All posts tagged: mustard

Zero-Waste Banana Peel Ketchup, 43p

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’]

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 …

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 …

Diet-Coke Chicken, 54p [A Girl Called Jack]

You don’t have to use Diet Coke to make the barbecue sauce for this recipe; if you don’t mind the sugar, ordinary full-fat will do instead. And of course, I have priced mine as supermarket own brand saccharine sticky cola, because that’s my jam. Serve with rice, chips, a buttered bun, or slaw – however you like. (For vegan and vegetarian readers, this recipe was first published in A Girl Called Jack in 2014. The same sauce works brilliantly with a large flat mushroom, and when I have got around to uploading my back catalogue, I will do that recipe too! For now, just scroll past and mutter rude things about me, if you must.) Serves 2 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.) 2 tbsp oil, 3p (97p/1l, Asda) 4 chicken thighs or drums, 73p (£2.20/12 drumsticks, Asda) …

Creamy Mustard Chicken With Root Veg, 48p [A Girl Called Jack]

This creamy mustard chicken recipe is adapted from A Girl Called Jack and contains four of your five a day! If you’re veggie, replace the chicken with butter beans for a similar protein hit, and if you’re vegan, use your favourite plant-based milk in place of the usual stuff. Serves 4 from 48p each. Prices calculated at major supermarkets and correct at the time of writing. This post is not sponsored though I may make a small amount if you click the links and make a purchase. 600g chicken thighs or drums, 95p (£1.58/kg, frozen at Tesco) 2 tbsp cooking oil, 3p (£1/1l, Asda) 500ml chicken stock, 3p (39p/12 stock cubes, Asda) 200g carrots, 10p (50p/1kg, Sainsburys) 200g onion, 10p (50p/1kg, Sainsburys) 250g swede, 26p (30p a jar, Smartprice at Asda) 1 tsp mixed dried herbs, 3p 200g long grain rice, to serve, 9p (45p/1kg, Sainsburys) 2 tbsp plain flour, 5p (45p/1.5kg, Stockwell at Tesco) 2 more tbsp cooking oil, 6p (£1/1l, Asda) 1 tsp mustard, 1p (35p a jar, Sainsburys) 125ml milk, 6p (52p/1l, …

Keralan Aubergine Curry

One of my favourite restaurants in Southend specialises in Keralan cuisine – and when I couldn’t afford it but really wanted a rich, spicy curry, I decided to make my own version. Aubergines are comparitively expensive to buy individually, so look out for the bags of three or four, and eat them all week! (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: 2 aubergines a pinch of salt 1 onion a fat clove of garlic 2 tablespoons oil 1 red chilli or a pinch of the dried stuff 1/2 teaspoon turmeric 1 tsp cumin (ground or seeds) 1/4 tsp English mustard zest and juice of half a lemon, or a tablespoon of bottled lemon juice 1 x 400g carton of chopped tomatoes a fistful of coriander, to serve Cut the stems from the ends of the aubergines, and pierce the skin …

Ultimate Lasagne, 35p [from ‘Veganish’]

This beautiful lasagne barely needs an introduction, as when I posted it on my Instagram, it received rapturous demands for the recipe. Good things come to those who wait, and here it is. Making lasagne from scratch is always a bit of a fanny, so I have deliberately made this recipe enormous so you can freeze it in portions for a quick ready meal, to make all of the work involved worthwhile by rewarding yourself with days where you won’t have to cook. Simply portion it into foil containers with those cardboard lids (around 8 for £1 from most supermarkets and factory outlet type stores, and reusable dozens of times if you wash them carefully) and pop into the freezer for a lazy day. For those of you who don’t have wine kicking about the place or don’t want to slosh it into your dinner, simply add stock or extra tomatoes in place of it. I have opted not to put cheese on mine, but you can if you want – for my vegan readers, …

Three Tin Tender, 94p [Tin Can Cook]

This is a brand new recipe from Tin Can Cook – 75 store cupboard recipes by Jack Monroe – which is available here, and there is a fundraiser to donate it to foodbanks here. I originally titled this recipe ‘sticky barbecue beef’, but describing this as barbecue-anything feels wildly disingenuous, not least because it hasn’t been anywhere near one! The quantities given here will serve one or two people, depending on appetite, and can be easily scaled up to serve more, though it will need a longer cooking time. To make it go further, pack the sauce out with onions (100g per person) or kidney beans (1 tin per same-sized tin of steak). You can make this fancy by adding paprika or mustard for heat, or a dash of vinegar to offset the sweetness, but it works perfectly well just as it is. A large pot of this makes an excellent dinner, served atop a pile of mash. I use cheap full-sugar cola in mine, because I care not for preachery, but the diet version …

Cannelini, Leek & Sausage Pasta, 41p

I have set myself a challenge to blog a new recipe every single day for a few weeks – I used to blog regularly, when I was a single mum on the dole scraping meals together from loose change and a food bank box – and I would write about what I had to hand and what I would make from it. That was six years ago now, and both my spice rack and repertoire have expanded beyond recognition. I missed writing regularly for pleasure, however, especially as I cook on average three brand new recipes Every Single Day. Most of them are scrawled on scraps of plain A4 paper, then filed away in a huge lever arch file, to be pulled out and shuffled into some kind order and shaped into a book at some point in the future. I’ve decided to keep a kind of kitchen notebook here on my blog; keeping to my original principles of cooking great food for a little money, with a simple collection of basic ingredients, and costing …

