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Novel Student’s Spring Recipes

4 May 2021

Nothing tastes better then Spring, a time where we all have the opportunity to enjoy some peak season produce like peas, asparagus, berries and avocados – nutritious and also healthy, win win!

From vegan to budget friendly options, make sure you share these recipes with your university friends and while your there, check out our Novel en-suite apartments, perfect if you want to share your university accommodation with friends. Explore our student accommodation here.

So without further ado and with two bank holidays to prepare for (fingers crossed the sun is shining), here’s Novel Student’s go to recipes for this month:

Spring chicken in a pot
*for pesto lovers
Prep time: 20 minutes
Cook time: 45 minutes  

  • 1 tbsp olive oil
  • 1 onion chopped
  • 500g boneless, skinless chicken thighs
  • 300g new potatoes
  • 425ml low-salt vegetable stock
  • 350g broccoli
  • 350g spring green
  • 140g petits pois
  • bunch spring onion
  • 2 tbsp pesto

 

Heat the oil in a large pan and add the onion, gently fry for 5 mins until softened. Add the chicken, then fry.

Add the potatoes, stock and lots of ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked.

Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.

Lemon drizzle flapjacks
*because we all need something sweet
Prep time: 15 minutes
Cook time: 25 minutes

  • 250g butter
  • 250g soft brown sugar
  • 175g golden syrup
  • 425g porridge oats
  • 150g lemon curd
  • 50g icing sugar
  • ½ lemon, juiced

 

Heat oven to 160C fan and line a 20 x 20 cm tin with baking parchment.

Melt the butter, sugar and golden syrup in a pan until bubbling, then tip in the oats and stir until everything is well coated.

Press ¾ into the tin, spread over the lemon curd then sprinkle over the remaining flapjack mix. Bake for 30 mins then leave to cool.

Mix the icing sugar with the lemon juice then drizzle across the cooled flapjack and cut into 12 pieces.

Broccoli and pea fritters
*budget friendly snack suitable for vegans
Prep time: 10 minutes
Cook time: 10 minutes

  • 200g broccoli florets
  • 2 garlic cloves
  • 3 green shallots
  • 1/2 cup fresh mint leaves
  • 150g frozen peas
  • 400g can chickpeas
  • 2 tbsp gluten-free cornflour
  • 2 eggs
  • 1 1/2 tbsp olive oil
  • 60g baby spinach
    To serve:
  • 2 Lebanese cucumbers
  • 1 avocado
  • 250g tub cottage cheese
  • Lemon halves

 

Place the broccoli, garlic, shallot and mint in a food processor. Process until finely chopped. Add peas and chickpeas.

Transfer the mixture to a bowl. Add the cornflour and eggs. Season well. Use a spoon to stir until combined.

Heat 2 tsp oil in a large non-stick frying pan over medium heat. Add 1/4-cupfuls of batter and cook for 2-3 minutes each side or until golden and repeat.

Serve the fritters with the spinach, cucumber, avocado, cottage cheese and lemon halves – enjoy!

Let us know what you think of our student recipes, and of course comment your favourite go to Spring dish below!

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