Happiful July 2020

“It’s stopped me from going down
a rabbit hole of negative self-talk,
and burns off the rage. It releases
endorphins, and distracts me.”
Jack says that as well as the
mental benefits, it has changed
her in other ways. “I’m physically
fitter than I’ve been at any time
in my life. I’ve literally taken that
external negative talk, and turned
it into my own personal strength.”
‘Good Food For Bad Days: What to
Make When You’re Feeling Blue’ by
Jack Monroe, with foreword by Matt
Haig (Bluebird, £7.99)
JACK'S RECALIBRATION
SUPPER (ve)
4 PORTIONS
• 2 large onions, or 240g frozen
sliced onions
• 6 fat cloves of garlic, or 2 tbsp
garlic paste
• 1 large leek, or 140g frozen
sliced leeks
• 1 large carrot, or 1 x 300g tin
sliced or baby carrots
• Oil, for frying
• 1 x 400g tin of borlotti beans
• 400ml chicken or vegetable stock
• 1 x 400g tin of chopped tomatoes
• 1 tbsp wine or cider vinegar
• 200g kale, spinach or other dark
leafy greens, finely chopped
• Salt and pepper, to taste
The veg in this bowl can be
changed to suit whatever you
have in the fridge or cupboard at
the time, so long as the quantities
of each remain roughly the
same. You can swap the carrots
for potato, parsnip, squash or
any other sturdy root vegetable;
the greens for finely shredded
cabbage or leafy greens, any
beans, any grains; and the onions
and leeks are interchangeable.
It’s more of a formula for a bowl
of balanced goodness than a
prescriptive recipe. I make a
version of this depending on
whatever I have to hand, always
slightly different but comfortingly
familiar, and packed with vitamins
and gentle nutrition. It’s my pickme-up
after any period of illness
or exhaustion, and it’s popular
with the whole family. I call it our
‘recalibration supper’, but it’s good
for any time of day. It can be
eaten cold over pasta with cheese
on top, but it’s best served hot and
by the largest bowl you can find.
• First peel and finely slice your
onions or measure out the
frozen onions. Add the onion
– in whatever guise – to a large
nonstick pan. Peel your garlic and
halve it lengthways, then add to
the pan, or add the paste. Thinly
slice your leek and carrot and add
those too, or chuck in the ready
sliced veg. Drizzle over a little oil,
and season with salt and pepper.
Cook over medium heat for 5–6
minutes to start to soften.
• Drain and thoroughly rinse the
beans and tip into the pan. Pour
over the stock and bring to the boil.
Reduce to a simmer, then stir in
the tomatoes and vinegar. Cover
and simmer over low heat for 15
minutes, until thick and glossy.
Toss in the greens and wilt for 30
seconds (spinach) to a few minutes
(kale and spring greens).
• Serve warm with bread and
butter, torn up and dunked.
• Keeps well in the fridge for up to
3 days. Can be frozen for up to 3
months. Defrost completely and
reheat through before serving.
July 2020 • happiful.com • 83