All posts filed under: Christmas

Mincemeat Pudding, from 37p

Serves at least 4 very generously, from 37p. For the full shopping list, see here. 300g white bread, 14p (36p/800g, HW Nevill at Tesco) 300ml whole milk, 26p (50p/568ml or 1pt, Asda) OR the combined strained juices from the canned mandarins and canned grapefruit from the Stuffing Roast and Prawn Cocktail, if making this as part of the Christmas menu 50g baking spread, 11p (55p/250g, Best For Baking spread, Asda) 300g mincemeat, 84p (£1.15/411g, Asda) 1 egg, 13p (75p/6 medium free range eggs, Asda) 400g can of custard, 50p (Tesco or Asda) – optional First dice your bread, tear it up, or blast it in a food processor. They all give a similar result, with the food processor edging it for a slightly more even texture but not enough to justify yet more washing up, in my humble opinion. But do whatever feels right to you, with whatever you have at your disposal. Place into a large mixing bowl that will easily hold twice its volume, and set aside for a moment. In a second, …

Cranberry, Mandarin & Cashew Nut Stuffing Roast, from 27p

[*This post recommends Del Monte products because I genuinely really love them, and also because we are currently working together in a long term commercial partnership. I never recommend anything that I don’t genuinely use and love, but in the interests of transparency, that’s why they’re namechecked here!] Serves 8 adults, from 27p each. For the full shopping list, click here. 2 onions, 12p (60p/1kg, Growers Selection at Asda) 200g fresh bread, 9p (36p/800g, HW Nevill at Tesco) PLUS washed clean peels from parsnips, carrots and potatoes, chopped up very finely 125g cashew nuts, soaked in two changes of cold water for 1hr minimum each to remove excess salt, 75p, (75p/125g, Smartprice at Asda) 1 can of mandarins, £1 (Del Monte* at Asda or Tesco) 2 tbsp or 35g cranberry sauce, 9p (49p/200g, Tesco) 1 tsp mixed dried herbs, 3p (30p/18g, Asda) 40g baking spread, melted, 9p (55p/250g Best For Baking Spread at Asda) 20g lard, melted, 3p (39p/250g, Stockwell at Tesco) – if making for vegan or veggie friends replace with 20ml cooking oil …

Yorkshire Puddings, from 11p

This recipe makes eight small Yorkshire puddings in regular sized muffin tins or four large Yorkshire puddings in Yorkshire pudding tins. 2 tablespoons or 25g of lard, 4p (39p/250g, Stockwells at Tesco) 125 g plain flour, 4p (45p/1.5kg, Stockwells at Tesco) A pinch of salt, <1p Half a teaspoon of mixed dried herbs, 1p (30p/18g, Asda) 2 medium eggs, 25p (75p for 6 medium free range eggs, Asda) 150 ml of whole milk, 13p (50p/568ml or 1pt whole milk, Asda) First turn your oven on to 190°C. Drop a little lard into the bottom of each muffin tin, and pop the tin into the oven to heat. Weigh your flour into a jug, this makes pouring out the batter far easier. Add the salt and herbs and stir briefly to distribute. Crack in the eggs and pour over half of the milk, and beat in the remaining milk. Check your muffin tin, the fat should be very hot! Remove it carefully but quickly from the oven. Pour the batter in, divided evenly between the tins. Return …

Big Pigs In Kingsize Blankets, 39p

Serves at least 4, but that’s allowing for three full sized sausages each, and even I admit that may be a little excessive. Maybe. For the full shopping list, see here. 12 sausages, £1.20 (Woodside Farms at Tesco) 200g cooking bacon, rashers only, 30p (75p/500g, Woodside Farms at Tesco) 1 tbsp cranberry sauce, 4p (49p/200g, Tesco) First separate your cooking bacon out into ‘rashers, chunks and scraps’. You want the rashers for this, but some of the more substantial scraps will do as well. The chunks work well in stews and casseroles, and the scraps in pasta sauces and in with your sprouts. Brush each sausage with a little cranberry sauce – this helps the bacon stick to it and stops runaway blankets, and also imparts a note of sweetness that’s delightfully pleasant and unexpected. Wrap a rasher (or substantial scrap or two) around each sausage, and place snugly in a small roasting dish, side by side. If you pack them in tightly, they are less likely to unravel, so you can get away with …

