Student-Budget Friendly Sunday Roast

By Victoria Rochelois, First Year, MSc International Relations

The Croft Magazine // We're about halfway through TB2! Whilst this time can be exciting and fun, it’s very normal to feel overwhelmed and stressed. There is nothing like a homemade Sunday roast to remind you of home and bring you a bit of comfort.

Three great money-saving tips for your Sunday roast:

- Go shopping the night before and pick up food from the reduced section. You’ll often find perfectly good vegetables/fruit at a fraction of the usual price.

- Make as much as you can from scratch. You will save a lot of money, and it’s a great way to connect with your friends and take a break from the stress of University.

- ‘Too Good To Go’ is another great way of finding cheap fruit and vegetables – or even a whole roast if you don’t fancy cooking! Save money and reduce food waste.

Delicious 6-step Vegan Wellington recipe:

(Serves 4)

The Wellington is a classic British dish perfect for bringing your flatmates together after a long week at university. I recommend trying this at least once.

This classic British dish is perfect for bringing your flatmates together | *Epigram / Dharma Carlin*

Ingredients:

4 tbsp olive oil

5 large carrots, peeled and cut into chunks

1 onion, finely sliced

1 leek (around 200g/7oz), trimmed and thinly sliced

2 garlic cloves, peeled and crushed

100g spinach

125g cranberries

75g pecan nuts (or any other nut of choice), finely chopped

1 large orange (juiced)

4 large Portobello or flat mushrooms, cut into small chunks

375g ready-rolled puff pastry

2 tsp thyme

2tsp rosemary

1tsp nutmeg

1tsp smoked paprika

salt and pepper to season

There is nothing like a home-made Sunday roast to remind you of home and bring you a bit of comfort | *Epigram / Dharma Carlin*

Method:

Preheat the oven to 200C/180C Fan/Gas 6.

2. Heat the oil in a pan. Add the onion and leek and fry for 10 minutes, or until softened

3. Stir in the garlic, carrots, mushrooms, spinach, cranberries, pecans, and orange juice

4. Add the orange zest and seasoning and cook for five more minutes, stirring regularly until the filling mixture is well softened

5. Unroll the puff pastry onto a lined baking tray – use the paper from the puff pastry rather than using a new sheet of baking parchment. Spoon the mixture down the centre of the pastry, from one short end to the other, leaving a 2cm border at each end. Bring the two short sides of the pastry up and fold over the filling. Do the same with the long sides. Don´t worry if you can’t fit all the filling, you can just serve the rest at the side

6. Bake the Wellington for about 45 minutes, or until the pastry is golden-brown and crisp, and the filling is hot throughout

7. Serve with maple glazed Brussel sprouts, roast potatoes and Yorkshire puddings