Menu Mistress @Uni

The idea of Menu Mistress @Uni is to bring home cooking to student life with simple recipes, many of these recipes appear on my main pages but in some cases I have tweaked them to suit student life. All of the recipes are easy and affordable, and most importantly are as at home on the university campus as they are on the family table – just because you’re a student you don’t only have to eat ‘mince and beans’! In some cases, the leftovers can be frozen in portions for future meals, there are also ‘Sharing Recipes’, which are great to have with friends, allowing the cost and preparation to be shared! (Go to my Tips@Uni page for further ideas on keeping costs down)

During term time I will be posting new recipes regularly on the Menu Mistress@Uni page, so keep an eye out!

*Follow me on Instagram @MenuMistress …Why not share a photo of a recipe you’ve cooked – don’t forget to tag me!

Chicken and Butternut Squash Curry with Speedy Flatbreads (4 Portions)

My son, who is a student, introduced me to this recipe, so it is well and truly tested under ‘Uni’ conditions! The recipe is from Gordon Ramsay’s cookbook ‘Ramsay in 10; Delicious Recipes Made in a Flash‘, in which he claims all the recipes can be ready in 10 minutes! To be honest, I think that this recipe, due to the preparation of the vegetables, definitely pushes beyond those 10 minutes but it is still a very quick and easy recipe. It’s best to prepare all the ingredients first so that they can be cooked quickly! You will have four portions but they can be successfully frozen – just make sure they are fully defrosted before reheating.

½ Butternut squash, preferably the neck end, peeled

Vegetable oil for frying

2½ tablespoons garam marsala

1 large red onion, peeled

1 red chilli

2.5cm piece of ginger, peeled

400-500g chicken breasts

50g frozen peas

250ml coconut milk

240g tinned chopped tomatoes

2 tablespoons chicken or vegetable stock

30g fresh spinach leaves

Sea salt and black pepper

Firstly prepare your vegetables: Coarsely grate the squash, the onion and the ginger – keeping them all separate. Chop the chilli.
Dice the chicken breast into small cubes
Heat a high-sided frying pan over a medium-high heat, add a drizzle of oil then add the grated squash, season with salt then stir in the garam marsala. Cook for 4-5 minutes.
Add the grated onion, stir well and cook for a further 2 minutes.
Add the chopped chilli and grated ginger, allow to cook for 2 minutes.
Make a well in the middle of the pan and drizzle in a little more oil. Add the diced chicken, season with salt and toss to combine. Cook for 2 minutes and then add the peas and cook for a further minute.
Add the tomatoes, coconut milk and stock, stir well and bring to the boil then allow to simmer for 4-5 minutes until the chicken is cooked.
Stir in the spinach leaves and cook until they have wilted.
Serve with rice and flatbreads (recipe below)

Speedy Flatbreads (with a Gluten-Free option) (Makes 2)

This is a fantastic recipe – a real revelation. These flatbreads are great as a side to a curry, but are equally good as a snack for lunch! They are super easy to make – the dough just needs 15 minutes to rest before cooking, so bear this in mind.

60g plain flour (gluten-free if required – I use Doves)

Pinch of salt

Glug of olive oil

60ml water

Place the flour and salt in a bowl, add a glug of olive oil and then add the water, stirring to form a dough.
Rest the dough for 15 minutes.
Divide the dough into 2 equal pieces, roll into small balls and then gently roll each ball out into thin flatbreads.
Heat a frying pan over a high heat, sprinkle with salt and a drizzle of olive oil. Place each flatbread in the hot pan, one at a time, and cook for 1-2 minutes on each side until slightly charred.

Butter Roasted Cod with Spring Onion Mash (Serves 1)

This recipe has wonderful light, bright flavours and is so easy! It’s a recipe that I picked up many years ago from Silvana Franco’s cookbook, ‘Family Food’.

250g floury potatoes (such as Maris Piper), peeled and cubed

1 skinless cod fillet piece (around 150g)

Knob of butter, plus extra to grease

Grated zest and juice of ½ lime

2 spring onions, trimmed and thinly sliced

1 tablespoon olive oil

Sea salt and black pepper

Cook the potatoes in a large pan of boiling, salted water until tender (15-20 minutes).
Meanwhile, cut out a rectangle of greaseproof paper, just large enough for the piece of fish. Lightly butter the paper and place on a large baking tray. Place the fish on the paper and dot with butter. Sprinkle the lime zest over and season with salt and pepper.
Bake the fish in a preheated oven, 200’c fan, for 6-8 minutes until just cooked.
Drain the potatoes and roughly mash (they don’t have to be smooth), then stir in the spring onions, olive oil and lime juice (to taste). Season with salt and pepper.
Put the mash on a plate and gently ease the fish off the paper and slide on top of the mash. Serve immediately.

Vietnamese Lemon Grass and Chilli Chicken (2 Portions)

This is one of those recipes which is instantly comforting, it has the most wonderful combination of hot, sour, salty and sweet flavours. The fact that it is particularly quick and easy to cook makes it even more comforting. It’s best to marinate the chicken for at least 4 hours (or overnight) if possible, but in all honesty, even if you forget to marinate it, you will still have a lovely chicken dish with a great sweet and salty sauce. This recipe will give you two servings – supper for two nights! Simply serve with rice.

400g skinless boneless chicken thighs

2 lemon grass stalks

4 tablespoons fish sauce

2½ tablespoons caster sugar, to taste

2 red chillies, halved, deseeded and sliced

4 cloves garlic, crushed

2 tablespoons groundnut or sunflower oil

1 onion, halved and sliced thinly into half-moon shaped slices

125ml chicken stock

Juice of ½-1 lime, to taste

2 tablespoons chopped coriander leaves

Trim any fat from the chicken thighs and cut the flesh into bite-sized pieces.
Remove the coarse outer layers from the lemon grass, trim the top and base, and chop the rest as finely as you can. Put half of this into a bowl with the fish sauce, caster sugar, the garlic, half the chillies and the chopped chicken. Mix together and cover with cling film and leave in the fridge to marinate for 4 hours or overnight. Bring to room temperature before cooking.
Heat the oil in a large frying pan or wok set over a medium heat. Add the chicken and cook it on all sides, browning it well. Add the onion, give it a good stir before adding the remaining chillies and lemongrass, stir fry until the onion starts to soften, being careful not to burn the chillies and lemongrass. Pour in the stock then reduce the heat, cover and allow the chicken to cook for about five minutes.
Remove the lid, increase the heat and continue to cook until the liquid is reduced. You want the mixture to be wetter than a stir-fry but not too saucy. Add the lime juice, then check the seasoning for the sweet-sour balance – adding more sugar or lime to taste.
Sprinkle with the chopped coriander leaves, serve with rice.

Tip: Thai Fish Sauce – this sauce has a pungent smell, rather like being in a bad fish market, but ignore the smell and try adding it to everyday dishes, you won’t be able to smell it once it’s added to other ingredients and it has a magic power of lifting dishes. It’s particularly good with egg dishes – omelettes and scrambled eggs. Also, strangely it is rather good added to ‘Baked Beans on Toast’. Go gently with it, add just a few drops, keep tasting until you reach the right balance.

Garlic Mushroom Linguine (Serves 1)

There’s not much to this recipe, yet it always pleases, what’s not to like – mushrooms and garlic are a match made in heaven!…I particularly like this recipe with chopped tarragon but if you can’t get hold of it, chopped parsley also works well.

