All posts tagged: bacon

Instant Moonshine Mash, Tiny Veg, & Sausages, 58p

Moonshine Mash first appeared in Cooking On A Bootstrap, a bootleg riff on polenta made with potatoes and corn. I so named it because ‘hooch’, or moonshine, is typically made from potatoes or corn, and the idea of my own sneaky irreverent take on something usually considered quite special rather tickled me. This version takes the idea even further into the depths of culinary depravity, firstly by blending canned corn with its brine, with milk, to create a ‘corn milk’ – not dissimilar to the ‘carrot milk’ theory in the carrot cake oats in Tin Can Cook that equally delighted and horrified viewers of Daily Kitchen Live when I demonstrated it in lockdown. I then add instant mash, and the cheapest available variety, to this corn milk abomination, and you know what? It works really well. My son, who can be a frustratingly fussy eater at times, absolutely loved it. The corn gives an underlying sweetness, the skins that get stuck in our teeth are blitzed away to a much more manageable nothing, and the …

Sausage, Bacon & Many-Veg Casserole, 39p

For many reasons, I am returning to a very strict groceries budget for the foreseeable future. Yesterday I went to the supermarket – in two separate trips, as I was on foot with a backpack – with a budget of twenty pounds. I uploaded my receipts on Twitter, but for those of you not on Twitter, I will post them as a separate post here later on. I will try my best – other work and commitments permitting – to write up as many of the new recipes I make from that list of ingredients as possible. This one was made both with the sausages and bacon for my son, and without, for me. Although I am no longer vegan, I do eat more plant based meals than not these days, and as I tighten my budget again, that will continue to be the case. This recipe was originally designed to fulfil five out of five of our five a day, making three portions, but it made such a large pan that I easily got …

Cornish Yarg Fish Pie, £1.11 [ITV]

I was asked to make a fish pie for ITV This Morning ‘with a Cornish element to it’, so I opted for a healthy dollop of Cornish Yarg in the mash. Yarg is one of my favourite cheeses; it was brought to prominence by a couple called Alan and Jenny Gray (Yarg is ‘Gray’ backwards!) around 30 years ago, after they found a recipe dating from 1615 in a dusty old book in the attic. I love a bit of foodie folklore, so I happily went and found some, but if you can’t get hold of it, you can use a blend of mature cheddar and Caerphilly for a similar flavour. Also, the lovely Gemma in makeup did my HAIR AND LOOK AT IT!! (Back to the fish pie, sorry!) Serves 4-6 from £1.11 per head Mash: 800g white potatoes with skin, 40p (£1/2kg, Farm Stores at Asda) 100g butter, 58p (£1.45/250g, Smartprice at Asda) 120g Cornish Yarg, £2.56 (£5/235g, Waitrose) Filling: 100g sliced leek, 14p (99p/700g, frozen at Asda) 2 sticks celery, 5p (50p/10 …

Oh My God Dinner, 28p [A Girl Called Jack]

Oh My God Dinner (or, ‘I Was Going To Make Pasta Alla Genovese And Then I Remembered That Sodding Courgette Rolling Around In My Fridge…’) 55p for 2 portions, or just under 28p 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.) 70g bacon, 11p (£1.09/670g) 1 chilli (free, grows on my window ledge) 80g spaghetti, 6p (39p/500g) Fistful each parsley, mint, basil (free, grows on my window ledge) 10ml lemon juice, 2p (60p/250ml) 50g green beans, 7p (£1.40/kg, frozen) 20g Brie, 11p (£1.09/200g) 1 garlic clove, 3p (46p for 2 bulbs with average 8 cloves each) 1/2 courgette, 15p (£1.80/kg, 6 in my bag) Chop the bacon into small pieces and add to the sauté pan with the lemon juice (10ml is 2 teaspoons), diced courgette and chopped chilli. Cook on a low heat, stirring occasionally to turn. In the meantime, break …

Brie & Bacon Risotto, 26p [A Girl Called Jack]

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 wallet than plain old cheddar any day. Besides – I can’t get £1.09 of cheddar from my local supermarket anyway… (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 at 26p/portion. Prices Sainsburys Basics, July 2013) 100g cooking bacon, 16p (£1.09/670g) 1/2 an …

