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Easy to make and low in fat, this delicious tomato baked potato recipe is perfect for a filling, winter supper or lunch and has a spicy chilli kick. Visit goodtoknow for more jacket potato and easy dinner recipes.

Tomato and chilli jacket potatoes

potatoes

olive oil

onion,

celery,

garlic,

green chillies, deseeded and finely sliced

tbsp freshly grated root ginger

can chopped tomatoes

red pepper, deseeded and finely chopped

½ level tsp salt

(7 ounces) caster sugar

milliliters (¼ pint) cider vinegar

star anise

Chicken and bacon risotto is a quick and easy meal for the whole family. Our recipe takes just 40 minutes and is great for the midweek rush!

Chicken and bacon risotto

onions,

chicken thighs, skinned and chopped

rashers smoked streaky bacon, chopped

(8 ounces) pudding rice

chicken stock cubes

(7 ounces) frozen peas

Salt and black pepper

tbsp parsley

Our delicious chicken and bacon risotto keeps things simple with just a handful of ingredients, that work perfectly together. 

Chicken and bacon risotto 

This dish can be assembled ready for baking a good few hours ahead - and it's all cooked in one pan

Chicken & broccoli pasta bake

pastashells

broccoli,cut into very small florets and the stems thinly sliced

boneless, skinless chicken breasts, thinly sliced

chestnut mushrooms,quartered

tbsp sundried tomato paste

soft cheesewith garlic and herbs (such as Boursin)

carton single cream

spring onions,finely sliced

mature cheddar,grated

garlic clove,finely chopped

flaked almonds

Heat the oven to 190C/ fan170C/ gas 5. Bring a large pan of salted water to the boil. Throw in 350g pasta shells or quills, stir well and return to the boil.

Cook for 6 minutes, then add 200g broccoli, cut into very small florets and stems thinly sliced, and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.

Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.

Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, then stir in 4 tbsp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml carton single cream.

Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.

Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.

Mix a bunch of finely sliced spring onions, 85g grated mature cheddar, 1 finely chopped garlic clove and 50g flaked almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.

Tomato, onion and garlic pasta sauce with sausage chunks for a bit of substance – brilliant for students (and as a hangover cure)

Sausage pasta

pork sausages

garlic cloves, crushed

tsp chilli powder

short pasta

Put a large pan of water on to boil.

Heat 1 tbsp olive oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and fry chunky pieces of 8 pork sausages on a fairly high heat until they are golden brown all over.

Now turn the heat down and add 1 large chopped onion and 2 crushed garlic cloves, cooking them until they have softened.

Stir in 1 tsp chilli powder and 400g chopped tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.

Drop 300g pasta into the pan of boiling water and cook according to the pack instructions.

Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. Dish up immediately with crusty bread.

Save on the washing up with this speedy supper for one, with wholesome ingredients like Chinese cabbage and brown rice, finished with a fried egg

Quick & spicy nasi goreng

vegetable oil

carrot, grated

cooked brown rice

tbsp fish sauce (optional)

soy sauce

sriracha chilli sauce, to serve

Heat the oil in a wok over a high heat. Add the onion and cook for 3-4 mins until softened and slightly caramelised. Add the garlic and stir for 1 min.

Toss in the carrot and cabbage, then cook for 1-2 mins. Add the rice and stir to warm through. Pour in the fish sauce, soy sauce and some seasoning. Make a well in the centre of the wok and crack in the egg. Fry until the white is nearly set.

Serve the rice in a large bowl, topped with the fried egg and drizzled with chilli sauce.

Ovnsbakt laksefilet med kål og poteter er enkelt å lage og passer perfekt i en travel hverdag.

Ovnsbakt laksefilet

laksefilet

salt

ts sitronpepper

ss margarin eller olje til steking

0,25 stk. hodekål, nykål eller kinakål

ss smør

stk. potet

Kok poteter i en kjele med lettsaltet vann til de er m&oslash;re.

Del laksefilet i porsjonsstykker. Pensle filetene med litt margarin eller olje. Krydre med salt og sitronpepper.

Legg filetene p&aring; et bakepapirkledd stekebrett. Bak filetene p&aring; 180 &deg;C i 10-15 minutter avhengig av tykkelse.

Del k&aring;l i b&aring;ter og kok dem m&oslash;re i en kjele med lettsaltet vann. Hell av vannet og ha p&aring; sm&oslash;r.

Stretch a pack of mince to make this hearty dish. It's perfect eaten straight from the bowl with a spoon and some crusty bread on a cold winter's night

Easy beef hotpot

onions

carrots

lean minced beef

beef stock cubes

can baked beans

Worcestershire sauce

parsley (optional)

Cut each onion into eight wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on.

Heat a large non-stick pan, add the mince and fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes and mix well. Add the prepared vegetables, stir them around, then pour in 900ml/1½ pints of hot water from the kettle. Bring to the boil.

Reduce the heat, cover and simmer for 25-30 minutes, until the veg are tender. Stir in the baked beans and a generous splash of Worcestershire sauce and heat through. Taste and add salt and pepper if necessary.

Scatter over the parsley, then ladle the hotpot into bowls. Put the Worcestershire sauce bottle on the table in case anyone fancies a bit more spice.

The rich basil sauce helps balance the tangy ricotta and earthy mushroom flavours of this easy vegetarian starter

Baked mushrooms with ricotta & pesto

16medium chestnut mushrooms

tub ricotta

tbsp green pesto

garlic

freshly grated parmesan (or vegetarian alternative)

Preheat the oven to 200C/fan 180C/gas 6. Choose an ovenproof dish big enough to take all the mushrooms in one layer and generously brush it with 1 tbsp of the oil.

Trim the mushroom stalks level with their caps, if you need to, then put the mushrooms, rounded cap side down, in the dish. Mix the ricotta, pesto and garlic and spoon into the mushrooms (there’s enough to pile it up quite high). Sprinkle over the Parmesan and drizzle over the rest of the oil.

Bake for about 20 minutes or until the mushrooms are soft all the way through and the cheese is just starting to turn golden. If this doesn’t happen, put the dish under a preheated grill for a few minutes. If the mushrooms have given off a lot of juice after baking, you can drain some of it off.

To serve, blob a little pesto on top of each mushroom and scatter with the parsley. Serve hot or at room temperature.

Top 8 student recipes from across the web

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Top Tags

Tomato and chilli jacket potatoes

Chicken and bacon risotto

Chicken & broccoli pasta bake

Sausage pasta

Quick & spicy nasi goreng

Ovnsbakt laksefilet

Easy beef hotpot

Baked mushrooms with ricotta & pest...

Top 8 student recipes from across the web

The most viewed student recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato and chilli jacket potatoes

Chicken and bacon risotto

Chicken & broccoli pasta bake

Sausage pasta

Quick & spicy nasi goreng

Ovnsbakt laksefilet

Easy beef hotpot

Baked mushrooms with ricotta & pest...

The most viewed student recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine