All posts tagged: recipe writer

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 …

Cream Of Mushroom Soup, 48p [VEGAN]

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

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 …

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 …

Sticky Lemon Pudding, 30p

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 …

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 …

Tomato, Bread & Butter Pasta, 24p

This pasta sauce started off as a pappa al pomodoro, but quickly veered towards a tomato butter sauce as I craved comfort on an increasingly blue day. I don’t know about you, but lockdown is playing havoc with my already unreliable emotional weather vane, clattering it all over the place, and I am learning to take things hour by hour, meal by meal, and take pleasure in moments of simple comfort in this strange new world of unknowns. I am grateful that all members of my household are healthy and well, and that we are able to do most of our day jobs under lockdown, even with the challenges that presents, and that my young son seems to have adapted well to the changes. He Facetimes and Zoom calls his friends and family every day, keeps a diary of his thoughts, feelings and experiences, does some educational work each day, and seems to be faring the best of all of us. Anyway, back to the pasta sauce. I have a recipe for a three ingredient …

JACKANOSHY, The Recipe Reading Corner by Jack Monroe. Episode 1: Cannelini Beurre Blanc, from Tin Can Cook

Dear readers – it’s been a busy week for me! And I have a few things to share with you all – so buckle up, because there’s a lot to take in. Last week I was invited onto ITV’s This Morning programme to cook three family dinners for four people for a fiver – and viewers at home LOVED it! And what’s more, I really, really enjoyed myself. I’ve been very awkward and nervous about cooking on television or in front of any kind of camera for the last six years, but it was like something snapped very gently inside me that day, and I came home and threw my self doubts and gremlins in the bin. I knew that I had to seize this good feeling and run with it, but, television being fickle and schedules being unpredictable, I didn’t have any idea if I was ever going to be asked back again. (I was, but that’s another story!) So I came home, and decided to record my first ever proper video for YouTube. …