Sussex Food

Scrapbook of recipes

Welcome to the SussexFood "Scrapbook of Recipes".

We want to stimulate more diverse and profound home-cooking. So here we're publishing Sussex students and staffs' favourite recipes from home.

With our wonderfully diverse population, we intend the recipe scrapbook to be truly global, but unique to Sussex. Here you'll find traditional family favourites, modern culinary creations and some truly idiosyncratic dishes!



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Browse through the scrapbook and click 'recipe' to view the ingredients and method... 


Lentil Stuffed Peppers with a Goat's Cheese Topping

stuffed peppers with goats cheese and lentils
  • Lentils
  • Two peppers
  • Can of tomatoes
  • Garlic
  • Pinch of mixed herbs
  • A stock cube
  • 75g goat’s cheese
  • Teaspoon of gravy granules (optional)
  • Pre-heat the oven to 200 degrees/gas mark 6.
  • Cook dry red lentils for about 10-15minutes.
  • Once the lentils have cooked, drain excess water.
  • Add a can of tomatoes, garlic, a pinch of herbs and a stock cube to the lentils.
  • Stir the lentil mixture well and allow to simmer for about 5-6 minutes.
  • If there is any excess water still remaining you can add a teaspoon of gravy powder to thicken the sauce (optional).
  • Whilst the lentil mixture is simmering, cut two pepper in half (long ways so that you are cutting through the stork) and de-seed them.
  • Place the pepper halves on a greased oven tray.
  • Once the lentil mixture has thickened, fill the pepper halves with it until they are about half a centimetre  from the top.
  • Cut slices of the goat’s cheese and place on the top of the lentil mixture.
  • Sprinkle them with a pinch of herbs (optional).
  • Put the peppers in the oven for about 20 minutes until the peppers have started to wrinkle.
"When I was younger our traditional Christmas Eve meal at home was lentil stuffed mushrooms. With the exception of my mum I was raised in a family that was almost entirely vegetarian or vegan, so I guess it was an easy dish for her to throw together before she spent all day cooking the Christmas Day dinner! Lentils were a big staple of my diet and still are to this day" - submitted by Kathyn


Prawn and Sweet Potato Carribean Curry


prawn curry from the side

You will need:

1 tbsp vegetable oil

1 onion (diced)

1 red pepper (diced)

2-3 tbsp curry paste

1 can chopped tomatoes

1 can coconut milk

1 large/medium or 2 small sweet potatoes (diced)

250-300g bag of frozen prawns (defrosted)


 1. Heat the vegetable oil in a saucepan pan. Add the onions and fry until softened. Mix in the curry paste and the red pepper and continue to fry for a couple more minutes.

2. Add the chopped tomatoes, coconut milk and sweet potato to the saucepan. Bring to a boil and gently simmer for 20 minutes, or until the sweet potato is tender.

3. Add the prawns to the curry and continue to cook until the prawns have heated up, but no longer as they are already cooked. Serve with rice.

"This creation was something my Mum and her partner made
when they came to stay with us last September,and I've
recreated it a few times since. It's very simple to make, contains
no dairy and can be vegetarian if the prawns are left out or
replaced with an alternative" - submitted by Sabrina



Chocolate Chicken Curry

choc curry from above

Dark Cocoa powder-4 tablespoons
Milk-4 cups
Coriander Powder-3 tablespoons
Cumin Powder-3 tablespoons
Nutmeg powder-1 teaspoon
Cinnamon powder-1 teaspoon
Plain Yogurt-a tablespoon
Coarsely ground red chili paste-2 tablespoons
Butter-for stir-frying
Water-as needed

4 Potatoes steamed, peeled and diced
7 Garlic cloves-slice into slivers
1 White/Red Onion-slice into slivers
A cup of Kidney Beans-boiled
1 Green Capsicum-diced
4 Chicken Breast-diced and boiled beforehand

Coriander leaves-as garnish
Salt-to taste

First, add some butter to a deep pan and stir-fry the potatoes, onions, garlic,kidney beans,capsicum and chicken breast.Then, add the cocoa powder, coriander powder, cumin powder, nutmeg powder and cinnamon powder till the mix is mildly brown. Add a little milk, the plain yogurt and chili paste to the mix next. Once the mixture is a little pasty, pour the rest of the milk in and stir. Add some salt to taste and let it boil for about 20 mins.Stir every now and then and add some water if the gravy gets to thick. Once at full boil, garnish with coriander leaves and serve with rice, bread or even as a stew.
Note: Just minus the chicken from the recipe for the vegetarian version.

