International Recipes from LSE Halls' Kitchens

Our talented chefs across LSE Halls bring you a diverse collection of signature recipes, each offering unique flavors and easy preparation. From Mediterranean comfort food to vibrant Eritrean cuisine, these dishes showcase the international culinary expertise available in our halls.

Chorizo and Cherry Tomato Linguine

By Chef Tamas, Bankside House

• Cost: Approximately £6.00
• Prep time: 15 minutes
  

This pasta dish delivers comfort in every bite. The spicy chorizo oils combined with sweet cherry tomatoes create a perfectly balanced sauce that clings beautifully to the linguine.

Ingredients:

• 1 ring of chorizo
• 1 box cherry tomatoes
• 100g tomato paste
• Chicken stock (stock cubes)
• Linguine
• Italian hard cheese (parmigiano, pecorino, or Grana Padano)
• Fresh basil
• Oil, salt and pepper

Method:

1. Prepare chicken stock using half a cube in 250ml hot water
2. Boil salted water and cook linguine for 10 minutes
3. Cut chorizo into 1cm cubes
4. Heat oil on medium heat, fry cherry tomatoes and chorizo until chorizo releases its oils
5. Stir in tomato paste, gradually add stock for creamy texture
6. Combine cooked pasta with sauce, garnish with fresh basil and cheese

Eritrean Vegetable Curry (Vegan)

By Chef Eyob Haile, Rosebery Hall

This authentic vegan recipe brings the rich flavors of Eritrean cuisine to your table, packed with colorful vegetables and aromatic spices.

Ingredients:

• 1 potato, 1 eggplant, 1 zucchini, 2 carrots, 1/4 pumpkin
• Green, yellow, red capsicum
• 1 onion, 3 cloves garlic (finely diced)
• 1 tbsp tomato paste
• Spices: 1/2 tsp each black pepper and salt, 1 tsp cumin, 1 tsp vegetable stock powder, 1/2 tsp chilli flakes
• Oil for frying

Method:

1. Chop all vegetables into fine cubes
2. Fry each vegetable separately for 5 minutes, set aside in large bowl
3. Fry onion until brown, add tomato paste, spices, garlic, and 1 cup water
4. Add all vegetables, cover and simmer on low heat for 20 minutes, stirring every 10 minutes
5. Serve hot with injera, rice, or bread

Breakfast Muffin with Guacamole and Poached Egg

By Chef Tamas, Bankside House

• Cost: £6.00
• Prep time: 15 minutes
  

Start your day with this fresh, healthy Mexican-inspired dish. The creamy homemade guacamole paired with a perfectly poached egg creates the ultimate breakfast experience.

Ingredients:

• 2 ripe avocados, 1 lime, 1 fresh red chilli
• Half red onion, 2 cloves garlic, half bell pepper
• 1 tomato, fresh coriander, 1 egg
• Breakfast muffins

Method:

1. Halve avocados, remove seeds, scoop flesh and mash to rustic texture
2. Finely chop onion, chilli, and bell pepper, add to avocado
3. Dice tomato (remove seeds), add with chopped coriander, lime juice, salt and pepper
4. For poached egg: simmer water gently, create whirlpool, crack egg into center, cook 3-4 minutes
5. Toast muffin halves, spread thick guacamole layer, top with poached egg

Shakshuka

By Chef Tamas, Bankside House

• Cost: £6.00 
• Prep time: 20 minutes
  

This heart-warming Middle Eastern comfort dish features eggs nestled in a rich, spiced tomato sauce with chickpeas. A versatile recipe that's perfect any time of day.

Ingredients:

• 1 onion, 1 bell pepper, 1 can chopped tomatoes
• 2-3 eggs, olive oil, 2 cloves garlic
• 2 tsp each paprika and cumin powder
• Chilli to taste, 1 small can chickpeas
• Fresh parsley and coriander, salt and pepper

Method:

1. Heat olive oil, sauté onion and bell pepper for 5 minutes until onion browns
2. Add garlic and spices, cook 1 minute without burning
3. Pour in tomatoes, simmer until breaking down, season with salt and pepper
4. Add drained chickpeas, simmer 5 minutes
5. Create wells in sauce, crack eggs into each well
6. Cook 5-8 minutes depending on desired egg consistency
7. Garnish with fresh herbs before serving

👩‍🍳 These recipes represent the diverse culinary traditions our chefs bring to LSE Halls, offering students affordable, delicious meals that connect them to flavors from around the world.