Prawn Cocktail With Caramelised Grapefruit, £1.15

[*This post recommends Del Monte products because I genuinely really love them, and because we are currently working together in a long term commercial partnership. I never recommend anything that I don’t genuinely use and love, but in the interests of transparency, that’s why they’re namechecked here!] To serve 4, generously. For the full shopping list, see here. 200g small prawns, £2 (Smartprice at Asda, frozen) 90ml/6tbsp seafood sauce, 36p (£1/250ml, Tesco) salt and pepper, <1p 1 can of grapefruit, £1.10 (Del Monte*) 130g shredded iceberg lettuce, 35p (Growers Selection at Asda) 200g cherry tomatoes, 48p (Nightingale Farms at Tesco) half a cucumber, 32p (Growers Selection at Asda) First defrost your prawns overnight in the fridge – best to do this in the sealed bag they came in to catch the excess liquid that comes out as they defrost. If you forget, and we all do, you can leave them in a bowl of cold water, covered, at room temperature on Christmas morning, but squeeze one between finger and thumb to make sure it is …

Jack Monroe’s 3 Course, Zero-Waste Christmas Dinner from £4.34

All prices quoted are per person or portion, and based on generously feeding four adults, with leftovers! The full shopping list is given at the bottom of the post, which was accurate at the time of publication but may be subject to change. Prawn Cocktail, from £1.15 Roast Potatoes, from 12p Mandarin-Glazed Carrots & Parsnips, from 19p Cranberry, Cashew & Veg-Peel Stuffing Roast, from 27p Yorkshire Puddings, from 11p Free Range Roast Chicken, from £1.26 Big Pigs In Kingsize Blankets, from 39p Christmas Odds-And-Sods Gravy, from 11p Sneaky Sprouts, from 29p Mincemeat Pudding, from 37p Get the full shopping list HERE. A version of this menu was originally devised and developed for The St Giles Trust Pantry, registered charity number 801355. You can support their vital work by texting PANTRY to 70460 to donate £5. If you like this, you may like my books, and if you purchase them through this neat affiliate link you support me as the author AND support local bookshops too.

Anchoiade Devilled Eggs, 21p

Up until a few weeks ago, I had never had a devilled egg, let alone tried to make one. I had read about them with fascination in various novels, usually set in the American South or housewifely suburbs, passed around as canapes at fictitious afternoon parties by women who lived the kind of lives I could scarcely imagine, peppered with scandal and boredom, kitten heels and daytime martinis. Devilled eggs represented, to me, something otherworldly, something aspirational, something bordering on the celestially obscene. Anchoiade, pronounced an-shoy-ard but very quickly, according to a French youtuber with a voice of clipped velvet with a laugh never far behind, was stumbled across on the Instagram feed of my former Daily Kitchen Live colleague, Matt Tebbutt. A passing mention on a restaurant menu, that I scrawled in a notebook, commenting ‘Oh, anchoiade!’ with hearts for eyes, as though I knew what it was. I didn’t, of course, but I loved the word already, and suspected I would love the thing itself. Weeks later, with a Delia Smith recipe in …

Lemon-Drop Tuppence Cookies, 2p

My son, who is nine years old, absolutely adores lemon curd, and we often have half a jar of it knocking around the house. I had had a particularly awful few days with my badly-wired head and poor mental health; an adrenaline crash from coming back off my Veganish book tour, plus a piece of horrible news that sent me into a spiral. I won’t go into it, but it’s been a grim few days round here. So I spent a couple of piteous days eating my way through all of the leftover Christmas junk in the house; four mince pies in one sitting, all of the selection box chocolate I had hidden on top of the fridge, five bags of crisps, a whole packet of grissini – and still craved a swift sugar hit at the end of the day. I know it isn’t sensible, but sometimes you just have to give in to the gremlin and start again tomorrow. Failing to turn up any more crunchy junk no matter how hard I looked, …

Biscoff Ice Cream, 42p [from ‘Veganish’]

Of all of the hundreds, if not thousands, of dishes I have made for Small Boy and Mrs J, both of them instantly declared this to be ‘the best’ of all of them. And that’s quite some compliment indeed. Mrs J despises coconut, detects it in absolutely anything I try to smuggle it in, but the Biscoff was a sufficient disguise for it here, so if you aren’t a huge coconut fan, bear that in mind and perhaps give it a go. I have piled this into a KnickerBiscoff Glory, sandwiched it between Biscoff biscuits for the ultimate warm weather snack on the fly, and eaten it straight from the blender. I hope you love it as much as we do. Other, inferior, biscuits are also available. Also, for the sake of precision, I weighed a Biscoff biscuit and it’s 6.5g, which means this recipe uses 23 of them. Happy to help!  Serves 6 from 42p each (This post is not sponsored; I provide links to the ingredients that I use so you can see …