Broad Bean Salad, 38p [A Year In 120 Recipes]

Broad beans can be bought frozen for around £1.50 for a 750g bag – much cheaper than their fresh counterparts, and no prising them from fiddly little pods either – although I do love thumbing the velvety lining of fresh pods to pop them out… Whether you choose fresh or frozen beans, this salad uses a lot of storecupboard basic ingredients, like lemon, garlic, herbs and cheese. It takes just minutes to knock together, and I think it tastes like summer’s coming… 140g broad beans, 23p (£1.25/750g frozen broad beans, Asda) 40g hard strong cheese, 43p (£1.60/150g, Smart Price grated hard cheese) 50g salad leaves, 48p (70p/75g, Asda) a fat clove of garlic, 2p (60p for 3 bulbs, Asda) 1 tbsp oil, 1p (97p/1l sunflower oil, Asda) Juice of half a lemon or 2 tbsp bottled lemon juice, 4p (39p/250ml, Asda) A fistful of fresh mint, 3p (60p/25g, growers selection at Asda) Salt and pepper First bring a pan of water to the boil. Drop in the frozen broad beans for two to three minutes …

Mac n Blue Cheese With Bacon, 54p

This is an idea that has been kicking around in my head for a long time; combining the soft salty kick of a blue cheese sauce with a classic mac n cheese recipe. I made it for my colleagues for lunch today, and it went down an absolute storm. Simple, classy, comforting – and sure to become a quick staple for feeding a crowd. Veggie readers; replace the bacon with mushrooms tossed in a little paprika. Vegan readers, this ‘free from’ blue cheese and any plant milk of your choice would work here. Serves 4 from 54p 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. 3 tbsp butter or soft spread, 3p (75p/500g) 300g macaroni or other pasta, 29p (95p/1kg) 2 tbsp flour, 3p (45p/1.5kg) 500ml milk, 24p (£1.09/4 …

Ham, Pea & Mint Casserole, 30p [A Girl Called Jack]

This delicious ham casserole is adapted from a favourite old recipe of mine – where I would boil the ham joint whole to make a stock, before shredding it into the casserole. This faster version is no compromise, making a delicious hearty dinner in less than half the time. For an extra special twist, serve with crusty bread topped with melted cheese and green vegetables. Serves 4-6 depending on age and appetites, at 30p each 500g cooking bacon, 85p (or ham joint or streaky bacon) 2 small onions or 1 whopping one (about 250g all in), 15p 1 tablespoon cooking oil, 2p 400ml chicken stock, 3p 100ml apple juice, 7p (or white wine if you prefer) a handful of fresh parsley, 4p a handful of fresh mint, 4p 350g tinned potatoes (drained weight), 20p or other small white potatoes 160g tinned carrots (drained weight), 20p or 2 small fresh ones 150g frozen peas, 18p Dice the ham or bacon and peel and chop the onions. Put into a frying pan with the oil and fry …

Creamy Mustard Chicken & Winter Veg, £1.06

This hearty, saucy dish is delicious in the winter, served with root vegetables and rice or mashed potatoes, or in the summer, with green vegetables and tossed over pasta. Any mustard will do for this – I keep English in the fridge, but wholegrain or any other sort will work fine. Use this recipe as a base, and adapt as you wish. Serves 2-4 depending on appetite (eg serves 2 adults and 2 toddlers in my house, with rice on the side) 4 tablespoons oil (vegetable or sunflower will do), 8p 4 chicken thigh fillets, £3.60 for free range (personal choice, I know not everyone can afford it so there are cheaper options available, but I’m honest about what I use) 1 large onion (approx 150g), 9p 1 large carrot (approx 100g), 8p 1 teaspoon English mustard, 2p 500ml chicken or vegetable stock, 3p a handful of fresh parsley, 8p 1 tsp mixed dried herbs, 6p. 200ml natural yoghurt, 20p or double cream if you prefer Heat the oil in a medium-sized non-stick saucepan and …

