Simple and tasty student meals to make at home

• Long grain rice
• Chopped tomatoes
• Knorr rich beef stock
• Taco shells 
• Orange squash
• Seeded loaf
• Cereal
• Flatbreads (Add passata and your favourite topping and cook in oven for homemade pizza)

• Wedges

• Pack of 6 beef tomatoes
• Mixed leaf salad bag
• Easy peel satsumas
• Red onions
• Mixed peppers
• Potatoes
• Mushrooms
• Corn on the cob
• Mange tout
• Spinach 
• Broccoli

• Chicken fillets/ thighs
• Chorizo
• Pork mince
• Beef mince
• Milk
• Grated cheese
• Olive butter spread
• Hummus
• Guacamole
• Sour cream

• Cajun seasoning
• Chilli flakes
• Chilli powder
• Chicken seasoning 
• Salt and pepper
• Paprika
• Cumin 
• Garlic/ garlic powder
• Worcestershire sauce
• Teriyaki sauce

• Popcorn
• Crisps
• Porridge
• Raisins
• Chocolate bag
• Biscuits to dunk in tea

Serves 4/ 90 minutes

• 1 tablespoon of oil
• 500g beef mince
• 1 diced red or white onion
• 1 clove of chopped garlic
• 2 carrots
• Handful of frozen veg
• Salt and pepper
• 1 tsp Chilli flakes
• 1 tsp Rosemary 
• 1 tsp Paprika
• 1 tspGarlic granules
• 1 tbsp of tomato purée
• Small glass of red wine (optional)
• Beef stock cube
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 4 medium potatoes
• 75 ml of milk
• Knob of butter
• 50g grated cheese

1. Heat a tablespoon of oil in a pan and add the minced beef and fry until browned. Drain any fat off and set aside

2. Add diced onion and garlic on a medium heat.

3. Add the chopped carrots and a handful of frozen veg. I like to use any frozen veg in my freezer like green beans, peas, broccoli, cauliflower.

4. Cook for 10–15 minutes until the veg is soft

5. Return the beef to the pan and add salt and pepper, chilli flakes, rosemary, paprika, garlic granules and a tablespoon of tomato purée

6. Add the red wine, if including, and a beef stock cube dissolved in 400 ml, with 2 tablespoons of Worcestershire sauce and a few bay leaves

7. Simmer for 40 minutes, uncovered, so that the mixture can reduce and gravy can thicken. Increase the heat if the mixture is still too runny.

8. To make the mash, peel and chop the potatoes and add to cold, salted water. Bring to the boil and cook until soft.

9. Drain the potatoes and mash with a knob of butter, 75 ml of milk and 50g of grated cheese. I like to add chopped chives too.

10.  Spoon the meat mixture into an ovenproof dish and spoon the mash on top. Sprinkle with paprika on top (an you can add extra cheese)

11.  Cook at 220C for 30 minutes until golden.

Serves 2 / 60 minutes

• 1 tablespoon of oil
• 500g beef mince
• 1 diced red or white onion
• 1 clove of chopped garlic
• Salt and pepper
• Chilli flakes
• Chilli powder 
• Paprika
• Garlic granules
• 1 tbsp of tomato purée
• 1 tin of chopped tomatoes
• 1 tin of kidney beans
• Small glass of red wine (optional)
• Beef stock cube
• 2 tbsps cocoa powder 
• 2 bay leaves
• Rice
• Serve with guacamole, sour cream and cheesy doritos

1. Heat a tablespoon of oil in a pan and add the minced beef and fry until browned. Drain any fat off.
2.  Add diced onion and garlic on a medium heat and cook until softened.
3. Add salt and pepper, chilli flakes, chilli powder, paprika, garlic granules and a tablespoon of tomato purée and cook through. 
4. Add the chopped tomatoes, tin of kidney beans, red wine, if including, and a beef stock cube dissolved in 100ml of water.
5. Add 2 tbsps of cocoa powder and a few bay leaves.
6. Simmer on a medium low heat for 40 minutes, uncovered, so that the mixture can reduce. Increase the heat if the mixture is still too runny. Remember to stir regularly. 
7. Boil the rice according to your preference and serve alongside the chilli.

