JACK MONROE

Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

BLOG – JACK MONROE 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. NO-TOMATO SAUSAGE CASSEROLE, 47P Pour over the base sauce. Drain and rinse the beans and add them to the pan, along with the squash (or swede or sweet potato). Bring to the boil, then reduce to a simmer. Add the herbs, and season with a little salt and pepper. Cover, and simmer for 30 minutes, or FOOD BANKS – JACK MONROE Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

PEACH & CHICKPEA CURRY, 61P Pop them in some fresh water in a saucepan and boil rapidly for 10 minutes to soften. 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

BOOTSTRAP CHILLI, 25P 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. MINESTRONE SOUP, 19P 400g baked beans with the sauce rinsed off, 30p. 100g broken up pasta or spaghetti, 7p. ½ tsp mixed dried herbs, 2p. 100g frozen spinach, 15p. First, finely dice the onion and peel and chop the garlic, and toss into a heavy-bottomed saucepan. Dice the carrot and add to the onion and garlic. Pour over the oil, stir, and cook on a medium heat FRYING-PAN-PIZZA, 14P Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

DOLLAR PANCAKES, 6P

Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

WHITE CHOCOLATE & PEACH TRAYBAKE, 27P 3 eggs, 45p (89p/6 free range) 200g tinned peaches (drained weight), 70p. 100g white chocolate, 30p. 200g self-raising flour, 6p. Preheat the oven to 180°C/350°F/gas 4 and lightly grease a 20 x 20cm square cake tin or small roasting tin. Cream the butter and sugar together in a mixing bowl with a fork or wooden spoon until well combined.

JACK MONROE

Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

BLOG – JACK MONROE 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. NO-TOMATO SAUSAGE CASSEROLE, 47P Pour over the base sauce. Drain and rinse the beans and add them to the pan, along with the squash (or swede or sweet potato). Bring to the boil, then reduce to a simmer. Add the herbs, and season with a little salt and pepper. Cover, and simmer for 30 minutes, or FOOD BANKS – JACK MONROE Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

PEACH & CHICKPEA CURRY, 61P Pop them in some fresh water in a saucepan and boil rapidly for 10 minutes to soften. 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

BOOTSTRAP CHILLI, 25P 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. MINESTRONE SOUP, 19P 400g baked beans with the sauce rinsed off, 30p. 100g broken up pasta or spaghetti, 7p. ½ tsp mixed dried herbs, 2p. 100g frozen spinach, 15p. First, finely dice the onion and peel and chop the garlic, and toss into a heavy-bottomed saucepan. Dice the carrot and add to the onion and garlic. Pour over the oil, stir, and cook on a medium heat FRYING-PAN-PIZZA, 14P Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

DOLLAR PANCAKES, 6P

Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

WHITE CHOCOLATE & PEACH TRAYBAKE, 27P 3 eggs, 45p (89p/6 free range) 200g tinned peaches (drained weight), 70p. 100g white chocolate, 30p. 200g self-raising flour, 6p. Preheat the oven to 180°C/350°F/gas 4 and lightly grease a 20 x 20cm square cake tin or small roasting tin. Cream the butter and sugar together in a mixing bowl with a fork or wooden spoon until well combined.

VEGAN RECIPES

I ordered a rare takeaway last week, having spent 2 days gutting and cleaning my school-holidays-ravaged house from top to bottom, exhausted, and unwilling to mess up my kitchen having spent 17 hours in a pair of marigolds and mostly on my knees.

VEGAN RECIPES

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.

GET IN TOUCH

Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

TOMATO, BREAD & BUTTER PASTA, 24P Place on the smallest hob ring on a low heat, stirring for a minute or two as the butter starts to melt and the garlic gently, gently sizzles. Dice the bread into 1 inch/2.5cm squares, or thereabouts, and toss into the pan. Pour over your tomatoes, and mash roughly with the side of a wooden spoon or spatula to break them up a little. VEGAN NUT ROAST, 42P Cook for 10 minutes to soften, then transfer to a large mixing bowl. Add the toasted and ground nuts, then the stuffing mix, cranberry sauce and orange juice. Stir well to combine. Lightly grease a loaf tin and set the oven to 160C. Transfer the mixture into the loaf tin TWICE-AS-NICE MEATBALLS, 51P [A YEAR IN 120 Pop your newly nude beans into a small saucepan and cover with water. Bring to the boil, then reduce to a simmer for 5-10 minutes, until very soft and tender. Drain them well and tip into a mixing bowl, and mash to a pulp. Peel and very finely chop the onion, and toss into the bowl with the bean pulp. Grate in the bread, and finely chop the SPICED VEGAN BANANA BREAD, 11P Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