Jack Monroe, ITV This Morning

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 a low heat with a scant level tablespoon of flour, mix well to form a thick paste, thin with a little milk, stir until smooth, add more milk, toss in the cheese, melt, and remove from the heat and set to one side until you need the saucy bit. I find (personally) that the eggs thicken the mixture and a good whack in the oven finishes it off, but hey, there’s many roads up the mountain …

Cauli & Bacon ‘Carbonara’

This is part spaghetti carbonara, part cauliflower cheese – and deliciously golden and moreish. Baking it at the end to melt the cheese isn’t essential, but does lift it to a better place. Using hard, strong cheese means that you don’t need very much of it, a trick I use quite often. I mean, what is the point of mild cheddar other than for kids packed lunches? (Serves 2) 150g spaghetti 1 tbsp oil 100g cauliflower, broken into small florets 100g streaky bacon, chopped 2 eggs 100ml milk Black pepper 30g hard strong cheese, grated Bring a medium saucepan of water to the boil. Add the spaghetti and reduce to a simmer. Meanwhile, gently heat the oil in a large saucepan, then add the cauliflower and bacon. In a separate bowl, beat together the eggs, milk and pepper. Add a few tablespoons of the pasta cooking water and beat in. When the pasta is al dente, drain it and add to the pan with the cauliflower and bacon. Pour in the egg mixture and mix …

Spring Piggy, 33p [A Girl Called Jack]

Spring Piggy, serves 4 for £1.34, or 34p each. This is an adaptation of a Nigella Lawson recipe for spring chicken, which was adapted in turn from a traditional rabbit recipe. That’s the thing about food, we all fiddle with it and tweak and make it posher or make it cheaper and add our own twists as we see fit. I didn’t have any chicken, but I did still have a generous hunk of that £1.09/670g bacon going begging, and a slightly pathetic half a savoy cabbage, so here’s what I did… (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.) 300g bacon, 48p (£1.09/670g) 1 garlic clove, 3p (46p for 2 bulbs, avg 8 cloves each) 1 onion, 5p (part of a 20pc mixed vegetable pack, £1) 1 carrot, 5p (part of a 20pc mixed vegetable pack, £1) 100ml white wine, 46p (Table …

Chickpea & Tomato Brunch Loaf [A Girl Called Jack]

This loaf is a favourite weekend recipe of mine, which is easily adapted to personal tastes and what you have in the cupboard. Sometimes I like to thoroughly mash the chickpeas for a smoother bread, and sometimes I chuck them in whole for a knobbly, crunchy texture. Delicious toasted or grilled with butter, or bacon, or an egg, or all three… Makes 1 small loaf: 240g canned chickpeas (drained weight) 300g plain white flour, plus a little extra for kneading a 7g sachet of fast acting dried yeast a handful of chopped fresh rosemary zest and juice of half a lemon, or a tablespoon of bottled lemon juice 1 large tomato, chopped into small chunks Drain the chickpeas, thoroughly rinse them, and tip them into a large mixing bowl. Mash with a potato masher to loosen the skins, and pick them off as the chickpeas separate (not an essential step but definitely worth it if you want a smooth bread – if you’re leaving the chickpeas whole then don’t worry about this!). Add the flour, …

Pasta Alla Genovese, 19p [A Girl Called Jack]

Pasta Alla Genovese: Serves 2 adults at 19p per portion (or in my case, 1 adult, 1 small boy, and 1 next day lunchtime snack portion!) <; 100g spaghetti (8p: 40p for 500g) 50g fine green beans, trimmed and chopped into 1cm pieces (7p: £1.40/kg, frozen) 200g potatoes, cut into 2cm chunks (8p: 15p for 540g can) Handful of basil leaves (Free, growing on my window ledge!) Handful of mint leaves (Free, also growing on my window ledge!) Pinch of grated parmesan cheese to serve, 10g approx (9p, £2.30/200g) 1 small garlic clove, peeled and crushed (3p: 46p for 2 bulbs, average 8 cloves per bulb) Splash of vegetable or sunflower oil, 20ml approx (3p: £1.69/1l) Break the long spaghetti in half for ease of cooking, serving, and eating, especially if you are intending to feed your children with it. It’s personal preference, but I prefer that I can just throw my spaghetti in the pan and let it do its thing. Cover with water, bring to the boil, back down to a simmer, and …