For many, transitioning into university life means goodbye to home cooked meals and embracing takeout containers and boxes of cereal. It doesn’t have to be this way, it is very possible to cook budget friendly, delicious and nutritious meals while balancing a hectic schedule. We have put together some of our favourite things to eat, and amazingly they all take less than 40 minutes to cook. They are also very meal prep friendly.

Bon Appetit!

1. Spicy Chicken Curry



Ingredients

• 1 tbsp oil
• 1 spring onion
• 1 clove garlic
• 1 tbsp curry powder
• 1 tbsp ground ginger
• 200ml chopped tomatoes
• Chicken thigh or breast
• 200ml water
• 1 tbsp yogurt

Get Cooking

1.  Heat some oil in a pan and add the chopped spring onions and garlic. Let it cook for 5 minutes then throw in the curry powder and ground ginger.
2.   Next pour the chopped tomatoes and chicken into the pan and mix. Let it cook for about 5 minutes or until it looks cooked on all sides.
3. Add in the water and a heaped tablespoon of yogurt, mix properly and let it simmer for 5-10 minutes.

This dish is best served with some rice or flat bread.

To make this vegetarian friendly, swap chicken for any meat alternative of your choice or even some fresh cauliflower or mushrooms.



Recipe from The Student Project

2. Spaghetti Bolognese



Ingredients

• 400g/14oz beef mince
• 1 onion diced
• 2 garlic cloves, chopped
• 100g/3½oz carrot, grated
• 2 x 400g tins chopped tomatoes
• 400ml/14fl oz stock (made from stock cube. Ideally beef, but any will do)
• 400g/14oz dried spaghetti 

Get Cooking

1. Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper.
2. Cook the mince until well browned over a medium-high heat Once browned, transfer the mince to a bowl and set aside.
3.  Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium.
4.  Add the onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent.
5. Add the garlic and cook for another 2 minutes.
6.  Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.
7. Add the tomatoes to the pan and stir well to mix.
8. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.
9. When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Once the spaghetti is cooked through, drain and add to the pan with the Bolognese sauce. Mix well and serve.



Recipe from BBC FOOD

3. Ultimate Roast Potatoes



Ingredients

• Around 500g of potatoes
• Cooking oil
• Salt and pepper

Get Cooking

1. Start by preheating the oven to 200℃ (or 180 if you have a fan oven). Grab a roasting tray and put it in the oven to warm up.
2. Peel off the potato skins and use a knife to cut them into chunks. For a normal sized potato, you'll probably be able to cut it into 4 good sized pieces.
3. Boil the potatoes for about 10 minutes or until they are almost fully cooked then drain the water and set aside.
4.  Add oil to your preheated oven tray, enough to make a layer on the bottom of the pan. After this put pan back in the oven so the oil heats up.
5. After 5 minutes add the boiled potatoes, they should sizzle when you put them in the oil. Then back into the oven for total of 45 minutes, remembering to give them a little mix around every 15 mins.
6. When they are done sprinkle in some salt and paper and enjoy.



Recipe from the Student Project.

4. Pitta Bread Pizzas



Ingredients

• 2 Pitta breads
• Tomato Paste/ Store bought pizza sauce
• Grated cheese or Vegan cheese alternative
• Handful of Sweetcorn 
• Pinch of Italian herbs 
• Spinach
• Black Olives
• Any other topping of your choice

Get Cooking

1. Heat up the oven to 180°C.
2. Warm the pitta breads in the toaster for 30 seconds, then spoon on the passata and spread it over the pitta, leaving a crust. Sprinkle on the toppings of your choice and cover in grated cheese.
3. Place in the hot oven for up to 10 minutes, until the cheese is melted.



Recipe from the Student Project.

5. Creamy Salmon, Leek and Potato Traybake



Ingredients

• 250g baby potatoes, thickly sliced
• 2 tbsp olive oil
• 1 leek, halved, washed and sliced
• 1 garlic clove crushed
• 70ml double cream
• 1 tbsp capers plus extra to serve
• 1 tbsp chives, plus extra to serve
• 2 skinless salmon fillets
• Mixed rocket salad, to serve (optional)

Get Cooking

1. First Heat your oven to 200C
2. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins.
3. Drain and leave to steam-dry in a colander for a few minutes.
4. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
5. Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften.
6. Add the garlic, cream, capers and 75ml hot water, then bring to the boil.
7. Add the chives and stir
8. Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top.
9. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.



Recipe from Good Food magazine