Food For Student Life (Part 3) - Hangover Ham and Veg Pie, Coronership Cheat’s Chocolate Mousse, Munchy Bars

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Hangover Ham and Veg Pie

This is a brilliant dish for warning you up in cold weather. If you are cooking for non-meat eaters, make up the soup with vegetable stock and add a large handful of peas instead of the ham.

Preheat oven to 2000C (1800C fan over) gas mark 6. Complete Basic Vegetable Soup to end of step 3., but continue to cook the vegetables for a further 10 minutes until they’re cooked through. Stir in 3 x quantity of White Sauce and 200g pack ham, chopped, (or any leftover meats you have – chicken or sauce work well). Check the seasoning (it will need a fair amount). Pour the mixture into an ovenproof serving dish or tin to seal. Cut a 2.5cm across in the middle of the pastry to let steam escape and cook it in the oven for 30 minutes or until the pastry is golden. Serve immediately. Serves 6.

Description: Description: Hangover Ham and Veg Pie

Per serving 545cals, 31g fat (16g saturates), 44g carbs (12g total sugars)

The Chocolate Pud

Usually, chocolate is melted in a heatproof bowl over a pan of simmering water to melt it gently. If it gets too hot, it will seize into a solid, unworkable mess. We’ve used other ingredients to stabilize the chocolate, so it can be heated directly.

Coronership Cheat’s Chocolate Mousse

Our mousse uses marshmallows to give it a fluffy texture, so it’s simpler to make.

Description: Description: Cornershop Cheat’s Chocolate Mousse

Coronership Cheat’s Chocolate Mousse

Hands-on time 15 minutes, plus cooling and optional chilling. Cooking time about 5 minutes. Serves 6


·           1 standard mugful’s (plus 3 for luck) or 125g marshmallows

·           50g butter – if you don’t have scales, use the markings on the butter pack to work this out.

·           200g bar plain/dark chocolate, broken into pieces

·           300ml tub double cream

·           Crunchier bars, optional, to decorate


1.    Put the marshmallows, butter, chocolate and 4 tablespoons water into a saucepan and heat over low hob heat (stirring constantly) until melted and smooth (do not allow the mixture to bubble and overheat). Take off the heat and stir for 30 seconds – it should be thick and very shiny. Set aside to cool for 20-30 minutes (no more). The mixture should be at room temperature.

2.    When your chocolate has cooled, pour the cream into a large bowl and whip it with a whisk or fork until you can lift the whisk or fork out and the cream will stay in a soft mound.

3.    Use a big spoon to scrape the chocolate into the cream and gently stir everything together (stirring too hard will make the mousse heavy). Spoon into glasses or bowls, top with crumbled Crunchie bars, if you like, and serve.

Per serving 548cals, 43g fat (27g saturates), 39g carbs (35g total sugars)

Munchy Bars

Roughly chop half a 250g pack butter (you need 125g) and put into a large saucepan, together with 3x 100g bars dark chocolate broken into pieces and 4 heaped tablespoons of golden syrup. Gently heat, stirring constantly, until the mixture is melted, smooth and shiny. Take off the heat and stir in 10 digestive biscuits broken into smallish chunks, 3 mugful’s of Rice Krispies or Coco Pops and 2 handfuls of raisins or sultanas. Use baking parchment or cling film to line the inside of a small to medium roasting tin or serving dish. Spoon in the chocolate mixture and level the surface. Chill in the fridge to set and eat within 2 weeks. Serves 16

Description: Description: Munchy Bars

Per serving 257cals, 14g fat (8g saturates), 33g carbs (22g total sugars)

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