100g linguine or spaghetti (gluten free if required)

15g butter

1 tablespoons olive oil

1-2 garlic cloves, chopped

125g chestnut mushrooms, thickly sliced

1 tablespoon lemon juice

Handful of fresh tarragon (or parsley), chopped

Sea salt and black pepper

Freshly grated Parmesan cheese to serve

Cook the pasta according to the packet instructions until al dente. Drain well.
Meanwhile, heat the butter and olive oil in a large frying pan and fry the garlic for a minute or so. Add the mushrooms with the lemon juice and cook for 10 minutes, stirring once or twice until tender and golden brown. Season generously with salt and pepper.
Add the drained pasta to the pan with the mushrooms, adding the chopped herbs, toss well and serve with the grated Parmesan.

Sausages with Grapes (Serves 1)

I have taken this recipe from Skye McAlpine’s cookbook ‘A Table for Friends’, she, in turn, took it from one of her favourite cookbooks…so it is one of those recipes that has done the rounds, and for good reason!…I have reduced the ingredients for one serving and it really does make an easy yet rather elegant student supper!..It is a dish that deserves the best pork sausages you can afford and really needs little else, although you could pop a jacket potato in the oven for a hands-free accompaniment or if you’re feeling more energetic some mashed potato!

1 tablespoon olive oil

2-3 pork sausages

125g red grapes

180ml white wine

½ teaspoon cornflower

Heat the oil in a deep frying pan or casserole over a low heat and add the sausages. Cook, turning occasionally until they are browned all over.
Snip the grapes into small bunches, add these to the sausages, then pour in the wine.
Bring to the boil, then reduce the heat to low and simmer gently, uncovered, for 15-20 minutes until the sausages are cooked through and the wine has evaporated by half. Remove the sausages and grapes to a serving dish with a slotted spoon, leaving behind the cooking juices.
To make the sauce, mix the cornflour with a tablespoon of cooking liquid in a small bowl, then add this to the juices in the pan. Bring to the boil, stirring, and simmer for 2 minutes until thickened. Serve with the sausages and sweet grapes.

Fish with Lemon & Caper Butter Sauce (Serves 1)

This lemon & caper butter sauce will be ready in minutes. Here I have served it with lemon sole, but in all honesty, it would work with any fillet of fish you like. Serve with steamed new potatoes and a good green salad.

25g unsalted butter

½ lemon, zest and juice

1 tablespoons capers, drained

1 tablespoons fresh parsley, chopped

1 lemon sole fillet (*see note above)

1 large knob of butter and 1 tablespoon olive oil to fry the fish

To make the sauce, heat the butter and lemon zest in a small pan, stir until the butter has melted and turns a light nut-brown colour. Remove from the heat and stir in the capers, lemon juice and parsley. Keep warm whilst you cook the fish.
To cook the lemon sole, melt the knob of butter and olive oil over a medium-high heat, add the fillet, skin side down, cook for 3-4 minutes. Carefully turn the fish over and cook for a further 1-2 minutes.
Serve the fish with the warm lemon & caper butter sauce spooned over.

Pork Steak with Mustard & Gherkin Sauce (Serves 1)

Pork collar steak is a cut of meat which is often overlooked, it’s a shame as not only is it one of the cheaper cuts of meat but it is also very tasty – the perfect choice for a student!. This recipe shows just how special it can be. I found the recipe in Daniel Galmiche’s ‘French Brasserie Cookbook’, it really is an inspiration; the sharpness of the gherkin and mustard in the sauce beautifully cuts the richness of the cream and pork. It is super quick to cook, all it needs is a good crisp salad and perhaps some ‘homemade chips’, or on a cold night, some creamy mash potato is great for mopping up the sauce! (recipes here).

1 tablespoons olive oil

1 pork collar steak, about 150g each

15g butter

80ml double cream

1 teaspoons wholegrain mustard

2 tarragon sprigs, leaves roughly chopped

4 small gherkins (cornichons), halved and sliced into strips

Sea salt and black pepper

Warm the oil in a frying pan over a medium heat. Add the steak and cook for 3-4 minutes on each side until golden brown, adding the butter when you turn it over. Remove from the pan and keep warm.
Add 4 tablespoons of water to the pan, stirring to deglaze it. Bring this liquid to a simmer over a low heat and slowly stir in the cream and mustard, then add the gherkins and tarragon and season with salt and pepper.
When the sauce is heated through, pour over the steak and serve.

Easy Baked Tarragon Chicken (Serves 1)

Tarragon is my all-time favourite herb, and the marriage between this herb and chicken is, in my opinion, heaven! This recipe is one that I have adapted for the MenuMistress@Uni page, it is an ideal way of cooking chicken for one person and is super tasty! Once the chicken is browned on the stove you just have to cook it in the oven for 30 minutes and then finish off the gravy – how easy it that?!…You can easily leave out the cream if you prefer a lighter sauce.

For the Chicken:

25g butter

1 tablespoon olive oil

2 chicken thighs

1 shallot or half an onion, finely sliced

60ml white wine

2 sprigs of tarragon

For the gravy:

Large knob of butter

Small handful of tarragon leaves and parsley, chopped

75ml double cream (optional)

Melt the butter with the oil in a casserole dish, then brown the chicken on all sides.
Add the onions, wine and tarragon to the dish, stir and bring to a gentle simmer, cover and place in a preheated oven, 210’c fan. Cook for 30 minutes until the chicken is cooked.
Transfer the chicken pieces to a serving dish and set aside to rest.
Meanwhile make the gravy. Put the pan of chicken juices on the hob, remove the tarragon sprigs, then stir in the butter and the chopped herbs, mixing well. Remove from the heat and, if using, stir in the double cream.
To serve pour the gravy over the chicken pieces.

Barnsely Chops with Cumin, Coriander & Orange (Serves 1)

These lamb chops are a super quick meal to cook – they make a great meal for one. The cumin and coriander, with the lovely zing of orange, really make this easy dinner extra special, serve simply with potatoes or rice and some steamed greens or a green salad. I found this recipe in Tom Kerridge’s cookbook, ‘Best Ever Dishes’, and it’s definitely one of those!

1 thick Barnsley chop

1 tablespoon cumin seeds

1 tablespoon coriander seeds

Vegetable oil

Knob of butter

juice of ½ lemon

finely grated zest of 1 orange

sea salt and black pepper

In a dry frying pan, toast the cumin and coriander seeds until they are lightly toasted (a few minutes). Crush the seeds finely in a pestle and mortar, then sieve them on to a plate to get rid of any woody bits.
Push one side of the chop into the spice mixture making sure it gets a good coating. Season with salt and pepper.
Heat a little oil in a frying pan over a medium-high heat. When it is hot place the chop in the pan so that they are standing on their outer fat side, cook until the fat runs out and the skin starts to brown, then pour off this fat.
Turn the chop, seasoned-side down, and cook for 8-10 minutes, until dark brown and caramelised. Turn the chop over and cook for a further 2-3 minutes for medium-rare lamb.
Add the butter and lemon juice to the pan, and baste the chop with the buttery juice. Remove to a plate to rest for 5 minutes.
Serve the chops with the grated orange zest sprinkled over.

Penne with Courgettes, Mushrooms & Pine Nuts (Serves 1)

This is a pasta recipe which I have been serving to my family for more years than I care to mention, it’s a ‘home grown’ recipe, one which I developed after being inspired by a pasta I tried in a restaurant. It’s not fancy, but it is one of those easy midweek dishes, which is instantly gratifying. It is a super easy recipe, here I have reduced the ingredients for one serving. Enjoy!

