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Go on, be a tosser. (9 easy pancake recipes, from vegan to gluten free, leftover porridge and everything in between.)

Apparently we don’t bother with pancakes on Pancake Day any more. That’s what a press release that landed in my email inbox this afternoon told me; that we, as country, aren’t all tossers. We don’t flip out. We no longer belong in the gang of whisk-pour-fry-flip-lemon-sugar-munchers. I simply don’t believe it, and I hope you will all prove me wrong. I am a one-person pancake frenzy. I enjoy them with my boy most weekends, and whenever there is a surfeit of either bananas, apples or mushy porridge to use up. If you’re stuck for inspiration for tomorrow, here’s my 9 favourite pancake recipes from the last few years, from vegan to porridge to gramcakes, and everything in between. And the regular kind, too. Enjoy!

Click here for pancake recipes galore! From left to right: 1: No-egg pancakes. 2: Silver dollar pancakes. 3: Porridge pancakes. 4: Rolly-up pancakes. 5: Barley pancakes. 6: Porridge pancakes again. 7: American pancakes. 8: 9: Barley pancakes with peaches and yoghurt. 10: Gramcake (gluten free) (not pictured). 
  

Jack Monroe. I’m on Twitter and Instagram @MxJackMonroe and I wrote a budget recipe book that’s available to buy here. Thanks!:)

Pappa al Pomodoro, or in other words, Bread-Crust-And-Tomato-Soup...

Pappa al Pomodoro (Italian Bread Crusts And Tomato Soup), 32p – VEGAN

Pappa al Pomodoro, or in other words, Bread-Crust-And-Tomato-Soup...

Pappa al Pomodoro, or in other words, Bread-Crust-And-Tomato-Soup…

I love a good tomato soup, and quite often with the humble tomato, simplicity is key. So imagine my delight, yesterday evening, idly leafing through the iconic River Café Cookbook (Rose Gray and Ruth Rogers), and finding a recipe for Pappa al Pomodoro. I’d never heard of it, but fell in love instantly – garlic, salt, herbs, tomatoes and a little bread. Of course, the original calls for fresh tomatoes in late summer, and ‘open-textured white bread made with olive oil, such as Pugliese’, given that The River Café is famous for tremendously good Italian cooking (and was home to a fledgling Jamie Oliver, Sam and Sam Clark of Moro and many many other great chefs of our time). Alas, although my other half (also a River Café chef in her youth) is fond of the odd Pugliese, I’m not about to go and buy a loaf to tear up and fling into soup, nor recommend that you do on a budget cooking blog. I decided to see if I could make my own version, from my basics.

Firstly, who has a toddler or fussy teenager or even adult in their household that doesn’t eat their crusts? I used to battle with my four year old boy in the morning about the crusts on his toast, until I gave up – if he doesn’t like them, he doesn’t like them, and giving his toast a quick trim is easier than ten minutes of parrying – me insisting that he eats them, him nibbling and giving me looks out of the corner of his eye and grimacing and whining, oh it’s just not worth it, is it? So now I trim them off, and fling them in a bag in the freezer. I blitz them into breadcrumbs when I need a small amount of them, rather than waste a whole loaf of bread, but today I dug some of them out for this soup. Bread crust and tinned tomato soup, given a fancy Italian name. Stay with me, it’s utterly delicious…

A selection of bread crusts recently rejected by the Small Boy, now cunningly smuggled into soup. Hooray for toddler fussiness after all...

A selection of bread crusts recently rejected by the Small Boy, now cunningly smuggled into soup. Hooray for toddler fussiness after all…

Serves 2 at 32p each

2 fat cloves of garlic, 4p
a pinch of salt, <1p
4 tbsp oil, vegetable or sunflower, 8p (The River Café Cookbook uses olive oil, but it’s gone the way of the pugliese in this recipe, i.e. NOT HERE)
400g carton of tomatoes, 35p
1 stalk (2g inc stalk) fresh rosemary, 8p or 1 tsp mixed dried herbs
60g bread, crusts are best but any bread will do (approx 2 slices medium cut bread), 7p

First finely slice your garlic and add to a saucepan with the salt. Pour over the oil and turn the heat on very very gently – I do garlic then heat, because quite often I’m doing a gazillion things at once in my kitchen, and the oil gets too hot because I decide to quickly wash something up and the garlic goes in and burns and I have to start the whole thing again. It just needs a gentle soften here, so garlic, salt, oil, gentle heat. Burnt garlic stinks. In all kinds of ways.

After a minute, pour over the chopped tomatoes and add 250ml water and the herbs, and bring to the boil. Stir well, then reduce to a simmer for 15 minutes, until the soup thickens and concentrates. It might seem like a lot of water, but trust me, it needs it, and it’s going to have even more in a minute…

After 15 minutes, tear up your bread and fling it in. Add another 250ml water (if you’re sceptical, add it a little at a time, but the bread sucks a lot of water up as it swells from bland boring crusts to soft and soggy pieces of deliciousness). Bring it to the boil again, then cover it to retain as much heat as possible (a lid, a plate, some tin foil) and turn the heat off. Leave it to stand for as long as you can bear it – I managed half an hour before I dived back in, but it’s one of those that improves the longer it stands around doing its thing, hanging out on the hob, developing its flavours…

Warm through to serve. Depending on your tomatoes, it might be a little sharp (although it shouldn’t be after all that cooking and hanging around, but not all tomatoes are created equal. If that’s the case, just stir in a teaspoon of sugar as it warms through to adjust it). After me – nom nom nom nom nom nom nom…

*Prices are worked out at Sainsburys because that’s where I did my shopping this week, but things like carrots and onions are widely sold in many other places for similar prices. If you happen to find them ludicrously cheaper, please comment below as I’m sure my readers would love to know where the bargains are. Prices are also subject to change but are correct at the time of blogging. I worked them out like this:

Basics garlic 35p/2 bulbs. Basics table salt 25p/750g. Sunflower oil £4/3l. Basics tomatoes 35p/400g. Fresh rosemary 80p/20g. Mixed dried herbs 35p/14g. Giraffe bread £1/800g.

Jack Monroe. You can follow me on Twitter (www.twitter.com/msjackmonroe) and Instagram (www.instagram.com/msjackmonroe) and find me on Facebook at http://www.facebook.com/agirlcalledjack

…and if you enjoy my recipes, you might like one of my books – I like to direct people to the Hive, as they deliver to your local independent book store, or your house. They’re available in other places too, but I think the Hive is just great: http://www.hive.co.uk/by/jack-monroe/21868634/

Photography by Susan Bell.

Carrot, cumin & kidney bean burgers, 10p (VEGAN)

Photography by Susan Bell.

Photography by Susan Bell.

This burger is where the media storm began, and dubbed ‘the 9p burger’ because of the low cost of the ingredients used to make it, it’s one of my most popular recipes. A can of value range red kidney beans is a cheap but excellent source of protein and I built a lot of my early cooking around it, and they became a firm staple in my household. I triple the recipe to make a batch of them, and freeze them in patties to whip out at a moment’s notice and fry on a low heat. I’ve updated the price list on this recipe to reflect the sad rise in the cost of basic and budget ingredients over the last two years, they’re not 9p burgers any more, but they are still incredibly cheap. I like mine best in a pitta bread (22p for 6) and a dollop of mango chutney or mayo…

Makes 4 generous burgers at 15p each or 6 good sized ones at 10p each*:

1 x 400g tin of kidney beans, 30p
1 smallish onion (150g approx), peeled and finely chopped, 9p
1 large carrot (150g approx), grated, 8p
1 teaspoon (1.5g) ground cumin, 4p
a stem (1g) of fresh coriander, finely chopped (optional, replace with parsley if you don’t like coriander), 3p
1 tbsp veg or sunflower oil, plus 2 tablespoons to fry the burgers, 6p
1 heaped teaspoon flour, plus another to shape the burgers, 1p

Drain the kidney beans and rinse in cold water to wash away the ‘tinned’ taste. Put into a saucepan and cover with cold water. Bring to the boil, then simmer for 10 minutes to really soften.

Put the onion, carrot, cumin and coriander into a medium saute or frying pan. Add the splash of oil and cook on a low heat to soften. When the kidney beans have softened, drain well and add to the carrots and onion. Remove from the heat and mash together until you have a smoothish puree, like a mashed potato consistency. Stir in the flour to stiffen.

Heat the remaining oil in the frying pan on a medium heat. With floured hands, take a quarter of the burger mixture and roll it into a ball. Make three more balls with the remaining mixture. Place one in the oil and flatten gently with a fork to make the burger shape. Depending on the size of your pan, you may be able to cook all the burgers at once or need to do them in batches – unless you’re freezing some of the uncooked patties. Cook for a few minutes on one side, before turning. The burgers need to be handled with care as they can be quite fragile before they’re done! When cooked and slightly crisp on both sides, remove from the pan and serve.

Tip: Make the burger mixture in advance and pop into the fridge for a few hours – it firms up nicely and is less fragile when cooking. It will keep, covered, for 2 days so can be made well in advance.

*Prices are worked out at Sainsburys because that’s where I currently shop, but things like carrots and onions are widely sold in many other places for similar prices. If you happen to find them ludicrously cheaper, please comment below as I’m sure my readers would love to know where the bargains are. Prices are also subject to change but are correct at the time of blogging. I worked them out like this:

Basics kidney beans 30p/400g. Basics bag of onions 95p/1.5kg. Basics bag of carrots 85p/1.5kg. Ground cumin £1/42g. Fresh coriander 80p/28g. Sunflower oil £4/3l. Basics plain flour 55p/1.5kg. Correct on 31 Jan 2015.

Jack Monroe. You can follow me on Twitter and Instagram @MsJackMonroe

…and if you like this, you might like one of my books, available to order over at Hive, who will ship it to your local independent book store, or your house! Check it out here: http://www.hive.co.uk/search/Jack+monroe/mediatype/all/

A soup that's like a great big comforting hug... Yes please.

Roasted carrot, chickpea and garlic soup, 26p (VEGAN)

A soup that's like a great big comforting hug... Yes please.

A soup that’s like a great big comforting hug… Yes please.

I woke up this morning craving a carrot soup – it’s all rock and roll round here these days. I’m a bit snuffly around the edges at the moment, sore throat and generally feeling a bit sorry for myself, and still limping around tragically on a still-broken left foot. This may be the most self-pitying recipe introduction to date. But basically, I fancied something warm, and sweet, and comforting, and easy to do. Something I could fling in the oven and forget about, and get something good inside. Carrot led to roast carrot, and garlic, and some chickpeas for protein and good measure – and the result is a subtly spiced, hearty, sweet and delicious soup. It’s like the soup equivalent of a cuddle, this one. And suitable for all my lovely vegan readers, too. Hurrah.

Serves 4 at 26p each:

300g carrots (approx 3 medium ones), 17p
240g tinned chickpeas (that’s the drained and rinsed weight of a 400g can), 60p
4 fat cloves of garlic, 7p
2 tbsp oil (vegetable or sunflower), 4p
150g onion (one small one or half a large one), 9p
1/2 tsp cumin (1.3g), 3p
a pinch of dried chilli flakes, 2p
800ml weak vegetable stock (1/2 stock cube will do), 1p

First heat your oven to 180C. Wash your carrots and slice thickly, and toss into a roasting tin. Drain and thoroughly rinse your chickpeas and add to the tin, with the whole garlic cloves. Pour over the oil and give it all a shuffley-shake to lightly coat it, and pop it in the oven for 20 minutes.

Meanwhile, peel and finely slice your onion, and set to one side. When your first 20 minutes is up, remove the roasting tin from the oven, scatter the onion over, and the cumin and chilli, and give it all another shake. Cook for a further 20 minutes, until it looks like this:

Yummy roasty goodness. And yes I leave the tops on my carrots - waste not want not!

Yummy roasty goodness. And yes I leave the tops on my carrots – waste not want not!

Remove the garlic cloves from the roasting tin, and tip the rest of the contents into a blender – keeping some chickpeas aside to garnish if you like that sort of thing. Squeeze in the soft garlic (don’t put the skins in the blender, they end up like tiny bits of wet tissue that stick to the roof of your mouth. We learn from our errors, round here, and pass the wisdom on – though in my defence that was many years ago…). Add the stock and blend until smooth.

Remove from the blender and warm through, garnishing with reserved chickpeas to serve.

*Prices are worked out at Sainsburys because that’s where I currently shop, but things like carrots and onions are widely sold in many other places for similar prices. If you happen to find them ludicrously cheaper, please comment below as I’m sure my readers would love to know where the bargains are. Prices are also subject to change but are correct at the time of blogging. I worked them out like this:
Basics carrots 85p/1.5kg. 400g tin of chickpeas 60p. Basics garlic 35p/2 bulbs. Sunflower oil £4/3l. Basics onions 95p/1.5kg. Ground cumin £1/42g. Dried crushed chilli flakes £1/32g. Basics vegetable stock cubes 25p/10 cubes.

