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3 Twists on Simple & Classic Student Meals

11 May 2020

We’re bringing it back to basics this week @ GLC – check out these 3 takes on easy student meals to keep you going for another week of study! Enjoy:


Spiced cannellini beans on toast

(Serves 2)


  • 1 tablespoon olive oil
  • 1 garlic clove, finely chopped
  • ¼ teaspoon chilli flakes
  • Pinch of paprika
  • 400g tin plum tomatoes
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon soft brown sugar
  • 2 teaspoons cider vinegar
  • 400g tin cannellini beans, drained and rinsed
  • Salt and freshly ground black pepper
  • 2 slices of bread


Heat the olive oil in a large frying pan over a low-medium heat. Once warm, add the garlic, fry until starting to turn golden, then add the spices and cook for a further 30 seconds.

Tip in the plum tomatoes, Worcestershire sauce, sugar, vinegar and cannellini beans. Season, bring to the boil, then simmer on a medium-high heat for 15–20 minutes until slightly thickened.

Toast your bread and serve piled high with the beans, topped with a fried egg, if you like.


£1 chicken peri peri tacos

(Makes 1 portion – 4 lettuce tacos)


  • 1 chicken thigh, de-boned
  • 1 tsp hot smoked paprika
  • 1 egg-cup of couscous
  • 2 egg-cups of water
  • 4 lettuce leaves
  • 1 tbsp yoghurt
  • Olive oil
  • Salt and pepper



Coat the chicken thigh in a mixture of paprika, a pinch of salt and pepper and a drizzle of olive oil.

Pan-fry the chicken over a low-medium heat, skin-side down first, for 10–12 minutes on each side until cooked through and caramelised on the outside.

Remove from the heat and set the chicken to one side.

Add the couscous to the pan (off the heat), along with the water, and stir for a few seconds to incorporate all the pan juices, then leave the couscous to rest for a few minutes and plump up.

Slice the chicken into thin strips, then assemble your tacos by spooning some of the peri peri-infused couscous onto each lettuce leaf, placing some chicken strips on top, then drizzling with the yogurt and sprinkling over some cracked black pepper.


Roasted chickpeas and squash pasta

(Serves 2)


  • 1 small squash or pumpkin, peeled, deseeded and chopped into walnut-sized chunks
  • ½ teaspoon chilli flakes
  • ½ teaspoon fennel seeds
  • ½ teaspoon cumin seeds
  • Generous pinch of ground cinnamon
  • 3 garlic cloves, finely chopped
  • 2 tablespoons olive oil
  • 400g tin chickpeas, drained and  rinsed
  • 200g angel hair/vermicelli pasta
  • 2 tablespoons natural yogurt
  • 2 tablespoons chopped parsley
  • Salt and freshly ground black pepper
  • ½ quantity Breadcrumb Topping with optional lemon zest, to serve


Preheat your oven to 180°C/gas mark 6.

On a large baking tray, toss together the squash, chilli flakes, fennel and cumin seeds, cinnamon, garlic and oil, then season and roast for 20 minutes, or until the squash is starting to turn golden and soft but still holding its shape.

Toss the chickpeas through and roast in the oven for a further 10 minutes.

Meanwhile, boil the pasta in salted water according to pack instructions or until tender, reserve a mug of the cooking water, then drain.

Using a potato masher, roughly crush about half the butternut squash and chickpea mixture. Add the pasta, yogurt, parsley and enough of the reserved cooking water to the tray to coat the pasta in the sauce. Adjust the seasoning, top with the breadcrumb mixture and serve.