We're all trying to waste less food at the moment, and the veg in this bowl can be changed to suit whatever you have left in your fridge, as long as the quantities remain roughly the same.

Jack Monroe’s recalibration supper recipe

Jack Monroe’s recalibration supper recipe

Finely shredded cabbage will work instead of leafy greens, or use squash instead of carrots, for example.

Jack Monroe: ‘Sometimes even I don’t want to get in the kitchen’
Jack Monroe: ‘Sometimes even I don’t want to get in the kitchen’

"It's more of a formula for a bowl of balanced goodness than a prescriptive recipe," says Jack Monroe in her new book, Good Food For Bad Days. "It's my pick-me-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."


(Makes 4)

2 large onions, or 240g frozen sliced onions

6 fat cloves of garlic, or 2tbsp 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

1tbsp wine or cider vinegar

200g kale, spinach or other dark leafy greens, finely chopped

Salt and pepper, to taste

Jack Monroe's Recalibration supper
Jack Monroe's Recalibration supper


1. 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.

2. Drizzle over a little oil and season with salt and pepper. Cook over medium heat for five to six minutes to start to soften.

3. Drain and thoroughly rinse the beans and tip into the pan. Pour over the stock and bring to the boil.

4. Reduce to a simmer, then stir in the tomatoes and vinegar. Cover and simmer over low heat for 15 minutes, until thick and glossy.

5. 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 three days. Can be frozen for up to three months. Defrost completely and reheat through before serving.

Jack Monroe's Good Food for Bad Days
Jack Monroe's Good Food for Bad Days

Good Food For Bad Days by Jack Monroe is published by Bluebird, priced GBP 7.99. Available now.