Moving into your own private student accommodation for the first time ever can be daunting in so many ways and nothing can prepare you for the task of having to come home from a long tiresome day at uni and making food. Lucky for you, here at Herbal hill Studios, your individual studios come with their own kitchens fully equipped with the cooking facilities and equipment you need to make your breakfast, lunches and dinner.


What’s more, Sainsbury’s Local and Tesco Express are just a 5 - 10 minute walk from Herbal Hill Studios, so you can easily find all these ingredients at very low prices!

Here are some of the most loved and easy to make recipes collated from all of our students at Herbal Hill Studios, for you to try. Let us know how it goes.

This infamous childhood recipe comes in handy when you want something filling but quick to make. Perfect to munch on when you need a break from all that studying and definitely doesn’t break the bank.



  • 400g macaroni

  • 25g unsalted butter

  • 25g plain flour

  • 400ml whole milk

  • 2 tsp Dijon mustard

  • 75g Cheddar, grated

  • Bunch of fresh parsley, finely chopped

Prep Time:

7 mins


  1. Preheat the microwave oven that is provided as standard equipment in your private studio, to 180°C.

  2. Cook the pasta in a large pan of boiling salted water for 8-10 minutes until almost cooked.

  3. Drain the pasta, reserving 2 tbsp cooking water.

  4. Return the pasta to the pan and stir through the reserved water. Set aside.

  5. Meanwhile melt the butter in a pan, add the flour and cook for 2 minutes.

  6. Gradually stir in milk, making a thick white sauce. Season, then add the mustard, cheeses and parsley.

  7. Mix the cheese sauce with the pasta, then spoon into a 1.5 litre ovenproof dish

  8. Bake for 20-25 minutes until golden. Rest for 5 minutes before serving.

SuCh a versatile and healthy dish you can even take to uni for lunch, instead of eating out. Very quick to prepare and you can add so many different ingredients you’d like. Here’s our take:



  • 1 tbsp olive oil

  • 1 red pepper

  • 400g choice of meat

  • 350g tomato and chilli pasta sauce

  • 350g penne pasta

  • Salt / pepper / choice of seasonings

  • Grated Parmesan cheese

Prep Time:

10 mins


  1. Heat the oil in the large frying pan you’ve been provided with and add the pepper. Cook over a medium heat, until soft.

  2. Add your seasoned meat to the pan, heating it until cooked.

  3. Once the meat is browned and cooked, add the tomato sauce and cook for another 10 minutes.

  4. Depending on your taste buds you can always add some chilli and garlic to give it that little kick

  5. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions.

  6. Drain the pasta and stir in the sauce. Spoon into a bowl and garnish with grated Parmesan.

  7. Best served warm with a cheeky Netflix session!

Whether you are cooking for yourself or entertaining friends, chicken fajitas are the easiest and yummiest (yes! we think this is a word)



  • 6 flour tortillas

  • 2 chicken breasts, cut into strips

  • 2 garlic cloves, finely chopped

  • ½ tsp ground cumin

  • 1 tsp chilli powder

  • 1 lime, juice only

  • 2 tbsp olive oil

  • 1 red onion, thinly sliced

  • 2 thinly sliced peppers

  • Salt and pepper

15 mins

Prep Time:

  1. Heat your microwave oven to 120C. Wrap the tortillas in kitchen foil, place on a baking tray and warm in the oven until ready to use.

  2. Put the chicken in a bowl with the garlic, cumin, chilli powder and lime juice. Season with salt and pepper and any of your favourite seasonings. Set aside to marinate for a few minutes.

  3. Heat 1 tablespoon of the oil in a frying pan over a high heat. Add the chicken strips and cook for 5 minutes, until golden-brown.

  4. Add the remaining 1 tablespoon of oil to the pan, add the onion and peppers and fry for 5 minutes.

  5. To assemble the fajitas, top the warmed tortillas with the chicken and vegetable mix.

  6. Kick back and enjoy!

The best thing about the omelette is there is no time when you can’t eat it. Whether it be a quick whip-up before your commute to university from Farringdon, or a post-workout session at our gym facility, it is perfect for any time



  • butter

  • toppings – spinach / mushrooms / herbs

  • 2 free-range eggs

  • grated cheddar

  • salt and black pepper

Prep Time:

4 mins

  1. Season the beaten eggs well with salt and pepper. Heat the butter in the non-stick frying pan provided over a medium-low heat until the butter has melted and is foaming.

  2. Pour the eggs into the pan, tilt the pan slightly to allow the eggs to swirl and cover the surface of the pan completely.

  3. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.

  4. Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.

  5. Fill the omelette with whatever you like – some grated cheese, spinach, fresh herbs or mushrooms.

  6. Scatter the filling over the top of the omelette and fold gently in half with the spatula.

  7. Slide onto plate an enjoy while hot!


Written by Shareen Rajput
Edited by Trupti Mahida-Dicocco

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