2 recipes to try from the hungry student.

One of my favourite things about going back to university was having the opportunity to cook for myself. Becoming a master cook is something I strive towards and I love finding new recipes and cookbooks. The Hungry Student Cookbook was a Christmas present almost two years ago from one of my mum’s friends as I was half-way through my first year of university.

I used to be simply diabolical in the kitchen and I like to think I’m improving slightly. Even if you aren’t a student, I still really recommend this cookbook as it is really simple recipes with easy to follow instructions and affordable. I’m always on the hunt out for new affordable cookbooks so do let me know of your favourites in the comments.

spaghetti with garlic prawns.

I really love prawns and having a bag of frozen ones in the freezer is really handy. They take like 30 minutes to defrost if you put them in water if you are clumsy and forget to take them out in good time (literally me every darn time). This is a super quick recipe for an easy dinner as most of the ingredients are in your cupboard already. The recipe in the cookbook serves 2 but I just cut in the ingredients in half to make dinner for one.

ingredients (for two).

200g spaghetti
29g butter
3 garlic cloves, peeled and chopped finally
1 tbsp lemon juice & 1/2 tsp grated lemon zest (I ended up just using lemon juice from a bottle)
1 small glass of white wine
100g cooked prawns
Parmesan to serve (I added some basil too)
Salt and pepper


1. Boil water and add in a pinch of salt and the spaghetti.
2. Meanwhile, melt the butter in a frying pan over a low heat. Add the garlic, cook for 30 seconds. Add the lemon juice and wine and stir gently to combine.
3. Add the prawns and cook for a few minutes until they warm enough.
4. Drain the spaghetti once it is cooked and pour over the garlic, prawns and butter from the frying pan into the sauce pan.
5. Stir the sauce through the pasta, season to taste and leave for five minutes with the lid on.
6. Serve with some grated Parmesan and some basil.

orange + lemon chicken. 

Chicken is another staple for me in the freezer as it is so versatile and can be pretty much put into anything. This recipe is super easy to put together as you don’t really need to buy anything extra – and if you do, it’ll be inexpensive. I just halved the ingredients again as it was just me eating but you could always make the full thing and save the other portion for another day.

ingredients (serves two).

2 chicken breasts, sliced into thin strips
3 garlic cloves, crushed and peeled
3cm piece of fresh root ginger, peeled and finely grated
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon (but I just used lemon juice from the bottle)
1 tbsp soy sauce
2 tsp caster sugar (I didn’t have any sugar so I used 2 spoonfuls of honey)
1 spring onion, chopped
2 tbsp of sunflower oil or vegetable oil
Rice or noodles to serve


1. Place all the ingredients except the oil together in a bowl. Stir well, cover with cling film and leave to marinate in the fridge for an hour.
2. When you are ready to cook the chicken, heat the oil in a frying pan before adding the chicken with all the juices.
3. Stir-fry for 10-15 minutes until the chicken is cooked through.
4. Serve with rice or noodles.

Also, can we have a small cry at how bad these photos are? I can only apologise as my bedroom in the flat faces east so it doesn’t get much sun and the mornings in Glasgow can only be described as apocalyptic at the moment as it is dark till about 10 o’clock due to the drizzle and overhanging cloud. And who decides half an orange is the oh-so-perfect flatlay prop? Me appaz when I’m paicking as it is 12.52 and this post hasn’t gone live yet. So yeh, mega apols, hope it doesn’t deter and I promise I’ll have things looking a bit snazzier on Thurs. Over and out.