Blog from Cheshire Franchise
Heading off to university doesn’t just mean the first time living away from home or the first time scheduling their own timetable; there are lots of ‘firsts’ youngsters experience during their Fresher’s Year, including the first time they have to cook for themselves.
And parents will probably be wincing at the thought of their adolescent eating what they probably did when they went to Uni, which was most likely a diet of takeaways and free processed meals handed out in the Student Union on a lucky day.
The good news is we know a lot more about food, cooking and nutrition these days, and there are tonnes of meals young people can create that are quick, healthy and, most importantly, not going to blow a hole in their tight budget.
Here are some tips on how to cook while at Uni:
Stock up on store cupboard essentials
While school leavers might be used to lots of fresh food at home, there will be a huge shift in their diet when they go to Uni, as they are unlikely to spend as much time shopping or meal planning as their parents do. That is why it is important to have a good stock of store cupboard essentials, such as tinned vegetables, pulses or fish; grains like rice or couscous; pasta; spices and sauces, so they can always have something to make a meal out of.
It is also worthwhile stocking up on frozen foods like vegetables, fruits and fish, as they are much more value for money and are packed with nutrients.
The great thing about these essentials is that they last a long time, so there’s no pressure to get them eaten before they go off.
They can also make delicious - and healthy - meals, even if you don’t use fresh ingredients. For instance, a Tuscan bean stew containing different types of beans, tinned tomatoes, and dried herbs served with bread provides protein, vegetables and carbs.
Bulk buying and batch cooking
Students will find that buying large quantities of ingredients often works out more cost-effective. Therefore, it is cheaper in the long run to buy 2kg of rice or 1kg of lentils than it is to buy smaller portions.
Those who are worried about their items going bad could also batch cook meals and freeze them. This means they can take advantage of the larger packets that get them more bang for their buck or the 3 for 2 offers that supermarkets always have.
For instance, a great meal to batch cook is bolognese or chilli con carne, so they would just need to buy 1kg of mince, five tins of tomatoes, a few onions and garlic cloves, carrots and celery, and make ten portions to put in the freezer.
This way, if they come in late one evening or they want to rustle up something quick, they can simply take it out of the freezer and cook some pasta, rice or potato to go with it.
Learn to shop smartly
Most students have a very restrictive budget, so it is important to shop as smartly as possible to continue eating well. This means going to cheaper supermarkets, such as Lidl or Aldi, where good produce can be found at a fraction of the price of bigger stores.
It is also worthwhile shopping later on in the day or finding out what day of week items are reduced, as expensive goods, such as dairy and meat is often heavily discounted.
Learn the basics before you go
Although there is not a lot of time before parents will be packing their cars to the brim with their child’s bedding, clothes and books, there is still an opportunity to learn some basic cooking skills, such as chopping, whisking, separating eggs and so on.
Enrolling in private cooking lessons, for instance, could help them speed up their food prep time so they can make meals more quickly; widen their palette by trying new foods; build up their confidence in the kitchen by knowing what to do with different ingredients; and get to grips with basic meals.
Knowing how to whisk up an omelette, create a healthy vegetable-based tomato sauce, make a chicken or sausage traybake, or cook a nutritious soup from scratch will certainly help them avoid living off processed food during their time at university.
Make the most of leftovers
Getting to grips with cooking can sometimes mean failing to get portion sizes right, which can result in lots of food being left uneaten. Around 9.5 million tonnes of food is thrown away in the UK every year, which is extremely wasteful - and will also weigh heavily on a student’s bank balance! - so it is worthwhile getting used to creating things out of leftovers.
For example, leftover veggies can be used in a multitude of dishes, such as hash; soups can be turned into casseroles; anything can be chucked into a frittata; and cooked meats are great in pasta sauces, curries or stews.
Once you’ve mastered the basics, students will be able to look at a handful of mismatched ingredients and work their magic to create themselves a delicious meal that is both nutritious and won’t break the bank!
If you’re interested in having a one-to-one cooking lesson to learn essential cooking skills and recipes before going to university, give me a call today.