1 small courgette, cut into batons

1 large flat mushroom (about 100g), sliced

1 garlic clove, sliced

1 tablespoon pine nuts

2 tablespoons olive oil

100g penne pasta

Sea salt and black pepper

1 heaped tablespoon Parmesan cheese, grated, to serve

In a dry frying pan, toast the pine nuts over a medium/high heat for a few minutes until golden. Remove and keep to one side.
Heat 1 tablespoon of olive oil in the frying pan and fry the courgette batons over a medium heat until softened, but retaining some ‘bite’ (al dente). Remove and keep to one side.
Add the remaining 1 tablespoon olive oil to the pan, add the garlic slices and fry over a medium heat for about 30 seconds before adding the mushrooms. Cook for about 5 minutes until the mushrooms have released their juices and have softened but are still retaining their shape.
Meanwhile cook the penne pasta according to the packet instructions until al dente.
Finally, return the courgettes to the pan along with the pine nuts, stir to combine and reheat before adding the drained penne pasta. Give everything a good mix and season with salt and pepper.
Serve with a very generous sprinkling of Parmesan cheese.

Rigatoni with Sweet Tomatoes, Aubergine & Mozzarella (4 Portions)

This has been one of my family’s favourites for many years, it is a Jamie Oliver recipe from one of his older books, ‘Jamie’s Dinners’, it is his take on the classic Italian dish of ‘Pasta alla Norma’. The wonderful combination of aubergines and tomatoes is enriched by the addition of mozzarella, as the cheese melts it becomes deliciously ‘stringy’! I prefer if without the addition of the dried chilli flakes, but if you like a bit of heat you could add some.

This recipe will make 4 portions, you can freeze the portions but do not add the cream or mozzarella to the portions that you are going to freeze – see notes in recipe. Freeze in individual portions, tightly sealed, in heatproof bags (I use roasting bags – you can buy them from amazon), then when you want a portion all you have to do is place the bag in boiling water and boil for 10 -12mins, whilst you’re cooking your pasta. Then pour the defrosted sauce into a small pan and for each individual portion add 1 tablespoon of cream and 50g of torn mozzarella. When the pasta is ready, add the defrosted, reheated sauce (ensure that it is piping hot!) to your pasta.

1 large aubergine (or 2 small)

Olive oil

2 cloves garlic, sliced

1 onion, chopped

2 x 400g tins of plum tomatoes

1 tablespoon balsamic vinegar

A bunch of fresh basil, leaves picked and stalks sliced

4 tablespoons double cream (do not add if freezing – see note above)

100g rigatoni or penne (400g for 4 portions)

200g mozzarella cheese (do not add if freezing – see note above)

½ teaspoon of chilli flakes (optional – see note above)

Grated Parmesan cheese to serve

Remove both ends of the aubergines and slice into 1cm slices then slice these across to form 1 cm cubes.
In a large frying/sauté pan heat 5 tablespoons of olive oil. When it’s hot, add the aubergine cubes and stir them around so that they are lightly coated in the oil. Cook for about 10 minutes over a medium heat until softened.
Add the onion and garlic, cook for a few more minutes. When they have a little colour, add the tinned tomatoes, the balsamic vinegar and the sliced basil stalks (if you want to add some heat you could add the chilli flakes at this point). Simmer gently for 15 minutes, season with salt and pepper.
If you are freezing in portions, do so now before adding the cream or mozzarella.
To serve one portion: cook 100g pasta according to the instructions on the packet, until al dente. Meanwhile stir 1 tablespoon of cream into the sauce, then add the drained pasta. Tear up 50g of mozzarella and a few fresh basil leaves, and stir them through the pasta and sauce. Serve sprinkled with grated Parmesan cheese.
To serve straightaway, without freezing: Cook the pasta according to the instructions on the packet, until al dente. Meanwhile stir the cream into the sauce. When the pasta is ready, drain it and add it to the sauce. Tear up the mozzarella and fresh basil leaves, and stir them through the pasta and sauce. Serve sprinkled with grated Parmesan cheese.

Cod with Spring Greens (Serves 1)

As with all the recipes that I share on MenuMistress@Uni, this recipe appears on the main pages of Menu Mistress, where I suggest that it is served with mashed potato, however I realise that cooking mash for one person can be a bit of a ‘faff’, so here I suggest you serve it with a jacket potato! It is quite an indulgent dish with the cream and butter (but very delicious!), if you prefer a lighter dish, simply leave out the cream and butter from the sauce so that it is more of a broth – depending on my mood, I sometimes cook it this way – it is still very tasty!

1 skinless cod fillet

25g cubed pancetta

1-2 sprigs of thyme, leaves picked

½ clove garlic, chopped

100g spring greens, roughly chopped

40ml chicken stock (hot)

25ml double cream (optional – see note above)

15g butter (optional – see note above)

Fry the pancetta in a large saucepan until browned and crisped. Add the thyme leaves and garlic, and stir. Now add the spring greens, then the hot stock, cream and butter (if you making the recipe without the cream/butter, just add a knob of butter instead to bring the sauce together). Cover with a lid, allow to steam for a few minutes, shaking the pan a couple of times until cooked.
Meanwhile fry the fish until just cooked through (about 3-4 minutes on each side)
To serve, place the spring greens, with their sauce, on a plate and top with the fillet of fish (Serve with a jacket potato – recipe here).

Lemon Sole with Spring Onions and Peas (Serves 1)

This really is a very simple, quick supper – if you want you can omit the breadcrumbs, it will still be delicious, just sprinkle with some grated lemon zest and juice. Serve with steamed new potatoes.

1 lemon sole, filleted and skinned

25g butter

Olive oil

3 spring onions, sliced

55g peas (defrosted if frozen)

4 basil leaves, roughly chopped

2 tablespoons vegetable stock (such as Marigold Swiss Vegetable Boullion)

Plain flour for dusting (gluten free if required)

1 lemon wedges to serve

Sea salt and black pepper

For the Breadcrumbs (optional):

1 tablespoon of breadcrumbs (see above)

Zest of 1 lemon

Pinch of chilli flakes

If serving with the optional breadcrumbs: Firstly toast the breadcrumbs in a frying pan, with a drizzle of olive oil. Mix with the lemon zest and chilli flakes, and put to one side.
Place the butter, spring onions, peas, basil, stock and a little olive oil in a saucepan and season with salt. Cover the pan and cook for 2-3 minutes over a medium heat. Check the seasoning and keep warm whilst you cook the fish.
Dust the fish with the flour. Heat a little olive oil in a frying pan and fry the fish for about 3 minutes on each side.
Place the lemon sole on a plate, spoon over the pea mixture and, if using, sprinkle with the toasted breadcrumbs, serve with a wedge of lemon on the side and some steamed new potatoes.

Chickpea and Spinach Curry (3-4 Portions)

This mild, vegetarian curry makes a super easy supper, perfect midweek when time is of essence. Serve with steamed rice. Left overs can be easily frozen, in portions, to defrost as and when you need!

4 tablespoons olive oil

1 onion, chopped

1 teaspoon coriander seeds

1 teaspoon cumin seeds

½ teaspoon turmeric

½ teaspoon ground allspice

1 teaspoon hot paprika

1 teaspoon sweet paprika

1 pinch chilli flakes

1 thumb sized piece ginger, peeled and chopped

4 garlic cloves, chopped

400g tin tomatoes

500g tinned chickpeas, drained, chickpea water reserved

A large bunch spinach

3 tablespoons coriander, chopped

Grind all the spices together with a pestle and mortar, to create a fine powder. Then mash in the chopped ginger to create a dry paste.
Heat the oil in a pan, add the onion, garlic, gently sweat until softened.
Add the spice mixture and cook for a minute or so, before adding the tomatoes, chickpeas and the reserved chickpea water. Cook over a low heat until the sauce is thickened and the tomatoes have broken up – around 25 minutes.
Finally stir through the spinach, check the seasoning and serve topped with the chopped coriander and with rice on the side

Fish with Bacon, Peas and Cider (Serves 1)

This recipe, from Nigella Lawson’s cookbook ‘At My Table’, is a wonderfully quick dish all cooked in the same pan – an ideal supper dish. It is great simply served with some steamed new potatoes. I think it is one of those dishes which will appear on your weekly menu again and again!

1 White firm fish fillet, such as hake or cod, skin on – about 200g each

Olive oil

40g streaky bacon, snipped into 1cm strips

100g frozen petits pois

150ml dry cider

½ bunch of parsley, finely chopped

Sea salt and black pepper

Heat the olive oil in a pan (with a lid), fry the bacon until crisped and golden, then add the frozen peas, give them a good stir.
Pour in the cider and bring to the boil, then turn it down to a simmer for about 5 minutes, until the peas are cooked. Add a little salt and pepper to taste.
Add the fish, skin side down, to the pan and cover with a lid (or with foil), allow to gently simmer for about 10 minutes until just cooked.
Place the fish fillet on a plate. Stir most of the parsley through the peas and bacon in the pan (check the seasoning), then spoon it around the fish along with the lovely cidery juices. Sprinkle with the remaining parsley and serve, simply steamed new potatoes are delicious with this dish!

Spicy Red Lentil Soup (4 Portions)

This is a very warming soup, perfect for a winters night after a day of study, leftovers can easily be frozen – freeze in individual portions for a future, easy supper!

It is quite spicy, I would add less chilli the first time you make it, as you can always add more chilli flakes at the end of cooking, it’s one of those recipes which you have to let your taste buds lead you!.. (Toasted Naan breads are good with this soup!)

*You will need a handheld blender (or a food processor) to purée the soup, but it is possible to buy these quite cheaply, and they are a great investment for other recipe (I found this one, from Russell Hobbs, on Amazon for around £12).

1 medium onion, roughly chopped

A little groundnut oil

A small thumb sized piece of ginger, peeled and grated

3 cloves garlic, peeled

4 tomatoes, quartered

1 teaspoon black mustard seeds

1-2 small red chillies (less to taste – see note above)

1-2 teaspoons of dried chilli flakes (less to taste – see note above)

1 teaspoon ground turmeric

1 litre vegetable stock (I use ‘Marigold Swiss Vegetable Boullion’)

A small bunch of coriander leaves, chopped

Sea salt

In a heavy based saucepan, gently fry the onion in the groundnut oil, until softened but not coloured.
Add the mustard seeds and cook until the seeds start to pop a little.
Add the lentils, ginger, garlic cloves, tomatoes, chopped and dried chillies and the ground turmeric, stir well before adding the stock.
Bring to the boil, skim off any froth that appears on the surface. Lower the temperature and simmer for 20 minutes or so until the lentils have softened and have started to fall apart.
Add most of the chopped coriander (keep some back to serve). Use a handheld blender (see note above) or a food processor to blend the soup until smooth. Serve sprinkled with a the remaining chopped coriander.

Pasta alla Puttanesca (Serves 2)

There are various versions of this pasta sauce, but I particularly like this one from Gennaro Contaldo; it is a lovely thick sauce with just the right amount salt from the anchovies. It will give you two servings, if you are only serving for one, keep the other serving in the fridge for up to a few days; I would not freeze it.

4 tablespoons olive oil

2 cloves garlic, peeled, left whole and crushed with the flat blade of a knife

½ small red chilli, finely chopped

3 anchovy fillets

20 black olives, stoned and sliced in half

1 tablespoon capers

140g tinned chopped tomatoes

½ teaspoon dried oregano

A handful parsley, chopped

200g linguine or spaghetti (gluten free if required)

Salt to taste

Heat the oil in a large frying pan, add the garlic, chilli and anchovy fillets. Fry until the anchovies have melted and the garlic is golden brown.
Add the olives and capers, stir-fry for a minute. Then add the tomatoes, oregano and parsley.
Lower the heat, cover with a lid and simmer gently for 20 minutes.
Meanwhile cook the pasta according to the packet instructions, until al dente.
Drain the pasta and add to the sauce, stir well so that the pasta absorbs the flavours of the sauce – if you feel that the sauce is too dry add a tablespoon or two of hot pasta water.
Serve immediately.

Amatrice Style Pasta – All’Amatriciana (4 Portions)

This is a great sauce for pasta, traditionally served with bucatini, but also, in my opinion, great with spaghetti, or dare I say it penne (I’m sure some Italians would disagree!). Whatever pasta you choose, I can assure you it will be a very delicious sauce, ready in 15 minutes! Although this recipe traditionally calls for Pecorino cheese you could definitely use Parmesan cheese instead (Pecorino is slightly saltier) .

This sauce will give you four portions, it keeps well in the fridge for a few days, or alternatively, freeze individual portions, tightly sealed, in heatproof bags (I use roasting bags – you can buy them from amazon), then when you want a portion all you have to do is place the bag in boiling water and boil for 10 -12mins, whilst you’re cooking your pasta. When the pasta is ready, add the defrosted, reheated sauce (ensure that it is piping hot!) to your pasta; a simple, quick dinner is served!

This recipe is taken from Antonio Carluccio’s cookbook ‘Passion for Pasta’.

3 tablespoons olive oil

150g diced pancetta

1 small onion, chopped

1 small chilli pepper, chopped

450g tomato passata

100g bucatini pasta or spaghetti for one portion (400g for 4 portions)

To serve: freshly grated Pecorino or Parmesan cheese (see note above)

Heat the oil in a frying pan, fry the pancetta, the onion and chilli for 3-4 minutes until slightly brown.
Add the tomatoes and cook for 10-15 minutes.
At this point you should separate the sauce into portions if you are freezing it or storing it in the fridge.
Meanwhile cook the pasta according to the instructions on the packet until al dente.
Drain the pasta and mix with the sauce (1 portion per 100g pasta).
Serve sprinkled with the grated cheese.

A Sharing Recipe…‘My Favourite’ Shepherds Pie (Serves 4)

If you have grown up in the British Isles there is no doubt that you have eaten numerous variations of this traditional dish. This is my all time favourite Shepherds Pie recipe, and it is a great dish to share with friends. There are, admittedly, quite a few ingredients in this recipe, it’s definitely not designed with a student budget in mind, hence it’s good to share as you can also share the cost! The addition of the cheese and leeks, slightly caramelised on top of the mashed potato takes the dish to a higher level!…Serve simply with peas.

You could, of course, make up this pie in 4 small containers for individual use, freezing those which you don’t eat straightaway.