Jack Monroe. You can follow me on Twitter and Instagram @MsJackMonroe

…and if you like this, you might like one of my books, available to order over at Hive, who will ship it to your local independent book store, or your house! Check it out here: http://www.hive.co.uk/search/Jack+monroe/mediatype/all/

Sunshine Bread (Carrot, Pineapple & Sultana Loaf)

The quantity given for the tin of pineapple chunks is approximate. Some tins are 200g, some are 227g, so don’t worry about weighing and measuring – just throw about half the tin in! you can put the remaining pineapple chunks from the tin into an airtight container with just enough juice to cover and pop into the fridge to snack on or use in another recipe. For a portable breakfast for me and Small Boy, or as a snack to keep in my drawer to chipmunk away on in the busyness of my day, I like to make individual buns – see the tip below.

Makes 1 small loaf:

350g plain flour, plus extra to knead the dough
a 7g sachet of fast-acting dried yeast
1 carrot
30g sultanas
1⁄2 x 200g tin of pineapple chunks and the juice from the whole tin
oil or butter, to grease the loaf tin

Weigh the flour into a large mixing bowl and add the yeast.

Finely grate in the carrot and add the sultanas. Mix everything together then make a well in the centre of the dry ingredients.

Strain the pineapple pieces over a measuring cup or bowl, reserving the juice to use in a minute. Tip the pineapple chunks into the centre of the dry mixture. Add boiling water to the pineapple juice to make it up to 160ml. Pour into the well in the centre of the ingredients on top of the pineapple chunks, and combine everything together to make a soft, sticky dough.

Tip the dough out on to a lightly floured work surface and knead lightly. As you knead it, the pineapple pieces may break down and make the dough wetter. If this happens, sprinkle some extra flour over the dough and knead it in. Leave to rise on the work surface for approximately 15 minutes.

Transfer the risen dough into a greased 1 lb loaf tin (approximately 17 x 7 x 6cm), cover with cling film and leave to prove (the second rising process) for half an hour. A little before the end of the proving time, put on the oven to 180°C/350°F/gas 4 to preheat.

Pop the loaf tin into the preheated oven for 45 minutes, until the bread is risen and crusty on top. It should feel light when you lift it from the oven and sound hollow when you tap the bottom. This is quite a moist bread, so can be left to cook a little longer if you prefer.

Allow to cool slightly, then tip out from the loaf tin. Slice, butter and eat.

Tips: Sunshine bread is best eaten freshly cooked and warm, but if there is any left over for the next day simply lightly toast it to enjoy.

This recipe can also be made into Sunshine Buns, by shaping the dough into approximately 8 individual rounds or cutting into scone shapes with a large cookie cutter and putting into greased muffin tins. Reduce the baking time to around 18 minutes.

‘Sunshine Bread’ recipe from A Girl Called Jack by Jack Monroe.

Twitter: @MsJackMonroe Facebook: http://www.facebook.com/agirlcalledjack

Photography by Susan Bell.

Penny Pizzas

I make penny pizzas as way of using up leftovers such as Mamma Jack’s Best Ever Chilli or Lentil Bolognese – but they are just as good topped with a dollop of tomato purée and some grated cheese. Or they are a good way to use up sliced mushy tomatoes that have passed their best and the dry ends of cheese. I have collected novelty cookie cutters over the years, so Small Boy often asks for ‘duckie pizza’ or ‘lorry pizza’ – resulting in a frantic delve through my kitchen to find the right one.

Makes 14 mini-pizzas (using an 8cm cookie cutter)

250g plain flour, plus extra to knead the dough
a 7g sachet of fast-acting dried yeast
optional: a pinch of salt
1 tablespoon oil, plus extra to oil the baking tray
200ml warm water
3 tablespoons tomato purée
optional: a sprinkle of dried mixed herbs

Topping ideas: mozzarella cheese, any grated cheese, chopped onion, ham and pineapple, ham and sweetcorn, leftover Bolognese sauce or leftover chilli . . . The possibilities are endless!

Measure the flour and yeast into a large mixing bowl and add the salt, if using. Make a well in the centre of the flour, add the oil and most of the water, and stir together with a spoon to make a soft, sticky dough. Add more water if required.

Tip the dough on to a floured work surface, lightly knead for a few minutes and shape into a round. Pop it back into the mixing bowl, cover with cling film or a clean tea towel and leave for an hour to rise, or until doubled in size.

When the dough has risen, tip out on to the floured work surface and roll out with a rolling pin. I make mine less than 0.5cm thick but it’s up to you. Bear in mind when rolling out the dough that the bases will double in thickness when cooked.

Cut out dough circles or shapes using your choice of cutter, transferring these mini pizza bases on to a lightly oiled baking tray as you go. (You may need to do them in batches!)

Preheat the oven to 180°C/350°F/gas 4. Top each dough pizza base with a thin spread of tomato purée, the dried herbs, if using, and your topping of choice. Pop the baking tray into the oven for 10 minutes, until the mini pizzas are slightly crisp around the edges. Larger pizzas may need longer cooking time.

Tips: The penny pizzas will keep in the fridge, covered, for 2 to 3 days, making them ideal for little lunches. Allow to cool completely and freeze any leftovers. They will keep for 3 months in the freezer, and can be reheated in a low oven.

To make a large pizza traybake, roll out the dough into a rectangle the size of your baking tray instead of cutting into individual mini pizzas.

For quicker pizzas, halve a pitta bread, spread with tomato purée and top with a topping of your choice. Cook for 10 minutes at 180°C/350°F/gas 4 for a speedy snack.

Photography by Susan Bell.

Photography by Susan Bell.

‘Penny Pizzas’ from A Girl Called Jack by Jack Monroe.

Twitter: @MsJackMonroe Facebook: http://www.facebook.com/agirlcalledjack

Photography by Susan Bell

Courgette, Sultana & Lemon Bread

Courgettes give off quite a bit of liquid when you grate them but don’t worry about draining it off in this recipe because the courgettey water will help to flavour the bread and add moisture. when you will be adding water to a recipe later anyway, it doesn’t make sense to fanny about taking liquid out only to put it back in again, and I like simple solutions. I often start preparing my bread last thing at night so I can take the frustrations of the day out on it as I knead, which gives the additional bonus of being able to leave the dough overnight to rise for extra light and fluffy bread. This bread is delicious sliced and toasted with butter (or whatever spread you have) and marmalade, or simply eaten warm by the handful.

