Tag Archives: Vegetarian

White Chocolate Tea Bread

This came about because I LOVE chocolate chip brioche – so I decided to try to make some chocolate chip bread as a replacement. Unfortunately, though, the chocolate chips all melted into the dough as I added my usual boiling water and I ended up with this Chocolate Tea Bread instead – but it was [...]
Read More »

About these ads

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 [...]
Read More »

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 [...]
Read More »

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 [...]
Read More »

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 [...]
Read More »

Courgette, Tomato & Brie Gratin

This dish was born of a sad-looking courgette in my fridge, half of a very large onion that was starting to dry out, and some bits and pieces from my cupboard. The rice makes this filling and comforting, and the cheese, tomato and slightly crisp courgettes have me reaching for a second portion even when [...]
Read More »

Beetroot, feta and red lentil salad.

Published in the Guardian, Thursday 3rd October 2013: Jack Monroe’s beetroot, red lentil and feta salad. 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 [...]
Read More »

CARROT, CUMIN & KIDNEY BEAN BURGER

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 [...]
Read More »

Leek, Savoy & Smoked Cheese Pasta, 43p

Well, Lent is over and save a few hiccups, accidental and weakness, I managed to add quite a lot to my vegan recipe repertoire over the past month and a half. However, a week ago when I was clearing out my fridge, I came across a piece of smoked cheese i’d bought from the reduced [...]
Read More »