Author: Jack

Minestrone Soup, 19p

I often receive letters and emails from friends, family and readers asking for ideas for cheap lunches. Aside from the ubiquitous cheese sandwich or home made scone-muffin-type-thing and an apple, banana or pear, one of my favourite staple lunches for this time of year is A Good Hearty Soup. And nothing says hearty soup quite like one packed with pasta and beans and chunky vegetables! I’ve been making minestrone soup for so long, I’m amazed it didn’t make it into either of my books – but I guess I’d never taken the time to write the recipe down and...

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Cauli Mac-N-Cheese [A Year In 120 Recipes]

This is part mac ‘n’ cheese, part cauliflower cheese, and deliciously golden and moreish with some crispy bacon thrown in for good measure. Baking it at the end to melt the cheese isn’t essential, but oh, it’s so good. It’s a quicker method than the traditional ‘melt some butter and flour to make a roux then thin with a little milk’ – but with pretty much the same end results. You know me, I like to keep things simple, but if the thought of not making a ‘real white sauce’ distresses you, then melt a tablespoon of butter over...

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White Chocolate Tea Bread [A Girl Called Jack]

This came about because I LOVE chocolate chip brioche – so I decided to try to make some chocolate chip bread as a replacement. Unfortunately, though, the chocolate chips all melted into the dough as I added my usual boiling water and I ended up with this Chocolate Tea Bread instead – but it was still delicious! I eat mine in chunks, warm with spread and a cuppa. I’ll make true chocolate chip brioche another day, but this is no apology – I’ve stumbled on something heavenly. Bliss! Makes 1 small loaf 275g self-raising flour (or 275g plain flour...

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Sunshine Bread [A Girl Called Jack]

The quantity given for the tin of pineapple chunks is approximate. Some tins are 200g, some are 227g, so don’t worry about weighing and measuring – just throw about half the tin in! you can put the remaining pineapple chunks from the tin into an airtight container with just enough juice to cover and pop into the fridge to snack on or use in another recipe. For a portable breakfast for me and Small Boy, or as a snack to keep in my drawer to chipmunk away on in the busyness of my day, I like to make individual buns – see the tip below. Makes 1 small loaf ((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 or purchase any ingredients.) 350g plain flour, plus extra to knead the dough a 7g sachet of fast-acting dried yeast 1 carrot 30g sultanas 1⁄2 x 200g tin of pineapple chunks and the juice from the whole tin oil or butter, to grease the loaf tin Weigh the flour into a large mixing bowl and add the yeast. Finely grate in the carrot and add the sultanas. Mix everything together then make a well in the centre of the dry ingredients. Strain the pineapple...

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Penny Pizzas [A Girl Called Jack]

I make penny pizzas as way of using up leftovers such as Mamma Jack’s Best Ever Chilli or Lentil Bolognese – but they are just as good topped with a dollop of tomato purée and some grated cheese. Or they are a good way to use up sliced mushy tomatoes that have passed their best and the dry ends of cheese. I have collected novelty cookie cutters over the years, so Small Boy often asks for ‘duckie pizza’ or ‘lorry pizza’ – resulting in a frantic delve through my kitchen to find the right one. (This post is not sponsored;...

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