"Well the basis of the recipe is from my indian roots mixed with my ideas about how the aztecs loved to incorporate cocoa in their cooking, and the rest is just me trying to be quirky in a way. I wanted to break the streotype that chocolate is only used for dessert and not as a key component to main dishes, atleast not in an obvious way" - submitted by Varsha


Squash and Feta Salad


Healthy squash and feta salad

1 butternut squash halved lengthways, seeds scraped out
Olive oil
Sea salt and freshly ground black Pepper
Half teaspoon of dried oregano
I dried red chilli
2 ripe avocados
Juice of one lemon
Bunch of spring onions
50g pumpkin seeds
Half teaspoon of cumin seeds
50g mixed sprouts (I've used cress here, but when I can get it I use Alf Alfa)
Half a bunch of mint
200g of feta cheese

Preheat the oven to 200c. Cut the squash into about 3cm chunks, drizzle with the olive oil, sprinkle over the oregano and chilli, toss everything together and roast for around 45mins.

Once cooked and cold, cut the avocados into chunks, place in a bowl with the lemon juice, and some extra virgin olive oil, add finely sliced spring onions and season well.

Toast the pumpkin and cumin seeds, add these, the squash, spouts and mint, and mix everything well. Finally serve on a platter finishing with the crumbled feta cheese on top.

This is around 400 calories per serving and will serve four people easily.

There isn't any avocado in the picture as I couldn't find a ripe one! 

"This is a dish I love to serve to meat eaters who claim vegetarian food is boring. The combination of ingredients may sound odd, but they work extremely well together, and I haven't found a meat eater yet who hasn't been won over by this recipe" - submitted by Sarah


Polish Beet Borscht


deep red soup
Polish Borshcht - serves 4

300g fresh beetroot (peeled) (vacuum packed is also fine)
50g butter
1 small onion, 1 small carrot, 1 small leek (peeled, diced or cut into rings as necessary)
½ bay leaf
1.5l good quality beef stock 
2 medium floury potatoes (peeled and diced)
½ small cabbage (shredded)
4 cloves garlic (peeled and crushed)
2 tbsp cider vinegar
1 tsp sugar
½ tsp ground black pepper
Sour cream, fresh dill and a crusty roll to serve (there are lots of Polish shops around Brighton which stock authentic produce and even Tesco has a great Polish section these days).

1. Cut ¾ of the peeled beetroot into small dice (wear rubber gloves and an apron, it stains!) and set the rest aside. Melt the butter in a big pan, soften the onion for 5 minutes.
2. Add the carrot, leek, diced beetroot and bay leaf and stir. Cook for another 10 minutes or so and add a little bit of stock if it gets dry. Grate the rest of the beetroot while it’s cooking.
3. Pour in all of the stock and the diced potatoes and cook for 15 minutes. Add the cabbage, garlic and grated beetroot. Cook until all the vegetables are tender (about 10 minutes). 
4. Add the vinegar, sugar, pepper and a pinch of salt. Add a little more of any of these if necessary, then serve with a dollop of sour cream, a sprig of dill and some Polish bread on the side.


