Food

Recipes and food recommendations

  • A vegan lunch made up of pitta, salad, carrot, houmous, blueberries and falafel
    Food,  lifestyle,  studying

    RECIPE | 5 easy student weekday lunch ideas

    Recently I’ve got really into simple yet exciting lunches which are easy to make yet incredibly customisable, meaning I don’t have to have exactly the same thing every day if I don’t want to and I don’t have to spend ages prepping in the kitchen either. Having experimented a fair amount over the past couple of years at uni, I figured I’d share my very favourite easy weekday lunch ideas for student life. All of the recipes below are vegetarian, but can be adapted to include meat if you feel that’s necessary. What’s more, almost all of these can be adapted into packed lunches, which can be prepped in the…

  • Finished halloumi scrambled egg in a small frying pan
    Food,  lifestyle,  studying

    RECIPE | Halloumi Scrambled Egg

    Looking for things to do with halloumi beyond the usual ideas? Want something delicious and so very comforting, but which is super quick to make and also doesn’t break the bank? Of course you do. That’s what I was thinking when I came up with this quick and easy recipe last term. I was tired and stressed and very much in need of comfort food, but I was also trying to save money and avoid eating out as much as possible. I often treat myself to halloumi when I’m doing the weekly shop, often just to fry and put on toast or in basic pasta dishes, but I decided to…

  • Avocado pasta on a white plate, covered with grated cheese and chopped black olives
    Food,  lifestyle

    RECIPE | Easy Creamy Avocado Pasta

    This avocado pasta is super easy to make and delicious to eat. Perfect for when you want to fall back on a quick pasta dish after a busy day but you also want something less boring than a jar of tomato sauce. Avocados are rich in healthy fats, and the recipe can easily be made vegan by substituting the milk/cheese for vegan equivalents (or even by changing the milk for oil, and excluding the cheese altogether). What’s more, it’s extremely flexible and can be made to suit whatever you’ve got in the fridge, and doesn’t require any specialist equipment such as a blender or oven, which many student kitchens will…