All posts filed under: Breakfast

Zero-Waste Banana Peel Ketchup, 43p

I first came across banana chilli ketchup while staying in a self catering apartment in Edinburgh. It takes a certain amount of planning to buy exactly enough food to sustain two adults for three days, wasting nothing, when your nearby shopping options are the Harvey Nichols food hall (ineffectual, expensive, but fun to walk around gasping at and making furtive notes at all the fancy pastas), or a Sainsbury’s Local, where fruit and veg are sold in large packets and nothing by the handful. I found a banana habanero chutney in Harvey Nicks by Mr Vikki’s, a small Cumbrian company, and we wolfed our way through two jars of it in a weekend. I knew that as soon as I got home and into my own kitchen, I would be knocking up my own version. And I have done it many times since, each batch slightly different to the last, and each disappearing into the homes of various friends who are absolutely obsessed with it. It’s an ideal accompaniment to a curry, or grilled cheese, …

Vegan ‘Egg’, Tomato & Cress Sandwich, 68p [from ‘Veganish’]

This recipe is based on my favourite ever egg sandwich – the M&S Egg, Tomato & Salad Cream – but I challenged myself to create it as a vegan version when I was writing Veganish. My readers had specifically requested sandwich recipes for this book, seemingly unanimously tired of the solitary falafel offering in the supermarket compared to the dozens of meat and cheese options. So I made a list of both my personal favourites, and asked people for theirs, and tried to recreate as many of them as possible, as closely as possible to the originals. And this was FUN. A whole lot more testing and retesting than most of my recipes, as well as side-by-side comparisons with the original. Literally a bite out of the M&S one, a bite out of mine. Proffering both at friends and asking them to guess which was which. Tweaks and adjustments and adding specialist ingredients in and taking them out again, until finally, satisfied, I ended up with this. I’m still undecided on the nutritional yeast, so …

Gluten-Free Berry Buckwheat Pancakes, 33p

I made the batter for these last night after finding a bag of buckwheat flour in Holland and Barrett for half price. I asked Twitter for a decent soft honey-oat style buckwheat bread recipe for it, and was overwhelmed with responses telling me to make buckwheat pancakes instead. Curious, and on the cusp of Shrove Tuesday, I decided to give it a go. In for a penny, in for a pound, I went for a full gluten free pancake recipe, as the only one missing from my extensive pancake repetoire – and these were such a success, I am now making up an entire 2 litre Kilner jar of the dry ingredients, with dried berries in, for instant pancakes whenever we fancy them. Oh dear me, these were DELICIOUS. Buckwheat isn’t actually a grain – it’s from the same plant family as rhubarb, so ideal for gluten-free baking. (I’m not gluten-free, but my Mum is, and many of my readers are, so I do develop gf and coeliac-friendly recipes from time to time.) If you …

All The Best Pancake Recipes, from 8p each [GF/DF/VG]

Whether you’re after vegan pancakes, dairy-free, savoury, classic crepes or fluffy American style puffs of glory, there’s a pancake recipe here for you! Happy Pancake Day, fellow tossers! Fluffy Berry Pancakes from Cooking On A Bootstrap: Fluffy Berry Pancakes, 41p [Cooking On A Bootstrap] Gluten-Free Berry Buckwheat pancakes: https://cookingonabootstrap.com/2020/02/25/gluten-free-berry-buckwheat-pancakes-33p/ 3-Ingredient Banana Pancakes: https://cookingonabootstrap.com/2019/11/18/banana-pancakes-recipe/ Courgette and Lemon pancakes, from Cooking On A Bootstrap: Courgette Lemon Pancakes, 24p [Cooking On A Bootstrap] Vegan AppleSauce Pancakes: Applesauce Pancakes, 17p [from ‘Veganish’] Rolly-Up Pancakes: https://cookingonabootstrap.com/2020/02/25/rolly-up-pancakes/ Egg-Free Dollar Pancakes: https://cookingonabootstrap.com/2018/02/12/dollar-pancakes-recipe/ Porridge Pancakes: https://cookingonabootstrap.com/2015/02/16/jacks-porridge-pancakes-recipe/ Apple & Sultana Pancakes: https://cookingonabootstrap.com/2013/11/20/apple-sultana-pancakes-22p/ Click here for my books! All text copyright Jack Monroe. This site is free, and always will be, but it does incur costs to keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.

