• Jack Monroe's gnocchi

    Gnocchi are a cross between a dumpling and a sort of potato pasta – comforting, thick and soft. They are easy to ‘gnocch’ together from a tin of potatoes, or boil fresh potatoes if you prefer. Traditionally served with butter and herbs, I toss mine in home-made pesto. Serves: 4 Ingredients 500g tinned potatoes (drained weight) A handful of fresh parsley 1 egg, beaten 100g flour, plus extra to knead the dough Method Place the potatoes in a large saucepan, cover with water and bring to the boil. Reduce to a simmer and cook to warm through – around 5 minutes. While they are boiling, finely chop the

  • Jack Monroe’s simple fish pie

    I love a fish pie but, when time is tight and I fancy something similar, I make fish in a white sauce and serve it with a pile of fluffy mash with cheese instead. Fancy restaurants would call that ‘deconstructed’ – I call it ‘quicker and easier’. This fish pie recipe below is a delicious midweek treat, and can be made in separate individual-sized portions to freeze. Serves 4–6 Ingredients 1kg potatoes, fresh or tinned 1 large onion A handful of chopped fresh thyme 350g skinless river cobbler or other firm white fish 350g skinless smoked haddock 300ml whole milk, plus extra to mash the potatoes 4

  • Jack Monroe's love soup

    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 soup ones. By chance, the ingredients for this were what I had kicking around in the fridge last Valentine’s 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 silky soft soup. Not in my book, anyway. Serves 2 (of course!) Ingredients 3 tablespoons vegetable oil Zest and juice of ½ a lemon or 1 tablespoon bottled lemon juice 1 clove of garlic 1

  • Jack Monroe's earthy red wine and mushroom risotto

    When I need easy but comforting food, I always turn to a large bowl of warm, flavourful rice – and using red wine as a base works beautifully. In the winter time, serve this risotto in a deep bowl with a spoon, whilst snuggling under a thick blanket. Or it can make a special meal for two served with some lovely crusty bread, if you’re so inclined. You could also eat this risotto as a side dish with roasted chicken thighs or sausages, but I eat mine by itself with some green vegetables on the side. Serves 1–2 Ingredients 1 teaspoon