This is a play on the traditional French pissaladière, an onion and anchovy tart usually made with puff pastry. I cheat a bit and turn them into little pitta pizzas, which are quick to make and fun for the kids to help put together. This way I can throw in wholemeal bread for extra fibre - although children might prefer a different topping.
(Makes 4), 59p each
Knob of butter, 12p
1 large red onion, finely sliced, 12p
1 tsp mixed herbs, 6p
2 tbsp tomato puree, 24p
4 wholemeal pitta breads, 17p
50g tin of anchovies, 90p
2 tbsp black olives, pitted and sliced, 16p
50g hard strong cheese, grated, 58p
Preheat the oven to 180C/350F/gas mark four. Melt the butter in a saucepan on a low heat, then add the onions and herbs.
Cook for 10-15 minutes, until the onions are soft, translucent and sweet.
Thinly spread a small amount of tomato puree across each pitta bread, then top with the onions.
Drain the anchovies and arrange across the bed of onions. Place two or three slices of olive between each anchovy.
Top with cheese, season with pepper and bake in the oven for 12 minutes, until the pitta is crispy around the outside and the cheese is melted and golden.
These can be eaten hot or cold, and are ideal for popping into picnic baskets or lunchboxes.
This is Jack's final budget recipe. She will be returning in the autumn.
Jack Monroe's easy-peasy pissaladière. Photograph: Graeme Robertson for the Guardian