Posts Tagged ‘Students’

Where we went in Glasgow

Saturday, September 3rd, 2011

Steve took you around Glasgow for the Strathclyde Student Shopping Guide to show you the best places to go to find the best, cheapest food (always a good thing for you students!). We thought we’d compile a list so you can go and find them yourselves if you’re at Strathclyde!


Where: 132-140 High Street, Glasgow, G1 1QF

Aldi sells a wide range of groceries, fresh fruit and vegetables, chilled and frozen foods, alcohol and household goods – all at a very good price!

A Meal of Two Cities

Tuesday, November 9th, 2010

Last Friday the office was struck down; famine stalked the edit suite, the meeting room AND the office. Granted, it was only 11.35, but seriously we were very hungry, biblically so.

I don’t know about any of you, but when I get hungry I start obsessing about all the most amazing foods I can think of. I taunt and test my aching, empty stomach with Google image searches of everything from juicy roast joints of beef, thick ribbons of parpadelle with porcini and garlic, to huge beef burgers, smothered in melted cheese and Jalapeños. As a recovering fatty, these actions are definitely steps backwards and wholly futile, however it happens, tragically, every time hunger strikes.

This Friday afternoon however, we went one step further; “If you could eat anything right now what would it be?” My mind skipped through all the most amazing meals I have ever eaten hurriedly trying to find the solution, Saltimboca in Bologna? Giorgio Locatelli’s red wine and Castelmagno cheese risotto, the kebab I had at Zurich train station in 2008? My mind landed on two dishes, the dishes of the gods, Foie Gras and the dish that made Hull famous, the Pattie. Tragically neither would be available in deepest darkest North Leeds and in the end a pack of Seabrook Worcestershire sauce crisps would have to suffice.

Now, when I get food on the brain it is there until I have devoured whatever is the target of my culinary lusts so with this in mind I decided to go to that Mecca of gastronomy! the jewel in the cuisine crown! no not Paris… Hull!

Saturday morning saw a quick bus ride into the city and a mad dash to the legendary Bob Carvers for a battered, deep-fried hockey puck shaped mound of potato, sage and fish. If you aren’t familiar with a Pattie, it is pretty much native to Hull, like a little grey sponge full of flavor, covered in vinegar and salt, served with dark, evil looking (but fantastic tasting) mushy peas. I always ask for “an old one”, one which escaped the jaws of one of last weeks eager customers and has now become hard and chewy, only to soften with the addition of Christ’s last drink (vinegar). It was delicious, a tour de force for the mouth and set me up perfectly for a day of loitering and pub stops. By hook or by crook, I managed to locate a little, delicious nugget of Foie Gras while I was in Hull that made the weekend! Lovingly fried and served with a bit of crusty bread nothing else bothered me that weekend, football results, girls, trains, weather. All these paled in my gastronomic accomplishments!

More Info on Food Shopping in Loughborough

Friday, January 22nd, 2010

Even though it has a small town centre, Loughborough has got loads to offer when it comes to food shopping, especially when you’re looking for international ingredients.  Here’s a run down of what Pawel and Tas featured in the film:


Where: 21 Market St, Loughborough

Opening times:

Mon-Sat 09:00-18:00

Sun 10:00-16:00

Phone no: 01509 237 103


Where: 8 Market St, Loughborough

Opening Times:

Mon-Wed & Fri-Sat 07:00-19:00

Thu & Sun 10:00-16:00

Phone no: 01509 230 484


Where: Ashby Rd, Loughborough

Opening Times:

Mon-Sat 08:00-22:00

Sun 10:00-16:00

Phone no: 01509 237 724

Oriental Food Shop

Where: Ashby Square

Opening Times:

Mon-Sat 10:00-18:00


Phone no: 01509 219 625

Loughborough Market

Where: Loughborough town centre

Opening Times:

Thu & Sat 07:00-17:00

More info:

Loughborough Student Union Shop

Where: Student union

Opening Times:

Mon-Fri: 08:30-22:30

Sat: 08:30-17:30

Sun: 10:30-17:30

Phone no: 01509 635 000 (Student union switchboard)

More info on the Sprint Bus

The Sprint Bus stops at the following bus stops on Loughborough University campus:

1. Outside the Student Union

2. Outside the Mechanical Engineering building

3. Outside the Pilkington Library

Buses run every 10 minutes Monday to Friday, but less frequently on the weekend.  It costs £1.20 to get into town and £1.50 to get to the train station.  Return tickets are not available.

