JACK Monroe latest book will be given away at food banks across the UK as the cost of living crisis deepens.

Thrifty Kitchen – a collection of over 120 brand-new, delicious, low-cost recipes – will be released on January 5.

The 34-year-old campaigner and cook has teams up with the Trussell Trust, which supports a UK-wide network of more than 1,400 food banks including one in Southend, and Bookshop.org to donate copies to food banks.

The campaign, in response to the current cost of living crisis which is forcing millions of people across the country to skip meals, will see Bookshop.org donate a copy of Thrifty Kitchen to the Trussell Trust for each copy sold via the site – until 1000 copies are reached. 

Echo: Jack MonroeJack Monroe (Image: Patricia Niven)

Jack Monroe said: “I’m so pleased to be working with Bookshop.org in support of the Trussell Trust, and to share the tips, tricks and recipes in Thrifty Kitchen to help reduce shopping bills and make things a little easier – and tastier – for those in need during these challenging times.”

Nicole Vanderbilt, managing director of Bookshop.org UK, said: “We are proud to partner with the Trussell Trust and Jack Monroe to launch what we think is a very important book drive in light of the current cost of living crisis.

“By purchasing a copy of Jack’s book through Bookshop.org, not only will customers be donating a copy of Thrifty Kitchen to someone who needs it, but they will also be financially supporting their local independent bookshop. It’s the best deal you can get this Black Friday.”

Earlier this year, Jack Monroe told MPs the impact of the cost of living crisis on the “millions of children living in poverty in Britain today” is “going to be, in some cases, fatal”.

They said: “In my experience of 10 years on the coalface of anti-poverty work, I can tell you that people are just eating less or skipping meals or having less nutritious food, bulking out on that 45p white rice and 29p pasta in lieu of being able to have fresh fruit and vegetables and nutritionally balanced meals.”