Best Vegan Sausages, 38p [from ‘Veganish’]

This is a brand new and exclusive recipe from my new book Vegan(ish), published in December. I get a few questions about the title, so just to be clear, it’s a totally vegan book full of totally vegan recipes – I just describe myself as ‘veganish’ these days because I still occasionally work with animal products, but the book is 100% deliciously vegan. You can grab a copy here – I think it’s my best yet! I fear that the term ‘everyday sausages’ somewhat underplays the magnificence of these simple beasts; but they are my favourite go-to vegan sausage recipe, and everyone in my household raves about them. The filling also makes incredibly delicious sausage rolls, fooling all of my friends and family into thinking they are the real thing, which, in my mind, they absolutely are. I use Violife Original cheese for these, it’s merely a binding agent rather than imparting ny particular flavour, so any faux cheddar or mozzarella style cheese will do the same job if you can’t get hold of it. …

Festive Feast Granola, 30p [Jack Monroe’s Advent Recipes]

Makes 8 portions, from 30p each. (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.) 2 tbsp light cooking oil, 3p 120g golden syrup or honey, 21p (£1.34/750g) 4 tbsp marmalade, 4p (27p/454g) 1 tbsp cinnamon, 5p (59p/34g) 300g oats, 23p (75p/1kg) 50g sunflower seeds, 30p (90p/150g) 75g mixed chopped nuts, 49p (98p/150g) 100g dried cranberries, £1 (£1/100g)   First, set your oven to 140C and ensure there is a shelf in or just below the centre. Lightly grease a large roasting tin, and set to one side.   Measure the cooking oil, golden syrup, cinnamon and marmalade into a small saucepan, and set over a medium heat for around 5 minutes, to melt and combine. Remove from the heat and set to one side for a moment.   Measure the oats, seeds, nuts, and cranberries into a large mixing bowl, and pour over half of the hot liquid …

Spiced Vegan Banana Bread, 11p

I almost had the audacity to call this recipe ‘Christmas-spiced Banana Bread’ as I am currently testing some new recipes for a December project (more on that below) but I didn’t think I could cope with the outrage of the Internet if I dared use the C-word halfway through September. So instead, euphemistically, this is an Autumn-spiced banana bread, warming, comforting, and pull-your-jumper-around-you warming delicious bliss. Based on the vegan banana bread recipe from A Girl Called Jack, but better. For best results you will need a small powerful blender to grind the spices into the sugar; I have used this one for years and absolutely swear by it as a blender, smoothie maker, curry paste machine and spice grinder, so it’s worth a look. And a third of the price of it’s hifalutin equivalent… Serves 6 very generously at 11p each. 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 …

Peanut Butter & Banana Superpower Muffins, 10p

What do you do when you have a pile of black bananas sitting in the fruit bowl? I don’t even know how this happens – I generally work from home, bananas are my go-to snack because I can reach them and don’t have to do anything except peel them and shove them in. Sometimes they get sliced and flung in the oven to make dried bananas for the kids, sometimes I whizz them with yoghurt, milk and oats for a breakfast smoothie, but today I fancied neither of those things. It’s freezing. And raining a bit. And I’m a bit tired and gloomy. What I wanted, was to make those black and mushy bananas into Baked Goods. I started with these, as I’m a peanut butter fanatic…and as I started jotting down ideas, I thought, I wonder if I can make them flour less… And vegan… And thus, with a bit of science and substitution, the vegan oat peanut butter banana power muffin was born. So so so soft and subtly sweet and delicious that …

Banana Pancakes

What do you make for breakfast when you have bananas, eggs, milk and flour? Banana pancakes of course! Ingredients (made 6 good sized pancakes.) (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.) 100g flour 100ml milk 1 egg 1 banana, or 2 if you want to go wild 2 tbsp oil Handful of sultanas – I’d normally add these but I don’t have any 🙁 Finely slice the bananas and – depending on their ripeness – either mash them with a fork or chop chop chop them into pieces. Add to a large mixing bowl. Add the flour, and a teaspoon of bicarbonate or baking powder if using plain flour. Add the egg and milk (and sultanas if you have them, sulk…) and mix together with a fork to form a smooth batter. Heat the oil in a frying pan and add a …

Quick ‘n’ Hot Banana Pot, 18p

It would be remiss of me not to include this ‘not really a recipe’, as I have eaten it almost every day since the microwave project began. It came around by accident, like so many of these things do – I was trying to make banana chips in the microwave and ended up with a hot banana mush… Undeterred, I scraped it up with a spoon and sighed to myself in a small blissful moment, at my accidental mid morning dessert hot, sweet, meltingly soft banana. The next day, I sliced the banana straight into a ramekin dish – all thought of banana chips banished now, I had to have this again. By day three, I was stirring in two squares of dark chocolate. It’s quick, simple, naughty, delicious, virtuously vegan and a dessert I definitely wouldn’t mind feeding to the kids…if only I can relinquish my sudden fierce ownership of Every Banana In The House… Serves 1: (This post is not sponsored; I provide links to the ingredients that I use so you can …

