Simple Sausage Pasta

Just like the title of this post, this recipe is super simple to cook up and will be a little different to that plain tomato pasta you’ve been living off!

What you’ll need: (Serves 2)

  • 2 portions of fusilli pasta (Around 75g per portion)
  • 3 Pork sausages chopped into small chunks
  • 1 White onion diced
  • 2 Garlic cloves
  • 400g can of chopped tomatoes
  • Mixed herbs seasoning (optional)
  • Salt and pepper
  • Tsp of oil


  • Pop a large pan of water on to boil and add the pasta when ready.
  • In a frying pan (medium heat), heat the tsp of oil and add the sausages to fry off till golden brown.
  • Add the chopped onion and garlic till soft and then add the chopped tomatoes and seasoning.
  • Once the pasta is cooked, drain. Then add the frying pan ingredients into the sauce pan along with the pasta, and stir!

Serve with a sprinkle of cheese or garlic bread 🙂

Speedy Spaghetti Bolognese

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Cooking big meals and freezing them for later can be an absolute lifesaver for those who don’t have the time to food shop regularly. Bolognese is a super quick meal that any student could easily cook, without needing too many ingredients!

Top tips:

-Bolognese pre-made sauce is definitely a safer choice for students who don’t want to cook from scratch and want to buy less. There’s nothing wrong with these sauces, but do check the amount of sugar added to these products! Many companies overload these products with sugar, making them unnecessarily bad for you. Try to opt for own brands who tend to add much less or make from scratch when you can.

-If your not a fan of onion or using garlic but don’t want to lose the taste, opt for buying the granules of these. It’ll give you the punch of flavour without the suffering of peeling and chopping an onion, or having that dreaded garlic smell haunt you for the rest of the day!

What you’ll need:

  • Jar of Bolognese sauce
  • One white onion
  • 2 Cloves of garlic
  • 2 Carrots
  • 2 Bell peppers
  • 500g of mince (The less fat included, the better)
  • One teaspoon of oil
  • Glug of Lea and Perrins Worcester sauce
  • Sprinkle of mixed herbs

To Serve:

  • Spaghetti
  • Parmesan (Who doesn’t love a bit of cheese?)
  • Garlic Bread/side salad (optional)

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-Brown the onion and garlic in a teaspoon of oil (on a medium heat), in a large pan big enough to fit all of the ingredients. (If using the granules, skip straight to step 2, and add the flavourings to the mince directly to taste).

-Add the mince, breaking up as you go! Brown the mince and then drain any excessive amounts of fat from the pan once cooked.

-Chop the carrot and pepper, adding straight to the pan to soften before the sauce is added.

-Add the bolognese sauce to the pan. To thin down the sauce, add a small amount of water to the jar used, swish around to get any leftover sauce and add to the pan.

-Reduce the heat down and add the glug of worchester sauce, sprinkle of mixed herbs and salt & pepper to taste.

-Crack on with the spaghetti and any additional sides you fancy for this feast! Spaghetti tends to take around 10-12 minutes boiling, depending on the brand. To cook for one person, measure the spaghetti tips roughly to the size of a pound coin (if you’re any good at portioning then you can skip that step, but it’s always worked for me!). Add to boiling water, with a dash of salt and you’re good to go.

-Serve the bolognese with the spaghetti, with a little (or alot) of parmesan! Allow the leftover bolognese to cool before freezing, making use of any takeaway food containers you’ve been saving up.



Basic Bruschetta


Bruschetta is one of the most simplest lunches to put together, with only a few ingredients needed! It can be jazzed up with extras like red onion etc, but if you’re looking for a basic, then look no further!

What you’ll need:

  • One baguette cut in half through the middle (I used the part baked baguettes for ease!)
  • 2 tomatoes
  • Quarter of a mozzarella ball (or more…)
  • Glug of olive oil
  • Glug of balsamic vinegar
  • Black pepper (Optional)



-Chop up the tomatoes into small chunks and add directly to a small bowl.

