All posts tagged: Jack Monroe

Mincemeat Pudding, from 37p

Published by Jack

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, …

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

Published by Jack

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.

Turkey Meatballs, 53p [from ‘A Girl Called Jack’]

Published by Jack

These meatballs are a classic recipe from my first cookbook, A Girl Called Jack, and they recently got a new and exciting lease of life when I taught Marcus Rashford to cook them in the kitchen of his old school, Button Lane Primary School, in Wythenshawe, Manchester a couple of months ago. And then I had to keep it a MASSIVE SECRET which god help me, has almost burst me with anticipation a few times over the past few weeks, especially when people have endlessly been asking on Twitter if we are going to be doing anything together. Serene emojis and poker faces all round. Video footage of that strange and hilarious and humbling and inspiring day is available on the GQ YouTube channel on their Men Of The Year awards video – and I’ll be posting my own video later on when I get the okay from the GQ team. Marcus was a bit nervous about cooking, saying it wasn’t something he really did, but we had an absolute blast and he made an …

Vegan Fake Bake, 90p [Veganish]

Published by Admin

In 2019, Greggs (a UK high street bakery chain, for my overseas readers) launched a legendary vegan sausage roll, and I launched half a dozen of them into my face in one week alone. I started to fantasize about an entirely vegan pasty-and-cake shop – which I’m sure exists somewhere – and one thing led to another and I ended up here, with my own vegan version of their famous Steak Bake. I reverse-engineered this by physically dissecting a steak bake or two, then painstakingly recreating it in my kitchen at home. The jackfruit gives the tender meaty filling, the gravy fools your tastebuds into thinking it’s a proper steak bake, and the rest bolsters the flavour. Bisto red gravy granules are the best to use here, and also vegan at the time of writing, but Asda own brand ‘meat gravy granules’ are also vegan too. As with all things, do check the labels carefully, as products are subject to change over time. Makes 4, from 90p each (This post contains affiliate links – I …

Anchoiade Devilled Eggs, 21p

Published by Jack

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]

Published by Jack

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 …

Cream Of Mushroom Soup, 48p [VEGAN]

Published by Jack

I love mushroom soup and have made many of them over the years, but think this one is my best so far. If you don’t have celery to hand, or don’t like it, you can use extra onion. Mushrooms soup traditionally has a splash of wine in it, but I try not to keep it in the house at the moment – if you wanted to add some and it’s the kind of thing you have kicking about, do feel free, but I think it’s perfectly luxurious and delicious without. This cream is a delicate golden colour – or it was when I made it – which is a relief from the minky greys of mushroom soups gone by! I use full fat coconut milk here as you get more bang for your buck, but if you only have the reduced fat version available, double the quantity and reduce the water accordingly. Serves two, from 48p each, (This post contains affiliate links – I may earn a small commission if you click the links or purchase …

Vegan Rainbow Dhansak, 31p

Published by Jack

Authentic dhansak recipes that I’ve found sometimes include tamarind sauce or fresh tamarind, which I didn’t have to hand, so I replicated the slightly sour note with a dash of lemon juice instead. I am aware that I am extremely lucky to have found this particular bag of stir fry veg so cheaply, but I am often asked by readers what to do with them that isn’t a stir fry, so when I swagged this one from the markdown chiller today I thought it an ideal opportunity to address this particular conundrum. If you don’t have a similar bargain to hand, you can make similar by adding roughly equal amounts of red and green cabbage, thinly sliced or thickly grated carrot, and some sweetcorn. Or use whatever veg you have to hand, of course. If serving between four, this recipe contains four of your five a day. It keeps in the fridge forum to three days, or in the freezer for three months. Reheat to piping hot before serving – it is not advised to …

Cheesy Tuna, Courgette & Mushroom Gratin, 65p

Published by Jack

This recipe is a riff on the Courgette, Tomato and Brie Gratin from A Girl Called Jack, with some extra veg and protein added, and mushrooms for Vitamin D as the darker evenings draw in. You can use pretty much any veg you like in this; I toyed with a wrinkly red pepper in the fridge and fingered half a leek before deciding I could use them elsewhere and plumping for this particular combination. If you’d prefer a veggie version, simply swap the can of tuna for a can of beans or chickpeas to keep the heartiness and protein intact.   Serves 4, from 65p each. Prices correct at time of publication. Other supermarkets offer similarly competitive pricing – this is just my closest right now. (This post contains affiliate links – I may earn a small commission if you click the links or purchase any products.) 140g onion, 12p (80p/1kg, Growers Selection at Asda) 140g carrot, 14p (30p/500g, Growers Selection at Asda) 125g mushrooms, 25p (49p/250g, Farm Stores at Asda) 1 medium courgette – …

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

Published by Jack

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

Published by Jack

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 …

Sticky Lemon Pudding, 30p

Published by Jack

I couldn’t decide between making myself a sticky toffee pudding, classic in its stodgy saccharine comfort blanket, or a lemon drizzle, zesty and bright with its promise of sunny afternoons…so I took to the trusty barometer of reason, Twitter, to ask for help. The poll came back as a 52/48 split, and we all know how contentious those are, so in order to try to satisfy both sides of the pudding referendum, I mashed the two options together. The sticky warm component structure of toffee pudding, with the flavour profile of a rich lemon drizzle cake. I wasn’t sure it would work (but was willing to give it as many goes as was necessary for the name of, uh, research), but to my delight, it came out perfectly first time. [I made mine in a 135mm wide x 55mm deep x 165mm long mess tin, as after six cookbooks and eight years my solitary loaf tin has finally given up on me, and the mess tin holds a third less than a standard loaf tin …

You Don’t Batch Cook When You’re Suicidal

Published by Jack

Whenever food poverty, obesity, or food in general comes into the media spotlight, I adopt a mental brace position, awaiting the onslaught of tweets that come, a plague of clockwork cockroaches, wound up and scurrying every which way into the light. Some are clumsily well-intentioned, most are not, yet here they come with their hastily-Googled prices of spring greens and potatoes, crowing about how! cheap! vegetables! are! The latest was Annunziata Rees-Mogg, MEP and sister of sentient haunted Victorian coat rack, Jacob Rees-Mogg, pointing out that raw potatoes were cheaper to buy than oven chips. A 21st Century Marie Antoinette moment, ‘Let Them Eat Spuds!’ but sputtered into the vacuous echo chamber of Twitter, rather than a foundling moment of a revolution. I know the price of a bag of potatoes, Annunziata. Having lived in grinding poverty and with its aching and unshiftable groggy hangover ever since, I know the price of potatoes at three different supermarkets through eight consecutive years. I know the price of potatoes that are fresh, frozen, loose, baking, bulk, tinned, …

Zero-Waste Banana Peel Ketchup, 43p

Published by Jack

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’]

Published by Jack

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 …