Your new go-to dishes

Cooking, especially for the first time away from home, can be daunting - but there's so many beginner-friendly recipes out there! Like...

1. Chicken Fajitas 🌶

Great for meal prepping, this recipe uses chicken but can easily be substituted for vegan and vegetarian options like halloumi, Quorn or tofu. 

Serves 2-3

Ingredients:

• 6 flour tortillas
• 2 chicken breasts, cut into strips
• 2 garlic cloves, finely chopped
• 1/2 tsp ground cumin
• 1 tsp chilli powder
• 1 lime, juice only
• 2 tbsp olive oil
• 1 red onion, thinly sliced
• 2 peppers, thinly sliced
• Salt and pepper

Method:

1. Put the chicken in a bowl with the garlic, cumin, chilli powder and lime juice. Season with salt and pepper and toss, rubbing the seasoning into the chicken. Set aside to marinate for 5 minutes.
2. Heat 1 tbsp oil in a frying pan over high heat. Add the chicken strips and cook for 5 minutes until cooked through and golden-brown. 
3. Add the remaining oil to the pan, add the onion and peppers and fry for 5 minute or until almost soft. Increase the heat until the vegetables char slightly on the edges.
4. Heat your tortillas in the microwave for 30 seconds, top them with the chicken and vegetable mix. Then add any of your favourite toppings like guacamole, sour cream, salsa and cheese. 

2. Cheesy jacket potato 🥔

This quick and easy method makes for a great lunch or dinner. Switch things up by experimenting with different fillings.

Serves 1

Ingredients:

• 1 baking potato (Maris Pipers, King Edwards, Yukon Golds, Rooster potaoes)
• 1 tbsp butter
• Handful of cheese

Method: 

1. Remove any sprouts from your potato if necessary, wash thoroughly and prick with a fork a few time all over. 
2. Cook your potato in the microwave for 6-10 minutes, turning halfway through, or until the centre is almost entirely soft. To check, simply pierce it with a fork or sharp knife.
3. After it's finished in the microwave, take it out and place on a baking tray. For a crispy skin, drizzle a small amount of oil on top and rub it all over the skin. You can also add a sprinkle of salt if desired. 
4. Bake in the oven at 180ºC for as long as you like for the perfect crispiness, usually between 10-20 minutes. 
5. Slice your potato into four quarters, spread the butter inside and sprinkle with cheese until melted. 

Other topping ideas include: baked beans, tuna and chilli. 

3. Spaghetti bolognese 🍝

This simple spagbol recipe is a student staple and is great for batch cooking to save time during the busy uni weeks. 

Serves 4

Ingredients: 

• 2 tbsp olive oil
• 400g beef mince (or a plant-based alternative)
• 1 onion, diced
• 2 garlic cloves, chopped
• 100g carrot, grated
• 2 x 400g tins chopped tomatoes
• 400ml stock (can be made by following stock cube instructions)
• 400g dried spaghetti
• Salt and pepper

Method:

1. Heat a large saucepan over medium heat. Add a tbsp of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook until well browned, then transfer to a bowl and set aside. 
2. Add another tbsp of olive oil to the same saucepan. Add the onions and fry gently for 5-6 minutes, or until soft and translucent. Add the garlic and cook for another 2 minutes. 
3. Add the carrot then pour the mince and any juices in the bowl back into the pan. 
4. Add the tomatoes and stir well to mix. Pour in the stock, bring to a simmer then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning if necessary. 
5. In the last 10-15 minutes of your bolognese sauce cooking, heat a large saucepan of water and add a pinch of salt. Once the water starts boiling, add your spaghetti and cook according to the packet instructions. Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce.
6. Mix well and serve. 

4. Coconut chickpea curry 🥥

A one-pot vegan recipe that is full of flavour but won't break the bank. 

Serves 4

Ingredients:

• 2 tbsp coconut oil
• 1 medium red onion or yellow onion, diced
• 400g canned tomatoes
• 1 can of chickpeas, drained and rinsed 
• 3 garlic cloves, minced
• 1 1/2 tbsp garam masala
• 1 tsp curry powder
• 1/4 tsp cumin
• 1 can coconut milk
• 2 tsp coconut flour (optional)
• 1 small lime, juice only

Method:

1. In a deep pot over medium-high heat, add the coconut oil. 
2. Add in the onions and tomatoes with a pinch of salt and pepper and stir. Lower the heat to medium and allow to cook down for around 10 minutes. 
3. Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine. 
4. Add in the coconut milk and stir again. Add in the coconut flour to thicken. Bring to the boil, then reduce to medium-low heat and simmer for 10-12 more minutes. 
5. Taste the curry and season with salt and pepper. Remove from the heat and squeeze the lime over the top of the curry, stirring to combine. Allow to cool slightly and serve. 

5. Mushroom pilau 🍄

A filling spicy budget rice dish - all made in one pan! 

Serves 1

Ingredients:

• 3 tbsp vegetable oil
• 1 onion, thinly sliced
• 150g mushrooms, thickly sliced or halved if small
• 1 tsp medium curry powder, to taste
• 85g long-grain rice
• 1/2 vegetable or chicken stock cube, crumbled
• 50g frozen peas
• Black pepper

Method:

1. Put the oil, onion and mushrooms in a large saucepan. Season with lots of pepper and fry over a high heat for 4-5 minutes, or until the onion is softened and the mushrooms are lightly browned, stirring regularly. Sprinkle over the curry powder and cook for 1 more minute, stirring constantly. 
2. Tip the rice into the pan and stir in the stock cube and 400ml water. Cover the pan with a lid and bring to the boil. Reduce the heat and cook the rice at a low simmer for 10 minutes, stirring occasionally. 
3. Remove the lid, stir in the peas and cook over a high heat for 2-3 minutes or until the liquid has almost all gone and the peas are hot, stirring constantly. 

Ready, steady, cook!