Makes 1 small loaf

1 small courgette
300g plain flour, plus extra to knead the dough
a 7g sachet of fast-acting dried yeast
50g sultanas
zest and juice of 1⁄2 a lemon or 1 tablespoon bottle lemon juice

Grate the courgette finely into a large mixing bowl. Add the flour and yeast to the courgette, and then tip in the sultanas. Combine everything with a wooden spoon, making sure the courgette doesn’t all just clump together.

Pour the lemon juice into a measuring cup, grate in the zest and add recently boiled water to make it up to 150ml of liquid (less than usual for this amount of flour because of the wetness of the courgette). Make a well in the centre of the dry mixture and pour in most of the lemon-water. Mix to form a sticky dough, adding the rest of the liquid if required.

Tip the dough out on to a lightly floured work surface and knead for about 10 minutes. Leave the dough to rise for half an hour, with a tea towel over the top to keep the heat from the water in.

When the dough has risen, knock the air out of it, and pop into a lightly oiled or silicone 1lb loaf tin (approximately 17 x 7 x 6cm). Cover with cling film and leave to rise again (this is called proving) for at least another half an hour or. A little before the end of the proving time, put on the oven to 180°C/350°F/gas 4 to preheat.

Score the top of the dough lightly. Put the tin in the preheated oven and bake for 35 minutes; the loaf should be golden and crisp on top, feel lightweight and sound hollow on the bottom when tapped. Take out of the oven, remove the loaf from the tin and leave to cool on a wire rack, then slice and devour.

Photography by Susan Bell

Photography by Susan Bell

‘Courgette, Sultana & Lemon Bread’ recipe from A Girl Called Jack by Jack Monroe, available to buy now.

Twitter: @MsJackMonroe Facebook: http://www.facebook.com/agirlcalledjack

Photography by Susan Bell

Peach and chickpea curry

This is my favourite curry, my go-to, easy but perfect comfort food. I sometimes make it with turkey, so feel free to chuck a fistful of it in with the onions if you fancy it. Serve it with plain boiled rice.

Serves 2 for dinner, with leftovers for a light lunch.

250g canned chickpeas (drained weight)
1 onion
1 fat clove of garlic
1 chilli
a splash of oil
1 rounded tsp cumin (ground or seeds)
1 x 400g tin of peaches (or apricots or mandarins)
1 x 400f carton or tin of chopped tomatoes
a handful of fresh coriander, finely chopped
1 stock cube, veg or chicken

First drain your chickpeas and rinse them vigorously to get rid of the stagnant water that they’ll have been sitting in. Pop them in some fresh water in a saucepan and boil rapidly for 10 minutes to soften (and get rid of any toxins…there’s differing beliefs about toxins in canned pulses and I’m of the ‘a good boil won’t hurt them’ school of thought…)

Meanwhile, peel and finely chop the onion and garlic, and chop the chilli. Pour a little oil into a medium, heavy bottomed pan, and add the onion, garlic and chilli, then the cumin, and cook gently on a low heat for a few minutes to soften the onion. Don’t be tempted to turn the heat up – burned onions will permeate your whole curry, whereas sweating them will add a delicious sweetness.

Drain the peaches, reserving the juice, and chop into small pieces. Add to the onion mixture in the pan, along with the reserved juice. By this time, the chickpeas should have finished boiling, so remove them from the heat and drain them, and tip them into the peaches-and-onion pan.

Pour the chopped tomatoes in, add the coriander, and crumble over the stock cube, then stir everything together. Reduce the heat to a low setting, and cook gently for 30 minutes. You may need to add a cup of water to the sauce if it starts to get a bit thick. Stir well, and serve.

‘Peach and chickpea curry’ recipe from A Girl Called Jack by Jack Monroe. Available to buy here.

Jack Monroe. Twitter: @MsJackMonroe Facebook: http://www.facebook.com/agirlcalledjack

Photography by Susan Bell

Photography by Susan Bell

Photography by Susan Bell: www.susanbellphotography.co.uk

MIXED BEAN GOULASH

 

Photography by Susan Bell: www.susanbellphotography.co.uk

Photography by Susan Bell: http://www.susanbellphotography.co.uk

I never tire of this quick, simple meal. Originally adapted from a beef goulash recipe, but tweaked and tampered with in the way that all recipes are, it has become a sweet and spicy staple in my household and doesn’t disappoint. I use cheap baked beans in place of haricot beans, as they are simply haricot or borlotti beans slathered in sauce – but usually for a third of the price of a tin of plain haricot or borlotti beans. Eat warm on toast, with rice, or stuffed in a pitta bread with lashings of cheese for lunch. Eat from the bowl, water it down and eat it as a soup, or eat it straight from the pan in the name of ‘testing’. Or, for a slightly Mexican twist, have it with tortillas, some grated cheese, sliced red onion and lettuce, with some lime or lemon to squeeze over.

Serves 4-6:

1 x 400g tin of red kidney beans
1 x 400g tin of baked beans (or borlotti, canneloni, etc)
1 onion
1 fat clove of garlicf garlic
4 tablespoons of oil
3 teaspoons paprika
1 x 400g tin of chopped tomatoes
1 teaspoon marmite or similar
1 vegetable or chicken stock cube
1 teaspoon sugar

First, drain and rinse the beans. Empty the kidney beans and baked beans into a colander, and blast under cold water to get rid of the tinned taste and the sauce from the baked beans. When well rinsed, set to one side.

Peel and chop the onion and peel and finely slice the garlic. Place in a frying pan with the oil anf paprika, and cook on a low heat until the onion is softened. Add the chopped tomatoes, marmite, crumbled stock cube, sugar and half a tin of water (using one of the bean tins as a guide), and stir well. Simmer gently for 15 minutes until the sauce is thick and glossy.

Tip in the colander of rinsed beans, stir to mix well and heat through for 10 minutes. Serve, devour, have seconds, and enjpy!

Mixed bean goulash recipe from A Girl Called Jack by Jack Monroe. Available to order at The Hive, supporting your local independent book shops. Also available to buy from major retailers and supermarkets.

Jack Monroe. Twitter: @MsJackMonroe. Facebook: http://www.facebook.com/agirlcalledjack

 

Red Wine And Mushroom Soup

Mushrooms are one of my staple products, being both cheaply available at supermarkets and greengrocers, and simple enough to grow at home. I’m a tactile cook, so I like to break them up with my hands instead of slicing them, but it doesn’t make a difference to the end result of the recipe. If you like this and you have red wine and mushrooms left over, try making the Earthy Red Wine and Mushroom Risotto…

Serves 2

200g mushrooms
1 onion
1 clove of garlic
1 vegetable stock cube, dissolved in 300ml boiling water
50ml red wine
a handful of chopped thyme, plus extra to garnish

Gently clean any excess earth from the mushrooms with a clean tea towel, and break or slice them up. Peel and chop the onion and peel and crush the garlic. Put the mushrooms into a saucepan along with the stock, wine, thyme, onion and garlic.