RED LENTIL BOLOGNESE 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. SIMPLE TOMATO & BEAN SOUP, 20P 1 x 400g carton or tin of chopped tomatoes, 30p (KTC at Asda) 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

GARLIC JAM, 76P

Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

JACK MONROE

Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

BLOG – JACK MONROE 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. NO-TOMATO SAUSAGE CASSEROLE, 47P Pour over the base sauce. Drain and rinse the beans and add them to the pan, along with the squash (or swede or sweet potato). Bring to the boil, then reduce to a simmer. Add the herbs, and season with a little salt and pepper. Cover, and simmer for 30 minutes, or FOOD BANKS – JACK MONROE Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

PEACH & CHICKPEA CURRY, 61P Pop them in some fresh water in a saucepan and boil rapidly for 10 minutes to soften. 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

BOOTSTRAP CHILLI, 25P 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. MINESTRONE SOUP, 19P 400g baked beans with the sauce rinsed off, 30p. 100g broken up pasta or spaghetti, 7p. ½ tsp mixed dried herbs, 2p. 100g frozen spinach, 15p. First, finely dice the onion and peel and chop the garlic, and toss into a heavy-bottomed saucepan. Dice the carrot and add to the onion and garlic. Pour over the oil, stir, and cook on a medium heat FRYING-PAN-PIZZA, 14P Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

DOLLAR PANCAKES, 6P

Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

WHITE CHOCOLATE & PEACH TRAYBAKE, 27P 3 eggs, 45p (89p/6 free range) 200g tinned peaches (drained weight), 70p. 100g white chocolate, 30p. 200g self-raising flour, 6p. Preheat the oven to 180°C/350°F/gas 4 and lightly grease a 20 x 20cm square cake tin or small roasting tin. Cream the butter and sugar together in a mixing bowl with a fork or wooden spoon until well combined.

JACK MONROE

Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

BLOG – JACK MONROE 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. NO-TOMATO SAUSAGE CASSEROLE, 47P Pour over the base sauce. Drain and rinse the beans and add them to the pan, along with the squash (or swede or sweet potato). Bring to the boil, then reduce to a simmer. Add the herbs, and season with a little salt and pepper. Cover, and simmer for 30 minutes, or FOOD BANKS – JACK MONROE Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

PEACH & CHICKPEA CURRY, 61P Pop them in some fresh water in a saucepan and boil rapidly for 10 minutes to soften. 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

BOOTSTRAP CHILLI, 25P 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. MINESTRONE SOUP, 19P 400g baked beans with the sauce rinsed off, 30p. 100g broken up pasta or spaghetti, 7p. ½ tsp mixed dried herbs, 2p. 100g frozen spinach, 15p. First, finely dice the onion and peel and chop the garlic, and toss into a heavy-bottomed saucepan. Dice the carrot and add to the onion and garlic. Pour over the oil, stir, and cook on a medium heat FRYING-PAN-PIZZA, 14P Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

DOLLAR PANCAKES, 6P

Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

WHITE CHOCOLATE & PEACH TRAYBAKE, 27P 3 eggs, 45p (89p/6 free range) 200g tinned peaches (drained weight), 70p. 100g white chocolate, 30p. 200g self-raising flour, 6p. Preheat the oven to 180°C/350°F/gas 4 and lightly grease a 20 x 20cm square cake tin or small roasting tin. Cream the butter and sugar together in a mixing bowl with a fork or wooden spoon until well combined.

VEGAN RECIPES

I ordered a rare takeaway last week, having spent 2 days gutting and cleaning my school-holidays-ravaged house from top to bottom, exhausted, and unwilling to mess up my kitchen having spent 17 hours in a pair of marigolds and mostly on my knees.

