All posts filed under: Healthy

Make-Me-Better Mug, 15p [A Year In 120 Recipes]

Scratchy throat, simultaneous blocked and runny nose, muggy head, general air of malaise? Yeah, that happens a lot round here, courtesy of having a rubbish immune system, awful working hours and an 8 year old. In a bid to banish the heavy-cold feeling, I knock up a large jug of this stuff – and, by golly, it works a treat every time. If you have an office job, take it to work in a Thermos flask or similar, and sip it at your desk to banish the blues. Or take the day off, curl up with a book and snooze, sip, snooze, sip … Makes a 1 litre jug from 15p. 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. All prices correct at the time of printing and are subject to change. 1 litre water 1 lemon or 2 tbsp lemon juice, 6p …

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. …

Chickpea, Carrot & Coriander Falafels [A Girl Called Jack]

This recipe uses tinned chickpeas, but can also use dried chickpeas if you have them available. Dried chickpeas work out cheaper but will need to be soaked in cold water for at least 8 hours before starting the recipe, and then need to be cooked (put in a pan, cover with water and boil vigorously for at least 10 minutes before draining and using). If you have dried chickpeas, use half the quantity of tinned, i.e. 200g. I like to serve the falafels accompanied by couscous made up with vegetable or chicken stock, lemon juice and coriander, and with green beans or another green vegetable. Makes 12ish falafels (4–6 per person) (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 1 carrot a generous shake of ground cumin 1 tablespoon oil, plus 2 tablespoons to fry the falafel 1 x 400g tin …

Salad-Bag Pesto, 13p

Bagged salad is one of the most wasted foods in Britain, with over half of it ending up in landfill. I have had this recipe in mind since my first cookbook, A Girl Called Jack, and although it is something I make for myself on a regular basis, absorbed into my household as a common staple, it has never been committed to paper (nor screen) until now. Bags of salad can be expensive to buy full price, but can often be found in the reduced chiller at the supermarket, which is where I nabbed the first one I ever made this with. (I have priced it as a regular bag of salad to hold off the stampede to my local cornershop supermarket; it’s a long way to come for a half price half wilted bag of leaves!) I like using salad leaves for pesto for variety, too, the peppery tang of rocket, the pop of colour from a beetroot leaf or baby chard, the sweet crunch of a tiny piece of spinach – and as …

Carrot, Ginger and Cannelini Soup, 23p [VG]

I’m in a real soup phase at the moment, throwing whatever veg I have to hand in the fridge into my slow cooker and adding some flavours and pulses to thicken it up and give it some oomph – handy t keep it sitting on the side throughout the day to feed myself, Caroline, Small Boy when he comes home from school, Mrs J after work, and anyone else who strolls through the door. This was a Monday afternoon delight, a use-up for the stray carrots that were lolling around in the vegetable drawer to kickstart the week with a hefty dollop of vitamin C and some fire in our bellies. SUBSTITUTIONS: CANNELINI BEANS: You can swap the beans for any beans, pulses or lentils that you prefer or have to hand; butter beans can go a little floury when cooked for any considerable length of time, but any others should be fine. LEMONGRASS: If you don’t have lemongrass paste to hand – and I only do because it was substituted for garlic paste in …

Turkey & Chickpea Burgers, 21p [A Year In 120 Recipes]

This recipe makes a LOT of burgers. I use the chickpeas to pad them out and make them cheaper, and fling any leftovers on to a baking tray to open-freeze, bagging them up 24 hours later. They’re a handy standby for barbecue season, or for those evenings when you don’t fancy cooking from scratch. I used to make them for myself when I was working out a lot (a long time ago now!) as they’re packed with protein too. Makes 8–10 burgers from 21p 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. 400g chickpeas or any white beans, 40p 300g turkey mince, £1.62(£2.70/500g) 1 rounded teaspoon cumin or paprika, 3p (£1.15/100g) 2 rounded tablespoons flour, 2p (45p/1.5kg) salt and pepper a splash of oil, for frying, 3p (£1.10/1l) To …

Bubbles and Squeaks, 9p [A Girl Called Jack]

Traditionally a Monday mash-up of the Sunday roast, a comforting, easy bubble and squeak is something I have been making for years. It’s one of the first things I taught myself to cook and is still a firm favourite. If you don’t have a leftover Sunday roast lying about, here’s how to make it from scratch. I eat mine with a pile of mushrooms and some ketchup, but depending on your budget and preferences, you can serve bubble and squeak with sausages, or leftover roast and veg, or on its own as a lunch or snack. Makes 8 patties (2 per person) from 9p 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. 1 vegetable stock cube, dissolved in 500ml boiling water, 3p 2 large potatoes or 1 tin of …

Sneaky Sprouts, 15p [A Year In 120 Recipes]