450g minced lamb

1 tablespoon olive oil

2 medium onions, chopped

75g swede, peeled and chopped

75g carrot, peeled and chopped

½ teaspoon ground cinnamon

1 teaspoon fresh thyme

1 tablespoon fresh parsley

1 tablespoon plain flour (gluten free if required)

275ml lamb stock

1 tablespoon tomato purée

Salt and black pepper

For the topping:

50g mature Cheddar, grated

2 medium leeks, cleaned and cut into 1cm slices

900g floury potatoes (such as Maris Piper or King Edward)

50g butter

Salt and black pepper

(You will need a buttered baking dish approx. 19cm square x 5cm deep)

Gently heat the olive oil in a frying pan. Add the onions, fry for 5 minutes until slightly browned. Add the chopped carrot and swede and cook for a further 5 minutes. Remove all the vegetables to a plate.
Now turn up the heat, and brown the meat, stirring to break it up.
Add a good seasoning of salt and pepper, return the vegetables to the pan along with the cinnamon, thyme and parsley. Next stir in the flour and gradually add the lamb stock, stirring to incorporate. Finally stir in the tomato purée.
Cover the pan with a lid and turn the heat to low, cook gently for about 30 minutes .
While the meat is cooking, make the topping. Peel the potatoes and cut into even sized chunks, steam until they are completely tender.
Drain the cooked potatoes and mash with the butter and some seasoning (you can use an electric hand whisk, on a low setting, to do this)
When the meat is ready, spoon into a baking dish, level it out, then top, evenly, with the mashed potato. Sprinkle over the leek slices and finally with the cheese.
Bake in a preheated oven, 200’c fan, for about 25 minutes, until the top is crusty and golden.

Roasted Raspberries with Vanilla Ice Cream (Serves 1)

I thought that I would share another sweet treat with you this week – with the new lockdown I presumed that this would be a necessity!…You will thank me for this simple recipe!! It’s such an obvious idea, I wonder why I never thought of it until I saw the recipe in a magazine some years ago. Winter raspberries often lack flavour, but by roasting them you can intensify the flavour and produce a lovely warming treat at the same time!

100g raspberries

1 tablespoon caster sugar

A dusting of icing sugar (2-3 teaspoons)

A scoop of vanilla ice-cream

Put the raspberries in an ovenproof dish. Cook in a preheated oven, 200’c fan, for about 15 minutes until the juices have come out of the raspberries but they are still keeping their shape.
Remove from the oven, either serve at the table in the oven proof dish or transfer to an individual bowl – either way sprinkle with icing sugar before serving.
Serve with vanilla ice-cream.

‘Crumbles in a Cup’

Ok, we all need a homemade sweet treat now and again, and this one is perfect for student life as not only is it easy to prepare but it can be cooked straight from the freezer. It is a great recipe idea that I have taken from Nigella Lawson’s cookbook, ‘Nigella Express’. The idea is to freeze the crumble topping and some summer berries, then at any given time you can quickly make up a ‘Berry Crumble in a Cup’! You just need to cook them from frozen for 15 minutes! I have changed the recipe slightly; I make my crumble topping with the addition of ground almonds as I think it improves the flavour. You can either make the crumbles in a cup/small mug or in a ramekin, the measurements of the ingredients will differ slightly depending on which you choose – see below

For the Crumble Topping

200g plain flour (gluten free if required)

125g butter, cold and cubed

50g caster sugar

50g ground almonds

50g soft brown sugar

1 teaspoon ground cinnamon

Place the flour and butter in a large mixing bowl and rub together with your fingers until the mixture resembles breadcrumbs.
Add the caster sugar, ground almonds, soft brown sugar and ground cinnamon – stir to combine.
Place in a freezer bag and freeze until needed for a ‘Crumble in a Cup’ – see below.

‘For a Crumble in a Cup’ (approx. 300ml capacity)

100g summer fruits (see note above)

1 teaspoon corn flour

2 teaspoons vanilla sugar (or regular sugar and a drop of vanilla essence)

75g frozen crumble topping

‘For a Crumble in a Ramekin’

50g frozen summer fruits

½ teaspoon cornflour

1½ teaspoons of vanilla sugar (or regular sugar and a drop of vanilla essence)

30g frozen crumble topping

(To serve – ice cream or thick cream)

Put the summer fruits in either the cup or ramekin, sprinkle with the cornflour and sugar – stir gently.
Sprinkle the frozen crumble topping over the fruit ( if desired you can add a little more topping)
Bake in a preheated oven, 220’c fan; for the cups 20 minutes, and for the ramekins 15 minutes.
Serve with a scoop of ice-cream or a dollop of thick cream.

‘Proper’ Homemade Hot Chocolate (Serves 1)

With yet another lockdown on the horizon I think that we all need a ‘hug in a mug’…This is seriously the best hot chocolate you will ever have!!…It really is the real deal, forget those mixes you get in a tin – even the ‘quality’ ones – this recipe is one you will return to again and again!… I warn you it is rich and indulgent, but hey, we all deserve a treat now and again…

See the video of this Hot Chocolate being made here!

150ml full fat milk

60g plain chocolate (I use Lindt 70% cocoa dark chocolate), roughly chopped

1 ½ teaspoons good quality cocoa (I use Green & Blacks)

Pinch of salt

1-2 drops vanilla extract

Whipped cream to serve (optional)

Put the milk in a saucepan and bring just to boiling point.
Remove from the heat and stir in all the ingredients until melted.
Return to the heat, whisk vigorously until it returns to a gentle simmer.
Pour into mugs and if using add a dollop of whipped cream!

Simple Sausages with Roasted Potato & Onion Wedges (Serves 1)

This is exceptionally easy to make, although it needs quite a long time in the oven, you can leave it to cook whilst you relax – just remember to set the timer!

1-2 large potatoes, peeled and cut into wedges

2 tablespoons olive oil

1-2 fresh rosemary sprigs

1 red onions, peeled and each cut into eight wedges

2-3 sausages

Sea salt and black pepper

Put the potatoes in a roasting tin drizzle over the olive oil and turn to coat, seasoning with salt and pepper. Place the rosemary on top. Place in a preheated oven, 200’c fan, for 20 minutes.
Remove the roasting pan from the oven and add the onion wedges, toss with the potatoes so that they get a good coating of olive oil. Then put the sausages in between the potatoes and onions. Return to the oven for about 50 minutes to 1 hour.
Serve with tenderstem broccoli or baked beans (Heinz!), and a dollop of tomato ketchup and mustard!

Simple Butternut Squash Soup (4 Portions)

This really is a straightforward recipe, no ‘bells or whistles’, it simply focuses on the lovely flavour of the butternut squash. You can use either vegetable stock (I use Marigold Swiss Vegetable Boullion Powder) or water. You will need a handheld blender to blend into a soup, but it is possible to buy these quite cheaply, and they are a great investment for other recipes, (I found this Russell Hobbs one on amazon for around £12).

You could just serve this soup as it is, or spice it up with a sprinkling of chilli flakes and some freshly chopped sage. To make it really special serve with a spoonful of créme fraiche swirled through!

This recipe makes about four portions, leftovers can be frozen in individual portions for a future, easy supper!

It is great served with Crusty Bread or why not make gluten free Oat Bread (recipe below), which is not only delicious and super easy to make, but it also freezes well once sliced!

