Recipe: What are we eating today? Jack Monroe

What are we eating today?

I just discovered Jack Monroe, she has been important to a lot of people. 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. (Source: Cookingonabootstrap).

I am making Food inspired by Kerala The Aubergine Curry recipe! Easy, cheap and for lunch tomorrow, to minimize foodwaste.

My personal take aways regarding using scrap of food:

I use the green of cauliflour to make soup.
I use the green of the raddish to make pesto.
I am already eating the skin of shrimps or make a sauce of it (blended).
I use the skin of the banana (banana peel for a curry).
I don't like the taste of the green of carrots though... so not making anything of it, or trying to be creative with the use of the green.

Ingredients:

Aubergine
Tomatoo (can)
Onion
Garlic
Chili
Turmeric
Cumin
Mustard
Lemon juice
Koriander

Tip category:

Food, Drinks & Restaurants

Supporting content or organization page:

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