Serves 2 / 35 minutes

• 1 tablespoon of oil
• 2 chicken breasts chopped into pieces
• Serves 2 / 35 minutes
• 1 diced red or white onion
• 1 clove of chopped garlic
• 1 red pepper
• Salt and pepper
• Chilli flakes
• Cajun Seasoning
• Paprika
• Garlic granules
• 50g chorizo sliced
• 1 tbsp of tomato purée
• 100 g long grain rice
• 1 tin of chopped tomatoes
• Chicken stock cube in 300 ml water

1. Heat a tablespoon of oil in a pan and add the chopped chicken breast pieces. Cook until golden.

2. Remove and set aside.

3. Add diced onion, garlic and chopped red pepper on a medium heat.

4. Add the slices of chorizo along with salt and pepper, chilli flakes, Cajun seasoning, paprika ,garlic granules and 1 tbsp of tomato purée. Cook for 5 minutes.

5. Stir the chicken back in. Add the rice, tin of tomatoes and chicken stock cube dissolved in 300 ml of water.

6. Cover the mixture and cook on a medium heat. Stir regularly and cook until the rice is tender (around 20 minutes)

Serves 2 / 25 minutes

• 1 tablespoon of oil
• 250g pork mince
• Salt and pepper
• Chilli flakes
• 1 tsp Garlic granules
• 1 tsp Ground ginger
• 1 diced red onion
• 1 clove of chopped garlic
• 100g rice/egg noodles (or can serve with rice)
• 1 tbsp of tomato purée
• Teriykai packet sauce
• 200 g Mange tout
• 2 tbsp soy sauce 
• Beef stock cube
• Chopped chives- to serve

1. Heat a tablespoon of oil in a wok/pan and add the pork mince and stir fry until lightly browned. Drain any fat off.

2. Add salt and pepper, chilli flakes, 1tsp garlic granules and 1 tsp ground ginger to the meat mixture and stir through.

3. Add diced red onion and garlic on a medium heat and cook until softened.

4. Cook the noodles or rice separately, according to their packet instructions. Drain them and set aside.

5. Add the tomato purée to the wok mixture and stir through.

6. Add the teriyaki packet sauce to the wok.

7. Add the mange tout to the wok.

8. Mix the 2 tbsp soy sauce with 250ml of beef stock and add to the mixture. 

9. Simmer and stir frequently for a few minutes. You can cook for longer depending on whether you prefer the mixture to thicken.

Serves 2 / 40 minutes

• 2 tablespoons of oil
• Chilli flakes
• 2 cloves crushed garlic
• Juice of 1 lime
• 1 tsp paprika
• 1 tsp Cajun seasoning
• 1 tsp oregano
• Salt and pepper to taste
• 2 chicken breasts/ chicken thighs
• 4 small corn on the cobs
• Chips/ Wedges
• Tender stem broccoli 
• Chopped chives

1. Pre heat the oven to 200C.
2. Make your marinade by mixing 2 tbsp of oil with chilli flakes, 2 cloves of crushed garlic, juice of 1 lime, 1 tsp of paprika, 1 tsp Cajun seasoning, 1 tsp of oregano, salt and pepper to taste. 
3. Score the chicken breasts/ thighs and add to the marinade mixture, ensuring all the chicken is coated. 
4. If you have the time you can add the chicken to the marinade overnight in the fridge, or if you’re rushed for the time just add it whilst the oven pre heats for 5 minutes. 
5. Place the chicken onto a roasting tray and place in the pre heated oven.
6. Butter the corn on the cob and add chilli flakes. Wrap the corn on the cob in tin foil and cook in the oven. 
7. Cook both the chicken and the corn on the cob for 30 minutes in the oven. 
8. Cook the chips or wedges in the oven according to packet instructions. I like to add peri-salt in the last 5 minutes. 
9. In the last 10 minutes boil water and cook the tender stem broccoli to taste. 
10.  Serve the chicken alongside the corn, broccoli and chips. You can squeeze lime juice on top of the chicken and scatter chopped chives.

