This cheese and onion pasta recipe is part of a personal project, Recipes For Kim, where a reader has sent me a list of the ingredients in her kitchen cupboard and I promised to write some recipes around them. These aren’t costed, as this isn’t my kitchen cupboard, but I will add them to the Below The Line recipe section over the next few days… Recipes for Kim: Cheese and onion pasta Ingredients (serves two): 2 large white onions 2 tbsp oil 4 tbsp passatta Grated cheese 150g pasta (orzo, in this case) Peel and chop the onions, and place them in a sauté or frying pan on a very low heat to soften. Add a shake of oregano. Meanwhile, put the pasta water on to boil. Add the pasta, and reduce to a medium simmer to cook. When the onions are translucent and sweet, stir in the passatta, and toss through the pasta. Top with a handful of grated cheese, and serve. Also works well as a simple risotto! Jack Monroe. Follow me on Twitter @MsJackMonroe. Find me on Facebook at http://www.facebook.com/agirlcalledjack A Girl Called Jack is available to order here: http://www.amazon.co.uk/A-Girl-Called-Jack-Monroe/dp/0718178947

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This chicken and mushroom casserole recipe is part of a personal project, Recipes For Kim, where a reader has sent me a list of the ingredients in her kitchen cupboard and I promised to write some recipes around them. These aren’t costed, as this isn’t my kitchen cupboard, but I will add them to the Below The Line recipe section over the next few days… Recipes for Kim: chicken and mushroom casserole Ingredients (serves two): 2 tbsp oil 2 chicken breasts 1 onion 200g mushrooms 300ml stock 400g chopped tomatoes or jar of passatta Oregano and bay leaves First, peel and finely slice the onion, and add to a large, non stick saucepan on a low heat with the oil. Sweat gently until the onions and garlic start to soften. Add the chicken, skin side down if it has skin, and turn the heat up to medium to seal the meat. Brush any excess dirt from the mushrooms with a clean tea towel, break up into chunks, and toss into the pot. Pour over the chopped tomatoes and stock, and stir well to combine. Add the herbs and crank the heat up to high. Bring to the boil, rapidly boil for two or three minutes, and reduce to a simmer. Cover and simmer for 20 minutes until the chicken is cooked through. Next step – remove it from the heat and allow it to stand, covered, to meld and develop […]

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This bolognese recipe is part of a personal project, Recipes For Kim, where a reader has sent me a list of the ingredients in her kitchen cupboard and I promised to write some recipes around them. These aren’t costed, as this isn’t my kitchen cupboard! Recipes for Kim: Red or Green Lentil Bolognese Ingredients: 1 onion 1 carrot Shake of oregano 100g red or green lentils 1 carton chopped tomatoes or passatta 1 beef stock cube How To: 1. Peel and slice the onion and add to a large sauté pan. 2. Finely grate the carrot into the pan, chopped tomatoes or passatta, lentils and oregano, and simmer over a low heat for 20 minutes or until the lentils are al dente. You may need to add more stock or water as the lentils will absorb a lot of liquid. 3. Serve over spaghetti – or in Kim’s case, with orzo pasta – with cheese on top. Jack Monroe. Follow me on Twitter @MsJackMonroe. Find me on Facebook at http://www.facebook.com/agirlcalledjack A Girl Called Jack is available to order here: http://www.amazon.co.uk/A-Girl-Called-Jack-Monroe/dp/0718178947

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This spiced lentil soup recipe is part of a personal project, Recipes For Kim, where a reader has sent me a list of the ingredients in her kitchen cupboard and I promised to write some recipes around them. These aren’t costed, as this isn’t my kitchen cupboard, but I will add them to the Below The Line recipe section over the next few days… Recipes for Kim: Spiced lentil soup 1tbsp oil 2 onions, chopped 2 carrots, finely chopped 1 teaspoon ground cumin 1 small red chilli or pinch of the dried stuff 400g chopped tomatoes 2 cups red lentils In a medium heavy based saucepan, gently heat the oil. Finely slice the carrots and onion, and cook on a low heat, stirring to soften. Add the cumin and chopped chilli. When the onions have started to soften, pour over the chopped tomatoes, and add the lentils. Add four cups of water for every cup of lentils. Stir, and turn the heat up to bring to the boil, then reduce to a simmer. Simmer for 20 minutes or until the lentils have swollen. Serve chunky or blend until smooth. Jack Monroe. Follow me on Twitter @MsJackMonroe. Find me on Facebook at http://www.facebook.com/agirlcalledjack A Girl Called Jack is available to order here: http://www.amazon.co.uk/A-Girl-Called-Jack-Monroe/dp/0718178947

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This carrot and cumin falafel recipe is part of a personal project, Recipes For Kim, where a reader has sent me a list of the ingredients in her kitchen cupboard and I promised to write some recipes around them. These aren’t costed, as this isn’t my kitchen cupboard! First up, falafels… Carrot and cumin falafels. Ingredients (makes 12): 3tbsp vegetable oil 1 onion 400g chickpeas shake of cumin 1 carrot Tbsp flour for dusting your hands. How To: 1. Heat the oil in a large sauté pan. Peel and finely chop the onion, and grate the carrot. (I grate the onion too so it’s finer, but it’s a pain to do!) Fry together over a low heat for a few minutes until softened. 2. Tip into a large mixing bowl with the chickpeas, and a shake of cumin. 3. Mash it all together with a potato masher (or a fork) until the chickpeas have broken down into a mush. The oil from the carrots and onion will help combine the chickpeas together, but you may need to add a tiny bit more. 5. Flour your hands, and mould into golf ball shapes. Heat the oil in the sauté pan and fry until golden brown and slightly crispy on the outside. Serve with couscous made up with chicken stock and frozen spinach. Jack Monroe. Follow me on Twitter @MsJackMonroe. Find me on Facebook at http://www.facebook.com/agirlcalledjack A Girl Called Jack is available […]

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