Can’t cook? Won’t cook? We’ve got you SORTED! The Sorted Chefs want to bring a little more fun into your kitchen at Liberty Living, teaching you the basics whilst you have fun along the way.
Say hello to Ben and Barry, who run the UK’s biggest student cooking channel, with the help of a few of their friends. They decided to help you out, so you can cook for your mates, too. Within no time at all, they aim to prove that you and your flatmates can enjoy good quality, home cooked food without spending much at all.
Feast your eyes on their exclusive videos – which they actually made before they blew up massively. You’ll be getting taught everything you need to know from some guys who are now practically celebrity chefs, so you’ll have some bragging rights there for sure.
The good news is that you don’t need to be a rocket scientist to get on board, as they’ll be making the whole thing super simple. They’ve got loads of ideas for some fun recipes which they’ll be serving up over the coming weeks, so keep your eyes (and the veggies!) peeled for details.
It would be criminal to consider going on a night out and not finishing it off with some sort of grub. Typically students will resort to slobbing out in a kebab shop in the early hours of the morning, but would they ever consider eating one sober? Well there is no reason why not – providing it’s made properly! This is our version of the kebab (or to be more authentic, a kofta) which is slightly spiced and served in a much less greasy manner with some pitta bread, fresh tomato and a dollop of tzatziki. Although it’s made from fresh it still works out cheaper and this way it can be enjoyed at any time of the day.
Lamb mince (500g)
Small red onion
2 cloves of garlic
1tsp ground cumin
1tsp ground coriander
1 tsp ground cinnamon
1 small egg, beaten
Natural Greek yoghurt (200g)
Half a cucumber
Handful of fresh mint
Shot of oil
Few pitta breads
2 beef tomatoes
How to cook:
Dice the red onion and garlic as small as possible. Throw into a bowl with all the dried spices, lamb mince, beaten egg and a good pinch of salt and pepper. Pound together with your hands to mix. Roll it into about 8 kofta (sausage) shapes and insert wooden skewers (optional). Heat a little oil in a frying pan and add the koftas to cook. Turn them occasionally to colour on all sides. Slice the cucumber lengthwise, then scrape out and throw away the seedy flesh. Chop what’s left of the cucumber and the mint finely. Stir the cucumber and mint into the yoghurt with the zest of the lemon and plenty of salt & pepper. Toast the pitta breads until crisp before slicing into strips. Serve the cooked koftas on a bed of sliced tomatoes with a dollop of tzatziki and the toasted pitta.
Living on a shoestring budget doesn’t have to be all about stale bread, cereal and pasta. You’re allowed to treat yourself to the occasional luxury too… so long as it isn’t a spontaneous and overly priced purchase then why not. If you can’t enjoy food then what’s the point? Just don’t get stung by the outrageous prices in coffee shops when it comes to sweet treats. Instead find 10 minutes at the start of the week to throw together a batch of Rocky Road that you can share with your mates for days. It’s a sweet treat without worrying about awkward baking.
Plain chocolate (300g)
Golden syrup (30g)
Digestive biscuits (150g)
Handful of sultanas
Handful of desiccated coconut
Handful of mini white marshmallows
How to cook:
Crack the chocolate into pieces and stick in a heat-proof bowl with the butter and syrup. Melt this over a pan of simmering water until smooth and glossy. Crumble the biscuits into small pieces and stir into the dried fruit, coconut and marshmallows. Pour all of these into the melted chocolate mixture and stir to combine and coat. Line a rectangular cake tin with cling film. Transfer the rocky road to the lined tin and leave to set up in the fridge for a couple of hours. Tip out onto a board and cut into chunky squares.
We aren’t all lucky to have big kitchens to create incredible food in…but that should be no excuse. Some of the greatest food doesn’t need much time, equipment or space. This fresh, tantalising pasta dish is a prime example… thrown together in the smallest of spaces and yet wouldn’t look out of place in a top restaurant.
Fistful of dried spaghetti (100g, 1 p piece diameter or 116 strands )
1 clove of garlic
1 small red chili
Couple of springs of fresh parsley
3 tbsp lemon juices
4 tbsp olive oil
1 tin of crab, drained
Salt and pepper
How to cook:
Put a large pan of salted water on to boil. Dump the spaghetti into the pan and stir to make sure the strands don’t stick together, then allow to simmer for 8 minute Dice the chili, grate the garlic and chop the parsley, adding all to a mug with the oil, lemon juice and plenty of salt and pepper. Drain the pasta and return to the dry, but hot pan. Stir through the crab meat and splash over the oil dressing. Mix well and serve immediately. Stash any leftovers as a pasta salad for the following day.
Everywhere you look you can find coupons and vouchers for meal-deals or money off to eat out at some of the popular franchises. However, once you’ve got there, paid for drinks and tipped the waiting staff it’s still an expensive meal. The challenge is: can you recreate some of this food even cheaper for yourself right in the kitchen of your student housing? Yes, thanks to the Sorted Chefs who have shared their version of the classic Nando’s dish, Piri-Piri chicken.
Give it a try. With minimal ingredients and easy to follow steps, you’ll be serving up your own mouth-watering meal, and just as hot as you like it.
4 big cloves of garlic
Olive oil (160ml)
Red wine vinegar (60ml)
1 lemon, juiced
2 fresh chillies (more or less to taste)
1 tsp sea salt
Sprig of thyme
1 small chicken (to cut for spatchcock)
Handfull of mixed salad leaves
How to cook:
Peel the garlic cloves and stick into a food blender with the oil, lemon juice, vinegar, thyme, chillies and salt. Blend to a smooth marinade. Cut either side of the backbone with a sharp pair of shears and then remove the diamond-shaped breast bone from inside the cavity. Open the chicken up like a book and run the marinade all over, inside and out. Leave in the fridge overnight if you can. Preheat the oven to 180°C. Lay the spatchcock chicken on a baking tray and roast for about an hour until cooked right through and there are no signs of blood at the thickest parts of the bird. Check by cutting into a leg joint. Serve with plenty of fresh salad and some chunky chips.
