Pea and Chilli Soup


A healthy and comforting lunch or dinner that is cooked in under half an hour and costs about 30p per portion – you can’t go wrong!

Ingredients: 500g frozen peas, half a white onion (chopped), 1 large potato (peeled and cubed), 1 tbsp vegetable oil, 1 tsp dried chilli flakes, 1 pint of hot vegetable stock, a drizzle of olive oil to serve (optional)

Method: fry the onion in the oil for a few minutes until it’s smelling goooood and looking translucent. Now add the potatoes and vegetable stock. Cook over a moderate heat for around 15 minutes or until the potatoes are cooked. Next, add the peas and the chilli and cook for five minutes. Use a hand blender or food processor to whizz it up and it’s done! Remember to season with salt and pepper at this point too. It makes about 5 portions and costs about £1.50 for all the ingredients!


Chinese Feast for Five! Glazed chicken, stir fried vegetables and egg fried rice.


I have had the help of my sister Brittanie (Instagram: @brittsskye) for this one both in cooking and blogging. We made a marinade for the chicken and vegetables that is definitely going to be written down and used again because it was SO GOOD and so we thought it was only right to share it.

Ingredients for the egg fried rice:

  • 1 egg, beaten
  • tbsp vegetable/sunflower oil
  • 1 cup white rice
  • half a white onion
  • 1 cup of frozen peas
  • 1 tbsp soy sauce

Ingredients for the glazed chicken and stir fried veggies:

  • 2 chicken breasts on the bone
  • 2 peppers, sliced
  • half a white onion, chopped into thick chunks
  • 5 broccoli florets, sliced
  • 1 pak choi
  • (any other veg you want to throw in)

Ingredients for the marinade/sauce:

  • 2 tbsp soy sauce
  • 1 tbsp clear honey
  • 1 tsp chopped red chilli
  • 2 tsp ground ginger
  • 1 tbsp white wine vinegar
  • 3 cloves of garlic, crushed
  • 1 tablespoon sunflower oil

Method for Chicken and Veggies (written by Brits):

1. first of all you pre-heat the oven to 180°. next you need to prepare the marinade for the chicken- for this you mix the cloves of garlic, soy sauce, honey, white wine vinegar, ground ginger and sunflower oil. The next step is slightly gross as you have to massage half the marinade into the chicken but its the only way to get the best results with a delicious flavour so you will just have to embrace the grossness. Now all you have to do is place it in the oven for 35-40 minutes to let the chicken soak up the juices and to nicely roast the meat.

2. Now its time to prepare the vegetables. one you have cut up the veg that meets your fancy, put them in the wok with a generous serving of vegetable oil and begin to stir fry (it was only today i realised that this is why its called a stir fry). This process will take about 10 minutes until the vegetables are slightly browned and then pour in the remaining marinade and stir through cover the veg.

Method for egg fried rice:

1. Cook the rice according to packet instructions. Once cooked, set aside and allow to cool. Defrost the peas by placing them in a sieve and running under warm water.

2. Once the rice has cooled, and the chicken and veggies are almost ready to go, heat the oil in a wok, add the onion and cook for 2-3 minutes. Next add the rice and cook until warmed through.

3. Now it’s time to add the peas and soy sauce. Cook for a further 2 minutes and then move all of the rice to one side of the pan. Add the egg to the pan and begin to stir as if you are making scrambled egg. Once the egg has cooked stir in the rice and taste – if it needs more soy sauce add it now.

4. Get everything onto a big table and let people tuck in!



As usual, after Christmas, we were left with a fridge full of cheese, double cream and not a lot else. I was looking for inspiration to somehow turn cheesy leftovers into a meal when I remembered a delicious cheese, potato and bacon gratin dish I once had. After some searching on the internet I found a recipe for Tartiflette and tweaked it. This is a truly luxurious dish that you will definitely feel guilty about eating, but it is totally worth it.


  • 700g potatoes, peeled and thinly sliced
  • 1tbsp oil
  • 1 white onion, sliced
  • 2 garlic cloves, crushed
  • 200g smoked bacon, cut into bite sized pieces
  • 2tbsp plain flour
  • 200ml chicken stock
  • 200ml double cream
  • 100g grated mozzarella
  • 100g grated cheddar
  • 50g grated parmesan

1. Preheat your oven to 200°c/180°c for fan assisted ovens. Grease a large, ovenproof dish. Put a pan of water on to boil, add the potatoes and cook for 6-8 minutes until tender.

2.  Heat the oil in a frying pan and add the chopped onion. Cook for about five minutes until the onions are soft and translucent, but not browned. Add the garlic, cook for a few minutes, then remove and pop in a bowl. Next add the bacon to the pan and fry until crispy, adding a little more oil if you need to. Add the bacon to the onion mixture and stir through the flour.

