Author: Jack Monroe

Spiced Chicken & Mandarin Tagine, 68p

This spiced chicken and mandarin tagine will serve us for two nights in a row – the chicken legs were a rare treat in this week’s shopping but I’ll get two nights dinner from them, plus a stock base for a soup or risotto on Wednesday. I still rifled through the bottom shelf to find the cheapest pack, and thought I had it at £1.92, but then found one for £1.88 instead! (I’ll do something with the half a can of mandarins tomorrow too…) (This post is not sponsored; I provide links to the ingredients that I use so...

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Brie & Bacon Risotto, 26p

While testing recipes for my book this week, it was inevitable that I would start to put leftover ingredients together to come up with accidental dishes. This speedy and satisfying late lunch was born of some scraps of cooking bacon left over from Spring Piggy, and some sad looking Brie from the Courgette and Brie gratin. I have been criticised in the past by online commenters for using ‘posh cheese’ on a limited budget, but at £1.09 for 200g, a rich flavour, and creamy versatility, I find a hunk of Brie far more satisfying for my stomach and my...

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Simple Spiced Potato Soup

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 (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) 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...

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