Chicken with bacon & leek

• 1 Chicken portion (either breast or thigh fillet) per person
• 2 - 3 rashers of bacon
• 1 large leek or 2 smaller ones
• 1 tablespoon flour
• Milk
• 1 oz butter 
• Cheese

• Cut the bacon into pieces
• Cut the chicken into pieces
• Clean and slice the leek

• Melt the butter in a pan and add the bacon & chicken and cook until browned, turning to ensure all sides are done.
• Add the leeks and cook on a low heat with a lid on the pan until softened
• Sprinkle the flour onto the ingredients in the pan and stir in, cook for 1 minute to cook the flour then
• Add the milk, bring to the boil stirring all the time.  
• Turn the heat down and simmer until the chicken is cooked.  
• Add as much grated cheese as you like.
• If the sauce is too thick you can add more milk to thin it. 

Chicken Cacciatori

Although it sounds as though it should be complicated this is a very simple dish.  

• Chicken pieces (again I would choose thigh fillets but it is up to you)  You can cut it into small pieces or leave it whole, you can also leave the skin on.
• Onion
• Mushrooms
• 1 Tin of tomatoes
• Garlic
• paprika
• Oregano (or mixed herbs)
• Flour
• Oil & butter
• Salt & Pepper

Optional

• 1 Red pepper
• 1 Green pepper
• or 
• 1 large carrot

.

• Slice the pepper in half, scoop out the middle and discard, then slice the pepper into strips, cut the onion in half from root to the top, lay flat side down on a chopping board and slice, clean or peel the mushrooms and slice.  If using a carrot instead of peppers peel it,  cut in half and slice into matchsticks.  Peel & crush the garlic.
• Heat the oil in a pan and add the butter (this adds colour and helps to brown the meat)
• Place around 1 tablespoon of flour in a dish and season with salt and pepper.  Toss the meat in the flour then
• Place in the pan with the hot oil and cook until browned then turn and repeat on the other side.
• When all the meat is browned remove from the pan and set aside. 
• Take a little of the oil/butter mix out of the pan (DON'T tip it down the sink, you can use wadded kitchen paper to soak up some of the grease) then add the onions, garlic, mushrooms and whatever vegetables you are using, move them around in the oil to prevent burning, cook until the onion is translucent.
• Empty a tin of tomatoes with then stalk ends removed, into the pan and chop them with a wooden spoon. Stir into the vegetables, add a little tomato puree (ketchup works well if you don't have puree)
• Add herbs and paprika, you can add a touch of chilli powder if you wish but only a touch.
• Return the chicken to the pan, put a lid on and cook for 20 - 30 minutes on a moderate hob, stirring from time to time to prevent it sticking.

Marmite and Pasta

This isn't my recipe, I saw it on a television program but it is so simple that it could be anyone's.  It is very easy and very inexpensive.  If you are a marmite lover you will already have all the ingredients in your store cupboard which means that it is a good standby if you have run out of everything else.  I cannot vouch for the taste of this dish as I am not a marmite lover - I just can't get past the smell!


You simply need 
Pasta
Butter
Marmite.

• Put a fistful of dried pasta per person into a pan of water with a tiny touch of salt (remember that the marmite will be salty), bring to the boil and cook until the pasta is soft with just a hint of bite.  If using spaghetti use approx 120g per person.
• In another pan melt some butter and marmite with a spoonful of the water the pasta is cooking in.  The quantities are up to you depending on the number of people and your individual taste.
• When the pasta is cooked drain it well and toss with the marmite and butter mix.

Carrot and Coriander Soup

• 1heaped teaspoon of coriander
• 1 tablespoon of oil/  knob of butter
• 1lb of peeled carrots
• 2 medium sized potatoes
• 1 onion
• 1 pint of stock
• A little milk

• Heat a large pan and add the coriander.  Give the pan a shake to spread the spice out on the bottom to heat it through well.  Remove from the heat and tip the coriander into another container and reserve for later use.
• Peel and dice the onions
• Peel the potatoes and cut into small cubes.
• Peel the carrots and roughly chop them
• Melt the butter/heat the oil in the pan, add the onions and cook for a few minutes until transluscent.  Add the potatoes and cook on a low heat in a covered pan for 5 minutes.  Shake from time to time to prevent burning. 
• Add the carrots, stir in well, then replace the lid and leave over a low heat for 5 minutes.
• Make up 1 pint of stock with a chicken or vegetable stock cube and a pint of boiling water.
• Add to pan and stir well.
• Bring to boil, then turn down the heat and simmer for 15 - 20 minutes until the carrot is soft.
• Blend the soup either in a liquidiser or with a potato masher, don't worry about lumps it will make for a heartier soup.
• Stir in the coriander and a little milk.

D-Day

Well this is it - most of you will have arrived at university now and the responsibility for feeding yourselves lies with you alone.  You can choose to live off takeaways or prepacked food, or you can cook proper food like your mum made for you.  It is up to you now.........

Have fun!