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Student Eats is Published Today (!) + Hangover Cure Chilaquiles
I promise after today is over I’ll try and not be gushy about this again, but I honestly can’t believe this day is here. Two years ago I was lucky enough to be asked to write a cookbook for students by Ebury at Penguin Random House, one of my favourite cookbook publishers, and a year ago I submitted my photos and manuscript after probably the hardest and most challenging year producing Student Eatsof my life. And now it is here. Thank you to everyone who has pre-ordered the book so far; friends were texting me screenshots of their dispatch emails from Amazon yesterday, so your copies should be with you later today!
For those of you who have not yet joined the party, Student Eatsfeatures +120 recipes for students, graduates, and anyone else looking to cook bright, delicious, healthy food on a budget, perhaps with limited kitchen space, equipment or culinary confidence. So many of my favourite recipes are in here from things I made as a student to family recipes and favourites. I honestly can’t wait to see how you get on making my Kitchen Cupboard Fishcakes, Full English Breakfast Quiche, Rum Spiked Banana Bread, my Pork Souvlaki with Light Tzatziki and my Mum’s Leftover Chicken Pie. If you try anything from the book, do be sure to tag your snaps on Twitter and Instagram #studenteatsbook and I’ll do my best to share my favourites.
Today I thought I’d share one of my favourite recipes from the book that is great to throw together the morning after the night before: Chilaquiles, one of my all time favourite Mexican breakfasts. It is the perfect thing to make if you’ve got any leftover Mexican-style ingredients that need polishing off such as slightly soggy tortilla chips because you drunk one too many Margaritas to remember to put a clip on the bag, salsa and black beans. This serves one, and while it will slide out onto a plate if you use a good non-stick pan, I’ve been known to eat it right out of the pan with a fork and a generous amount of hot sauce.
A delicious, serves one brunch option from my first cookbook Student Eats.
1 Large Flour Tortilla
Splash Light Oil
1/4 Red Onion
6 tsp Homemade Pico de Gallo Salsa (recipe here, or buy it from Whole Foods)
5 tbsp Black Beans
1 Large Egg
Freshly Ground Sea Salt & Black Pepper
Small Handful Fresh Coriander
1 Large Radish
1 Small Avocado
1 Lime Wedge
Pre-heat the oven to 200 degrees (390 fahrenheit). Use scissors to cut up the tortilla into pieces the size and shape of tortilla chips, and spread across a baking tray. Bake in the oven until slightly golden and crispy. Leave to cool on the baking tray.
Heat a splash of oil in a medium (preferably non stick) frying pan over a medium heat. While the pan is heating up, thinly slice the red onion. Also, thinly slice the radish. Fry the onion until soft.
Add 4 tsp of the salsa and cook for about a minute, before stirring in the black beans.
Add the baked tortilla chips to the pan, and stir as much as you can until the tortilla chips are partially coated in salsa and beans, and they have started to go soft in a few places.
Make a shallow well in the middle of the pan and crack in the egg. Cook for about 5 minutes until the egg is set.
Season the whole pan with salt and pepper and drizzle with the remaining salsa. Scatter with fresh coriander and sliced radish, and slide the contents of the pan onto the plate.
Serve with sliced avocado and a fresh lime wedge on the side.
I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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