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This is a quick and easy one pot recipe which can be made any day of the week. This flavourful mango and chicken combination will tickle your tastebuds and leave your kitchen smelling divine!

Preparation and cooking time: 40 minutes
Difficulty: Easy
Serves: 2-3

Ingredients:
• oil
• one large onion
• 3 cloves of garlic
• 4cm piece of ginger
• 2-3 tbsps mild curry powder
• one large mango or two medium sized mangoes
• 400ml tin of coconut milk
• 2 large chicken breasts (or thighs)
• white rice (to serve)
• fresh coriander (to serve)

To season the chicken:
• coriander powder
• smoked paprika
• garlic powder
• a pinch of salt

Method:
1. Chop the onion and mango into large cubes and finely grate the ginger. Finely dice the garlic.
2. Heat some oil in a pot. Once hot, add the onion and cook until soft on medium-low heat for about 5 minutes.
3. Add the ginger, garlic and curry powder and cook for another 5 minutes.
3. Remove the onion, garlic and ginger from the pot, and in the same pot add the chicken.
4. Cover and cook on medium heat for 5-10 minutes, stirring occasionally.
5. Add the onion, garlic and ginger back to the pot, along with the tin of coconut milk and mango cubes.
6. Cook on a low heat for 20 minutes until the sauce has thickened and deepens in colour.
7. Serve with white rice, garnish with coriander and enjoy!

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Traditional Vietnamese fresh spring rolls (goi cuon) consist of pork, shrimp, lettuce, cucumber and carrot, wrapped in soft chewy rice paper, suitable for the upcoming summertime :))

Rice paper wrappers

Shrimps

Belly pork

Lettuce

Cucumber

Carrot

Rice vermicelli noodles

How to make:

Cook and slice pork thinly

Cook through shrimps for 5 minutes, slice shrimps in half lengthwise

Cut lettuce, cucumber and carrot into smaller pieces

Prepare vermicelli noodles if using

Nuoc cham: (a Vietnamese traditional dipping sauce) which contains fish sauce, lime juice and sugar (ratio 1:1:1). You can add garlic if you want

How to wrap:

Place lettuce, cucumber, carrot, and noodles on rice paper, fold 2 sides over, add shrimp and pork, and roll it

Note

Avoid soaking the wrappers in too much water since they can be torn

Don’t soak the wrappers in too little water either, or they may crack

Don’t overstuff the wrappers which can also break the rolls

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Simple and flavourful - just need to marinade it the day before and only 1 pan to be cleaned up!

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Ingredients:

2-3 Chicken thigh fillets, diced into medium cubes
1 Onion, sliced
Tiny bit of oil

Marinade:
2 Garlic cloves, minced
1 Spring onion, finely diced
2 tbsp Gochujang
1 tbs Soy sauce
1.5 tbsp Brown sugar
1 tbsp Black vinegar
0.5 tbsp Sesame oil

Optional:
Sesame seeds for garnish

Method:
1. Mix everything for the marinade and pour it into a zip lock bag. Marinade the chicken in the bag in the fridge for 2-24 hours.

2. Saute onion in bit of oil until lightly softened.

3. Pour in the chicken with the marinade and cook until the chicken is cooked and sauce is slightly thickened.

4. Best served with rice and garnish with toasted sesame seeds. Enjoy!

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Whether it's a study break snack or an indulgent after dinner dessert, chocolate vegan banana bread is my absolute go to! As we all were up to new recipes and cooking trends during lockdown, this is one that definitely stuck with me. I am not vegan myself, but i like to make this vegan version to share out with my vegan friends :)

In a bowl combine
-3 bananas, mashed
-2 tbsp ground flax seeds mixed with 5 tbsp water
-1/3 cup soy yogurt
-1/3 cup maple syrup
-1/2 cup vegetable oil

Then add
-1 cup all purpose flour
-1/2 cup cocoa powder
-2 tbsp baking powder
-1 cup dark chocolate chips

Mix well and pour it to a loaf pan. Bake at 180C for 50-60 mins and enjoy :)

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this a quick, easy and vegetarian meal that is perfect for busy students who still want to eat good, healthy food.

ingredients:
3 cloves of garlic
1 tin of butter beans
spinach
cherry tomatoes
cream cheese (can easily use a vegan version)
1/2 lemon

optionally serve with:
chilli flakes
crusty bread
cheese

method:
1. finely dice the garlic and sauté in some neutral oil
2. add the butter beans, spinach and tomatoes. cook until the spinach shrinks and the tomatoes soften up enough so that you can squash them down.
3. add in the cream cheese and mix. season to taste (with salt, pepper and optionally some oregano)
4. plate up and squeeze the juice of half a lemon into the meal.
5. optionally, add the chilli flakes on top, grate in some cheese and serve alongside some warm bread.

