Cook with Steph Teen/Uni Survival Days

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Forget the pot noodle and come and learn how to make tasty recipes from scratch with nutritional advice and tips along the way.

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Students to prepare 1 dish for four people to take home and make a dish together to eat for lunch.

 

10am – 2pm 

 Minimum of 2 . Choose as many days as you like

All ingredients, aprons, homemade snacks and lunch provided.

 

Choose as many days as you like...

 

Day 1

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• Students to make a spaghetti Bolognese. We will also talk about how to make a chilli con carne and the spices used.

 

• Students will use the Bolognese sauce to prepare a lasagne and learn how to make a cheesy béchamel sauce to use for the lasagne. We will talk about how to use it for a mac and cheese and a cauliflower cheese.

 

• Students take home lasagne for 4.

 

• Students to make spaghetti carbonara together to eat for lunch with a simple salad and a vinaigrette dressing.

 

Day 2

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• Students to make a chicken or veggie korma curry and learn how to cook fluffy rice. 

 

• We will talk about how to make a veggie curry using up left-over veg from the fridge.

 

• Students take home curry for 4. 

 

• Students to prepare tray bake chicken/haloumi/veggie fajitas and make homemade salsa together to eat for lunch (we will talk about different tray bakes and simple oven baked suppers).

 

Day 3

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• Students to make a main meal minestrone soup using up left over veg in the fridge and a quick soda bread.

 

• Students to take home minestrone soup and soda bread for 4.

 

• Students to cook a one pan Sunday lunch together - to eat for lunch - roast chicken, potatoes, carrots and peas. Learn about time management and timings. How to cook/steam vegetables – broccoli & carrots and make a simple gravy.

 

Day 4

 

• Students to make stir fried rice with vegetables and Hoisin chicken and vegetable stir-fry.

 

• Students take home stir-fried rice and Hoisin chicken and vegetable stir fry 4. 

 

• Students to cook a full English breakfast together for lunch. Learn how to make scrambled, poached, fried eggs and an all-day omelette.

 

Day 5

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• Students to make an easy oven baked risotto with bacon, peas and Parmesan cheese.

 

• Students take home risotto for 4.

 

• Students to make sausages, mash and sticky onion gravy for lunch.

 

Day 6

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• Students to make a pesto pasta bake – the versatility of pesto. A choice of bakes - chicken and broccoli, chorizo and pepper, tomato and chilli, cheesy tuna.

 

• Students to take home pasta bake for 4.

 

• Students to make pesto baked salmon with green beans, olives and tomatoes with crushed new potatoes for lunch.

 

Day 7

 

• Students to make bread dough and use it to make bread rolls and a pizza with a homemade tomato sauce and a choice of toppings.

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• Students learn how to make a good salad dressing and prepare a perfect salad.

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• Students to eat pizza and salad for lunch.

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• Students to make a fruit crumble for 4 to take home.

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