All posts tagged: jack monroe recipe

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, …

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 …

Pangrattato Al Pomodoro, 31p [VEGAN]

Firstly, a confession. This recipe is a twist on an Italian classic, Pappa al Pomodoro, which is essentially a bread-crust and tomato soup, with olive oil, salt and pepper, and sometimes garlic and basil or rosemary, depending on whose recipe you consider to be sacred. This version eschews the traditional, using dried stuffing crumbs to replace the bread and herbs. But Stuffing Crumb And Tomato Puree Soup didn’t seem like a particularly appetising recipe name, so I translated it into Italian as a nod to the original. Serves 1, from 31p, (This post contains affiliate links – I may earn a small commission if you click the links or purchase any products.) First peel and finely slice your onion, and set to one side for a moment. Measure the oil into a heavy-bottomed saucepan, preferably a non-stick one, and warm it for a moment on a medium heat before adding the onion. Season with a little black pepper, and cook for 3-4 minutes, until starting to soften. Quarter your tomatoes and add those too – when …