Bring to the boil, then reduce down to a simmer for 20 minutes for all the flavours to meld. Remove from the heat and pulse in a blender.

Serve with extra chopped thyme to garnish.

Tips: Replace the red wine with white wine and add a tablespoon of natural yoghurt just before blending for a lighter, more traditional creamy mushroom soup. garnish with some grated strong hard cheese.

Mix any leftover soup with a carton or tin of chopped tomatoes and some cooked red or brown lentils for a hearty pasta sauce that can be frozen in portions, and defrosted for a quick and easy dinner.

‘Red Wine And Mushroom Soup’ recipe from A Girl Called Jack by Jack Monroe.

Twitter: @MsJackMonroe Facebook: http://www.facebook.com/agirlcalledjack

Photography by Susan Bell.

Gigantes Plaki

Gigantes Plaki literally means ‘Really Big Beans’! I’m heading back to my Mediterranean roots with this simple but delicious dish. I can have it for dinner, then lunch the next day and pulse any leftovers into a soup. It makes me chuckle to see these spicy butterbeans retailing for almost £5 per pot in certain supermarkets, when they’re really just bigger, better baked beans. you can either soak dried beans overnight in cold water – which means they will need to be drained, rinsed and boiled vigorously for 10 minutes separately to the sauce in order to get rid of any toxins – or use a tin of ready-prepared butter beans, which is more expensive but more convenient. If cooking with dried butter beans, use only 150g. I like to serve this dish with rice and green beans as a vegetarian meal, or it is great with baked chicken or fish.

Serves 2

1 onion
1 fat clove of garlic
a splash of oil
a pinch of ground cinnamon
1 x 400g carton or tin of chopped tomatoes
a splash of lemon juice
1⁄2 a bunch of fresh basil, plus extra to garnish
1 x 400g tin of butter beans, drained and rinsed
1 vegetable stock cube
75g Greek cheese (such as feta), crumbled

Finely chop the onion and garlic and put into a large saucepan along with the oil and cinnamon. Cook on a low heat until the onion is softened, then add the chopped tomatoes and continue to simmer on a low heat for a few more minutes.

Chop all the basil stalks. Add the lemon juice, chopped basil stalks and half the basil leaves (leaving the other half aside for a garnish) and stir in, continuing to simmer.

Stir in the butter beans and crumble in the vegetable stock cube, with a little water if necessary. Stir well to dissolve.

Simmer all together on a low heat for approximately 20 minutes.
Ladle into bowls and serve garnished with the crumbled cheese and remaining basil leaves.

Tips: Gigantes Plaki can also be eaten cold as a mezze or snack, or mixed with leftover rice and stuffed into a pitta bread for next day’s lunch – it’s delicious cold and perfectly portable.

If you don’t have any basil, this is also very good made with parsley or mint…

You can make fab burgers from this mixture. Just strain off the tomato sauce, crush and add an extra clove of garlic and a pinch of dried chilli flakes, then gently mash the beans and shape into burgers with floured hands. Fry for a few minutes on each side.

Photography by Susan Bell.

Photography by Susan Bell.

Photography by Susan Bell.

Chickpea, Carrot & Coriander Falafels

This recipe uses tinned chickpeas, but can also use dried chickpeas if you have them available. Dried chickpeas work out cheaper but will need to be soaked in cold water for at least 8 hours before starting the recipe, and then need to be cooked (put in a pan, cover with water and boil vigorously for at least 10 minutes before draining and using). If you have dried chickpeas, use half the quantity of tinned, i.e. 200g. I like to serve the falafels accompanied by couscous made up with vegetable or chicken stock, lemon juice and coriander, and with green beans or another green vegetable.

Makes 12ish falafels (4–6 per person)

1 onion
1 carrot
a generous shake of ground cumin
1 tablespoon oil, plus 2 tablespoons to fry the falafel
1 x 400g tin of chickpeas, drained and rinsed thoroughly
a handful of chopped parsley
a handful of chopped coriander
1 tablespoon flour, plus extra to shape the falafel

Peel and finely chop the onion and wash and grate the carrot.

Put in a frying pan, add the cumin and fry together in the 1 tablespoon of oil over a low heat for a few minutes until softened.

Tip the cooked onion and carrot into a large mixing bowl along with the chickpeas, add the chopped parsley and coriander and stir in the flour. Mash it all together with a potato masher or 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 up to 2 tablespoons of water so the mixture can be shaped.

Flour your hands and mould the mixture into about 12 golf ball shapes. Heat the remaining 2 tablespoons of oil in the sauté pan and fry the balls until golden brown and slightly crispy on the outside – this will take about 10 minutes.

Tip: Instead of making falafels, shape the mixture into 4 burger patties and fry on each side. These are delicious with mango chutney or ketchup.

Photography by Susan Bell.

Photography by Susan Bell.

‘Chickpea, Carrot And Coriander Falafels’ recipe from A Girl Called Jack by Jack Monroe.

Twitter: @MsJackMonroe Facebook: http://www.facebook.com/agirlcalledjack

Carrot And Coriander Soup

Carrot and coriander soup is a classic fresh soup that crops up everywhere – from inside cardboard cartons in the supermarket to on smart restaurant menus. here’s my simple recipe for making your own. I often substitute the fresh potato and carrot for their tinned sisters, for an even easier version.

Serves 2

1 onion
4 carrots
1 potato
1 vegetable stock cube
a fistful of fresh coriander, chopped
a fistful of fresh parsley, chopped

Peel and chop the onion and place into a medium-sized sauce- pan. Wash and chop the carrot and potato (without peeling), and add to the pan. Pour in cold water to cover (approximately 500ml), crumble in the stock cube and bring to the boil.

Add the parsley and coriander. Reduce the heat to low and simmer for 20 minutes until the carrots and potatoes are tender and yield easily when prodded with a fork.

Remove from the heat and blend in a food processor until smooth. Serve hot.

Tips: Add a scant 1⁄2 a teaspoon of ground cumin or turmeric for a spicy soup. use less water (only 300ml) to make a lovely carroty pasta sauce instead of a soup.

‘Carrot & Coriander Soup’ from A Girl Called Jack by Jack Monroe.

Twitter: @MsJackMonroe Facebook: http://www.facebook.com/agirlcalledjack

Earthy Mushroom Risotto, 27p

Earthy Mushroom Risotto, 54p for 2 portions at 27p each.

