Cooking IS fun!! This may not seem like the case if you have been used to delicious dishes being served up to you while living at home. You may now be living on your own for the first time, are responsible for making your own meals and really don’t know where to start. Follow the links below for a few useful tips to get you going safely in the kitchen and then test out those skills on one of the recipes on this page! Vegetarian? Check out our student blog for some vegetarian recipes.
- NHS – Food Safety and home hygiene
- NHS – 10 ways to prevent food poisoning
- NHS – Healthy Eating
- Food Standards Agency
Do you have a recipe that you think other students might really like? We would love to fill this section of the website with your tried-and-tested recipes. To share your recipe, send it to us at firstname.lastname@example.org
Did you come to the Cooking on a Budget demonstrations at the Health and Wellbeing Day? Here are the recipes that our chefs used:
Chicken Butternut Squash and Kale
1 medium butternut squash peeled, deseeded and diced in 3cm pieces
½ red onion finely diced
1 chicken breast diced into 5cm pieces
250g kale shredded
Pinch of dried chilli flakes. We used chipotle.
Zest and juice of 1 lemon
Salt and black pepper
1 tablespoon vegetable oil
Place a frying pan on a medium heat and add the oil. Once the oil is hot add the butternut squash and sauté for 5 minutes stirring occasionally, do not colour. Add the finely diced onion and dried chilli and turn up the heat. Once the squash and onion have started to colour add the chicken and stir well. Turn the heat back down to medium and cook for 5 minutes and add the kale along with a splash of water to cause some steam. Once the kale has wilted add the zest and juice of the lemon stir well and season to taste.
Serve with a side of boiled basmati rice or pitta bread
4 large flour tortillas
2 tablespoons sunflower oil
150g grated cheddar cheese
1 chicken breast skinless chicken breasts
1 teaspoon Cajun seasoning
1/2 red onion, cut in half and then into slices
1/2 green pepper, seeded and sliced into strips
1/2 red pepper, seeded and sliced into strips
1/2 yellow pepper, seeded and sliced into strips
Salt and pepper
Slice the chicken breast into thin strips and place in a bowl, add a tablespoon of oil and the Cajun seasoning and mix well
Mix the sliced peppers and red onion in a separate bowl and leave to one side
Heat 1 tablespoon of the olive oil in a frying pan over high heat. Add the chicken to the pan and sauté over medium-high heat until done, about 4 minutes per side.
Add in the onions and peppers and cook until the peppers are cooked, 3 to 4 minutes. Remove from the heat and set aside.
In a separate frying pan add a small amount of oil and place on a medium heat and lay a flour tortilla in to the pan. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
When the tortilla is golden on the first side, carefully flip the quesadilla to the other side. Continue cooking until the second side is golden. Repeat with the remaining tortillas and filling.
Cut each quesadilla into wedges and serve with tomato and red onion salsa, sour cream and guacamole.
4 flour tortillas
1 jar sliced jalapenos
2 tablespoons finely grated parmesan
½ teaspoon dried mixed herbs
150gm Cheddar cheese
2 portions tomato and red onion salsa
2 portions quick guacamole
Melt the butter and place in a bowl, add a ½ teaspoon of mixed dried herbs and 2 table spoons of finely grated parmesan cheese and stir well.
Cut the tortillas, like you would a pizza, into 8 equal pieces and place in to the bowl with the cheese and butter mix. Toss them over well to ensure that they are well covered.
Place the tortillas in a single layer on a baking sheet and place in an oven at 200°c for around 7 minutes or until golden brown around the edges.
Arrange the tortillas in an oven proof dish and sprinkle with 2 portions of the tomato and red onion salsa, cover with a layer of grated cheddar cheese and around 20 sliced of jalapenos, more if you like the heat. Place back in the oven until the cheese has melted.
Serve with sour cream and guacamole.
Makes 4 portions
Juice and zest of ½ a lime
Small bunch coriander
Salt and pepper to taste
Half the avocado and remove the stone. Scrape the flesh out into a bowl with a spoon.
Crush the avocado with the back of a fork until it become smooth with small chunks then add in the zest and juice of the lime along with a few shakes of the hot sauce and the finely shredded coriander. Mix well and season to taste.
Tomato and Red Onion Salsa
Make 4 portions
½ a red onion
Small bunch of coriander
Juice and zest of ½ a lime
Hot sauce to taste. We used Cholula original.
Salt and black pepper to taste
Finely dice the red onion and tomatoes, shred the coriander and place in a bowl. Add the zest of half a lime along with its juice.
Add a teaspoon of oil and a few shakes of the hot sauce, as little or as much, as you like. Add a pinch of salt and pepper and stir well. Taste and adjust the season or heat to your taste