All posts tagged: Recipe

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 …

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 …

Cheesy Tuna, Courgette & Mushroom Gratin, 65p

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

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 …

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 …

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 …

Tinned Pear Cake, 36p [Tin Can Cook]

This soft, sweet, rich and heavy cake was written for Tin Can Cook, as I sat surveying tins of fruit and wondering how to plump up my pudding chapter. My eyes roved greedily over the tinned peaches, pears and cherries, looking for inspiration, and there it was. Fat, fulsome pears swimming sodden in their own slippery, succulent syrup – what a treat! I could barely wait as I sat typing up the recipe, my home rich with the scent of freshly baked goods, impatiently picking at the slice I promised myself as a reward for committing it to paper. I love this, and it’s all the better for using tinned pears; I hope you love it too. If you do happen to have ripe pears needing using up, first quarter them and carefully scoop out the seeds with the point of a small sharp knife. Cut away the very tip of the stalk and the woody star shape at the base, taking care to remove as little of the flesh as possible in the process. …

Cherry & White Chocolate Bake, 21p

I made this adaptation of my original – and very popular – Peach Traybake from A Girl Called Jack, last weekend for Mrs J’s local cycling club. She reported back that it had all vanished within minutes; the most popular of the three cakes at the tea stop by far. I was very chuffed – although I had also made the other two as well! Recipes for those to follow later – for now, please enjoy this utter delight. I used defrosted frozen cherries as they come ready pitted and are cheaper than fresh ones (I long for the careless frivolity of being able to spend both time and money hurling fresh cherries into cakes!) but tinned cherries and glace cherries work just as well. I’ll also be posting a vegan edition later down the line using applesauce in place of the eggs; I just want to test it first as this is a particularly moist cake so I’ve a feeling it won’t be a straight simple swap and that the other ingredients may need …

Beet Wellington, £1.34 [from ‘Veganish’]

This is one of my more difficult recipes, but I approach it in stages, treating the duxelles as a separate recipe on its own and making it in advance to lessen the workload a little. I can promise you that the end result is completely worth it – a vegan ‘special occasion’ dinner for Sunday roasts, festive feasts, date nights, or any other occasion where you really want to push the boat out. I have made many a vegetarian wellington, ranging from whole flat portobello mushrooms wrapped in spinach, to a black bean and chestnut version, but my favourite by far is this beet wellington, and not just for its nomenclature. It requires a little care in the assembly process, but then so does a standard fillet beef wellington, and this keeps as close to the original as possible with the inclusion of a mushroom duxelles and a crepe layer. The duxelles provides a distinctive depth of flavour, and the crepe layer, although it may seem overly fancy, acts as a barrier between the vegetables …

Gluten-Free Berry Buckwheat Pancakes, 33p

I made the batter for these last night after finding a bag of buckwheat flour in Holland and Barrett for half price. I asked Twitter for a decent soft honey-oat style buckwheat bread recipe for it, and was overwhelmed with responses telling me to make buckwheat pancakes instead. Curious, and on the cusp of Shrove Tuesday, I decided to give it a go. In for a penny, in for a pound, I went for a full gluten free pancake recipe, as the only one missing from my extensive pancake repetoire – and these were such a success, I am now making up an entire 2 litre Kilner jar of the dry ingredients, with dried berries in, for instant pancakes whenever we fancy them. Oh dear me, these were DELICIOUS. Buckwheat isn’t actually a grain – it’s from the same plant family as rhubarb, so ideal for gluten-free baking. (I’m not gluten-free, but my Mum is, and many of my readers are, so I do develop gf and coeliac-friendly recipes from time to time.) If you …

All The Best Pancake Recipes, from 8p each [GF/DF/VG]

Whether you’re after vegan pancakes, dairy-free, savoury, classic crepes or fluffy American style puffs of glory, there’s a pancake recipe here for you! Happy Pancake Day, fellow tossers! Fluffy Berry Pancakes from Cooking On A Bootstrap: Fluffy Berry Pancakes, 41p [Cooking On A Bootstrap] Gluten-Free Berry Buckwheat pancakes: https://cookingonabootstrap.com/2020/02/25/gluten-free-berry-buckwheat-pancakes-33p/ 3-Ingredient Banana Pancakes: https://cookingonabootstrap.com/2019/11/18/banana-pancakes-recipe/ Courgette and Lemon pancakes, from Cooking On A Bootstrap: Courgette Lemon Pancakes, 24p [Cooking On A Bootstrap] Vegan AppleSauce Pancakes: Applesauce Pancakes, 17p [from ‘Veganish’] Rolly-Up Pancakes: https://cookingonabootstrap.com/2020/02/25/rolly-up-pancakes/ Egg-Free Dollar Pancakes: https://cookingonabootstrap.com/2018/02/12/dollar-pancakes-recipe/ Porridge Pancakes: https://cookingonabootstrap.com/2015/02/16/jacks-porridge-pancakes-recipe/ Apple & Sultana Pancakes: https://cookingonabootstrap.com/2013/11/20/apple-sultana-pancakes-22p/ Click here for my books! All text copyright Jack Monroe. This site is free, and always will be, but it does incur costs to keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.

Rolly-Up Pancakes, 8p

Unless you’re very deft with your pans, don’t try cooking more than one at a time. Just serve them as soon as they’re ready, or keep them warm on a heatproof plate over a pan of gently simmering water. Makes approximately 10 from 8p each. Prices correct at time of publication 2 eggs, 25p (£1.48/12 medium free range, Asda) a pinch of salt, <1p (27p/750g, Smartprice at Asda) 120g plain flour, 4p (45p/1.5kg, Smartprice at Asda) 400ml milk, 20p (49p/l, Asda) 50g butter, melted, 29p (£1.45/250g, Smartprice at Asda) To serve: lemon and sugar Crack the eggs into a mixing bowl, and add the salt, flour and milk. Beat until you have a smooth batter, then cover with a tea towel and leave to stand for an hour. Melt the butter in a thin, shallow frying pan on a medium heat, tilting the pan to run the butter around it as it melts. Ladle in just enough batter to form a thin layer when you tilt the pan. When the pancake starts to brown around …

Peanut Butter Ice Cream, 43p

Caster sugar is generally more expensive than standard granulated sugar (currently £1.19 for 1kg compared to 69p for granulated at the supermarket) – but a few years ago I worked out that I could make my own substitute for it. All you need is a small powerful blender, and a bag of regular sugar, and you can blitz it up to a finely ground sugar suitable for making ice creams and floaty-light cakes with. Admittedly the blender is an initial investment, but I use mine every day for making soups from scrappy leftovers, hummus from cans of chickpeas, light and creamy batters for pancakes and yorkshire puddings – so it’s well worth digging into your pocket for in the long term, if you can. This recipe is from A Year In 120 Recipes, my 2014 book of seasonal, thrifty recipes, available here. Serves 6 from 43p each. Prices from Tesco, correct at time of writing. This recipe is not sponsored, however I make make a small fee if you click a link and make a …

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 …