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Beans on toast

Lockdown Lunches

Tins, packets and frozen food are becoming good friends right now as we navigate our way through lockdowns around the world. Finding simple recipes with short ingredient lists can almost feel like a return to our student days! 

Trying to keep meals imaginative while staying in can be a challenge, so we'd like to give you some inspiration from across our alumni community. Below you'll find some of our favourite recipes that you've shared with us so far – please do keep sending in your 'Lockdown Lunch' ideas. Bon Appetit! 



Greek bread

Greek Bread and Vegetarian Greek Green Beans

Dean Loumbas (English Studies, 2015)


For the beans:
1 kilo greens beans, fresh, canned or frozen
1 large can of puréed tomatoes
1 teaspoon salt (optional)
50 ml red wine
50 ml olive oil
6 stalks celery chopped
1 tablespoon dried oregano

For the bread:
1/2 kilo flour plus more if needed
1 teaspoon salt
1 packet dry yeast
50 ml olive oil
Warm water as needed


For the beans:
In a large pot add the beans which have been roughly cut up and pour on all of the rest of the ingredients, adding some water up to come up to two-thirds the level of the beans.
Bring to a boil and then reduce heat.
Simmer for 1 to 1 and 1/2 hours, adding water if necessary. Serve with bread and salad.

For the bread:
Mix all ingredients in a large bowl adding enough warm water and knead for 10 minutes to form a firm but malleable dough.
Pour a a little more olive oil around the bowl and roll the dough around to coat to keep the dough from sticking while it rises.
Cover with plastic wrap and let rise until doubled.
When risen place the dough in a well-oiled round pan with high sides.
Cover and allow a second rising until doubled.
When risen, carefully slash center to allow steam to escape while baking in moderate oven. Could take anywhere between 30 to 45 minutes.
When done remove from pan and place on cooling rack for at least an hour before slicing.

Chickpea dahl

Chickpea, Lentil and Spinach Dahl

Lyndy Ackerley, Campaign and Alumni Relations 


250g (8oz) red lentils
1 tbsp vegetable oil
1 onion, chopped
1 garlic clove, crushed
45ml (3tbsp) tikka curry paste 
400g tin chickpeas, drained and rinsed
1 x 400g tin coconut milk
400g of water
200g spinach
1 lemon, juiced


Rinse and drain the lentils.
Heat the oil in a large pan and fry the onion and garlic for a minute over a high heat.
Stir in 3 tbsp curry paste and sizzle for another minute, then add the rinsed lentils and 1 tin chickpeas.
Pour in the coconut milk, then add the water.
Bring to the boil and cook for about 30 minutes until the lentils are just done.
Keep stirring as otherwise it sticks to the bottom of the pan.
Stir in the spinach to wilt, season and add the lemon juice.
Serve with plain naan.






Avocado mish mash

Avocado Mish Mash!

Lisa Regan (English Studies and Linguistics, 1992)


2 slices of bread (super seeded is the business for this)
1 avocado (if you're a greedy guts like me)
Lime juice
6 cherry tomatoes, halved
Tin of mixed beans/tin of chickpeas
Jalapeno peppers (from a jar), chopped small
Greek or natural yogurt/creme fraiche
Salt and pepper


SO easy!
Toast the bread.
Halve and destone the avocado and mash onto the toast.
Splash with lime juice.
Sprinkle on the tomatoes, a few spoonfuls of beans/chickpeas, and the jalapenos.
Spoon on a dollop of yogurt.
Season and eat.

Kipper relish

Kipper Relish

Tim Barnsdale (Production Engineering, 1966)


Handful of spinach
Teaspoon of water
Half a bag of kippers
Two eggs
80gm of crumbly Feta cheese


With the hotplate on medium, add the spinach and water, turning over until almost cooked.
Microwave the kippers for 2 minutes, having pierced the side with the butter on, then open the bag and slide out, returning one to the bag for tomorrow.
Chop up the one on the spinach and mix
Make two nests and break in the eggs, sprinkling salt and pepper over the yolks
Sprinkle the crumbled Feta over the top.
Bake at 160 degrees (fan) for 13-15 minutes.

My breakfast at least two mornings a week!



Chocolate truffles

Quarantine Chocolate Truffles

Giselle Kennedy (English and American Studies, 2014)


Main ingredients: 
Dark chocolate 300g
Double cream 200ml

Optional additional flavours:
Cinnamon powder (pinch)
Amaretto (1 tablespoon)
Almond extract (1/2 teaspoon)
Vanilla extract (1/2 teaspoon)
Toasted nuts (100g)

Truffle coatings:
Cocoa powder (sieved)
Finely chopped walnuts
Finely chopped almonds
Finely chopped hazelnuts
Grated chocolate
Melted white chocolate


Break up dark chocolate and microwave until it melts. (Stir regularly to ensure you don't burn the chocolate)
Once melted, fold in double cream.
Add additional flavours as desired.
Leave to cool to remove temperature.
Wash hands thoroughly
Take a teaspoon of mixture and roll into a ball using the palms of your hands.
Roll ball into chopped nuts or cocoa powder
(Optional): If, in the unlikely situation you find you can't eat them all, store in an airtight container in the fridge for up to a week.

Healthy chicken tikka masala

Healthy Chicken Tikka Masala

Matt Lawson (Nutrition and Dietetics, 2010)


Chicken breast
Red pepper
Button Mushrooms
Masala paste
Coconut milk
Extra virgin olive oil


Watch a full recording of how to make this dish on Instagram:



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