Natasha Franks takes a look at the Fine Food & Dining Society’s new Freshers’ Cookbook.


Although the bulk of halls offer catered meals, there are times when endless variations of potatoes and lasagna just do not cut it. Not only has the Fine Food & Dining Society compiled a list of student-friendly recipes, but their inaugural freshers’ cookbook also contains advice on where to shop, budgeting, and how to avoid allergic reactions. Every dish can be cooked in the comfort of a hall kitchen, and every guideline is relevant to any hungry student.

Rather than simply listing off recipes, the cookbook delves behind the scenes of crafting the perfect meal. You can read descriptions of local butchers and bakeries, while also discovering what gluten free options St Andrews has on its menu. The cookbook is more than an easily-Googled information dump; it is a bespoke breakdown of our town’s edible nooks and crannies.

Another driving theme of the book is cost efficiency. Featuring a $12 a day meal plan and the “Ultimate Cheap Breakfast Sandwich Recipe,” the Freshers’ Cookbook is accessible to any wallet. Rather than necessitating cart-fulls of Tesco’s finest ingredients, the recipes allow some wiggle room in quantity and strive to utilise materials that would already be found in most kitchens.

Free to read in both digital and physical formats, the cookbook rivals our textbooks as semester one’s most required reading. Below you can check out an excerpt, in advance of picking up your copy at the Freshers’ Fayre this Sunday.

Not Pancake Pancakes
Prep Time: 5 minutes, Cook Time: 5 minutes
Ingredients
2 Eggs
1 Ripe Banana (smashed)
(optional) Strawberries
(optional) Cinnamon
Method
1. Mash the banana in a medium mixing-bowl. In a small bowl, whisk the two eggs together.
2. Add the whisked eggs to the banana mash, and stir (with a fork) until
combined.
3. Heat a nonstick pan on the stove over medium heat (if you don’t have a
nonstick pan or you don’t know, just spray some oil on the pan real quick).
4. Pour some of the mixture on the pan, to whatever sizes you desire, careful to make them on the smaller size (think palm of your hand), as this makes
them easier to flip.
5. Cook for 3 minutes on each side, or until they are golden brown and the egg is cooked. Serve with maple syrup
Natasha Franks