VEGAN RECIPES

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.

GET IN TOUCH

Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

TOMATO, BREAD & BUTTER PASTA, 24P Place on the smallest hob ring on a low heat, stirring for a minute or two as the butter starts to melt and the garlic gently, gently sizzles. Dice the bread into 1 inch/2.5cm squares, or thereabouts, and toss into the pan. Pour over your tomatoes, and mash roughly with the side of a wooden spoon or spatula to break them up a little. VEGAN NUT ROAST, 42P Cook for 10 minutes to soften, then transfer to a large mixing bowl. Add the toasted and ground nuts, then the stuffing mix, cranberry sauce and orange juice. Stir well to combine. Lightly grease a loaf tin and set the oven to 160C. Transfer the mixture into the loaf tin TWICE-AS-NICE MEATBALLS, 51P [A YEAR IN 120 Pop your newly nude beans into a small saucepan and cover with water. Bring to the boil, then reduce to a simmer for 5-10 minutes, until very soft and tender. Drain them well and tip into a mixing bowl, and mash to a pulp. Peel and very finely chop the onion, and toss into the bowl with the bean pulp. Grate in the bread, and finely chop the SPICED VEGAN BANANA BREAD, 11P Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

RED LENTIL BOLOGNESE 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. SIMPLE TOMATO & BEAN SOUP, 20P 1 x 400g carton or tin of chopped tomatoes, 30p (KTC at Asda) 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

GARLIC JAM, 76P

Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

JACK MONROE

Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

BLOG – JACK MONROE 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. FOOD BANKS – JACK MONROE Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

NO-TOMATO SAUSAGE CASSEROLE, 47P Pour over the base sauce. Drain and rinse the beans and add them to the pan, along with the squash (or swede or sweet potato). Bring to the boil, then reduce to a simmer. Add the herbs, and season with a little salt and pepper. Cover, and simmer for 30 minutes, or PEACH & CHICKPEA CURRY, 61P BUTTER CHICKPEA CURRYCHICKPEA CURRY RECIPECHICKPEA CURRY WITH RICEINDIAN CHICKPEA CURRY RECIPECOCONUT RED CURRY WITH CHICKPEASPUMPKIN CURRY WITH

CHICKPEAS

Pop them in some fresh water in a saucepan and boil rapidly for 10 minutes to soften. 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

BOOTSTRAP CHILLI, 25P 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. SALAD-BAG PESTO, 13P Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

FRYING-PAN-PIZZA, 14P Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

WHITE CHOCOLATE & PEACH TRAYBAKE, 27P 3 eggs, 45p (89p/6 free range) 200g tinned peaches (drained weight), 70p. 100g white chocolate, 30p. 200g self-raising flour, 6p. Preheat the oven to 180°C/350°F/gas 4 and lightly grease a 20 x 20cm square cake tin or small roasting tin. Cream the butter and sugar together in a mixing bowl with a fork or wooden spoon until well combined. WE NEED TO TALK ABOUT DIANE ABBOTT. NOW. (EXPLICIT CONTENT In 2017 only 15 black kids went to Cambridge. Diane worked for the Home Office in 1976. She was so smart they put her on a course to fast-track her career. Diane was Race Relations Officer at the National Council for Civil Liberties from 1978 to 1980. Diane was a

JACK MONROE

Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

BLOG – JACK MONROE 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. FOOD BANKS – JACK MONROE Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

NO-TOMATO SAUSAGE CASSEROLE, 47P Pour over the base sauce. Drain and rinse the beans and add them to the pan, along with the squash (or swede or sweet potato). Bring to the boil, then reduce to a simmer. Add the herbs, and season with a little salt and pepper. Cover, and simmer for 30 minutes, or PEACH & CHICKPEA CURRY, 61P BUTTER CHICKPEA CURRYCHICKPEA CURRY RECIPECHICKPEA CURRY WITH RICEINDIAN CHICKPEA CURRY RECIPECOCONUT RED CURRY WITH CHICKPEASPUMPKIN CURRY WITH

CHICKPEAS

Pop them in some fresh water in a saucepan and boil rapidly for 10 minutes to soften. 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

BOOTSTRAP CHILLI, 25P 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. SALAD-BAG PESTO, 13P Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

FRYING-PAN-PIZZA, 14P Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in

Britain and abroad.