Risotto purists will be horrified at my use of bog standard rice while daring to still term this a risotto, but at 40p per kilo compared to £1.12 for 500g of arborio rice, I say I’d rather have six times as much of the stuff than be a snob about it. Plus I have a Small Boy in bed and a bag of Basics rice in the cupboard. So I’ll call this a risotto, and you guys can call me what you like.

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Ingredients:*

100g mushrooms, 24p (97p/400g)
1 garlic clove, 3p (46p for 2 bulbs, avg 8 cloves each)
1 onion, 5p (part of a 20pc veg pack, £1)
30ml white wine, 14p (£3.48/750ml, Table Wine)
Oil, 2 tbsp, 4p (£4.15/3l)
Fistful each thyme and parsley, free(window ledge)
100g rice, 4p (40p/1kg)
400ml vegetable stock, 1p (10p for 10 cubes)

How To:

1. Peel and chop the onion and finely slice the garlic. Add to a sauté pan with oil over a low heat.

2. Add the rice and stir for a couple of minutes until the edges start to turn translucent.

3. Pour over the wine and a little stock, and stir in.

4. Chop the mushrooms into small pieces (I do mine a few millimetres thick, but half an inch wide, if that makes any sense!) Add to the pan and stir in.

5. Keep adding the stock a little at a time, stirring stirring stirring. People pretend that making risotto is hard, but as long as you keep it on a low heat, add stock when it starts to dry out, and stir it a lot, you’ll be fine!

6. Finely chop the herbs (I pop mine in a teacup and go at it with kitchen scissors) and add most of them to the pan. Keep some to one side to garnish.

7. When the rice is al dente (slightly crunchy but edible) or softer depending on personal preference, remove from the heat and spoon into bowls.

If you want a more substantial meal, serve with a big pile of green veg. Would also go really well with chunks of roasted root veg, eg sweet potato, parsnip, butternut squash.

Make It Posh variations:

If you aren’t a vegan, this would be delicious with a tablespoon of mascarpone stirred in before serving, or cream. Also could be lovely topped with Brie, if I wasn’t giving all that up.. Or goats cheese…

Feel free to make with arborio rice, add rosemary instead of thyme, grate some lemon rind in, use red onions or shallots instead of white onions – this is a base, play with it!

Jack Monroe. Twitter: @MsJackMonroe


*(Prices calculated at Sainsburys, using the Basics range where available. Costs checked on date of publication against ASDA SmartPrice, Tesco Value, Morrisons Value and Waitrose Essentials. Some variation between major supermarkets but most items widely available at similar price.)

Photography by Susan Bell.

LOVE SOUP

Photography by Susan Bell.

Photography by Susan Bell.

There are many different recipes entitled Love Soup – I’ve seen some rich chicken soup recipes, some with heady garlic and some deep red tomato ones. By chance, the ingredients for this were what I had kicking around in the fridge last Valentines Day, so this warming carrot, ginger and onion soup is mine. Nothing says ‘I love you’ quite like sweet roasted vegetables, blended into a home-made soft silky soup. Not in my book, anyway.

Serves 2 – of course!

3 tablespoons oil
zest and juice of half a lemon, or 2 tablespoons bottled lemon juice
1 fat clove of garlic
1 small piece of fresh ginger (approximately 1cm) or 1 tsp ground ginger
a fistful of fresh coriander
a fistful of fresh parsley, plus extra to garnish
1 large onion
2 large carrots
1 potato
1 vegetable or chicken stock cube, dissolved in 500ml water

Preheat the oven to 180C.

First make the marinade for the vegetables. Measure the oil into a tea cup, jug or other small receptacle. Finely grate the lemon zest into the oil, peel and crush the garlic and grate the ginger, then add them too. Finely chop the herbs and add to the mixture. Squeeze the lemon juice in – as much of it as you can squish out – then stir together and set aside.

Peel the onion, chop into quarters and place in a roasting dish. Wash then chop the carrots into thick rounds and add to the roasting dish. Peel and dice the potato and add it too. Pour the marinade over the top and shake to coat the vegetables. Pop the roasting dish into the preheated oven for 40 minutes or so, shaking occasionally to loosen the vegetables an re-coat in the marinade.

When the carrots and potatoes are tender, remove the vegetables from the oven and tip into a blender. Dissolve the stock cube in 500ml boiling water and pour into the blender to cover the veg. Blend until smooth, and serve with a flourish of parsley and a smile.

Love soup recipe from A Girl Called Jack by Jack Monroe. Available to buy at The Hive, supporting your local independent book shops. Also available from major retailers and supermarkets.

Jack Monroe. Twitter: @MsJackMonroe. Facebook: http://www.facebook.com/agirlcalledjack

Red Lentil Bolognese

This meat-free Bolognese sauce is perfect over a bowl of pasta and topped with a handful of grated cheese. Allow 70 to 100g of dried pasta per person. I like to eat mine with some garlic bread as well, to mop up any leftover sauce.

Serves 2

1 onion
1 clove of garlic
1 carrot
1 tablespoon oil
a fistful of fresh thyme
a fistful of fresh parsley
1 vegetable stock cube
50ml red wine
1 x 400g carton or tin of c hopped tomatoes
100g dried brown or red lentils, rinsed
optional: 2 tablespoons tomato purée or tomato ketchup, to thicken the sauce
grated strong hard cheese, to serve

Peel and slice the onion, peel and crush the garlic, and put both into a large sauté or non-stick frying pan. Wash the carrot then grate into the pan and add the oil. Put on a low heat and fry gently, stirring occasionally to prevent sticking and burning.

Chop the herbs – I place mine in a tea cup and cut into them with kitchen scissors – then add to the carrot, onion and garlic in the pan.

When the onions are softened, crumble in the stock cube and add the wine, chopped tomatoes, tomato purée or ketchup, if using, and lentils. Stir in and simmer over a low heat for 20 minutes, or until the lentils are al dente (I like them to have a bit of a bite). You may need to add a small teacup of water if the sauce looks too dry, but use your judgement.

Once the lentils are done, it’s ready to serve. As with any Bolognese, this is delicious topped with a grating of strong hard cheese.

Tips: You can use up any spare Bolognese mixture as a topping for Penny Pizzas. This is also good cold or reheated, stuffed in a pitta or wrap with some grated cheese for next day’s lunch.

‘Lentil Bolognese’ recipe from A Girl Called Jack by Jack Monroe.