South Indian Inspired Egg Curry, 57p

This recipe is based on one I have eaten many times at a South Indian restaurant in my hometown of Southend on Sea. I have tweaked it a little, to simplify it, while trying to maintain the baseline of the original. I try not to tinker with other cuisines too much if I can help it – I did when I first started out as a food writer, I was young and more naive than I am now, and less tuned in to the politics of food outside of my own topics of poverty and austerity. This isn’t a conversation for now, as I am still trying to pin down my thoughts on the complexities of appropriation with regards to recipe writing – and I hope that my work falls on the right side of appreciation rather than riding roughshod over culturally important treasures. An essay for another time, however. For now, here’s my take on a South Indian inspired egg curry – for a more authentic recipe, I recommend you check out Swasthi Shreekanth’s …

Mushroom Mac ‘n’ Cheese, 42p [from ‘Veganish’]

This is one of my favourite comfort meals, quick to assemble, using ingredients that I generally have kicking about the house, and can just be slung in the oven and forgotten about, left to slowly pull itself together in a haze of blissful creamy soft salty rich glorious goodness. I’ve just polished off my second bowl of it, and frankly, it’s too good not to share with you all, so here it is. It’s easy to make it vegan – replace the hard strong cheese and mozzarella with Violife or something similar, and the milk with coconut or almond or soya milk, depending on what you prefer. It’s easy to throw together, and the reward of a deep bowl of melting goodness far outweighs the minimal effort involved in making it. I consider this an essential part of my repertoire these days, and barely a week goes by without it. It freezes beautifully, too, so do double the recipe and sling some of it to one side for a lazy day. Serves three people, or …

Firecracker Sausages With Tragedy Mash, 61p [A Girl Called Jack]

‘If you ever see me eating sweet potato mash out of a saucepan, you know it’s bad news’, is a phrase that most of my friends are familiar with. Sweet potato mash with chilli and cheese is my go-to tragedy food, spooned straight from the saucepan whilst watching many a re-run of old sitcoms and new comedies. It’s simple, sweet, quick and comforting. Here I’ve topped it with another favourite – firecracker sausages, which work just as well with veggie sausages! If the double chilli hit is too much, eliminate it from the sausages but keep it in the mash. The quantities given here are easily doubled to make this for two people, because misery loves company, after all. Serves 2 from 61p 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 …

Jack Monroe’s Student Essentials, for Under a Fiver

This is by no means an exhaustive list, but, as a cookbook author who specialises in cheap and cheerful, easy recipes, these are the staples that I try to have in my cupboard at all times. Many a good meal starts with a can of chopped tomatoes, and many a bad one is rescued with a dash of bottled lemon juice and a smattering of salt and pepper. (I’m currently trialling a partnership program with the budget supermarkets that I shop in for my recipes. If you click the links in the recipes I may earn a small commission, but don’t just click for the sake of it as they’re wise to that! As ever, I don’t promote anything I don’t genuinely use and love myself, but if you do online shopping at either of the Big Two, you might want to check out my recommendations) A tin of tomatoes: Starting at 29p for 400g, or 30p for 500g of passatta, a tin of tomatoes is a storecupboard staple. You can use it as the …

Coronation Frickin’ Burger, 13p

I discovered a taste for Coronation Chicken when I was still in primary school, finding a tub of the pre-made deli style stuff in my parents fridge and, after a tentative sniff, decided to try a little of it with my undoubtedly disgusting small-child finger. And I LOVED it. I begged my parents for it, queer little thing I was. Not that I knew its delightful secrets at the time, but the combination of sweet sticky mango chutney with a creamy sauce and subtle spice, spiked with fat juicy sultanas, became one of my favourite things. As a teenager, walking 14 miles to and from school on occasion accompanied by my slightly older brother, I would spend the bus fare we saved on a tub of it from the corner shop, dumped unceremoniously over a bag of chips and eaten with my fingers. And then I grew up, and promptly forgot all about it. This burger is a homage to the humble and delightful Coronation Chicken, yet no monarchs were crowned nor chickens harmed in …

Mac n Swede, 19p

The humble swede is a much misunderstood vegetable, and one I can truly empathise with. Misshapen, lumpy, outwardly tough, slightly bitter and difficult to get under the skin of, but once you get inside, it’s soft, delicate, sweet and surprisingly versatile. Asda have them for 20p each at the moment, and as the author of an ultra low budget cookery website, it seemed too good an opportunity to pass up really getting to know the inscrutable rutabega once and for all. The cheese in this recipe can be substituted for any vegan cheese of your choice – I didn’t have any to hand, and am not going to pretend otherwise. (I made myself a separate cheese-free portion but my 8 year old would not have touched it without the cheesy element, and parenting is challenging enough at times without fighting over liquidised root vegetables). Can be made gluten free by using GF pasta of your choice. Serves 4 at 19p each 1 large swede, 20p (20p each, Asda) 2 tbsp cooking oil, 3p (98p/1l, Asda) …