday Independent magazine. Spirit and sass, models...Read More
I have been asked for this recipe incessantly on my social media since I started to make it a few days ago, so I made time today to sit down and type it up for my lovely, loyal readers. I hope you enjoy it – I am really loving my slow cooker adventures so far! Many of you have asked me if there is a slow cooker book in the pipeline; I am busy finalising Tin Can Cook at the moment and have started writing the Vegan one, but I always have my feelers out for what my next...Read More
This is a fairly cheeky little recipe, mostly because it involves very little work at all – and looks and tastes far more impressive than it should do, considering the sum of its parts. I should confess I didn’t make the Yule log in the centre; I bought one from Asda on a whim and made it better. I’m a busy person, and also, I’ve never successfully managed to roll a Swiss roll up without smashing the whole thing to bits with my clod-handed impatience, so I wasn’t going to take the risk. The good thing is, Asda Swiss rolls (and other premade brands are available, I just live near Asda) are alright; the right side of soft, generous with the buttercream swirl, and left out on the counter all night by accident, they stay pretty moist and squishy. Sometimes, just sometimes, you can treat yourself to cheating. Because who cares for blood and tears and martyrdom with fondant sugar, when it tastes this good? (If you object to Flakes, use milk or dark chocolate finely chopped into thin shards. None of these things are absolutes, they’re just ideas!) Serves 8 from 38p each – it’s pretty rich! Ready-made Cappuccino Swiss roll, £1 100g salted caramel icing, 44p (£1.75/400g) 4 Flake bars, £1 200g white chocolate, 60p Decorations of choice (I used an assortment of sprinkles) First grab a...Read More
This recipe is known as Hot Nurse in my household for its ability to flush out a blocked up nose, soothe a sore throat, chase away a hangover and revitalise my tired head. It is a real kick in the cookies; so those of you who choose the mild curries in restaurants may want to halve the ginger and curry powder quantities. For the rest of you, ladle it into a mug and take your medicine! I keep a supply of it in the freezer in microwave-proof containers, for emergencies, and will be sipping it all through the winter to keep snuffles and grumbles at bay. Serves four, or one poorly person all through the day, from 20p each. (This post is not sponsored; I may earn a small commission if you click the links and purchase any products.) 30g fresh ginger, 10p (£3.49/kg) 6 fat cloves of garlic, 8p (4 bulbs/69p) 800g chopped tomatoes, 58p (29p/400g) 1 tbsp medium curry powder, 2p (£1.15/100g) 1 tsp turmeric, 1p (£1.15/100g) Salt and pepper The easiest way to make this soup is to pop all of the ingredients in a blender, except the curry powder turmeric as it will stain, and blast to a pulp. Then pour into a saucepan, and bring to a gentle simmer. Fill one of the empty cans of tomatoes with water and pour into the pan,...Read More
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