1 butternut squash, about 700g when peeled and cubed

2 banana shallots, chopped

2 large cloves garlic, chopped

25g unsalted butter

1 tablespoon olive oil

About 600ml vegetable stock or water (see note above)

Salt and pepper

To Serve:

Chilli flakes (optional)

4 -6 sage leaves, finely chopped (optional)

A few spoonfuls of crème fraiche to serve (optional)

Peel, halve and deseed the butternut squash, cut into 3cm cubes.
Melt the butter and olive oil in a large saucepan, add the onion and garlic. Cook gently until softened but not coloured.
Add the butternut squash, stir and pour over enough stock or water to just cover the squash. Bring to the boil, then simmer for about 30 minutes until completely cooked and very tender – a knife should pass through easily.
Blend in the saucepan using a stick blender (or you can use a food processor). If you want a ‘looser’ soup add a little milk. Check the seasoning.
Serve in bowls with a dollop of crème fraiche swirled through and a sprinkling of chilli flakes and freshly chopped sage.

Oatmeal Bread

This is a wonderful gluten free bread, it is best served warm from the oven or toasted. Once sliced it can be frozen.

425g rolled oats

A scant teaspoon of sea salt

2 teaspoons of bicarbonate of soda

2 tablespoons of mixed seeds

1 egg

500g natural yogurt

Preheat oven to 200’c fan. Line a 900g/1Ib loaf tin with baking parchment.
Mix together the oats, salt, bicarbonate of soda and mixed seeds.
Whisk the egg into the yogurt. Pour this mixture into the dry ingredients and mix well.
Scoop the dough into the tin and bake for 50 minutes.
Turn out of the tin and bake the loaf for a further 10 minutes. Allow to cool on a wire rack.

Spaghetti with Anchovy & Tuna (Serves 1)

This recipe is one that I found in a the book ‘Cook, a Year in the Kitchen with Britain’s Favourite Chefs’, it has recipes from many renowned chefs including this one from the Michelin starred chef Giorgio Locatelli. Don’t be put off by the fact that he is a professional cook – this recipe is very easy!

The white wine may seem extravagant but you can use the small 18.7cl bottles which are around £1.75 to £2 from your supermarket and you’ll have a small glass left to have with your meal!

*Tip – You won’t use all the anchovies but they can be used to make a delicious butter which you can keep in your freezer to be sliced to have with jacket potatoes or simply spread on toast, or for a real treat with a lamb chop or minute steak! – See recipe below. Alternatively just place an anchovy on a slice of buttered toast for instant ‘salt gratification’!

100g spaghetti (gluten free if required)

1 tablespoon olive oil

1 clove garlic, cut into quarters

2 anchovy fillets in oil, drained

125g canned tuna in olive oil, drained

25ml white wine

25g capers, rinsed and drained

1 tomato, diced

To Serve:

5 basil leaves (optional)

1 tablespoons extra virgin olive oil

Sea salt and black pepper

Heat the olive oil in a frying pan, add the garlic and fry over a gentle heat for about 3 minutes, then add the anchovies and cook until they have melted into the oil.
Increase the heat and add the tuna, stir for a few minutes, then add the white wine, let it bubble for a few minutes for the alcohol to evaporate.
Stir in the capers and tomatoes.
Meanwhile cook the spaghetti according to the packet instructions until al dente.
Drain the pasta, reserving 2-3 tablespoons of cooking water. Toss the spaghetti with the sauce, mixing in the basil leaves (if using) and extra virgin olive oil, season to taste. If the pasta seems a little dry add a little of the reserved cooking water.
Serve – how simple is that!

Anchovy Butter

This butter is great on toast, over a jacket potato or simply stirred through some cooked pasta for a quick snack, or for something a little more fancy slice it over a piece of meat, such a lamb chop or a minute steak. It’s a great way to use up leftover anchovies, this butter will keep in your freezer, then you can simply slice it as and when you need!

150g unsalted butter, softened

8 anchovy fillets in oil, drained and chopped

A little juice from a lemon

Mash up the anchovy fillets with a squeeze of lemon juice. Mix well with the softened butter until combined.
Place on a sheet of clingfilm and roll into a log shape. Place in the freezer, wrapped in the clingfilm and slice as needed.

Emergency Chocolate Brownies (2 – 4 )

The perfect treat for any day – just make sure you’ve always got the ingredients at hand!!

This is a brilliant recipe from Nigella Lawson – only she could have come up with the idea of ‘Emergency Brownies’ – the idea of a small batch for those days when you urgently need a chocolate fix! This recipe makes 2 very generous brownies, so on a good day you’ll get 4!

This recipe is cooked in a foil appox. 18 x 11 x 5cm, so there is no need to line or grease it!

50g unsalted butter, softened

50g soft light brown sugar

1 tablespoon golden syrup (or maple syrup)

3 tablespoons plain flour, gluten free if required

3 tablespoons cocoa powder (I use Green&Blacks)

¼ teaspoon sea salt

1 large egg

1 teaspoon vanilla extract

50g walnut pieces (optional)

50g chocolate chips (plain or milk)

1 x foil tin approx. 18 x 11 x 5cm

Put the butter, sugar and golden syrup into a small saucepan and gently heat, stirring, until the butter is melted and the sugar has dissolved. Remove from the heat.
Mix together the flour, cocoa and salt, then beat into the butter mixture in the pan, until smooth.
Whisk the egg with the vanilla and then stir it thoroughly into the pan mixture. Finally fold in the chocolate chips and walnut pieces (if using).
Pour the mixture into the foil tin.
Bake in a preheated oven, 150’c fan, for 15-20 minutes until it is beginning to come away from the sides and the top has dried a little around the edges.
Transfer to a wire rack in the tin and leave to cool for 20-30 minutes.

*Click here to see the video of this Brownie recipe!

Perfect Jacket Potatoes (Serves 1)

I find that by lightly oiling the potatoes with olive oil before baking them, really helps crisp up the skins.

1 large baking potatoes

Olive oil

Sea salt

Butter to serve

Prick the skin of the potato lightly with a fork. Using a piece of kitchen roll lightly wipe it over with some olive oil and then sprinkle with salt.
Place directly on the shelf of a preheated oven, 200’c fan, and cook for 1 hour to 1 hour 15 minutes, until the skin is crisp and the potato inside is deliciously fluffy!
Serve with a knob of butter.

Chicken & Pea Traybake (Serves 1)

This is such an easy recipe as everything is cooked together in one pan. I found this recipe in Nigella Lawson’s ‘At My Table’ cookbook, a great book full of tasty recipes which are also very straight forward in that very special ‘Nigella’ way. The peas and leeks are cooked underneath the chicken thighs, so soak up all their delicious juices while the leeks become beautifully caramelised. You really do need the white wine here, although it’s only a couple of tablespoons; you can buy small bottles of wine and you will still have a full glass left to enjoy with your meal! The original recipe called for dill, however, I prefer tarragon but, of course, you could use dill if you prefer!

2 chicken thighs, skin on and bone in

200g frozen petit pois

100g leeks, cut into 3cm slices

1 fat clove garlic, crushed

2 tablespoons dry white wine

1 tablespoon olive oil

1 teaspoon sea salt flakes

½ small bunch of tarragon, roughly chopped

Place the peas in small roasting pan. Add the leeks, garlic, white wine, ½ tablespoon of olive oil, ½ teaspoon of salt and most of the tarragon. Mix everything together.
Arrange the chicken thighs on top, skin side up, then drizzle with the remaining olive oil and sprinkle with the salt.
Roast in a preheated oven, 180’c fan, for 30 minutes.
Remove from oven and give the peas a stir, so that any on top are mixed into the liquid and are not drying out too much. Don’t worry about the leeks, as you want the bits peeking out to caramelise.
Put back in the oven for a further 20 minutes, until the chicken is cooked through with a golden and crisp skin.
Scatter over the remaining tarragon and serve (steamed new potatoes are good with this!).

