It's hectic in your first week at uni. You're meeting people, starting lectures, making your room look like less of a prison cell and more 'you'. The chances of making a gourmet meal is pretty slim but with all that socialising you're going to be ravenous!
So you don't end up splurging all your savings on junk food, here are simple, hearty recipes that will get you through each day of the week. Tuck in!
1. Monday: Creamy chickpea curry
1 - 2 tbsp garam marsala
1 – 2 tsp dried chilli flakes
1 can chickpeas (400g / 14oz), drained
1 can tomatoes (400g / 14oz)
3 tbsp cream
Heat a few tablespoons of olive oil in a saucepan. Cook the garam marsala and chilli over a medium high heat for about 30 seconds. Add the drained chickpeas and cook for another minute or so. Then add tomatoes and bring to a fast simmer. Cook for about 5 minutes, stirring every now and then to break the tomato with a fork. When the sauce has reduced a little stir in the cream. Taste and season.
2. Tuesday: Smoky chorizo with beans and tomato
1 chorizo (approx 150g / 5oz), sliced into coins
1 can butter beans (400g/14oz), drained
1 cup Barilla Arrabbiata sauce, or other pasta tomato sauce
1 tablespoon red wine vinegar
1 bunch chives, finely chopped
Heat a few tablespoons olive oil then add the chorizo and cook, stirring occasionally for a few minutes until its browned on both sides. Add beans, sauce and vinegar and simmer for a few minutes until everything is hot. Taste and season then stir through chives and leave some to sprinkle on top. (If you're veggie swap chorizo for tofu and add smoked paprika for a smoky taste.
3. Wednesday: Pesto pasta and peas
350g (3/4lb) short pasta
250g (1/2lb) frozen peas
2 large handfuls grated parmesan cheese + extra to serve
Bring a large saucepan salted water to the boil and cook pasta according to the packet directions. Add your peas when its almost done. Drain, add your pesto and heaps of cheese. Pasta, pesto, peas - it's a holy trinity.
4. Thursday: Egyptian rice and lentils
1 onion, peeled & finely diced
large pinch dried chilli flakes
2 cups cooked long grain rice (approx 250g / 9oz)
1 can (400g / 14oz ) lentils, drained
natural yoghurt, to serve
This is great, nutritious Egyptian street food and really good in lunch box the next day or with lamb kebabs.
Heat a few tablespoons of olive oil and fry onion and chilli and cook over a high heat stirring frequently until softened and starting to brown. Add rice and lentils and stir fry for a few more minutes until both are heated through. Season and serve with a dollup of yoghurt.
5. Friday: Veggie chilli
2x 400g canned tomato
1 tin red kidney beans
400g tin red lentils
2 tbs chilli powder
Place the beans. tomato, lentils and chill in a pot and cook for 5 mins. And the onion and cook for further five mins. Serve with rice or bread.
6. Saturday: Bean sprout stir fry
packet of stir fry vegetables
packet of bean sprouts
1 red onion
2 spring onions
1 clove of garlic
Heat oil in a pan, add your garlic and chilli. Then add veg whilst your noodles are cooking. Add onions and spring onion and cook before adding drained noodles and sprinkling over with a handful of nuts. Season with a healthy slosh of soy sauce.
7. Sunday: Easy vegetable frittata
chopped onions, peppers, and mushrooms
Beat the egg mixture until light and frothy. Set stove to medium heat and warm some oil. Add the egg mixture and swirl in the pan. Allow eggs to set until cooked around the edges. Scatter the vegetables over the top of the egg mixture, and cook until eggs are set. Using a spatula, fold the frittata in half, and gently slide onto a plate.