WHITE CHOCOLATE & PEACH TRAYBAKE, 27P 3 eggs, 45p (89p/6 free range) 200g tinned peaches (drained weight), 70p. 100g white chocolate, 30p. 200g self-raising flour, 6p. Preheat the oven to 180°C/350°F/gas 4 and lightly grease a 20 x 20cm square cake tin or small roasting tin. Cream the butter and sugar together in a mixing bowl with a fork or wooden spoon until well combined. WE NEED TO TALK ABOUT DIANE ABBOTT. NOW. (EXPLICIT CONTENT In 2017 only 15 black kids went to Cambridge. Diane worked for the Home Office in 1976. She was so smart they put her on a course to fast-track her career. Diane was Race Relations Officer at the National Council for Civil Liberties from 1978 to 1980. Diane was a RECIPES – JACK MONROE Serves at least 4 very generously, from 37p. For the full shopping list, see here. 300g white bread, 14p (36p/800g, HW Nevill at Tesco) 300ml whole milk, 26p (50p/568ml or 1pt, Asda) OR the combined strained juices from the canned mandarins and canned grapefruit from the Stuffing Roast and Prawn Cocktail, if making this as part of the Christmas menu 50g baking spread, 11p (55p/250g, Best For

VEGAN RECIPES

This is a brand new and exclusive recipe from my new book Vegan(ish), published in December. I get a few questions about the title, so just to be clear, it’s a totally vegan book full of totally vegan recipes – I just describe myself as ‘veganish’ these days because I still occasionally work with animal products, but the book is 100%

deliciously vegan.

VEGAN RECIPES

Last night I fancied a curry, a nice hot curry to warm the very cockles of my draughty flat, but like so many evenings of the dreaded ‘cooking for one’, I just couldn’t decide what curry to have.

VEGAN RECIPES

Breakfast Sunshine Buns – Pineapple, Carrot and Sultana – 49p for 8 at 6p each. 250g flour, 11p (65p/1.5kg) 1 sachet fast action dried yeast, 11p 30g sultanas, 6p (99p/500g) 1 carrot, 5p (part of a 1.25kg vegetable pack, £1) 1/2 can pineapple chunks, 16p (32p/227g) Weigh the flour into a large mixing bowl and add the yeast. VEGAN – JACK MONROE 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. VEGAN – PAGE 10 – JACK MONROE 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.

SALMON, LEMON AND PEA PASTA, 22P Lemon juice, 3p, and plenty of black pepper, Bagged salad is one of the most wasted foods in Britain, with over half of it ending up in landfill. I have had this recipe in mind since my first cookbook, A Girl Called Jack, and although it is something I make for myself on a regular basis, absorbed into my household as a common staple, it has never been committed to paper (nor...

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Bagged salad is one of the most wasted foods in Britain, with over half of it ending up in landfill. I have had this recipe in mind since my first cookbook, A Girl Called Jack, and although it is something I make for myself on a regular basis, absorbed into my household as a common staple, it has never been committed to paper (nor...

*

Bagged salad is one of the most wasted foods in Britain, with over half of it ending up in landfill. I have had this recipe in mind since my first cookbook, A Girl Called Jack, and although it is something I make for myself on a regular basis, absorbed into my household as a common staple, it has never been committed to paper (nor...

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Bagged salad is one of the most wasted foods in Britain, with over half of it ending up in landfill. I have had this recipe in mind since my first cookbook, A Girl Called Jack, and although it is something I make for myself on a regular basis, absorbed into my household as a common staple, it has never been committed to paper (nor...

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Bagged salad is one of the most wasted foods in Britain, with over half of it ending up in landfill. I have had this recipe in mind since my first cookbook, A Girl Called Jack, and although it is something I make for myself on a regular basis, absorbed into my household as a common staple, it has never been committed to paper (nor... 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,... 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

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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... 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...