-Add into the bowl the glug of olive oil, balsamic vinegar and black pepper. Mix together thoroughly.

-If you’ve chosen a part baked baguette, cut the baguette through the middle and cook for just under the set time provided. If not, toast the baguette until slightly browned. (If you want to go the extra mile, rub raw garlic onto the baguette first for some extra flavour!)

-Spoon onto the cooked baguette your tomato concoction along with a few pieces of mozzarella. Pop back into the oven/grill to melt the mozzarella if desired and you’re all good to go!

Simple, easy, cooking.

Chocolate Easter Bark


If you’ve got some leftover Easter eggs, or just want to do a little Easter baking, then look no further! Easter bark is super simple to put together, only needing three ingredients for this recipe! You could easily add any extra treats you fancy to the bark too, whether it’s more chocolate goodies, sprinkles, marshmallows or for a healthier twist some frozen fruit pieces.


What you’ll need:

  • 2 x 200g Chocolate bars – I used plain cooking chocolate for a stronger taste, but milk or even leftover Easter eggs would work.
  • 1 pack of mini eggs
  • 1 small bar of white chocolate – For the shavings I only used one piece of a 200g bar, but you could easily use more or substitute for buttons or chips!
  • A small knob of butter or tsp of oil.


-Grease a baking tray and then line with parchment paper on top.

-Prepare the decoration pieces first. I smashed the mini eggs with a rolling pin and grated the white chocolate to sprinkle on top.

-Melt the 2 x 200g chocolate, with a small knob of butter or oil to thin the chocolate slightly. You could do this either the traditional way over water on the hob, or pop a bowl into the microwave for something quicker!

-Once melted, pour the mix into the baking tray (My mixture worked out to be 3/4 the size of the baking tray I used, so start one end rather than the middle just in case).

-Smooth the mixture out until the desired thickness! Ensure it is thick enough to be able to snap without crumbling (a couple of cm’s).

-Sprinkle on the toppings you prepared, pushing into the chocolate slightly to let it stick.

-Cool in the fridge for a couple hours to let it fully set and then snap into shard pieces!


Perfect for an Easter gift or just to nibble yourself!!



Herby Chicken Pitta

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Lunch can sometimes be one of the hardest meals to be creative with. There’s only so many salads and sandwich creations we can come up with!! But lunch doesn’t need to be the boring meal of the day. This recipe is super simple and easy to make, and is purely a basic meal for those who want something a little different without the fuss.

What you’ll need:

  • One Chicken Breast (Makes two pittas)
  • Pitta Bread – I prefer wholemeal but either is absolutely fine!
  • Mixed Herbs (For ease, I picked up a ‘Maggi So Juicy – Mixed Herbs Packet Mix’ for 90p at Asda. But you can do it the simple way with paprika, mixed herbs, salt and pepper!)
  • Lettuce
  • Mayonnaise
  • One tsp of oil (if cooking without a packet mix).


  • To minimise waste, freeze leftover pittas and reheat within a toaster when needed! Super simple way to make food laster, and prevent you having pittas for 5 days in a row!
  • If using a packet mix flavour, cook up extra chicken and keep in the fridge for other meals during the week.


Method (For packet chicken):

-Preheat the oven to 180°c (160 fan).

-Score the chicken breast to ensure the flavour will get right into the meat, and add directly to the bag.

-Add the seasoning and shake up until the chicken is fully coated.

-Place the bag in the oven on a baking tray, allowing enough room for the bag to expand, and cook for roughly 35 minutes.


Method (For home-made seasoning):

-Preheat the oven to 180°c (160 fan).

-Score the chicken breast and then drizzle the tsp of oil directly onto the breast.

-Sprinkle over desired paprika, mixed herbs and salt of pepper, then rub into the meat till fully coated.

-Cook in the oven for approximately 35 minutes, keeping an eye on the browning of the chicken.


To serve:

-Open the pocket of the pitta bread up, or slice in half to make it easier!

