Jack Monroe’s Tin Can Recipe: Anellini con cacio e pepe

Join Jack on BBC One every weekday at 10 a.m. for the brand new cooking show, Daily Kitchen Live. In each episode, Jack will be providing inspiration for delicious meals that use just the bare essentials.

Jack says, "This recipe came about on a miserable evening; I was out of sorts, grumpy and didn't want to cook for myself, let alone delve into my imagination and create something wonderful. It happens here and there, and I have learned over the years that the best way to keep the black dog at bay is by feeding him carbs and cheese and going to bed satiated with a book to escape into. But this particular evening, I didn't even have the emotional energy to boil a pan for pasta. I didn't want to. Life gets us like that sometimes, and I'm hoping that this recipe will come in handy for those of you who find yourselves needing a little swift self-care every now and then. Cacio e pepe is one of my favourite dishes; in its true form, it's soft spaghetti tossed in butter or olive oil, with Parmesan or Grana Padano finely grated in, and a hefty dose of black pepper. I make that version often, but this is a sloppy stand-in, that's about 95 per cent as good as the original, with 5 per cent of the work. And it's ready in 2 minutes, too.

Simple and affordable, Tin Can Cook strips away the blinding glamour and elitism of many cookbooks and takes it back to the basics: making great-tasting food with ordinary ingredients.

Food writer and anti-poverty campaigner Jack Monroe presents Tin Can Cook, bringing together seventy-five recipes that you can rustle up from tinned and dried ingredients. Beautifully designed with accompanying quirky hand-drawn illustrations, this book is for you if you’ve struggled to make a dish because the recipe calls for an exotic ingredient you’ve never heard of. Jack does away with the effort; all her dishes are exciting and new, but you won’t have to look further than your local supermarket to make them.