Chicken Escalopes & Lemon Sauce – ‘Pollo al Limone’ (Serves 1)

A classic Italian recipe. One of my staple dishes at home, as it is really easy to ‘whip’ up – perfect for Uni life. I often serve it with plain white rice (I know, not very Italian!!), as it’s quick and simple to make – also I like the way it mops up the lemon sauce!

By marinating the escalopes in the lemon juice for 30 minutes before cooking it tenderises the meat, you will notice the difference, but if I’m in a hurry, I must admit that I often omit this part.

I normally cut the chicken breast into three or four pieces, lengthways, and then flatten them out into escalopes by covering them with clingfilm and hitting with the base of a saucepan – not the most elegant way but it works! Alternatively you could ask your butcher to do it for you. Because you are flattening out the breasts, I find that they go a long way, so you may find that you don’t use all the escalopes that you make from one breast, if not, you could freeze them for another day – defrost them naturally in the fridge. In this same recipe that I’ve posted on my main recipe page, I use half stock and half white wine, but to suit the student budget I have suggested you use all chicken stock, however if you do use wine you would find that the flavour of the sauce is a little more concentrated as the wine enhances the flavours.

*Watch the video here of how to make escalopes out of a chicken breast!

*To watch the video of this sauce being made click here!

1 chicken breast (see note above)

4 tablespoons of lemon juice, plus a little more to taste (about 1 lemon)

25g butter

180ml chicken stock (or 90ml white wine and 90ml chicken stock – see note above)

1 teaspoon softened butter

2 teaspoons flour (gluten free if required)

1 tablespoon parsley, chopped (optional)

Sea salt and black pepper

Cut the chicken breasts into 3 lengthways, cover these slices with clingfilm and flatten by hitting with the base of a heavy saucepan (see the video of me doing this here!).
Sprinkle the escalopes with 2 tablespoons of lemon juice and leave aside for 30 minutes. Then dry with a piece of kitchen roll and season with salt and pepper.
Melt the butter in a large frying pan. Add the escalopes, fry on each side over a fairly high heat, until they are evenly browned. Transfer to a plate and keep warm.
Pour the remaining lemon juice and the stock into the pan and bring to the boil. Boil for about 3 minutes, until the liquid it reduced slightly.
Meanwhile mix the softened butter with the flour to create a paste – a ‘Beurre Manié’.
Add the butter paste (Beurre Manié) to the sauce, mixing well. It will thicken the sauce slightly. At this point check the seasoning, you may want to add a little more lemon juice, I sometimes add an extra knob of butter at this point – just go with your tastebuds!
Return the escalopes to the pan to reheat (and sprinkle over the fresh parsley if using)
Serve the escalopes with the sauce.

‘Everyday’ Bolognese Sauce with Spaghetti (4 – 6 portions)

This is a great Bolognese Sauce, very tasty and easy to cook with homely, satisfying flavours. It can be cooked on top of the stove or in the oven, either way you should cover it with a lid or a sheet of foil. It is from Jamie Oliver’s ‘Happy Days with the Naked Chef’ (one of his original cookbooks – he looks incredibly young in the photos!), I have slightly tweaked it over the years. I serve it with spaghetti but you could serve it with other pasta shapes. The red wine in this sauce does make it richer however you could choose to omit it, depending on how your student budgeting is going(!), likewise the basil could be omitted. I would definitely use the balsamic vinegar as it really sweetens the sauce, this vinegar will keep in your cupboard for a very long time and is is great for making a quick salad dressing (1 tablespoon of balsamic vinegar, whisked together with 3 tablespoons of olive oil and salt and pepper to taste).

This sauce will give you four- six portions, it keeps well in the fridge for a few days, or alternatively, freeze individual portions, tightly sealed, in heatproof bags (I use roasting bags – you can buy them from amazon), then when you want a portion all you have to do is place the bag in boiling water and boil for 10 -12mins, whilst you’re cooking your pasta. When the pasta is ready, add the defrosted, reheated sauce (ensure that it is piping hot!) to your pasta; a simple, quick dinner is served!

150g cubed pancetta

Small bunch of basil, leaves picked, and stalks chopped (optional)

Olive oil

1 onion, chopped

3 cloves garlic, chopped

450g minced beef

1 wineglass red wine (optional – see note above)

1 level teaspoon dried oregano

400g tin of tomatoes

1 tablespoon balsamic vinegar

200g tomato purée

100g spaghetti for 1 portion (400g for 4 portions)

Sea salt and black pepper

Parmesan cheese, grated, to serve

In a large pan/ casserole dish that can go in the oven, fry the pancetta in a little olive oil until lightly golden.
Add the onion, garlic and, if using, chopped basil stalks (not the leaves), and fry for a further 3 minutes, until softened.
Add the minced beef, continue to cook for a further 2-3 minutes before adding the wine (if using) and reduce slightly.
Add the oregano, both the tinned tomatoes and tomato purée, and the balsamic vinegar. Season well.
Now cover with a lid (or with foil), and either place in a preheated oven, 180’c fan or cook on top of the stove over a very low heat – you want it to barely simmer. Cook for an hour and a half.
Once cooked separate into portions if freezing (see note above)
Cook your portion of spaghetti according to the instructions on the packet, until al dente. Stir the sauce through the pasta, and serve with the torn basil leaves (if using) sprinkled over and some grated parmesan cheese.

Watch the video of this sauce being made here!

Lamb Chops with Herb Butter (Serves 1)

Lamb chump chops are a cheaper cut of lamb so are a great choice for cooking on budget – the really good news is that they take minutes to pan- fry!. The parsley butter is the real winner here as it completely lifts the flavour of the chops. The good news is that you won’t use all the butter, so just roll it, wrap it in clingfilm and freeze it. Once frozen, you can slice off pieces as and when you need them; either again for this dish or with other cuts of meat, or simply to spruce up some steamed potatoes or vegetables. You will really appreciate having this ‘quick fix’ in the freezer!

2 lamb chump chops

100g butter, softened and cubed

A bunch of parsley, chopped

Juice of ½ lemon

Olive oil

Sea salt and black pepper

First make the parsley butter. Place the butter in a bowl with the chopped parsley, lemon juice and seasoning, mix well. Spoon on to a sheet of cling film and roll into a log shape, place in the freezer, wrapped in the clingfilm.
Season the lamb chops and brush with a little olive oil, fry on a griddle pan (or in a normal frying pan) for about 2½-3 minutes each side so that they are still pink in the middle.
Finally, cut a slice from the parsley butter and place on top of the chops.

*Tip – The Herb Butter will keep in your freezer for months, it is great sliced over most cooked meats, and will liven up plain steamed vegetables – it’s particularly delicious over new potatoes.

‘Sharing Recipe’ – Spatchcock Chicken (Serves 4-6)

Cooking and eating together is a great way to reunite with old friends and make new friends. Now, with your student ‘bubbles’, there is the perfect excuse to enjoy a party in the kitchen! This recipe is super easy, you could serve it with my Homemade Oven Chips or Perfect Roast Potatoes and a salad or vegetables of your choice.