Serves 2 / 60 minutes

• 1 tablespoon of oil
• 1 diced red or white onion
• 1 whole red/yellow pepper
• 1 clove of chopped garlic
• 2 whole chicken breasts
• Salt and pepper
• 1 tsp Garlic granules
• 1 tsp Paprika
• Taco Seasoning packet
• 6 beef tomatoes chopped in quarters
• 1 beef stock cube
• Salsa- 4 tablespoons in the mixture, and then extra in your tacos
• Taco shells
• Salad
• Guacamole/ Sour Cream
• Grated Cheese

1. Heat a tablespoon of oil in a pan and add diced onion and garlic on a medium heat.
2. Then add a bell pepper (of any colour)
3. After 2–3 minutes, add two chicken breasts to the pan.
4. Add salt and pepper, paprika, garlic granules, and a packet of taco seasoning (You can also add in some chopped jalapenos if you want a bit of a kick!)
5. Wait for the chicken to cook through on both sides 
6. Add 6 chopped beef tomatoes, one beef stock cube dissolved in 200 ml of water and 4 tablespoons of salsa.
7. Leave the mixture for 30–40 minutes and your chicken will have cooked through and the mixture will have reduced and thickened. You can leave the mixture for longer and reduce the heat and leave it to simmer.
8. Shred the chicken breasts using two forks.
9. Cook the taco shells according to the time on the packet.
10.  Assemble your taco shells. I like to use salad, guacamole, sour cream, salsa and cheese.

Serves 2 / 60 minutes

• 2–3 tablespoons
• 1 chopped red onion
• Chopped new potatoes
• Chorizo chunks (chop up a chorizo log)
• Orange zest
• Salt and pepper
• 2 tsp Oregano

1. Pre-heat the oven at 190C

2. Add the oil to your tray

3. Chop the new potatoes and add them to the tray

4. Chop the onion into quarters and add to the tray

5. Place the chicken thighs on top

6. Season the chicken, add the oregano and orange zest all over

7. Cook in the oven for 50 minutes

8. Add the chopped chorizo and cook for 10 minutes longer

9. Take out the oven and enjoy!

Serves 2 / 60 minutes

• 1 tablespoon of oil
• 1 diced red onion
• 1 clove of chopped garlic
• 12 beef meatballs tablespoon of oil
• Handful of mushrooms
• Tablespoon of tomato purée
• Salt and pepper
• Chilli flakes
• Paprika
• Chilli powder
• Oregano
• Garlic granules 
• Herbes de provence
• 1 tin of chopped tomatoes
• One beef stock cube 
• 120 g pasta
• 125 g mozzarella ball (or you can use grated mozzarella)

1. Heat a tablespoon of oil in a pan and add diced onion, garlic and meatballs on a medium heat.
2. Fry the meatballs until golden and drain off any fat if there is any.
3. Chop mushroom and fry until soft
4. Stir in a tablespoon of tomato purée
5. Season with salt and pepper, chilli flakes, paprika, chilli powder, oregano, garlic granules and herbes de provence
6. Add a tin of chopped tomatoes and a beef stock cube dissolved in 100 ml of water. The mixture will look quite watery but keep it simmering for around 40 minutes and the mixture will reduce and thicken
7. Boil pasta and cook according to instruction.
8. Drain and mix the pasta with the meatball mix. Spoon into a heat-proof dish
9. Break up the mozzarella and place on top of the mix
10.  Bake for 20 minutes or until the top is golden