Starting a new term is daunting, not least because you have to figure out what to cook in an 8-man shared kitchen is intimidating. Here, I’ve recommended two batch cook meals that take under 50 minutes each, and only 15 minutes of hands-on cooking time.
The nutritional value will help you get through the first weeks of term and you can tell worried parents that you’re eating well.
Either take turns with your flatmates and serve this as your one meal of the week, or make it for yourself and avoid cooking in the crowded kitchen for a few days. These recipes are easy, satisfying and healthy. The nutritional value will help you get through the first weeks of term and you can tell worried parents that you’re eating well.
Autumnal Sausage Tray Bake:
Serves 6
Prepare: 10 minutes
Cook: 25 minutes
Ingredients:
- 4 carrots
- 1 whole cauliflower
- 6 sweet potatoes
- 4 red onions
- 12 sausages (v/ve sub for 2 cans of chickpeas)
- 500g Brussels sprouts (haters sub for par-boiled parsnips)
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon paprika
- Salt & pepper
- 1 tablespoon rosemary
- 1 tub houmous
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- Preheat oven to 180 degrees. Wash all the vegetables. Slice all of your carrots into finger-sized batons. Break down your cauliflower into florets. Peel your onions before slicing off either end, then slice into quarters so they stay in thick wedges. Next, cut your sweet potatoes into quarters (or halves if small).
- Place your all of your vegetables and sausages on a lined baking tray and drizzle with a generous amount olive oil and honey. Sprinkle paprika, rosemary, salt and pepper over the vegetables.
- Place into the pre-heated oven for around 20-25 minutes, or until the sweet potatoes are tender and the sausages are cooked through and golden.
- Mix together the houmous and lime juice in a bowl. Serve up your sweet potatoes, vegetables and sausages on a plate and splatter over your houmous dressing. Enjoy while hot, or take as a packed lunch to campus.
Indian made Easy: Sweet potato, squash and red lentil dahl
Serves: 8
Prepare: 15 minutes
Cook: 35 minutes
Ingredients:
- Olive oil
- 2 onions, diced
- 1 tablespoon easy garlic
- 1 butternut squash
- 4 sweet potatoes
- Curry powder
- Ground cumin
- Garam masala
- Ground coriander
- 2x 400g can coconut milk
- 500g red split lentils
- Fresh coriander
- Lime Juice
- Heat 5 tablespoons of olive oil in a large pot. Add your onion and cook on a medium-low heat until brown, then add garlic and cook for another minute. Add your spices (1 tablespoon each) along with salt and pepper; adding them to the hot oil allows them to ‘bloom’ for maximum flavour. Be careful not to burn your spices.
- Peel, slice and cube your butternut squash and sweet potatoes, then add them to your pot along with the lentils, coconut milk and just over a litre of water. Bring your mixture to the boil and then turn down the heat. Simmer for 25 minutes, stirring occasionally until it has thickened. Serve with rice and/or naan and a generous scattering of fresh coriander and lime juice.
