John Lewis JLK093 1.7L Kettle
£20.00£17.00
What to cook in week one at university
One of the biggest shocks to the system when starting university is food. What to cook, when to cook, what tools to use in the kitchen and how to use them.
You ideally want to plan nutritious meals that will fuel the mind and help keep concentration levels up. We’re not saying shy away from pizzas and doughnuts, just not for breakfast, lunch and dinner. Well, not every day anyway.
For those looking for a little extra homework, our friends at Waitrose have a Cookery School where our expert chefs can help you master delicious recipes and sharpen your skills both online and in person.
A cheese toastie?
There’s a reason the humble sandwich has been around since 1762: it’s easy to make, affordable and requires minimal washing up. Elevate yours by transforming it into a toastie, the ultimate comfort food.
Superfood bowl
A personal favourite because you can literally chuck anything in and use up the contents of your fridge. Use a lentil or a bean as your base and add in any protein, from chicken to tofu, plus as many colourful veggies as you can. Top it with nuts and seeds for an extra boost of brain power.
Stir fry
Another super versatile dish that can be quick and easy to make and better still, tastes even better cold for lunch the next day. Add any combination of chicken, pork, prawns or tofu to veggies and noodles and serve with the sauce of choice. Our top tip is to boil the noodles in a pan of boiling water for 3 minutes, before draining and rinsing under cold water to stop them going sticky or claggy.
Stew
A real crowd pleaser and something you can make with little to no effort, especially if you stick all the ingredients in a rapid cooker or an air fryer. Our favourite at the moment is a mushroom and smoked tofu stew, packed with ginger for a comforting warmth when the temperature starts to dip.
Smoky bacon pasta with sticky chilli aubergine
Ingredients
500g pack Essential Cherry Tomatoes
200g pack Essential British Smoked Bacon Lardons
1 Essential Aubergine, cut into bite size pieces1 tsp olive oil, if needed
2 clove/s garlic, finely chopped
2 tbsp tomato purée
¼ tsp chilli flakes, plus a pinch
300g Essential Spaghetti
1 tbsp clear honey
4 tbsp Galbani Pecorino Romano, grated or shaved
Method
- Blend the tomatoes in a food processor or liquidiser until smooth. Set aside. Put the lardons into a large nonstick frying pan. Cook over a medium heat for 10 minutes, until golden and the fat has melted. Lift out to drain on kitchen paper. If there is any excess fat, spoon most of it away.
- Add the aubergine to the remaining fat in the pan. Season, turn up the heat a little, then cover and cook for 10 minutes until golden and tender. Press the aubergines occasionally as you stir to soften them. Tip out.
- Return ⅔ of the lardons to the pan, either with 1 tsp fat or using the olive oil. Add the garlic and soften for 30 seconds, then add the tomato purée and ¼ tsp chilli flakes. Pour in the blended tomatoes. Simmer for 5-8 minutes until reduced and richer.
- Meanwhile, cook the pasta according to pack instructions. Drain, reserving a cup of water, then tip the pasta into the sauce and toss over a low heat, gradually adding about 6 tbsp cooking water to loosen.
- In a small pan, warm the honey with a pinch of chilli, the remaining lardons and aubergine. Spoon over the plated pasta, then scatter with pecorino to serve.
