Category: Pure unadulterated banter

What I ate for dinner last week and more suggestions for when man got no time

by Fliss Freeborn, posted in Pure unadulterated banter

Hello chaps, been pretty busy the last couple of days, so this is gonna be as quick as possible too. I considered removing all of the vowels bt smhw tht md thngs rlly hrd t rd. Basically, here's what I ate for the meals last week where I didn't want soup, fish fingers or dahl … Continue reading What I ate for dinner last week and more suggestions for when man got no time

Smokey pumpkin and red onion soup: a procrastination recipe. The first of many.

by Fliss Freeborn, posted in Pure unadulterated banter

I have 2 essays to do in the next couple of weeks, so in order to be productive, I made some soup. Pumpkins were going for 29p at Lidl the other day, so I spent a while wracking my brain cell to think of a good flavour combo; I'd already done a butternut squash and … Continue reading Smokey pumpkin and red onion soup: a procrastination recipe. The first of many.

Dhalings: keep naan and curry on: 24p per serve!

by Fliss Freeborn, posted in Pure unadulterated banter

Ok, I'm back and this one's totally vegan (by accident, I promise) as an antidote to the meatfest going on the other day. Yellow split pea dhal is genuinely one of my absolute favourite things to cook and eat because it's basically the best thing you could put in your belly other than mozzarella-sourdoug- g'bread … Continue reading Dhalings: keep naan and curry on: 24p per serve!

SAUSAGE TIME: £1.28 per serve for these lovely balls. Oh-so worth it.

by Fliss Freeborn, posted in Pure unadulterated banter

  This is my second favourite thing to do with a pack of sausages: Italian style meatballs and pasta. Rather than faffing with beef mince and seasonings, these juicy balls are already pre-seasoned and yummy, without having to do much to them. This recipe makes enough for 100 small hedgehogs, or around 3 HUGE servings … Continue reading SAUSAGE TIME: £1.28 per serve for these lovely balls. Oh-so worth it.

Pizza FROM SCRATCH BC IT’S NOT HARD

by Fliss Freeborn, posted in Pure unadulterated banter

Listen up, my hoes. Everyone is always surprised when I say I make pizza from scratch, as this entertaining yet entirely fictional dialogue evidences: --- "I made some pizza yesterday." --- "what, like the base and sauce too?" ---"well yeah...otherwise it would just have been a ready-made pizza, y'know." ---"omg that's so cool; how do … Continue reading Pizza FROM SCRATCH BC IT’S NOT HARD

Mexican Chilli Non Carne (many proteins, much filling)

by Fliss Freeborn, posted in Pure unadulterated banter

This chilli is the bomb. It's bloody yummy, awesomely cheap and will make sure your stomach is well and truly full before going on the sesh, so you don't end up in an ally chatting with a randomer at 1am because you had no dinner. [Freeborn F (2017) A Pub Crawl Study, Edinburgh, Scotland.] Anyhoo, this … Continue reading Mexican Chilli Non Carne (many proteins, much filling)

NO ONE LIKES OVERNIGHT OATS: HERE’S THE REAL DEAL. 16p per serve.

by Fliss Freeborn, posted in Pure unadulterated banter

 "Yeah I'm actually super-into nutrition and veg and all that" *adds chocolate to breakfast cereal on a daily basis* Porridge. Horrible word, delicious taste. If you do it properly. So many, sadly, have been scarred by crap porridge: lumps, gungy texture, even burn bits on the bottom. Oh, and no flavouring apart from white granulated … Continue reading NO ONE LIKES OVERNIGHT OATS: HERE’S THE REAL DEAL. 16p per serve.

The easiest vegetable curry you’ve never made: 30p per serve

by Fliss Freeborn, posted in Pure unadulterated banter

Seriously, if you take an hour and a bit to prep this sometime in the week (I like Sunday evenings), you'll have 9 portions of delicious curry that you can alternate with other stuff, saving you masses of time in the long run. Make it go further by adding a five bean mix if you … Continue reading The easiest vegetable curry you’ve never made: 30p per serve