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Simple and Quick Meals for Revision Success

22 January 2019

5 mins

Maintaining a balanced diet while revising for exams can be tough; especially when it’s so easy to reach for the takeaway app. We’re here to help! We asked LSU Cook ‘n’ Bake for their best, quickest recipe ideas, as well as adding some of our own to the mix.

Tomato and Mozzarella Spaghetti

Get a fast dinner or hearty lunch together in 15 minutes with these simple and tasty ingredients. Thanks to Tiff Afflick for her recipe!

Photo: Tiff Afflick


  • 75g spaghetti
  • 1 garlic clove, chopped
  • Handful of broccoli florets
  • 5 chopped cherry tomatoes
  • 1/4 onion, chopped
  • 2tbsp tomato puree
  • 1tsp olive oil
  • Mozzarella
  • Fresh basil


  1. Boil 1 portion (75g) spaghetti in salted water for 10-12 mins
  2. 5 mins before the end of cooking, add in 1 chopped garlic clove, a few broccoli florets, 5 chopped cherry tomatoes, and 1/4 chopped onion
  3. Drain almost all of the water, then stir in 2tbsp tomato puree, 1tsp olive oil, fresh basil and a few pieces of mozzarella to taste.

Follow Tiff on Instagram at @thecookingyam for more quick and easy meals to make!

Vegetable Noodle Stir-Fry

This super speedy recipe is great for using up any leftover veg in the fridge or freezer. If you’re feeling brave, try making your own sauce from scratch! For some extra protein, add chicken, pork or beef.


  • 1 nest of dried egg noodles
  • 1 packet of stir-fry sauce such as satay, hoisin or black bean
  • Any vegetables you like; pepper, beansprouts, baby corn, sugarsnap peas, carrot, mushroom, spinach, spring onion etc.
  • 1tsp olive oil
  • Optional: chicken, beef or pork, cut into thin strips; marinate your meat in a mix of chinese five-spice, soy sauce, honey, chopped garlic and grated ginger for extra flavour
  • Optional: chopped spring onion and sesame seeds to serve


  • Chop any veg into thin slices and set aside ready to fry
  • Boil the noodles for 3-4 mins, or according to packet instructions. Drain the water and stand until ready to add to the wok.
  • Meanwhile, heat the oil in a large pan or wok on a high heat. If you’re using meat, add this first and fry for around 5 mins, stirring occasionally.
  • Add the vegetables and fry for a further 2 mins until slightly wilted.
  • Add your packet or home-made sauce and cook for a further minute. Add the noodles to the pan and mix well off the heat.
  • Top with spring onions and sesame seeds

Chilli con carne

This recipe will take some time to cook initially; but make enough to eat for multiple meals for the week and you’re on to a winner. Switch it up by serving with rice, jacket potato or tortilla chips.


  • 750g 5% fat beef mince
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • 1tbsp olive oil
  • 2tbsp tomato purée
  • 2 tins chopped plum tomatoes
  • 150ml red wine
  • 150ml beef stock
  • 3tsp dried chilli flakes, or more if you like it spicier
  • 1tsp ground coriander
  • 1tsp ground cumin
  • Glug of worcestershire sauce
  • 400g tin of red kidney beans, drained
  • Optional: fresh coriander leaves, chopped, sour cream, cheddar cheese


  • Prep the onion and garlic. Add the olive oil to a large pan and apply a medium heat. Add the onion and garlic and fry for a couple of minutes. Add the mince and continue to fry for a few minutes. Stir in the tomato puree and cook for a further minute.
  • Add the red wine and let it reduce for 3-5 minutes. Then stir in the tomatoes, stock, chilli flakes, coriander, cumin, worcestershire sauce, salt and pepper.
  • Bring to the boil, cover and reduce the heat to simmer for at least 30 minutes. The longer the better!
  • Five minutes before serving, drain and add the kidney beans.
  • Add sour cream, cheddar cheese and fresh coriander to serve

Spaghetti Carbonara

You may be surprised at how easy this Italian classic is to make, but that makes it a perfect meal for when you’re studying! You can adapt the ingredients to suit your preferences. Thanks to Sarah Bowen for this fab recipe.


  • 75-100g spaghetti/linguine
  • 1 egg
  • Half a leek
  • A few mushrooms
  • 50g peas
  • 50g chorizo (can replace with/add chicken or bacon)
  • 25g cottage cheese (can replace with/add cream cheese or grated cheese)


  • Heat a pan of water with a pinch of salt, once this reaches boiling point add the spaghetti, cook according to pack
  • Whilst the spaghetti cooks chop the leeks, chorizo and mushrooms, add a splash of oil to a frying pan and cook for 10 minutes
  • Beat the egg and cottage cheese in a separate bowl with a fork
  • Once the pasta is cooked drain and out back in the saucepan, add the chorizo, leek and mushroom and egg mixture
  • Leave on a low heat making sure you stir regularly until the egg mixture has thickened into a sauce
  • Serve with grated cheese on top!

Thank you to the Cook ‘n’ Bake Society for sending in some great recipes. If you love cooking or baking and want to get involved you can find out more about their society on their Facebook page here.

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