The journey should take 10 minutes from campus to town and 20 minutes from campus to the train station, however this is depending on traffic and can take longer.  To find out more, visit:

Hani’s Paneer Masala Recipe

Wednesday, December 9th, 2009

Loughborough Second To Naan

Paneer Masala Recipe

Serves: 4-6

Vegetarian: Yes

Vegan: No


- 2 blocks of Paneer (227g x2) cut into small cubes (found in cheese aisle

in supermarket)

- 3 Peppers- large diced (green, red & yellow)

- 2 fairly large onions- finely chopped

- 3 tomatoes- finely chopped

- 8 cloves of garlic- grated

- 2 to 3 small green chillies- finely chopped

- 2 teaspoons salt

- 2 teaspoons paprika powder

- 2 teaspoons garam masala

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon turmeric powder

- Cooking oil

- Spring onions to garnish


1. Shallow fry the pieces of paneer until golden brown. Place cooked paneer

pieces into water and leave to one side.

2. In a new pan heat 6/7 tablespoons of oil. Add the grated garlic and

chillies. Cook until garlic is slightly golden.

3. Add in chopped onions. Keep mixing and cook until onions are golden brown.

4. Add in chopped tomatoes, salt, paprika, garam masala, ground cumin, ground

coriander and turmeric powder.  Stir well.

5. Add in peppers. Stir well. Place lid on pan to help cook peppers quicker

and keep moisture in. Keep stirring in between to prevent sticking.

6. Once peppers are cooked, drain the paneer and add it to the  mixture. Stir

well and until paneer pieces are heated through.

7. Garnish with chopped spring onions. Serve hot with naan bread.  Enjoy!

The Winning Recipe

Tuesday, November 24th, 2009

Chilli Citrus Stir Fry with Rice

(Serves 4-6)

Ingredients- 2-3 Chicken Breasts

1 pack of Mangetout

1 pack of beansprouts

1 Yellow pepper

1 small-medium red onion

2 large carrots

1 lemon

1 lime

2 chillies (1 red, 1 green for colour variation)

Ginger powder

Black Pepper (Seasoning)

500g long grain rice

Cooking oil

1. Veg prep- Remove the stalk and middle from the pepper and cut the rest into even strips

Slice the carrot into even strips again (thinner pieces will cook faster)

Remove first few layers of onion and then chop the rest into small pieces

Remove the stalk and middle from the chillis and cut into tiny pieces

Roll the lemon and lime in the palm of your hands to release the juices, and then cut into halfs

2. Pour rice into a sieve and rinse with cold water, then leave to stand

Fill a large suacepan with cold water and add pinch or two of salt

Add the rice to this and leave to come to the boil

3. Rinse a wok/ large frying pan with cold water, then put on heat.

Add cooking oil after a minute or two

4. Remove any fat and nasties from the chicken and cut into cubes or strips

5. Put the chicken into the wok and keep moving it around the pan so that it cooks evenly

6. After a few minutes add the onion, chilli, ginger powder, black pepper and squeeze the juice of one half of the lemon and lime over the chicken. Continue to stir fry.

7. If the rice is now boiling, bring to a simmer, cover with a lid and cook for 10-12 minutes (may be longer depending on the rice you use, check packet instructions)

8. Once the chicken and onion is starting to turn golden brownish (cut the largest piece in half and check that it is white coloured inside), add the yellow pepper, carrots and mangetout

Add a drizzle more oil and half a cup of water, plus slightly more seasoning (ginger and black pepper)

Stir fry for a few minutes, continuously moving the ingredients around.

9. Once the vegetables are cooked (they should be hot but firmish) and the chicken looks golden brown, add the beansprouts and thouroughly mix the ingredients round for another few minutes.

10. Turn off the heat for the stir fry but leave it where it is.

Take the rice off the heat and drain it. Leave to stand for a couple of minutes.

Add the remaining juice from the lemon and lime (if there is any left over drizzle it over the stir fry)

Carefully stir in the juice and then fluff up the rice with a fork.

11. Serve up the rice first and then top with stir fry

A Guide to Your Fridge

Thursday, August 27th, 2009

When you’re an all round athlete, training for the London Marathon, you need to be at the peak of your health.  You need a dedicated mindset, training every day and taking care of your diet, repeating the wise words of Gillian McKeith-’you are what you eat.’  Or take skier Joe Munroe’s more relaxed approach.  When your fridge contains nothing more than toothpaste, a loaf of mouldy bread and a skidmark, we think Joe’s taking the piste.

With the marathon approaching faster than a visit from Loughborough council’s health and hygiene department, stepped in and did the only thing best for Joe’s fridge.  Pimped it out.

So here’s our guide as to what Debbie put in there and why.

Full of protein and so easy to cook.  Just whack it in the oven at 200°C for about an hour and half.  No other preparation needed (other than removing the packaging…)  To check if it’s cooked, push your knife into the thickest part of the chicken.  If the juices run clear, it’s cooked.  If not, keep it in for another 15 minutes.  We got our chicken from Loughborough Market.  The butcher there will know exactly where the chicken’s come from, the farmer who reared them and the conditions in which they were reared.  If you’re concerned about battery farmed chickens or eggs, go to your local butcher.

