ResLife student recipes

Don't throw your pumpkin leftovers away - instead, use them in place of traditional potato to make a delicious Halloween-themed gnocchi!

Ingredients

• 400g leftover pumpkin or butternut squash, peeled, seeded and cut into 2.5cm cubes
• 120g ricotta, drained
• 50g finely grated Parmesan, plus extra to serve
• 1 egg, lightly beaten
• 200g plain flour, plus extra to dust
• 60g salted butter
• 1 tsp oil
• 20 sage leaves

Method

1. Steam the pumpkin in a colander set over a pan of simmering water or a steamer pan for 20 mins, or until very soft and tender.
2. Using a potato masher, mash the steamed pumpkin to a smooth purée. Line a surface with kitchen paper and spread the pumpkin purée over before patting dry to ensure you remove as much moisture as possible.
3. In a bowl or food processor, mix the pumpkin purée, ricotta, grated Parmesan, the egg, ¼ tsp salt and some black pepper. Stir well to combine, then add the flour and use a wooden spoon to mix to a soft dough, taking care not to ‘overmix’.
4. Turn out the dough onto a floured surface and cut into 4. Roll each piece into a 1.5cm wide log. Cut the log into 2cm pieces using a floured knife. Gently mark each gnocchi with the back of a floured fork to achieve the traditional ridges.
5. Bring a large pan of salted water to the boil. Tip in half the gnocchi and cook for 1-2 mins, until they rise to the surface. Remove with a slotted spoon and cook the remaining gnocchi.
6. Heat 15g butter and the oil in a large frying pan. Add half the gnocchi and fry for 2 mins or until starting to brown. Add 15g more butter and, once melted, add the sage leaves. Fry for 1-2 mins, until the gnocchi are golden all over and the sage is crispy. Repeat with the remaining butter, gnocchi and sage leaves.
7. Divide between serving plates. Season with a twist of black pepper and some shavings of Parmesan.

Fancy a sweet treat to get you in the Halloween spirit? Use your pumpkin leftovers to create these tasty scones!

Ingredients

• 450g self-raising flour , plus extra for rolling
• 100g cold butter
• 50g golden caster sugar
• 1-2 tsp pumpkin spice (or mix ½ tsp cinnamon, ¼ tsp ginger, a good grind of nutmeg and a pinch of allspice)
• 200g cooked pumpkin
• 80-100ml milk
• Butter or cream cheese flavoured with a pinch of cinnamon, to serve

Method

1. Heat oven to 220C/200C fan/gas 7. Put the flour in a bowl and coarsely grate in the butter (dipping the butter into the flour can make it easier to grate; do this as often as you need). Use a butter knife to stir the butter into the flour, then mix in the sugar and spice.
2. Add the pumpkin and 80ml milk to the flour mixture and quickly stir everything together. Add more milk if you need to.
3. Tip the mixture onto a floured surface and lightly bring together with your hands a couple of times. Roll out until 4cm thick and stamp out rounds with a 7cm cutter. Re-shape the trimmings until all the dough has been used. Place the rounds on a lightly floured baking sheet and brush the tops with any remaining milk. Bake for 10-12 mins until risen and lightly browned.

Make the perfect frittata with leftovers. It's quick to make, inexpensive and great for using up leftovers. Great opportunity to empty your fridge of food you might otherwise throw away!

There are so many ingredients you can add to a frittata - see below for our list of suggestions! Just make sure anything that needs cooked has been pre-cooked before you start.

Suggestions for leftovers to add

• Meats: Bacon, sausage, chicken, pork, beef, smoked salmon, ham, lamb, tofu
• Vegetables: Spinach, kale, chard, onion, courgette, tomatoes, mushrooms, peppers, spring onion, potatoes, squash, fennel, leeks, asparagus, peas, broccoli
• Fresh herbs: Basil, oregano, tarragon
• Cheese: Parmesan, goat cheese, feta, mozzarella, cheddar, ricotta, Gruyere
• Other leftovers: Sliced olives, cooked beans like chickpeas or lentils, kimchi, cooked pasta, rice, quinoa, toasted bread

Method

1. Stir your already cooked but cooled ingredients into some eggs
2. Season well using salt and pepper and any herbs that you have to use up before adding to a pan
3. If you want to add milk, it's 1/2 cup full-fat milk to 6 eggs. Can’t take dairy? Full-fat unsweetened coconut milk will work too!
4. Cook on the hob for 3-5 mins in the pan, and finish in the oven until it's set!

Making macaroon balls is easier than you think!

Ingredients

• 1/2 a baked potato (or two small potatoes)
• 700g icing sugar
• 150g milk or dark chocolate
• 100g desiccated coconut

Method

1. Peel and chop potato, then place in a pan of water and boil until soft
2. Drain, cool and mash the potato
3. Add the icing sugar and mix until a dough forms
4. Roll into balls and place in the fridge until firm
5. Toast the coconut for a few minutes under the grill
6. Melt the chocolate, then dip the balls in and roll in the toasted coconut
7. Place in fridge again to firm up, then enjoy!

This is a nice and simple low salt recipe that's full of flavour - the Ras En Hanout chicken bake. This translates as 'top shelf' which reflects on the quality of the spices and how punchy they are.

