For some students, mealtimes have become more important than ever during lockdown as they allow housemates to socialise. For others, it’s a lonely experience. Whether you’re back at home and wanting to regain your independence, or on campus and running out of recipe ideas, we asked three chefs for their top student recipes.
Summer veggie crispy gnocchi bake
Serves 2
1 large red pepper
1 large yellow pepper
1 large orange pepper
2 large red onions
500g (1lb 2oz) pack gnocchi
1 tbsp olive oil
Freshly ground sea salt and black pepper
Shaved parmesan or pecorino for serving
Preheat the oven to 200°C/400°F/gas 6. Deseed the peppers and cut into bite-size chunks. Peel and cut the onions into wedges. Toss the peppers, onions and gnocchi together on a large sheet pan along with the olive oil and lots of freshly ground salt and pepper, making sure everything is well coated in the oil and that the onion wedges have broken up a little. Roast the vegetable gnocchi mixture in the oven for 25–30 minutes, tossing halfway through, until the vegetables are soft and slightly caramelised, and the gnocchi have started to go golden brown. Serve immediately with the parmesan shavings sprinkled over the top, if using.
Rachel Phipps, food writer and author of Student Eats and One Pan Pescatarian
Sticky soy and honey roasted salmon with asparagus and sugar snap peas
Serves 4
200g tenderstem broccoli
125g asparagus spears
200g sugar snap peas
200g frozen peas
1 tsp sea salt flakes
1 tbsp sesame oil
Noodles or rice to serve (optional)
For the salmon
4 salmon fillets
1⁄2 tbsp good soy sauce
1⁄2 tbsp sesame oil
1⁄2 tbsp honey
For the dressing
6cm fresh ginger, grated
1 lime, juice only
1 tbsp sesame oil
3 spring onions, finely chopped
A handful of peanuts, roughly chopped
1 red chilli, finely sliced
Preheat the oven to 180°C fan/200°C/gas 6. Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for one minute, then drain well. Mix the broccoli, asparagus, sugar snaps, frozen peas, sea salt and sesame oil in a roasting tin. Put the salmon fillets in around the vegetables, then mix the soy, sesame oil and honey and spread over each fillet. Roast for 20–25 minutes until the salmon is cooked through. Meanwhile, whisk the ginger, lime juice, sesame oil and spring onions together. Once the salmon is cooked, pour the dressing over the vegetables. Scatter over the chopped peanuts and chilli. Taste and adjust the lime juice and salt as needed and serve hot.
Rukmini Iyer, author, recipe writer and food stylist, best known for her bestselling The Roasting Tin cookbook series
Chickpea curry
Serves 4
4 x 400g tins of chickpeas
2 large onions, chopped
3 cloves garlic, minced
2 x 400g tins of coconut milk
1 inch ginger, grated or minced
1 tsp smoked paprika
1 tsp turmeric
1 tsp ground coriander
1 cube of vegetable stock
1 tsp white pepper
2 tsp madras curry powder
3 tbsp olive or vegetable oil
1 ½ tsp salt
2 red chillies, sliced (optional)
Place a saucepan over medium heat. Add the chopped onions with olive or vegetable oil and salt and fry for two minutes before adding the ginger, chillies and garlic. Once the onion, garlic, ginger and chilli mix is tender, add the spices. Stir for about 30 seconds then add the coconut milk. Drain the chickpeas, add them and stir though. Bring to the boil before reducing to simmer on low heat. Leave to cook for 25 minutes until thick and creamy, make sure to stir after 10 minutes to ensure it does not stick to the bottom. Serve with brown rice and top with a handful of chopped fresh spinach leaves.
Nomalanga Nyamayaro (Noma Creates), BBC MasterChef quarter finalist, is a chef, public speaker and lifestyle coach