People often assume that a crumble has to be a sweet thing. That is proven wrong in this sausage and mushroom crumble recipe video made exclusively for Liberty Living by the Sorted Chefs. Using a very similar idea we can create a dish that becomes just as much of a favourite. A comforting and warming dish that can be shared with flatmates or friends as a main course. Using sausages helps to keep it cheap, but that doesn’t mean you have to scrimp on the quality of the sausage. Or why not try this with vegetarian sausages for a novel and new veggie option.
1 red onion
1 clove of garlic
Shot of olive oil
4 field mushrooms, peeled
1 tin of tomatoes
8 pork sausages, spicy ones are good
Plain flour (100g)
Cold butter, diced (50g)
Sprinkle of mixed dried herbs
How to cook:
Line up the sausages on a grill rack and place under a medium heated grill to cook for 5-6 minutes, turning occasionally. Peel and slice the onion and garlic, then fry in a saucepan in a shot of oil for 3-4 minutes until softened and beginning to colour. Brush the mushrooms of any dirt and roughly chop, leaving them chunky. Add the mushrooms to the pan and fry for another 3-4 minutes. Cut the cooked and golden sausages into bit-sized pieces and add to the onion and mushroom mix with the tin of tomatoes. Bring to a simmer and cook for 10 minutes so all the flavours combine before dumping into an oven-proof dish. Preheat the oven to 180°C. Rub the butter into the flour until it resembles breadcrumbs and then stir in plenty of salt, pepper and dried herbs of your choosing (oregano or mixed Provencal are great). Scatter over the mushroom and sausage base so that you can no longer see the tomato. Bake for 15-20 minutes until golden and crumbly on top but bubbling underneath. Serve with some fresh greens.
If you have a lot of people invited for dinner then fear not… go simple! Finger food is the answer and if you do lots of really simple stuff and get everybody to make and bring one dish then party food is no trouble at all. This selection of tapas food proves that if you let the food speak for itself then there’s nothing hard about it at all…
Who for: Large flat share (6-8 people)
Chilli goats cheese stuffed mushrooms
Chorizo braised in white wine
Lemon and cilantro sardines
Tostada garlic rubbed, tomato and manchego
A dozen button mushrooms
A small round of goats cheese (100g)
1 red chilli
4-5 sardines, gutted and cleaned
Bunch of fresh coriander
Large lemon, quartered
Piece of thick chorizo sausage (150g)
Glass of red wine, rioja is great
3 fresh plum tomatoes
Chunk of mangego cheese, or whatever you prefer (150g)
1 ciabatta loaves
3 cloves of garlic
Mug of rice (200g)
1 vegetable stock cube
Pinch of saffron (or turmeric)
Handful of black olives, pitted
1 red pepper
Bunch of fresh parsley
Bowl of new potatoes
1 small onion
Tin of chopped tomatoes or passata
1 tsp smoked paprika
1 tsp cayenne pepper
Good glug of olive oil
Salt and pepper
How to cook:
Preheat the oven to 200°C. Halve the new potatoes and bring to the boil in cold salted water, then simmer for 12-15 until just cooked. Drain the potatoes and allow to steam dry for a few minutes. Peel and dice the onion as fine as possible and fry in a saucepan with a dash of oil for 5 minutes. Add two crushed cloves of garlic, the cayenne and paprika to the onions and fry for another minute. Tip in the tomatoes, bubble for 5 minutes before blending to a smooth sauce (optional). Dissolve the vegetable stock cube in a litre of water with the saffron. Cook the rice for 8-10 minutes in the stock, then drain when done. Chop up the pepper, olives and parsley and leave to one side to stir through the rice when cooked. Score the sardines on both sides then lay in an ovenproof dish. Season the fish with salt, pepper and a handful of ripped coriander before squeezing over the lemon juice and finishing with a splash of oil. Pop the stems out from the mushrooms and push goats cheese into the gap. Top each stuffed mushroom with a slice of red chilli, arrange in an ovenproof dish and drizzle with oil. Slice the chorizo on the diagonal and toss them into an ovenproof dish with the glass of wine. Put the mushrooms, sardines and chorizo into the oven to cook for 10 minutes. Fry the cooked potatoes in a frying pan with a little oil for about 6-8 mins until golden all over. Half the ciabatta lengthwise and cut into portions. Drizzle the bread with olive oil then place into the oven to toast for 5 minutes. Quarter the tomatoes and discard the middles. Dice the rest of the tomato and the manchego cheese before mixing together with a sprinkle of salt and pepper. Scrape a clove of garlic over the toasted bread and then top with the tomato and cheese mix before serving. Mix the drained rice with the chopped pepper, olives and parsley and serve. Tip the fried potato onto a plate or bowl and top with the smoky and spicy tomato sauce, garnish with fresh parsley and serve. Remove the three dishes from the oven and serve as the final additions to your tapas feast!
Looking for easy recipes and a little fun in the kitchen?
Well then, it’s time to get SORTED. Whether you’re an armchair foodie or aspiring chef, the SORTED crew will have you and your mates slicing and dicing in no time. From baking the perfect jacket potato to preparing the ultimate date dish, the team at SORTED have all the answers in a series of easy-to-follow recipes and videos. So get your mates around for some foodie fun and enjoy the results.
Feast your eyes on exclusive videos and recipes from the SORTED crew right here on the Liberty Living blog.