Line your stomachs with our freshers menu

Whether you’re living in catered of self-catered halls, it is unlikely the food for your first week of freshers has lived up to Mum and Dad’s home cooking. Your diet has probably been made up of hangover food and aspirin.

However, if you want to enjoy the last week to its fullest you need to be recovering each day and pot noodles and chocolate just won’t cut it.

So here are three hangover cure meals that’ll keep you going all week and hopefully ward off fresher’s flu.

Breakfast

Banana and peanut butter French toast:

• 1 banana (80p for a bunch of 6,  so plenty for the week)
• Peanut butter to taste (65p for a value jar)
• 4 eggs (£2.40 for a pack of 15 mixed size free range)
• 2 slices of bread,  preferably wholemeal (£1 for a loaf)

Total cost = £4.85

Whisk eggs in a bowl, soak each slice of bread in the eggs. Spread peanut butter on one side of each slice, add the chopped banana to one slice and sandwich together. Add sunflower oil to pan and fry for 4 minutes on each side until golden. For an extra hit of sugar for those hung-over cravings add some Nutella.

Benefits:

Alcohol draws water and potassium from the body’s cells. A lack of potassium causes weak, shaky muscles and high blood pressure (symptoms of a hangover no less). Bananas and peanut butter are rich in potassium so are perfect in the morning for replenishing this loss.

Wholegrain bread is high in fibre and therefore takes longer to digest, releasing glucose into the blood at a slower rate and therefore slowly increases blood sugar levels, avoiding the spike and crash effect.

Eggs contain the amino acid cysteine which breaks down the toxin acetaldehyde, which is caused by alcohol consumption and makes you feel groggy in the morning.

Lunch

Instead of popping to McDonalds for your hangover cure of greasy meat, make your own burgers, filled with hangover-busting goodness.

Carrot, Cumin and Kidney bean burgers:

• 1x 400g tin of kidney beans (30p)
• 1 onion, finely chopped (18p)
• 1 carrot, grated (14p)
• 1 tsp cumin (£1 per jar)
• 1 tsp coriander (£1 per jar)
• Sunflower oil to fry (£1.50)
• 1 heaped tsp of plain flower plus extra to mould (60p for 500g)

Total cost = £5.72

Drain and rinse kidney beans, simmer in saucepan for 10 minutes to soften. Add sunflower oil to a frying pan and fry the onion, carrot, cumin and coriander on a low heat. Drain and add the kidney beans. Take off heat and mash together until you get a mashed potato consistency. Stir in the tsp of flour.

Heat sunflower oil in frying pan on medium heat. Flour hands and worktop lightly and mould a quarter of the mixture at a time into a ball to create 4 balls, place in frying pan, flatten into a burger shape and cook on both sides. The burgers will keep for two days in the fridge or you can freeze them. You can also use this recipe for meatballs to add to a pasta dish.

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Benefits:

Carrots provide a source of vitamin A, which will aid your immune system in fighting off fresher’s flu as it promotes the production of white blood cells.

Kidney beans contain slow releasing carbs and therefore will help keep your blood sugar levels steady throughout the day, which will help avoid those alcohol infused headaches.

Dinner

Dinner lines your stomach for the evening ahead and provides the energy to keep going long into those early hours. But seeing as it’s fresher’s week it’s only right to have some alcohol in the recipe.

Sausage and lager Casserole (serves 2)

• 8 sausages (£1.80 for own brand packs)

• Sunflower oil (free- leftover from the bottle used at lunch)

• 1 chopped onion (18p)

• 1 clove of garlic, chopped (30p)

• 200g tinned mushrooms (drained weight) (65p own brand tin)

• 1 x 330ml can of lager (free – whatever you have leftover or borrow some from a housemate and share the meal!)

• 1 x 400g tin of chopped tomatoes (40p own brand)

• Optional: a handful of fresh thyme for flavour

Total cost = £3.33

Prick the sausages, place into an oiled frying pan and cook on a medium heat for 5 minutes (turning occasionally) then add the onion and garlic. When the sausage have browned, drain the mushrooms and add to the pan. Continue cooking for 5 minutes. Stir in the lager, chopped tomatoes and herbs. Simmer for 30 minutes, stirring occasionally. Add to mashed potato for a great bangers and mash.