2 minute read

Food to get you through summative season

Food & Drink Editor, Millie Adams, serves up some deliciously refreshing recipes

Stuffed Peppers

Stu ed peppers are hardly revolutionary... but they are delicious and relatively cheap. The cost of my weekly food shops has been steadily increasing since September and one month o catered by mum and dad made the sucker punch of the first food shop back all the more painful.

All you need for this delicious meal is a tin of lentils, a potato, half a pepper and some soft cheese of your choosing. I go for feta because it’s easy to pop in salads and use in other meals too.

INGREDIENTS:

• Pepper (halved)

• Feta

• Tomato/ onion (optional)

• Lentils

• Potato

• Garlic

• Salt, pepper, chili flakes, italian seasoning... whatever you fancy!

• Green lentils

• Potato

METHOD:

1. Cut your pepper in half, scooping out all the seeds.

2. Crumble your feta to fill the middle of your pepper.

3. If you’re feeling fancy, feel free to add some tomatoes or sliced onion in the middle.

4. Season with salt, pepper, chilli flakes, oregano, rosemary, and add some finely chopped garlic.

5. Pop the peppers in for 25 minutes at 170.

6. Chop your potato into little chunks, coat in oil and season as you fancy. I like adding ALOT of garlic but it’s up to you!

7. Potatoes can go in at 180.

8. The easiest part... pop a tin of lentils into a bowl and heat in the microwave for a few minutes. Et Viola!

Cost of the Billy B paninis getting you down? Time for a packed lunch, my friend

New year, new you: 2023 is o cially the year for making your lunch the night before

Chicken Salad

The Billy B’s paninis getting you down? Time for a packed lunch, my friend. I highly recommend Yorkshire Trading Centre’s Closing-Down-Sale (this city’s greatest loss) for some snazzy new sistema lunch boxes. New year, new you: 2023 is o cially the year for making your lunch the night before and popping in an orange because even uni students need their five-a-day. A salad is the perfect midday meal and this one isn’t all leaves... it’s packed with protein and grains to make sure it actually fills you up and keeps you going through summative season. You can easily make this meal vegan or veggie by substituting the chicken for an alternative protein source.

INGREDIENTS:

• Kale

• Cucumber

• Quinoa

• Broccoli

• Nuts (can be left out because these can be expensive

• Cooked chicken

• Lemon juice

• Sesame oil

• Salt, pepper, oregano etc.

• Balsamic vinegar

METHOD:

1. De-stem and ‘massage’ your kale.

2. Chop up your cucumber and cooked broccoli.

3. Add to your cooked chicken and quinoa and start your dressing: sesame oil, lemon juice, balsamic vinegar and season to taste.

I hope these two recipes help make 2023 the year of the packed lunch for you. No more £4 paninis... I’ll see you in the cafe with your stu ed pepper and salads.

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