Brussels sprouts: you either love them or you hate them, but if your only experience of them is as a bland yet sulfurous accompaniment to your Christmas dinner, you should definitely give these a go. Sliced and pan-fried with cabbage and butter: this is how I smuggled them into my Small Boy when he was younger, and now he requests it as a side dish to a Sunday roast. Serves 4 as a side dish from 15p 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. 200g Brussels sprouts, 38p (95p/500g) 30g butter or a splash of oil, 2p (£1.10/1l) 1 onion, 5p (54p/1kg) 4 fat cloves of garlic, 8p (69p/4 bulbs) ½ savoy cabbage or a handful of greens, 6p (62p/500g) salt and pepper, <1p a grating of nutmeg …

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 …

Mulled Rich Fruit Tea, 31p [Jack Monroe’s Advent Recipes]

I have tried many times to recreate a decent mulled ‘wine’ that is alcohol-free – because despite what legend may otherwise tell you, boiling alcohol doesn’t eliminate it completely, it just reduces it – and by how much is so comprehensively variable that I dare not even try to tackle it. Mulling alcohol-free red wine would seem like the obvious choice, but I’m yet to find one that stands up to the challenge. If you know of a good, jammy Shiraz in the alcohol-free section, do let me know! Until then, this experiment with my slow cooker has proved to be the favourite; the deep smoke from the slow-brewed Lapsang and the dark, juicy fruit flavours combine with the traditional mulling spices to make a hot, rich, grown-up drink, without the headache. Some of the ingredients may seem a little odd – so let me explain. The ginger and sultanas are to replace the traditional ginger wine that forms the base of mulled wine. Ginger wine is made from raisins and ginger, so I simply …

St Clement’s Chicken [A Year In 120 Recipes]

I named this one St Clements chicken after the old nursery rhyme, ‘Oranges and lemons, sang the bells of St Clements…’ Although I use mandarins in mine, a mere technicality… Serves 4, (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 whole chicken Zest of 1 lemon 1 x 200g tin of mandarins 75g butter (softened) 2 sprigs fresh thyme or 1 teaspoon mixed dried herbs a fistful of flat-leaf parsley First, preheat your oven to 190C. Then weigh your whole chicken to calculate the cooking time. You need to cook it for 20 minutes per 450g, plus an extra 20 minutes at the end. For example, a 1.4kg bird will need just over an hour and 20 minutes in the oven. Grate the lemon zest into the bowl and combine it with the drained mandarins, using a fork to break up the …

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 …

Roasted Carrot, Chickpea & Garlic Soup, 20p

I first made this soup a couple of years ago, a bit snuffly around the edges, with a sore throat and generally feeling a bit sorry for myself, and limping around tragically on a broken left foot. This may be the most self-pitying recipe introduction to date. But basically, I fancied something warm, and sweet, and comforting, and easy to do. Something I could fling in the oven and forget about, and get something good inside. Carrot led to roast carrot, and garlic, and some chickpeas for protein and good measure – and the result is a subtly spiced, hearty, sweet and delicious soup. It’s like the soup equivalent of a cuddle, this one. And suitable for all my lovely vegan readers, too. (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.) Serves 4 at 20p each: 300g carrots (approx 3 medium ones), 13p …

Not-Meatballs [A Girl Called Jack]

These ‘Not Meatballs’ are adapted from a recipe in The Abel & Cole Veg Box Companion cookbook. They are a great veggie alternative to meatballs, and a favourite in my household. Delicious served with spaghetti and tomato sauce – a simple can of chopped tomatoes heated through at the end with a pinch of salt would be a perfect accompaniment. (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.) Serves 2: 1 aubergine 1 onion, red or white a fat clove of garlic 1 red chilli or a pinch of the dried stuff 1 tablespoon finely chopped black olives (optional) 3 tablespoons oil zest and juice of half a lemon, or a tablespoon of bottled lemon juice a slice of bread, stale or fresh a fistful of herbs: parsley, mint, coriander or basil all work well Cut the stems off the ends of the …

Creamy Salmon Pasta, 34p [A Girl Called Jack]

This speedy fish supper – really simply a tinkering with a cheap jar of fish paste – takes just a few lazy minutes to put together and tastes absolutely divine. The sharpness of the lemon complements the salmon flavour, and the yoghurt lends a creamy subtlety. When I first put this recipe on my blog, over 100 people tried it, admitting disbelief that such simple ingredients could make such a yummy meal – but it does! (For vegan and veggie readers, this recipe was published in A Girl Called Jack in 2014 – I have simply updated the prices for accuracy.) (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.) Serves 2 from 34p each: 150g pasta, 9p (30p/500g) 1 large onion, 5p (54p/1kg) 1 red chilli or pinch of dried, <1p a fistful of parsley, optional 1 tablespoon oil, 2p (£1.20/1l) zest and …