You're all ready for university with your books and appointments for Freshers Week, but can you cook?
Here are five recipes to ensure you don't live off pizza and Pot Noodle until you're next back home.
They have all been tried and tested by hungry teenagers new to cooking and they won't break the bank.
OK, you can buy pasta sauce in jars but it is quick, easy, healthier and cheaper to make your own. Cook up double quantities and freeze half for later.
One medium sized onion diced
One red pepper diced
One can tomatoes
Squeeze of tomato puree
Two garlic cloves grated
Dried mixed herbs
Salt and pepper
One ball of mozzarella cheese or lots of grated cheddar
Heat half a tablespoon of cooking oil in a pan on a medium heat.
Gently fry the onion and red pepper until the onion goes see through then add the can of tomatoes, the squeeze of tomato puree and grate in the garlic cloves with a pinch of salt and pepper.
Stir, turn down the heat a bit and let everything simmer for 15 minutes. While it is simmering boil preferred pasta to instructions on packet. When sauce is ready either chop the mozzarella and stir in so it melts into strands or grate the cheddar in and pour on top of the pasta.
For a meat or seafood version add one can of tuna, chopped ham or gently dry fry a 150g of mince and stir in to the sauce before the final simmering.
Always make sure meat is cooked through by checking chicken is white all the way through and mince is brown all the way through (no red bits allowed!).
Lemon chicken drumsticks
Ingredients for one large or two small portions:
Two large or four small chicken drum sticks
Two lemons (optional)
Lemon juice from a bottle
Handful of black or green olives (optional)
Salt and pepper
Put chicken drumsticks in a bowl and either squeeze the juice of two lemons and grate the peel of two lemons over them or liberally shake lemon juice from a bottle on them - if you love lemon do both.
Grease a glass or metal baking dish with a little olive oil. Add the chicken and lemon, pour a cup of water in the bottom of the dish.
Add salt and pepper to taste, cover with foil and cook at gas mark 180C for 40 to 45 minutes or until juice runs clear from meat when you prod it with a knife.
For the last 10 minutes add the handful of olives and remove foil so skin browns. Serve with rice, pasta, couscous or baguette and salad.
One bag of stir fry veg from supermarket if you are feeling lazy and/or rich, otherwise one red/green or yellow pepper sliced
One onion or a bunch or spring onions sliced
Quarter of a green cabbage, handful or broccoli or any green veg sliced
Two grated carrots
One lump of fresh ginger grated
Two garlic cloves
One tablespoon Cooking oil
One chicken breast or 140g tofu
Enough noodles for one person, cooked according to instructions on packet
Heat the oil in a wok or large, deep, frying pan, Slice the chicken into strips and sprinkle with Chinese seasoning. When the oil is hot (check it sizzles when you drop in a slice of oinio) add the chicken and cook for four to five minutes until it is cooked through.
Check it is properly cooked by cutting the thickest strip and ensuring it is white all the way through. When ready transfer the meat to a plate.
If you’re using tofu rinse in cold water, cut into small chunks and stir-fry for two or three minutes stirring until golden and then drain on kitchen paper.
Heat another spoon of oil in the pan and stir fry the vegetables, garlic and ginger. when they are nearly ready add the chicken or tofu and add soy and chilli sauce to taste.
Cook noodles to instructions on the packet, stir into the vegetable mix and serve.
Bacon and egg sandwich
One tablespoon cooking oil
Two rashers smoked or unsmoked bacon
Heat oil in frying pan, add bacon and fry for three or four minutes. When it’s ready take out and drain on kitchen paper and keep warm while you fry the eggs.
Break eggs into pan. When the whites look almost set, turn the heat down and baste the yokes with the oil in the pan (using a metal spoon) to cook them. If you don’t want your eggs runny turn the eggs over and cook for five more seconds.
Put bacon on a slice of bread or sliced roll. Top with the eggs and another slice of bread or roll.
One salmon fillet (fresh or frozen)
One handful of any frozen or fresh, thinly sliced, vegetables or cold left over potatoes
Squeeze of lemon
Dash of oil or slice of butter
Salt and pepper
Put the salmon on a large piece of tin foil, cover with a dash of oil or a knob of butter then squeeze on the lemon juice, top with the vegetables and sprinkle with salt and pepper.
Wrap it all up tightly in two layers of oil and put on a tray in a pre-heated oven and cook at on 180C for around 15 minutes if the salmon is fresh and 25 if frozen.
If you are not sure if it’s ready open the foil packet and check fish is cooked through. This dish can also be microwaved even faster. To do this out all the ingredients in a microwavable dish, add a dash of water, cover with cling film and cook for five minutes. Serve with potatoes, noodles or rice.