Spatchcock Chicken is a great way to roast a chicken – it enables the chicken to cook quicker and is a lot easier to carve. The rosemary, garlic and chilli oil in this recipe, is a particular favourite of mine, it is a tasty and very simple way of seasoning the chicken. If you get your chicken from your butcher, ask him to spatchcock it for you, alternatively it is very easy to do yourself…

Watch my video of ‘How to Spatchcock a Chicken’ on my Instagram Page!

How to Spatchcock a Chicken:

On the backside of the chicken use a pair of strong kitchen scissors to cut along either side of the back bone to remove it, then flip it over and press down very firmly on the breast bones, it will give a satisfying crack as it flattens! Some people like to insert skewers to help keep the chicken flat during cooking but in my experience they make no difference, so I prefer not to use them as they make it more difficult to carve the bird.

1 x 1.8 – 2.25kg chicken

1 teaspoon of sea salt flakes

For the marinade:

1 tablespoon freshly chopped rosemary (about 3 sprigs)

4 cloves of garlic, crushed

1 teaspoon freshly ground black pepper (about 20 grinds of a pepper grinder)

½ teaspoon chilli flakes

Juice of half a lemon

4 tablespoons olive oil

Firstly make the marinade by combining all the ingredients together.
Cover the chicken all over with the marinade – I use a brush to do this.
Place it breast side up, flattened out, in a roasting tin. Sprinkle over with the sea salt flakes.
Place in a preheated oven 180’c fan, for 45-50 minutes, depending on the size of your chicken.
Serve with Homemade Oven Chips or Roast Potatoes and a salad or vegetables of your choice.

Chocolate Crispy Cakes

These, in my opinion, are the perfect student no bake chocolate fix! They were the staple children’s birthday party food when my son was a toddler, but honestly they should not be reserved only for children – everyone deserves these! I make them with Lindt 70% cocoa chocolate, which gives them a more adult flavour; they are certainly not a childish treat – yet you feel indulgent like a kid when you eat them – what a winner!!

50g unsalted butter

4 tablespoons golden syrup

100g Lindt 70% cocoa chocolate (or other good quality plain chocolate)

75g cornflakes

Gently melt the butter, syrup and chocolate in a bowl suspended over a pan of barely simmering water (a bain marie).
Stir in the cornflakes.
Spoon the mixture into cupcake cases or if you don’t have cases, just spoon large spoonfuls onto a buttered baking tray, and place in the fridge until set and enjoy the ultimate, quick chocolate fix!

Penne with Creamy Tomato, Bacon and Pea Sauce (4 portions)

A very easy pasta sauce, you could almost make it with your eyes closed – it’s that easy! Mascarpone cheese is an Italian cream cheese, it is not ‘cheesy’ tasting, it makes this sauce deliciously creamy! You could substitute it for cream cheese for a cheaper option, the flavour will be slightly different, but it will still very good.

50g butter

150g smoked back bacon, cut into strips

450g tomato passata

200g frozen peas

8 basil leaves (optional)

150g mascarpone cheese (or cream cheese – see note above)

100g penne pasta for one portion (400g penne for 4)

Freshly grated parmesan cheese to serve

Sea salt and black pepper

Melt the butter in a frying pan, add the bacon strips, cook until beginning to crisp.
Add the tomato passata and the peas, cook for 5 minutes.
Meanwhile cook the penne (100g for one portion) according to the instructions on the packet, until al dente (i.e. still has a little ‘bite’ to it).
Add the mascarpone cheese and the basil leaves (if using) to the sauce, stir until warmed through. Add salt and pepper to taste.
At this point you should separate the sauce into portions if you are freezing it or storing it in the fridge.
Drain the penne.
Serve the sauce (1 portion per 100g penne) mixed through the pasta and sprinkle with lots of parmesan cheese.

*To see the video of this dish being made go to my Instagram Page!

*Tip – A Sweet Treat!…left over mascarpone cheese is delicious whipped up with a little sugar, preferably icing sugar but you can get away with caster sugar (you could also add a drop of vanilla essence if you have any), and serve it with fruit – Yum!

Pan-Fried Lemon & Thyme Chicken (Serves 1)

In my recipe on my main Menu Mistress recipe page I have suggested that you marinate these overnight or for a few hours, but I realise that student life may not allow this! So, even is you don’t marinate them, this recipe is worth doing as it will still be tasty and is super quick. Serve with my Homemade Oven Chips (recipe below)

2 boneless chicken thighs, skin on (or off is you prefer)

1 -2 tablespoons olive oil

chopped leaves from about 2 generous sprigs of thyme

sea salt and black pepper

juice of ½ lemon

lemon wedges to serve (from lemon above)

Flatten out the chicken thighs and make some slits on them with a sharp knife. Rub with the olive oil and pat on the thyme leaves. If you have time leave them to marinate for a bit (in the fridge if for a longer period), they will be tastier if marinated but still good if not!
Heat a frying pan until it is really hot. Season the chicken with salt and pepper and put on the pan, skin side down. Let it sizzle for about 2 minutes then lower the temperature and continue to cook until the thighs are cooked through – turning half way through, so that both sides are well browned.
Pour over the lemon juice and serve immediately with homemade chips (recipe below) and perhaps a bit of salad.

Homemade Oven Chips (Serves 1)

These go with almost everything and also make a great snack on their own! Depending on how hungry you are, or the number of friends you’re feeding, double, triple or quadruple the ingredients!

1 baking potato

1 tablespoon olive oil

Sea salt and black pepper

Preheat the oven 200’c fan.
Cut the potato into thick chips, there is no need to peel them.
Bring a saucepan of water to the boil, add the chips, boil for 4 minutes then drain well.
Coat the chips with the olive oil and lay them out in single layer on a baking tray.
Place in the preheated oven for 25-30 minutes, turning a few times during cooking.
Serve immediately.

Penne Pasta with Sausage (4 portions)

This is a really easy pasta to make and very tasty, it is worth investing in the spices – ground cloves and nutmeg, they will keep in your cupboard for a very long time and I am sure that you will make this recipe time and time again. This recipe will make four portions, depending on how hungry you are, it will keep well in the fridge for a couple of days, or alternatively, freeze individual portions, tightly sealed, in heatproof bags (I use roasting bags – you can buy them from amazon), then when you want a portion all you have to do is place the bag in boiling water and boil for 10 -12mins, whilst you’re cooking your pasta. When the pasta is ready, add the defrosted, reheated sauce (make sure that it is piping hot!) to your pasta – simple!

The white wine may seem extravagant but you can use the small 18.7cl bottles which are around £1.75 to £2 from your supermarket.

400g penne pasta (100g per portion)

75g butter

1 clove of garlic, chopped

1 small onion, chopped

300g pork sausage meat, removed from casings and broken up

1 sprig of rosemary, finely chopped

150ml dry white wine

Pinch of freshly grated nutmeg

Pinch of ground cloves

freshly grated parmesan cheese to serve

Sea salt and black pepper

Melt the butter and gently fry the onion and garlic.
Add the sausage meat, continuing to break it up, mixing it in with the onion and garlic. Fry gently until well browned.
Add the wine and rosemary, reduce heat and cook gently for 10 minutes.
Add the nutmeg, cloves and season with salt and pepper.
At this point you should separate the sauce into portions if you are freezing it or storing it in the fridge.
Meanwhile cook the penne (100g for 1 portion) according to the instructions on the packet, until al dente (i.e. still has a little ‘bite’ to it).
Mix the sausage mixture with the penne and serve with lots of parmesan sprinkled over.

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