3. Mix all the grated cheeses together.

4. Mix the cream with the stock in a large jug and stir in some black pepper. Now layer the potatoes at the bottom of the ovenproof dish. Over the potatoes layer the onion and bacon mixture, then the cheeses, then pour over the stock mixture. Repeat this order until you are out of potatoes. Bake for 45 minutes and serve with a mixed leaf salad or green vegetables.

Veggie Ramen


This is a really quick and nutritious lunch or dinner. I was dubious that it would fill me up as I have a pretty impressive appetite… but it was actually really filling and felt pretty healthy.

Ingredients (for one):

  •  1 nest of noodles
  • 1 vegetable stock cube
  • 1 carrot, peeled and cut into strips
  • 1 pak choi
  • a handful of mushrooms, chopped
  • a handful of bean sprouts
  • 1 red chilli, deseeded and chopped
  • 4 spring onions, chopped
  • 1 garlic clove, chopped
  • tsp ground ginger
  • tsp five spice
  • soy sauce

1. Cook the noodles according to packet instructions.

2. Pour cold water into a saucepan and begin to bring it to a boil. Once it is boiling add the stock cube, ginger, five spice and garlic. Add the carrots and mushrooms and boil for 5-6 minutes or until the carrots and mushrooms are cooked to your liking.

3. Put your cooked noodles into a deep serving bowl and top with the bean sprouts and pak choi. Pour over the broth, carrots and mushrooms. Sprinkle over the spring onions and chilli and season with soy sauce. Enjoy!

Sausage Meatballs

Sadly I don’t have the luxury of a freezer at uni, which means when I buy a pack of sausages I pretty much have to have them every night until they are gone. Now I love sausages, but there is only so much you can do/have with them, especially when you also don’t have the luxury of an oven. Due to this kitchen predicament sausage meat meatballs were born. I have made then thrice since trying it for the first time a few weeks ago – so yummy and SO cheap. Ingredients:

  • 3 tbsp olive oil
  • 2 sausages
  • 1 slice of bread (or even better – the crust)
  • 1 egg
  • 1 onion, diced
  • 1 tbsp dried Italian herbs
  • 500g can of chopped, tinned tomatoes
  • 1 clove of garlic, chopped
  • 1 clove of garlic, crushed
  • Salt and pepper

1. In a large frying pan heat 1 tbsp of olive oil and add the onions and chopped garlic. Once softened tip into a large mixing bowl. 2. With a pair of scissors, make a cut in the skin of the sausages and squeeze the sausage meat into the bowl of onions and garlic. In a food processor blitz the bread and add this to the bowl of sausage meat. Crack in the egg. Season generously. At this point, it is nice to add a tbsp of parmesan if your budget allows. Mix together with your hands and roll into balls. 3. Heat the 1 tbsp of oil in the frying pan you’re using. Brown the meatballs all over, turning each of them frequently. Remove the meatballs from the pan when they are browned – don’t worry if you are not sure they are cooked through – they are going to be simmered in the tomato sauce later. 4. Heat the remaining oil in the pan and add the crushed garlic and heat on low for a few minutes. Add the tomatoes and mixed Italian herbs, bring to the boil. Add the meatballs to the pan and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce is thick. Serve with pasta or rice. Alternatively spoon the meatball and sauce mixture into an oven proof dish, top with mozzarella, grill until the cheese is golden brown and serve with garlic bread – delicious!

Sag aloo


With Christmas around the corner, and an almost empty bank account I have had to be extra thrifty when it comes to cooking. I know Sag aloo is usually considered a side dish but I was trying to be inventive with leftovers, and this hit the spot. Adding fresh red chilli at the end would have made this even nicer, so if you have some throw that in too.


  • 2 large potatoes, cut into cubes
  • 1 white onion, sliced
  • 2 cloves of garlic, crushed
  • 500g spinach
  • 2 tsp cumin
  • 2 tsp garam masala
  • 2 tsp tumeric
  • 2 tsp chilli powder
  • 1 tbsp sunflower oil
  • 1 tsp butter
  • salt and pepper

1. Put the diced potato into a pan of water, bring to the boil and cook for five minutes. Drain the potatoes and set aside.

2. heat the oil and butter in a large non-stick frying pan. Add the onion and cook over a gentle heat until they are soft and lightly browned.

3. Add the garlic, cumin, garam masala and tumeric to the pan and cook for two minutes.

4. Add the potatoes and a splash of water to the pan, stir and cover with a lid. Check the curry every few minutes, adding water when needed to loosen the curry and help the potatoes to cook.

5. When the potatoes look like they are beginning to soften, add the spinach along with some salt (I was quite generous with salt here, but season to taste) and pepper. Cover with a lid again and cook for 15-20 minutes, adding water every five minutes or so. Serve with rice and mango chutney!