Photography by Susan Bell

Moroccan Not-A-Tagine

This tagine uses my three staple spices – turmeric, cumin and paprika – to deliver a gorgeous sweet and spicy dinner. I made it for Xanthe Clay from the Daily Telegraph when she visited for an article called ‘My 49p Lunch With A Girl Called Jack’. In her words: ‘the food is very fine, and it’s also healthy’ – so what are you waiting for? I like to serve mine with couscous and rice, and green vegetables.

Serves 4:

1 large onion
2 fat cloves of garlic
1 red chilli
a splash of oil
zest and juice of half a lemon, or 1 tbsp bottled lemon juice
1 heaped tsp turmeric
1 heaped tsp cumin (ground or seeds)
1 heaped tsp paprika
1 x 400g carton or tin of chopped tomatoes
1 tsp sugar
a fistful of fresh mint, chopped
a fistful of fresh coriander, chopped
2 large potatoes or 40g tinned potatoes (drained weight)
50g prunes
1 stock cube, dissolved in 500ml boiling water

Peel and dice the onion, peel and finely chop the garlic and chop the chilli, and place in a medium sized heavy-bottomed pan with the oil, lemon zest, turmeric, cumin and paprika. Cook gently over a low heat for 10 minutes, until the onions have softened. Then add the lemon juice, chopped tomatoes, sugar, mint and coriander, and stir everything together.

Chop the potatoes and carrots and add to the pan, along with the prunes. Pour in enough stock to cover – usually around 500ml. Leave the pan simmering, covered, on the hob for 30 minutes, checking it every now and again to ensure it is not drying out. Give it a quick stir while you’re there too, to stop it from sticking to the bottom of the pan.

You’ll know it’s ready when the vegetables are tender (but not falling apart in a mush!) and the sauce has thickened.

‘Not A Tagine’ recipe from A Girl Called Jack by Jack Monroe, available to buy here.

Jack Monroe. Twitter: @MsJackMonroe Facebook:

Photography by Susan Bell

Photography by Susan Bell


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: