Staff Writer Polly Symes outlines three delicious and doable recipes that any incoming student fresher can conquer with confidence in their student kitchen.
You’ve just been dropped off by your parents at your student halls. Amongst your packing is a small pot, a pan you fished out from a charity shop, a plate, cup and some mismatched cutlery. Evening approaches… what to cook?
Hello Freshers. I have completed professional chef training in Florence, Italy, and recently spent the summer of 2026 working as a chef at an Italian restaurant. All that’s to say: I am a trustworthy cooking source.
What follows are three recipes for you to cook that require minimal equipment, money, or skill, but that are sure to be delicious every time. All of these recipes can easily be scaled up if you are in a generous mood and decide to cook for all your flatmates. Buon appetito!
1. Easy and Quick Quesadillas – Serves 2
Prep Time: <1 minute.
Cooking Time: <5 minutes.
Equipment Required: frying pan, spatula.
Difficulty: the EASIEST!
I first discovered the simple beauty of the humble quesadilla when my flatmate made one for me whilst I was on exchange in California, the US state home to the most Mexican restaurants in the country. The special thing about a quesadilla is that, whilst it is absolutely scrumptious, it only takes three ingredients and 4 minutes to make from start to finish.
Ingredients:
2 Tortilla wraps
A couple of handfuls of pre-grated cheese (I use mozzarella)
A knob of butter
Optional: a protein source. E.g., pre-cooked chicken strips, beans, etc.
Method:
1. Heat a frying pan on maximum heat on the stove.
2. Lay your tortilla onto a plate. Spread your cheese (and other fillings) onto half of the tortilla. Fold the other half over, so that you have a semi-circle.
3. Swipe a knob of butter around the pan. Turn the heat down to medium-high.
4. Place your tortilla into the pan. Cook for one to two minutes, or until golden and crispy underneath (use a spatula to check).
5. Flip and do the same for the other side.
6. Remove the pan from the heat, then enjoy a delightful quesadilla that is crispy on the outside and gooey with melted cheese on the inside. You’re welcome.
2. Hearty Minestrone Soup – Serves 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Equipment Required: chopping board, sharp knife, large pot.
Difficulty: Easy-medium.
Minestrone is an Italian soup that uses onions, carrots, celery, tomatoes, beans, seasonal vegetables and small pasta. During my first year at King’s, I batch-cooked one soup every Sunday, which I would then freeze in one-person portions to enjoy throughout the next week. Soup is an inexpensive way to get your veggies in, whilst being a soothing and comforting meal as the weather turns. The great thing about a Minestrone is that, unlike other soups, you have no need for a blender. It all just bubbles by itself in the pan.
Ingredients:
2 tbsp olive oil
1 onion, peeled and chopped
Optional: 2 celery sticks, diced
2 carrots, diced
Optional: Extra veggies, e.g. a diced courgette or pepper
1 tin beans (I like borlotti, but cannellini also work. Try a mixture!)
2 tins tomatoes
800ml vegetable stock (2 stock cubes, plus about 2 tins’ worth of boiled water)
Seasoning: 1 tsp each of oregano (dried), basil (dried), salt and pepper
200g small pasta, e.g. macaroni or ditalini
A couple of large handfuls of spinach or kale
Optional: Parmesan, grated
Method:
1. Heat the olive oil in your pot over medium heat.
2. Add your onion, celery, and carrot, and sauté until the onion is translucent (around 3 minutes).
3. (Optional) Add any other vegetables kicking around your fridge: e.g. diced courgettes or peppers. Sauté for 5 minutes.
4. Add the beans, tinned tomatoes, vegetable stock, salt, pepper, oregano and basil. Bring to a simmer.
5. Add your pasta. Keep the soup simmering for around 8-10 minutes (check packet for cooking instructions).
6. During the last minute of cooking, add your spinach.
7. Taste: you may want to add more salt and pepper.
8. Serve the soup piping hot, with a drizzle of olive oil and some grated Parmesan on top. I like to dip buttered toast into my minestrone, so maybe give that a try!
3. Warming Red Lentil Daal – Serves ~3-4
Photo taken by Polly Symes: Red Lentil Daal
Prep Time: <5 minutes.
Cooking Time: ~30 minutes.
Equipment Required: chopping board, sharp knife, stirring spoon, large pot.
Difficulty: Medium.
This is the meal for when you’ve run out of any semblance of fresh vegetables in your fridge, but still want to eat a nourishing, hot meal. My older sister taught it to me after she had just started at university herself, and it has since become a staple in my cooking repertoire. Once you have bought the spices, you will then have them for years and can use them in all kinds of dishes, so it is a super worthy investment. Using split red lentils also skips out the soaking step and makes the Daal a much quicker meal.
Ingredients:
2 tbsp Olive oil
An onion, peeled and chopped
A clove of garlic, peeled and minced
Dry Spices: 1/2 tsp ginger, 1 tsp turmeric, 1 tsp cumin
Optional: 1 tsp fresh red chilli, minced
1 cup red lentils
1 tin of tomatoes
400ml vegetable stock
Salt and pepper
Optional sides: rice (cook 1-2 cups) or some ready-made naan.
Method:
1. Heat the oil in a pan over medium heat. Add your onion. Sauté until translucent, then add your chilli and garlic, and stir for a minute.
2. Then add your aromatics: ginger, turmeric and cumin. Continue to sauté until the onion and garlic smell delightful and have taken on a golden hue.
3. Add your lentils and mix.
4. Add the tin of tomatoes and the vegetable stock. Simmer for the amount of time it takes your red lentils to cook (check the packet -around 25 minutes).
5. Season with plenty of salt and pepper, to taste.
6. Optional: cook two cups of rice to serve alongside the Daal.
7. Serve and enjoy the warm, spiced lentil goodness. Comfort in a bowl.
Onwards to Culinary Glory!
Looking forward to your futures as student cooks, I hope these recipes offer some inspiration in the kitchen. Let them serve as reminders that preparing and eating nutritious, tasty food does not have to be expensive, complicated or time-consuming. Being able to cook is not only a vital life skill, but is also invaluable for unwinding at the end of a busy day, or for making friends in student flats. Happy cooking!
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