I’ve always admired Jack Monroe’s passion and determination for campaigning on poverty issues and hunger relief. She’s also a genius at being able to create budget, home-cooked meals out of virtually nothing using staple, canned ingredients. Corned Beef Chilli from her book, Tin Can Cook, is nothing fancy, but it’s an education in demonstrating what you can rustle up using a few tins that may be gathering dust in your cupboard.

Using strong tea as a substitute for red wine was a bridge too far for me, but it goes to show that there’s usually a substitute for something if you use your imagination. This is the second book from Jack I’ve purchased but the first recipe I’ve actually tried. In truth, it was unremarkable in taste but I’m sure they’ll be some hidden gems elsewhere that I’ll eventually stumble across. The recipe states it will serve 6-8, but 6 is more realistic, and even then you’ll need to bulk it out with mash, rice or garlic bread, as I chose to.

I, like many others, take fresh ingredients for granted and, at times, believe they are far superior to cheaper, canned equivalents. But that isn’t necessarily the case, and it’s about time all of us opened our eyes, particularly in times of hardship. If you love corned beef, check out corned beef hash which is a big, comfort food favourite of mine during Winter. Or, if you want a more conventional chilli, have a look at chilli con carne instead.

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