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this is a super easy, vegan-friendly meal that’s made of cheap (but still pretty fresh) ingredients. it’s lovely served with a bit of crusty bread or pitta to mop up the excess :)

ingredients:
2 onions
3 cloves of garlic
2 tsp cumin
2 tsp garam masala
1 tsp paprika
6 vine tomatoes
1 tin chickpeas
1/2 tin coconut milk

method:
sauté diced onions and garlic in a glug of neutral oil. after a few minutes add the cumin, garam masala and paprika.
add in the tomatoes and cook until they go mushy.
add the chickpeas and coconut milk and let it simmer until it reaches a creamy texture.
salt to taste, plate up and optionally add some garnish - i like to add parsley to my bowl, purely for the aesthetic.

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My microwave pizza, with pepper and red onions as extra toppings

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This catered halls-friendly recipe makes a pizza from scratch using only a microwave, with ingredients that are all available from the on-campus SPAR. It can also be made vegan by replacing the milk with water or any milk alternative, and by using vegan cheese.

Ingredients:
5 Tbsp Self-Raising Flour
3 Tbsp Milk
Water (as needed)
A Pinch of Salt
Tomato Puree
Cheese
Any other pizza toppings

A sheet of baking paper

Method:
1. Mix the flour, salt and milk, then add water until the mixture comes together, making a dough
2. Knead the dough for about a minute, then roll out onto the sheet of baking paper, making the pizza about the size of a dinner plate.
3. Poke holes into the pizza dough using a fork.
4. Spread the tomato puree over the pizza base.
5. Microwave the dough and puree for 1 minute
6. Remove the pizza base from the microwave, add any additional toppings then the cheese on top (I put the toppings underneath the cheese so they cook better)
7. Microwave for a further 45-60secs, until the cheese has mostly melted.
8. Remove from baking paper and place on a plate (or just eat from the baking paper to save on washing up)
9. Enjoy!

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Ingredients

400g Arborio Risotto

2 Chicken Stock Cubes

1 Large Onion

4 Garlic Cloves

2 Tbsp Tomato Purée

500g Cherry Tomatoes

1 Tbsp Rosemary

3 Tbsp Unsalted Butter

100g Parmesan

Handful of Basil Leaves

1 Tsp Chilli Flakes

Salt

Pepper

Olive Oil

Method

1. Heat a tbsp of olive oil in a pan on a high heat and add in the cherry tomatoes. You want the tomatoes to char and become squidgy but not so much that they disintegrate. It is important to remove the tomatoes from the pan before they completely disintegrate. Set aside.

Note: It is important that the cherry tomatoes begin to char, but still hold their shape.

2. Finely chop the onion. Heat a glug of oil and a tbsp of butter and fry the onion until soft and translucent.

3. Thinly chop your rosemary and garlic. Add into the pan along with your tomato purée and chilli flakes and stir together.

4. Toss through your rice until nicely coated and toast for about 2 minutes.

5. Dissolve the chicken stock in 1L of boiling water and pour a glug into the risotto. Once the rice has soaked this up, add more bit by bit. This is a process of beating and adding until all the stock is absorbed. By the end, your rice should be thick and creamy. This process will take about 30 minutes.

6. When this is done, re-add the majority of your cooked tomatoes (saving some for garnish). Grate 80g of parmesan, chop your basil and add in with 2 tbsp of butter, salt and pepper. Stir it all through.

7. Once combined and perfectly cooked, turn off the heat, put the lid on and let it sit for a couple of minutes. Then, serve up and garnish with tomatoes and the leftover parmesan.

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To make delicious apricot crunchies you will need:
200g soft dried apricots (roughly chopped)
100g sultanas
50ml orange juice
1 tsp orange zest
200g unsalted butter
150g wholemeal flour
150g rolled oats
75g soft light brown sugar
75g soft dark brown sugar
50g white chocolate

22 x 31cm baking tray

Method:
Preheat oven to 170c and line baking tray.
Mix apricots, sultanas and orange juice in a bowl and leave to soak.
Place butter, flour, oats and orange zest in a separate bowl. Rub together to form a crumb-like consistency.
Stir both types of sugar into the mix.
Combine soaked fruit with dry mixture.
Tip mixture into baking tray, pressing into the corners and making as flat as possible.
Bake for 25 - 30mins until deep golden brown in colour.
Once cool drizzle melted white chocolate over the top and cut into squares. Enjoy!