-Lay chopped lettuce directly to the pitta and drizzle over mayonnaise.

-Slice the chicken breast and add a couple pieces on top, and you are good to go!


Super easy, super fast and no fuss!

Cheat Cottage Pie

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Cottage pie is one of those good home comfort foods, which can so easily be cooked up in any student kitchen. The beauty of cottage pie is that it can be frozen (yay!), making it easy to avoid those takeaways when you don’t fancy popping your chef hat on. This recipe has been simplified to ensure it is manageable by anyone with as few ingredients as possible, but could easily be added to for those looking for more flavour!

For 3-4 portions (based upon the size of a round oven dish split into four, and serving sizes as shown).

What you’ll need:

  • 300g of beef mince (The more mince you have, the bigger the pie).
  • 3 Carrots
  • A big handful of peas – Add however many peas you desire.
  • 1 Onion
  • 1 Garlic clove
  • Gravy, and lots of it. Look to create around 300ml of gravy for the main body, with extra for serving.
  • Beef stock cube/jelly (optional for extra flavour)
  • 3-4 good sized potatoes – Again this depends entirely on your preference of potato goodness!
  • Glug of milk
  • One teaspoon of oil
  • Sprinkle of cheddar/parmesan cheese (Optional – but is it really though?)


-Pre heat the oven to 180 fan (200c, gas mark 6).

-Peel and chop your potatoes, putting onto boil in a sauce pan for around 15-20 minutes.

-In a large pan to fit all the ingredients, heat the teaspoon of oil on a medium heat and add chopped garlic and onion to brown.

-Add the mince, along with seasoning of salt and pepper. Once cooked, drain any excess fat from the pan.

-Add the chopped carrots, peas and any other veggies you wish to cook up.

-Make 300ml (enough to cover the ingredients already within the pan) of gravy, pouring directly onto the mince and veggies, mixing in. The gravy will act as a beef stock saving you from buying extra ingredients, but if you want more of that flavour add a beef cube/jelly as desired.

-Allow to simmer (lower the heat) until potatoes are cooked. Easiest way of telling is to take a non sharp knife and stab the potatoes till they are soft enough to go through.

-Drain the potatoes, add a glug of milk (or a knob of butter if preferred) and mash until you’re happy with the consistency.

-Taking an oven dish, could be any shape or size, pour in the mince meat concoction.

-Spoon on the mashed potato and grate on some cheese to get the crunchy top if desired.

-Cook in the oven for around 25-30 minutes, but keep an eye as all ovens vary.

-Serve with some extra gravy on top!



Bagel & Scrambled Egg

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As part of the ‘Breakfast Made Easy’ theme, these blog posts will explore the most simple and easy to do breakfasts for students, with a few tips and short cuts along the way to make them even easier.

One of the most easy breakfasts a student could make is scrambled egg on my favourite, bagels. This recipe is super quick to do in the morning, without all those dreaded dishes to deal with afterwards!

This recipe could be the base to any extras you fancy cooking up, or can be just enjoyed with oodles of ketchup (which is probably not the healthiest of options, but I just cannot resist myself).

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  • A bagel
  • 2 eggs
  • A dash of milk
  • Butter
  • Pepper and ketchup (optional) to season


-Freeze bagels (cut them up beforehand!) to save them from going off.

-Rather than cook scramble egg on the hob, opt for a plastic jug in the microwave. Faster, easier and less dishes!!


I’m sure you don’t really need the method on how to cook scrambled egg, but here’s my super quick way!

-Mix two eggs, a dash of milk and a sprinkle of pepper in a plastic jug.

-Pop into the microwave for 2 minutes (650watt – adjust accordingly) until the egg has started to set around the edges of the jug.

(Toast your bagels at this point until desired!)

-Taking a fork, scramble the set egg with the uncooked until completely mixed and put back in the microwave for around another minute.

-Once cooked, take the fork again and scramble up the egg in the jug as desired, pour over your freshly cooked bagel (butter to taste!) and you’re all good to go!