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. …

Pinwheel Biscuits, 9p each [A Year In 120 Recipes]

A few years ago, the Guardian asked me to write a recipe feature on a Christmas dinner inspired by Finnish traditions. I was a new food writer, and a little green around the edges, and I attempted it with gusto. Needless to say, it wasn’t the most authentic or brilliant of my recipe collections, and if I’d been asked again today I would have gently pointed them in the direction of a Finnish food writer, instead of trying to do it myself. However, I did learn to make these adorable pinwheel biscuits in the process, and although the liver and sultana casserole effort made headlines for all the wrong reasons, this recipe has stayed in my Christmas favourites. Makes 10, (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 sultanas or prunes or 50g of each, 20p (99p/500g) 2 tablespoons marmalade or honey, …

Carrot Cake Rice Pudding, 33p [A Year In 120 Recipes]

I make my rice puddings with long-grain rice as I don’t often have pudding rice in the house, but you can make it with either. This recipe came about from a pile of carrots that needed using up (even with a rabbit in the house!) and ever more inventive ways to do so … If you’re a carrot cake fan, you can add a handful of sultanas as well, and some chopped nuts to the top. Serves 4, from 33p 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 and make a purchase.) 2 large carrots, 6p (approx 300g), (20p/kg) 410g evaporated milk, or thereabouts, 64p (64p/410g) 500ml whole milk, 25p (49p/litre) 2 tablespoons sugar, 3p (£1.19/kg) 120g long-grain rice, 5p (45p/kg) a few pinches of grated nutmeg, 1p (84p/42g) 25g butter or equivalent, 15p (£1.45/250g) 2 tablespoons honey or golden syrup, 12p (£1.24/425g) First preheat your …

Tree Biscuits, 5p each [A Year In 120 Recipes]

My Small Boy and I make these every year – although they don’t always make it to the tree..!! (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.)   Ingredients (made 24 assorted sizes for £1.11) 300g plain flour, 9p (45p/1.5kg) 100g butter, 58p (£1.45/250g) 100g sugar, 12p (£1.19/kg) 2 eggs, 27p (80p/6 medium free range) 1 tsp cinnamon, 5p (59p/34g) First, the butter – because I make these with my son, I melt it in the microwave for a minute to make it easier to stir in. Traditionally, you would rub it into the flour with your fingertips, but once I started melting my butter in the microwave, I’ve never looked back. Whatever method you choose, you need to combine the butter and flour to form a breadcrumb consistency. Tip in the sugar and cinnamon, and beat in the eggs to combine to …

Red Wine Poached Pears, 46p [A Year In 120 Recipes]

This recipe is so easy that it’s hardly a recipe at all. I use tinned pears, because they’re cheaper and easy to tuck away at the back of a store cupboard, and serve them in a bowl with ice cream and a little grated dark chocolate. Serves 4, from 46p 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 and make a purchase.) 1 x 400g tin of pear halves, 79p (79p/410g) 1 large glass of red wine, 92p (£2.75/750ml) 100g sugar, white or brown, 12p (£1.19/kg) a scant 1⁄4 teaspoon of cinnamon, 1p (59p/34g) dark chocolate, to serve, optional Drain two-thirds of the juice from the pears and pour the remainder into a saucepan with the pear halves. Pour over the red wine, then add the sugar and cinnamon. Cover and poach for 15 minutes. Remove the pears and set to one side. Bring the cooking …

Boxing Day Pasties, 13p [A Year In 120 Recipes]

An ideal place to smuggle leftovers – for today or for the freezer, these pasties are as versatile as the scraps of whatever you have left over from your dinner – just knock up (or buy) a quick shortcrust pastry and you’ll have lunch in a jiffy for not very much at all. This recipe was first featured in my second book, A Year in 120 Recipes. Serves 6 at 13p 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 and make a purchase.) 250g fat (butter, marge, or a combination), 60p (Vitalite, £2.40/kg) 500g plain flour, 18p (55p/1.5kg, Sainsburys Basics) a few teaspoons ice cold water Any quantity of leftovers: finely chopped veg, potatoes, stuffing and a good slug of fresh extra thick gravy   Preheat the oven to 180°C/350°F/gas 4. First make the pastry. Dice the butter or marge. Tip the flour into a large mixing …