One of the healthiest foods you can eat,  fish is amazing for you.  Most people don’t buy fish because they don’t know how to cook it though.  An easy way is to squeeze some lemon juice, salt and pepper over it then grill it.  If you want to know more, go to your local fishmonger, they’re the experts and they’re dead friendly.  They’ll be able to tell you the best way on how to cook any type of fish and if you ask nicely, will probably give you a student discount.

Fresh vegetables
Again, all from the local market.  We went there at the end of the day and got some real bargains.  The last thing traders want to do is take loads of produce back home with them, so they’ll sell it at a really low price, just to get rid of it.  You can use vegetables in loads of dishes, but possibly the easiest is a stir fry.  Simply chop everything up, a drop of oil in the pan, get the pan hot and then just stir and fry.  Serve with rice or noodles, it’ll taste great.

Have you got a fridge that’s in need of a pimpin?  Then let us know, get in touch by hitting the Feedback button on the Contact Us page.

Ophirs Korean Experience

Wednesday, August 26th, 2009

The food I cooked with Joey has really opened my mind to try and experiment with other Korean dishes. I really like to cook for people so I re-created the recipe from the film recently for a group of my friends. Like me they hadn’t really eaten Korean food before and also like me really liked it!

I’ve actually started cooking a lot more Asian food. I like cooking it because ingredients are used in such different ways to most western cooking so it can be a challenge but it also teaches you a lot about how diverse some ingredients are. I think it’s nice to cook my own Asian food as it’s so different to the Asian food lots of takeaways sell. The flavours are far more prominent and the grease is kept to a minimum.

Experimenting with other cuisines is something I think everyone should try – generally I think you find that it isn’t as hard as it seems at first. Even if it is really hard it doesn’t matter if you mess up – just make sure you do that on a practise run, NOT when you’re cooking for friends!.

Whats With All The Freegan Questions?

Sunday, April 26th, 2009

What made you become a Freegan?

I guess in some ways I always have been although not always actively. I remember when I made the conscious decision to adopt the Freegan lifestyle– I have a friend of mine who was an extremely active and passionate Freegan. One day she asked me if I wanted to go out ‘skipping’ with her and I said yes. I could not believe what I saw that day – just the amount of stuff that was thrown away that was perfectly alright! It made me quite angry so I decided to do something about it. I might be only person but at least I can do my bit to reduce the amount of food waste that ends up in landfill.

What is it that makes someone a Freegan?

Well……..I think it starts with being concerned with what we as a species are doing to our planet and the desire to do something to change it. The amount of food that is perfectly edible that gets put into landfill is phenomenal. If I remember correctly, about a third of the food the average UK household buys gets thrown out. We believe that this is a horrible state of affairs to be in. While we can’t necessarily do much to change the way people think about food and waste. Or educate people that “best before” dates have nothing to do with when a food product goes off but is simply an indication of when a food’s flavour or appearance will begin to decline. We can still do our little bit to try and keep as much food as we can eat out of landfill and reduce our impact on the world and its resources by utilising what has already been produced more effectively.

What do you love the most about being a Freegan?

Variety. The never knowing what you could find in the next skip, never knowing what you’ll be eating for your meal in the evening. Some people find that the down side to Freeganism but for me that’s what I love about it. Plus believe it or not there is a real social side to it, we share tips and finds with each other, go skipping together and even have dinners and things together. It also means that there’s always tons of delicious, healthy food in the fridge and I can have as many people over for dinner as I like! It’s really good fun!

And finally, do you think more people should become Freegans?

I believe that if more people had a more “freegan” outlook on life, it would make such a massive impact on this country. By this I don’t mean that everyone should go and get their food out of skips. What I mean is that if all of us made sensible decisions about what we buy, getting just the right amount of food that we know we’ll eat and use it all, not buying excessively packaged food and trusting our noses and eyes to tell us when food has gone off instead of putting blind trust in some label that is wrong the vast majority of the time anyway, and things like that, we would be well on our way to making this world a much better one to live in.

Goin’ Shoppin’ on da Meryl streep in London Bobby Brown? Follow the Link…

Thursday, April 2nd, 2009

There are loads of other markets and great shopping areas all around London as well as the ones Lily showed us on her tour. It is fun to get out there and find them for yourself but just to point you in the right direction here are a few useful links!

From the front line with a loser.

Sunday, December 7th, 2008

United we stand divided we fall has become very prevalent in the light of mine and Steve’s performance in King of the Kitchen. I whole heartedly blame Steve for our miserable defeat – how hard could it have been to pick the right ingredients!

It’s true enough that it was the food I cooked that didn’t win however I have to say that I didn’t really have anything to work with. With no meat and some peanut butter I think it would be fair to say that the food didn’t even bear a slight resemblance to chilli con carne.

It was all a lot of fun though and that’s what it’s all about, I wouldn’t be saying that had there been a good prize however! In the end I think Patrick was simply choosing the lesser of two evils as Mark and Lauren’s chilli didn’t look great either. Very glad we did it though, loads of fun and something to remember!