Crumpets, 6p [from ‘Veganish’]

I very rarely advocate the use of specialist equipment in my recipes, but there is simply no way to make a crumpet without the use of an egg poaching ring. I retired mine when I went vegan, and had to properly search through my kitchen to find them again, but it was worth it. I picked mine up for £1 from a well known hardware and home store, and they have lasted a good few years so far, so I consider them a worthy investment. You could make a giant crumpet in a frying pan, I suppose, but it would be mighty ambitious. They take a little practise and patience, both of which I sorely lack, and I spent an entire day perfecting this recipe, which is virtually unheard of in my slapdash, quickfire kitchen, so enjoy them. There is an ongoing debate about whether they are best eaten for dinner, supper, breakfast, lunch, or tea – let me know when you have yours in the comments below! (This post is not sponsored; I provide …

Peanut Butter Granola, 8p

I first made this for myself as I love peanut butter in the mornings, but not having a toaster, popping bread under the grill inevitably goes wrong when you have a child to get washed and socked and shoed in the mornings – so I cobbled this together and bunged it in a big jar. Perfect with hot milk, or cold, or even pop it in the microwave for a minute for a warm, soft, stodgy, comforting start to your day. There are endless variations to this too, just add a good oil, like coconut, in place of the peanut butter to hold your oats together (oo-er) and the possibilities are endless. I recommend dark chocolate with toasted or ground almonds if the purse stretches. Dark chocolate and marmalade is similar to a famous round chocolate orange in a bright blue box, and for breakfast, such fun! Golden syrup can be replaced with treacle, sugar, or any sweetening agent of your choice. If you feel like erring on the side of virtuous, chop a banana …

Soda Bread, 38p [A Girl Called Jack]

You have a natural, free breadmaker in your palms and your knuckles – and this easy recipe with no proving or rising time is a great place to start. A lot of soda bread recipes use wholemeal flour, salt and buttermilk or yoghurt – but true to my usual style, I’ve pared it back to the basics (although you can add 1 teaspoon of salt to the flour if you like). However, basic doesn’t mean disappointing. This is gorgeous served warm with red fruit jam or butter, or dunked into hearty soups and stews. It goes without saying that it’s one of my favourite and most tried-and-tested recipes. Makes 1 small loaf for 38p. (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.) juice of ½ a lemon or 2 teaspoons bottled lemon juice, 5p (£1/500ml) 300ml semi-skimmed milk, 17p (55p/1l) 400g self-raising flour, plus …

Cabbage Griddle Scones, 14p [Cooking On A Bootstrap]

Although these are extraordinarily easy to make, when I taste the sweet crunch of fried greens with melted butter or see a mixing bowl and spoon in the washing-up pile I feel like I’ve achieved something, even if it’s as simple as this. I like to eat my griddle scones warm straight from the pan with butter, cheese or a squeeze of lemon juice. You can use any greens in place of cabbage, if you have them in, don’t rush out and buy it specially. Also great with grated cheese mixed into the dough, if you really fancy a treat! Makes 4 large scones from 14p each. 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. All prices correct at the time of printing and are subject to change. 100g finely shredded cabbage or other leafy greens, 8p 200g self-raising flour, plus extra to …

Apple, Pear and Sultana Baked Oats, 29p

I love to start the week for my little family with slightly luxurious breakfasts when time permits, but I’m currently on a book deadline and have been at my desk since 0630 this morning. However, this pudding-for-breakfast takes mere seconds to assemble, and tastes like love, and goodness, and a comforting blast of warmth on a slightly chilly morning. Mrs J and Small Boy were delighted, and I took the remains of the tin back to my desk to nibble on as I worked. Although decadent tasting, these oats contain three of your five a day (two if sharing between three, because, maths) – not bad for the work of a moment!  To make it vegan, or dairy free, simply replace the milk with a plant-based milk of your choice. I can highly recommend Alpro Soya Vanilla for this – my son’s favourite! To make it gluten-free, swap the oats for gluten-free oats. Serves two or three, from 29p each. (I provide links to the ingredients that I use so you can see how I calculate …