Twitter: @MsJackMonroe Facebook: http://www.facebook.com/agirlcalledjack

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Beer & Sultana Bread

This recipe uses only part of a can or bottle of bitter, but don’t worry – pour the rest into a glass and pop it in the fridge to go flat, because you can make a Beery Berry Crumble out of that later. Waste not, want not! I use a cake tin to make this loaf in because I haven’t got any baking trays for some bizarre reason, but that works really well in keeping the lovely ’round’ shape. Serve the bread warm cut into chunks like a scone, with butter and plum, fig or a jam of your choice. Mmm!

Makes 1 small loaf

200g plain flour, plus extra to knead the dough
a 7g sachet of fast-acting dried yeast
a small knob of fresh ginger, peeled, or a pinch of dried ginger
50g sultanas
160ml bitter, beer or ale

Weigh the flour into a large mixing bowl and add the yeast. grate in the ginger, add the sultanas and mix through quickly with a fork or wooden spoon. Make a well in the centre of the flour mixture and add a generous splash of bitter. Mix the liquid into the flour and keep adding the bitter little by little until it forms a sticky dough.

Tip the dough on to a well-floured work surface and knead and stretch for 10 minutes. Form it into a rounded lump shape then leave to rise for at least half an hour, uncovered.

knock the excess air out of the risen dough – but keeping the rounded shape – and place into a lightly greased cake tin, Victoria sandwich tin or on to a baking tray. Cover with cling film and leave the dough to rise in the tin for 1 to 2 hours until it’s doubled in size.

A little before the end of the rising time, put on the oven to 180°C/350°F/gas 4 to preheat.

Uncover the dough. Score the top with two lines each way like you’re going to play noughts and crosses on it, and pop the tin into the middle of the preheated oven for 35 to 40 minutes.

Take the bread out of the oven, turn out of the tin and leave to cool on a wire rack. Then cut into thick slices and devour with butter. I start eating mine as soon as it’s cool enough to touch!

Tips: The best way to peel ginger is by scraping away the skin with a teaspoon.

Add a heaped tablespoon of oats to the flour and yeast mixture, and sprinkle some more on top of the
dough before putting it in the oven.

Use finely chopped fresh plums or dried prunes instead of the sultanas.

‘Beer And Sultana Bread’ recipe from A Girl Called Jack by Jack Monroe.

Twitter: @MsJackMonroe Facebook: http://www.facebook.com/agirlcalledjack

Photography by Susan Bell.

Mumma Jacks Best Ever Chilli

This chilli is adapted from a beef chilli recipe by Gordon Ramsay. I simply left out the beef and halved the wine to make it cheaper – plus, of course, Mr Ramsay doesn’t use a tin of cheap baked beans in his version! I’ve tweaked and fiddled with it so much over the years that now it’s not Gordon’s chilli, it’s Mumma Jack’s.

Serves 4

1 x 400g tin of red kidney beans
1 x 400g tin of baked beans in tomato sauce or plain haricot beans
1 onion
1 small chilli, chopped
a shake of paprika
a shake of ground cumin
a splash of oil
75ml red table wine
1 x 400g carton or tin of chopped tomatoes
1 vegetable stock cube
3 squares dark chocolate

Tip both tins of beans into a colander and rinse thoroughly. If you are using baked beans in tomato sauce, make sure to rinse it all off. Pop the beans into a saucepan, cover with water and bring to the boil. Boil rapidly for 10 minutes, then reduce to a gentle simmer.

Peel and dice the onion and put into a large sauté pan along with the chopped chilli, paprika and cumin. Add the oil and cook on a low heat until the onion softens into a spicy sweetness. Pour in the wine, add the chopped tomatoes and crumble in the stock cube, then simmer all together on a low heat.

When the beans have softened, drain and tip into the sauce. Add the chocolate and stir until the beans are mixed through and the chocolate is melted.

Tips: This chilli will keep in the fridge for up to 3 days if allowed to cool and stored in an airtight container. Delicious eaten cold stuffed in pitta breads or wraps for next day’s lunch.

Photography by Susan Bell.

Photography by Susan Bell.

‘Mumma Jack’s Best Ever Chilli’ recipe from A Girl Called Jack by Jack Monroe.

Twitter: @MsJackMonroe Facebook: http://www.facebook.com/agirlcalledjack

Spiced Lentil Soup

This spiced lentil soup is comforting winter food – I keep tinned carrots, tomatoes and a bag of lentils on standby for those evenings when the Small Boy is already tucked up in bed and snoozing and there’s not much else in the fridge or kitchen cupboard. I’ve used red lentils here, but brown lentils or green ones are just as delicious. Take this recipe as a guide to start experimenting with.

Serves 4

1 onion
2 fat cloves of garlic
1 small red chilli or a pinch of the dried stuff
2 carrots or 300g tinned carrots (drained weight)
1 tablespoon oil (vegetable, sunflower or groundnut)
1 teaspoon ground cumin or cumin seeds
a handful of fresh coriander or parsley
1 x 400g carton or tin of chopped tomatoes
200g dried red lentils, rinsed

Peel and slice the onion, peel and finely chop the garlic, finely slice the chilli and wash and slice the carrots. Put the oil into a medium heavy-based saucepan, add the vegetables plus the chilli and cumin, and cook on a low heat, stirring to soften. Chop the coriander or parsley and add to the pan.

When the onions have started to soften, pour over the chopped tomatoes and add the lentils. Add 1 litre of water (that’s 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 pulse in a blender until smooth.

Tips: Thicken leftover soup with extra cooked lentils to make a pasta sauce, or simply use less water in the first place. Toss with pasta and grate some cheese on top for added deliciousness.

For a richer-flavoured soup, add a glass of red or white wine and reduce the amount of water slightly.

‘Spiced Lentil Soup’ from A Girl Called Jack by Jack Monroe.

Twitter: @MsJackMonroe Facebook: http://www.facebook.com/agirlcalledjack

Warm Spicy Daal by Jack Monroe

Warm Spicy Daal

There are many different recipes for daal, made with different types of split peas, lentils and even chickpeas, so here is a simple basic one to get you started. From here, feel free to customize to your own taste by adding plain yoghurt, coconut yoghurt or different herbs and spices. I like to eat mine from a deep bowl with a toasted pitta bread or two – or a naan bread if you can stretch to that.

Serves 3

100g dried red lentils
1 onion
1 teaspoon ground cumin
a splash of oil
1 chicken stock cube, dissolved in 1 litre boiling water
1 x 400g carton or tin of chopped tomatoes
1 tablespoon chopped fresh coriander, plus extra to serve

Rinse the lentils in cold water and drain. Place in a saucepan, cover with fresh water and bring to the boil, skimming off any scum that rises with a spoon.

