Jack Monroe's prawn etouffee

Ingredients

1. 4 fat cloves of garlic, minced (12p)
2. 1 onion, sliced finely (9p)
3. 2 tbsp oil (6p)
4. 200g peppers, sliced (40p)
5. 1 red chilli, sliced (9p)
6. 2 rounded tbsp flour (6p)
7. 1 level tbsp paprika (10p)
8. 500ml chicken stock (2p)
9. 1 tbsp mixed dried herbs (10p)
10. 400g chopped tomatoes (31p)
11. 300g prawns (£2.25)
12. Fistful of parsley (20p)
13. Salt and black pepper (2p)

Cooking Procedure

1. Saute the garlic and onion in the oil on a medium heat for a few minutes. 
2. Add the peppers and chilli and cook low and slow until it all start to soften.
3. Add the flour and paprika, and stir quickly to make a rough paste. 
4. Add a little splash of stock to loosen, and beat to smooth out any lumps. 
5. Repeat, adding enough stock to thin to a gravy consistency. 
6. The sauce will thicken as it heats, so don't worry if you have a lot of stock left – you can add it later.
7. Stir in the mixed herbs, then add the tomatoes. 
8. Bring to the boil, reduce to a simmer, then leave for 20 minutes, stirring occasionally.
9. Add the prawns and heat through.
10. Remove from the heat, add the parsley and generously season and serve with rice.

Source

Pork and Beans Casserole

Ingredients

1. 250 grams ground pork
2. 1 medium size onion (chopped)
3. 15 ounces pork & beans
4. 1/2 cup tomato sauce
5. 1 green chilli (chopped)
6. 125 grams tortilla chips
7. 1/4 cup shredded cheddar cheese
8. 1 teaspoon salt
9. 1/4 teaspoon ground pepper
10. 2 corn (grated)
11. 1/4 cup condensed milk

Cooking Procedures

1. Saute onion & ground pork. Add 1/2 cup of water, boil till tender.
2. Add the pork & beans, tomato sauce, chilli, salt, pepper & corn. Cook for 5 minutes.
3. Remove from the fire. Mix with milk & place it in a baking pan (350 degrees °F) for 3 minutes.
4. Take-out in the oven & add cheese. Put back for 1 minute or till cheese melt.
5. Add tortilla chips on top before serving.

Source