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Sweet 'n Spicy Chilli Orange Tofu served with brown rice and stir-fried Veggies

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Sweet 'n Spicy Chilli Orange Tofu

Vegan | Proteinaceous | 2 out of your 5-a-day | cook time under 30 mins | easy |

What You'll Need:

# Extra-firm Tofu cut into 1 inch squares
# Juice of 1 large Orange
# Hot Sauce
# Diced onions
# Ginger-garlic paste/ powder
# Oil, salt
# Corn flour
# Scallions (for the garnish)

Let's get cooking!

1. Dust the Tofu cubes with corn flour and bake until CRIZZPYYY. Whoops, season with salt beforehand.

2. Saute onion and ginger-garlic paste until caramelized.

3. Pour in the orange juice and a splash of hot sauce according to your heat tolerance.

4. Add in those CRIZZPYYY tofu cubes straight into the boiling orange sauce and let it thicken up under medium heat.

5. Season with salt and pepper. Garnish with some thinly sliced scallions and voila!

There you have it, Sweet 'n Spicy Chilli Orange Tofu🌶️🍊!

Best served with sticky rice 🍛 or roll it up in a tortilla to make your very own vegan Sweet 'n Spicy Chilli Orange Tofu Wrap🌯

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This is a delicious dish from the Sichuan and Chongqing regions of China. Perfect with rice, I could eat two bowls!!😋

Main Ingredients: Tofu, minced meat (pork or beef)

If you are a vegetarian/ vegan, you can just have tofu.

Other Ingredients: Oil, Scallion, Ginger, Garlic, Cooking wine, Salt, Soy sauce, Black bean sauce, Broad bean paste, Sichuan pepper, Chili powder, Starch

Just follow it step by step:

1. Cut the tofu into cubes and soak them in salty hot water.

2. Mince the scallion, ginger, and garlic.

3. Heat the wok, put the right amount of oil, and add scallion, ginger, and garlic to fry until fragrantly.

4. Then add black bean sauce and broad bean paste and stir-fry.

5. Then add the meat and a small amount of cooking wine.

6. Once the meat is colored, add salt, soy sauce, Sichuan pepper, and chili powder to season it, then add a bowl of water.

7. When the water boils, add the tofu and cook for 5- 10 minutes.

8. Starch with water to thicken juice, and pour into the pot.

9. After a few seconds put it on a plate and you're done!

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Pesto, tomato and mozzarella gnocchi bake 🇮🇹 

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Pesto, tomato and mozzarella gnocchi bake 🇮🇹 

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Perfect for the Italian lover 😍

All you need is:

• A standard bag of fresh gnocchi
• A jar of pesto (or you can make your own with basil, Parmesan and pine nuts)
• a small pot of single pouring cream
• sun-dried tomatoes
• lots of mozerella 🧀
• garlic ciabatta is a nice addition

All you need to do is:

Spoon your pesto out in to a lightly oiled pan on a medium heat. Add a splash of cream and mix in to create a sauce. Season to taste and add in the tomatoes when satisfied with the sauce texture. You will need to boil a pot of water to cook your gnocchi but this will only take a few mins so ensure you’re happy with your sauce. Turn the heat down while your pasta cooks. It is now time to mix the gnocchi with the sauce and pour it all into a casserole dish. Stir in a handful of grated mozerella and add fresh mozzarella to the top if desired. Bake for 10 mins on 180 degrees alongside garlic ciabatta and serve to your friends!

Quick, easy, incredible 😍

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Ingredients:

1 medium Leek (white and light green parts)

2/3 pack (400g) of fresh celery or 7 stems without leafs

2 medium potatoes

1 garlic clove (minced)

2 tablespoons olive oil

3 tablespoons of butter

Salt and pepper (to taste)

1 big dry bay leaf

3 cups (600 mL) chicken broth

Instructions:

1. Wash every vegetable and chop them into small pieces (peel the potatoes before chopping them!). Note: do not include the celery root nor leaves and use the white and withe-green part of the leek.

2. Grab a large saucepan and heat it at medium intensity. Pour the olive oil and one tablespoon of butter. Add celery, leek and minced garlic to the saucepan and cook while stirring for 8 minutes. Season with salt, pepper, and bay leaf to help enhance the flavours during this process.

3. Now add the potatoes and let them cook for 5 more minutes, keep stirring!

4. After that, add the chicken broth and let the vegetables cook for around 20 minutes.

5. For the final step, add the remaining butter and mix everything with a blender (except the bay leaf) and heat for 10 minutes before serving. Note: if you like milk you can put a little bit at this point.

Serve your celery and leek cream warm and feel like a hug to the heart!