Meanwhile, peel and chop the onion into small pieces and place into a small frying pan with the cumin and oil. Fry gently for a few minutes to release the spice’s flavour and soften the onion. Then add to the saucepan containing the lentils along with the stock, chopped tomatoes and coriander.

Reduce to a low heat and simmer for 20 minutes or until the lentils are swollen. Check towards the end of cooking and add a little more water if required.

Stir well, then serve garnished with more chopped coriander.

Tip: If you’ve got some, use coconut milk instead of the chopped tomatoes and substitute ground turmeric for the ground cumin for a rich, sweet, creamier tasting version.

‘Warm Spicy Daal’ recipe from A Girl Called Jack by Jack Monroe.

Twitter: @MsJackMonroe Facebook: http://www.facebook.com/agirlcalledjack

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Chickpea & Tomato Best Brunch Loaf

This loaf is a favourite weekend recipe of mine, which is easily adapted to personal tastes and what you have in the cupboard. Sometimes I like to thoroughly mash the chickpeas for a smoother bread, and sometimes I chuck them in whole for a knobbly, crunchy texture. Delicious toasted or grilled with butter, or bacon, or an egg, or all three…

Makes 1 small loaf:

240g canned chickpeas (drained weight)
300g plain white flour, plus a little extra for kneading
a 7g sachet of fast acting dried yeast
a handful of chopped fresh rosemary
zest and juice of half a lemon, or a tablespoon of bottled lemon juice
1 large tomato, chopped into small chunks

Drain the chickpeas, thoroughly rinse them, and tip them into a large mixing bowl. Mash with a potato masher to loosen the skins, and pick them off as the chickpeas separate (not an essential step but definitely worth it if you want a smooth bread – if you’re leaving the chickpeas whole then don’t worry about this!)

Add the flour, yeast, chopped rosemary, tomato, and finely grated lemon zest (if using), to the chickpeas, and stir together.

Squeeze the lemon juice into a measuring cup and add lukewarm water to make up to 160ml of liquid. Make a well in the middle of the chickpea and flour mixture, and pour in half of the liquid, mixing together. Gradually add as much of the remaining liquid as you need until a soft, sticky dough is formed – but firm enough to shape. If it’s too sticky-tacky, never fear, just add an extra shake of flour and work it in.

Lightly flour your work surface, then tip the dough out and knead and stretch it for 10 minutes. Pummel the dough, pound it, mush your knuckles into it – it’s like a stress ball but much more satisfying! Pop the dough back into your mixing bowl, cover with a clean tea towel or cling film and leave to rise for 2 hours. This sounds like a long time but the end result is a gorgeous light loaf with a proper crust around it.

Knock back the risen dough (a fancy term for tipping it onto a floured worksurface and quickly shaping it a bit) into a rugby ball shape, and pop it into a lightly greased loaf tin, then cover and leave to prove for half an hour. A little before the end of the proving time, put the oven on to 220C to preheat.

Place the tin into the preheated oven and cook for 30 minutes until the bread is risen and golden. Remove the loaf from the tin and allow to cool on a wire rack.

‘Chickpea and tomato best brunch loaf’ recipe from A Girl Called Jack by Jack Monroe, available to buy here.

Jack Monroe. Twitter: @MsJackMonroe Facebook: http://www.facebook.com/agirlcalledjack

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Tomato And Haricot Soup, 15p.

This simple staple started off as a tin of baked beans, thoroughly rinsed, plus a carton of chopped tomatoes – out of which I made a hearty, filling soup suitable for lunch or a light supper. I’ve jazzed it up a bit since then! And don’t be scared of rinsing baked beans, they are normally just haricot or borlotti or cannelloni beans slathered in ‘that’ bright orange tomato sauce, and the value range versions are much cheaper than their plain counterparts…

Serves 4

1 medium onion
2 cloves of garlic
1 carrot
500ml beef, chicken or vegetable stock
1 x 400g tin of cannelloni, haricot or borlotti beans (or rinsed baked beans)
a handful of fresh thyme or rosemary
1 x 400g carton or tin of chopped tomatoes

Peel and chop the onion, peel and finely chop the garlic, wash and chop the carrot. Put them all into a saucepan and cover with the stock.

Drain and rinse the tinned beans, then throw them into the pan.

Add the herbs and the chopped tomatoes, then simmer for 30 minutes until the veg are soft.

This soup can be served chunky – by tipping half into a blender, pulsing and mixing the purée back in with the chunky half in the pan – or smooth, by pulsing the lot in a blender.

Tips: For a lighter summer version, add a splash of lemon juice, use chicken stock in place of the beef and parsley instead of the woody herbs. use less stock for a thicker mixture, which once blended can be frozen in ice cube moulds and used as a delicious pasta sauce.

‘Tomato And Bean Soup’ from A Girl Called Jack by Jack Monroe.

Twitter: @MsJackMonroe Facebook: http://www.facebook.com/agirlcalledjack

Carrot, Cumin & Kidney Bean Soup

This recipe came about after seeing the tins of soup in the supermarket and thinking, ‘I can do better than that.’ So rather than stocking up on thin tomato soup (with suspiciously few tomatoes) I thought I’d treat myself to some cheap, versatile, protein-packed spicy goodness instead. The quantities here make four generous portions.

Serves 4:

1 onion
2 tbsp oil
1 heaped tbsp cumin, seeds or ground
300g carrots
1 stock cube, dissolved in 500ml boiling water
1 x 400g tin of red kidney beans

Peel and chop the onion and pop into a medium sized saucepan with the oil and cumin. Wash and chop the carrots and add to the pan. Cook on a low heat for a few minutes until the onion starts to soften.

Pour the stock into the pan and bring to the boil. Turn down and simmer for 20 minutes or so until the carrots are tender.

Drain and rinse the kidney beans well, add to the pan and heat through. Tip everything into the blender and pulse until smooth.

Tips: Add a few tablespoons of natural yoghurt after blending for a creamy taste.

You can add a handful of cooked red lentils to the leftover blended soup to make a thick, spicy pasta sauce. Alternatively, to make a thicker soup, add rinsed lentils along with the chopped carrots and cook in the stock.

Pretty much the same ingredients are used for the carrot, cumin and kidney bean burgers, so why not buy in bulk and make them both in the same week, or even at the same time!

Carrot, cumin and kidney bean soup recipe from A Girl Called Jack by Jack Monroe. Available to order from The Hive, supporting your local independent book shops. Also available to buy at most major bookshops and supermarkets.

Jack Monroe. Twitter: @MsJackMonroe. Facebook: http://www.facebook.com/agirlcalledjack