Ingredients

• 4tsp Ras En Hanout chicken spice blend
• 4tbsp in total of olive oil
• 4 Skin on boneless chicken thighs
• 1 red onion – peeled and cut into 8 wedges
• 250g butternut squash peeled, deseeded and cut into medium sized chunks
• 1 courgette  - cut into large chunks
• 4-6 garlic cloves/half a bulb
• 3tsp ground cumin
• 3tsp smoked paprika
• Cracked black pepper
• 20g thyme (you can use fresh or dried (2tsp)
• 2tsp pepper
• 75ml water
• 120g cous cous
• 2 spring onions
• 180ml water
• 50g fresh coriander
• 2tbsp yoghurt

Method

This recipe is split into 3 stages; marinate your chicken, cut and spice your vegetables, cook the couscous.

1. Preheat oven to 180 C.
2. Add 2tbsp of oil and all Ras En Hanout spice to chicken, mix with a spoon so the chicken is evenly coated (you can do this step the day before and leave the chicken in the fridge to get a bit more flavour into the chicken).
3. Chop all your vegetables and add it to a roasting tray, add the spring onion to the dry couscous.
4. Add the remaining oil and the cumin, paprika and thyme to the vegetables and coat evenly.
5. Place the marinated chicken on top of the vegetables.
6. Add your 75ml of water – this will help steam and cook evenly.
7. Cover with tin foil , making sure not to touch the chicken with the foil.
8. Put it in the oven for 40 minutes.
9. Take the tin foil off and put back in the oven for 15minutes to get some colour.
10. 5 minutes before serving – boil the water and add to the dried couscous and spring onion, cover to cook.
11. Serve with a dollop of yoghurt and some fresh coriander leaves.

Ingredients (serves 2)

• 3 large eggs
• 2 tablespoons of oil
• 2 salad tomatoes
• Half a white onion or 2 spring onion
• 6 or so fresh coriander sprigs
• 1 tablespoon chopped chives
• ¼ tsp chilli powder (Dheggi Mirch if you can find it)
• ½ tsp cumin seeds
• ½ tsp garam masala
• ½ tsp ground coriander
• ½ tsp chopped garlic (fresh is preferred but from a jar is fine)
• Garlic naan bread
• Hot sauce

Method

1. Turn your oven on to 180C
2. Add all your dry spices together first, this will make things easier later
3. Dice the half onion. Slice the tomato into quarters then use the knife to cut the outer tomato skin away from the watery seedy interior. Dice the skin of the tomato.
4. Add the oil, tomato, onion and spices to a flat frying pan and gently fry – don’t overcook it at this part. Add the garlic slightly later on.
5. Start to oven bake the naan bread.
6. Once the onions have become translucent, turn the heat on the cooker as low as you can, crack the three eggs into the pan and quickly move them about with a spatula until the eggs come together and start to hold their shape. The eggs shouldn’t become dry as the tomato tends to give it a bit of moisture. Add your chives last.
7. Serve on top of the garlic naan, then decorate with a squirt of hot sauce and coriander.

Top tip: Add a couple of slices of smoky bacon, fried mushrooms, or vegetarian haggis; the possibilities are endless!

Got some tinned food sitting in the cupboard? Here's a way to make a tasty tuna dish with just a few tinned ingredients. You can substitute tuna for sliced smoked sausage or any other meat/vegetables. Any leftovers can be cooled, refrigerated and used as a pasta salad the next day.

Ingredients

• 225g (8oz) dry pasta (pretty much any pasta will do)
• 1 small tin of tuna, in water (or in brine/oil)
• 1 small tin sweetcorn or garden peas
• 3 tablespoons mayonnaise

Method

1. Boil pasta in boiling water until cooked, drain carefully but don’t cool down
2. Return to pot and add tuna and sweetcorn (or peas). Stir in mayonnaise (adding extra to get to your desired consistency) and add black pepper if required. Serve.

This isn't just a tasty treat - it's also a great way of getting more potassium, vitamin B6, fibre and a little vitamin C into a vegan breakfast/brunch.

For this super easy recipe you will get 4 medium sized pancakes.

Equipment

• Food processor
• Weighing scales
• Non-stick frying pan
• Small pan
• Spatula

Ingredients

Strawberry compote

• 200g strawberries (diced or roughly chopped)
• 2 tbsps of sugar
• 1 tbsp of balsamic vinegar (not totally necessary but brings out the flavour of the strawberries)
• 1 tbsp of water

Pancakes

• 120g self raising flour
• 1 tsp baking powder
• 1 large banana (or two small ones)
• 1 large pinch of salt
• 1 tbsp of caster sugar
• 100-150ml of vegan milk substitute
• Pinch of cinnamon
• 2 tbsps of oil for frying

Method

1. Add all the ingredients in the pancake mix to the food processor, but reserve about a third of the vegan milk as the consistency needs to be adjusted with the remainder.
2. Blend the ingredients until smooth - add more vegan milk if needed. You want the mixture to be of "dropping" consistency.
3. Leave the mixture to settle while making the compote.
4. Add all the compote mixture to a pan and put on a medium heat for about 5 minutes. The water, sugar and fluid from the strawberries should make a nice syrup. The compote should be done when the syrup is reduced enough to be sticky.
5. Take the compote off the heat and leave to cool while you make the pancakes.
6. Bring the non-stick pan to the heat and add the oil  - it wants to be hot but not smoking. Add your mixture to the pan for about 1 minute - make it as big or small as you like . I opted for 3 spoons per pancake. Flip and cook for another minute.
7. Serve with the compote and some syrup!