"My Grandma is Polish and soup has been cooking on the hob in her house ever since I can remember. Different varieties included chicken & noodle, vegetable and even gherkin but my absolute favourite is borshcht. Such a beautiful, vibrant colour from the beetroot and the lovely slightly sweet flavour has always been a hit. Nutritionally, I’m not sure of calories etc. but with all these fresh ingredients it can’t be bad!" - submitted by Naomi


Low Calorie Mushroom Stroganof


creamy mushroom dish

Serves 4

•1tbsp rapeseed oil
•1 large onion, thinly sliced
•4 celery sticks, thinly sliced
•2 garlic cloves, crushed
•600g mixed mushrooms, chopped
•2tsp smoked paprika
•250ml vegetable stock
•150ml soured cream

Fry off (in the rapeseed oil) the onion, celery and garlic and cook for 5 mins Add the mushrooms and paprika and cook for a further 5 minutes.

Pour in the stock and cook for a further 10 mins or until the liquid is reduced by half.

Stir in the soured cream and season with pepper. Cook over a medium heat for 5 mins. Serve immediately.

I also put oregano in this evening... but only because it's growing great guns in the garden... you could miss this out if you haven't got any

"A friend of mine gave me this recipe because she was doing the 5:2 diet. I am not doing the 5:2 diet but it's a great little low cal recipe if you have over indulged during the day... only 90 calories per serving. And it's lush!" - submitted by Lucy


Heuvos Ranchoros


Mexican egg and cheese

To make it fry one onion, red pepper with a couple of cloves of garlic all chopped with cumin, cayene pepper and crushed chilies fry these until the onions brown a little. Next mix in a can of chopped tomatoes and simmer for a few minutes, you can add a sprinkle of sugar if you wish, now make a couple of wells in the mixture and break in two eggs (one if you prefer) then cover with a lid and cook for 3/4 minutes. Without covering it's difficult to cook the eggs, if you don't have a lid just put a plate on top. Finally grate some cheese, sprinkle over and serve. Bon Appertit!

"Huevos ranchoros, this is quick and easy to make, full of protein and
doesn't make you feel bloated as it has no starchy carbs in it. It would
work well as a breakfast or lunch option. I served it with green beans,
but equally avocado and soda bread would be good accompaniments"
- submitted by Fiona


Skinny Baked Cheesecake


 healthy cheesecake


•375g of Quark 
•300g of fat free cottage cheese (blended till smooth) 
•4 eggs 
•1/2 cup (100g) of sugar or Splenda sweetener
•1 tablespoon of cornflour 
•vanilla pod 
•1 tsp of vanilla essence 
•little zest from a fresh lemon 
•fresh berries

Preheat oven to 180c or 350f (gas mark 4). Grease a spring form pan. Separate the yolks from the whites of the eggs. 
Scrap the seeds from the vanilla pod and add to a large bowl along with the quark, cottage cheese, sugar (Splenda), egg yolks, vanilla extract, little zest from a lemon and the cornstarch. Whisk until all ingredients are well combined. In another bowl whisk the egg whites until they form soft peaks. Fold this into the rest of the mixture. Pour this into the springform pan and gently tap the sides, so the mixture is evenly distributed in the pan. Place in the oven and bake for approx 35 mins. When cooked the cheesecake will be slightly golden around the edges. You can gently place a skewer in the centre just to make sure the middle is not too wet still.

Leave the cheesecake to cool in the oven with the door slightly ajar.
Once cooled you can then place in the fridge to chill before slicing.
Serve with berries of your choice!

"Fat free, high protein...and very yummy!" - sumbitted
by Agnieszka


Anytime Pancakes


pancakes with fruit


40g of oat flour
100g of Greek yogurt
2 eggs

Blend ingredients together. Add a little oil and add a ladle of mixture...cook for a couple of minutes on each side. Add your own toppings, this one has more yogurt and fresh fruit. Add cinnamon for sweetness

"I call this anytime pancakes - real easy to make and can be savoury 
or sweet" - submitted by Terry


Secret Chocolate Pudding


chocolate moouse in glass

Makes two portions:

· 1avocado
· 2 tablespoons of cocoa powder or raw cacao powder
· 1 large teaspoon of either Maple syrup or local honey
· A dash of any milk, almond, coconut or cows
· Half a small banana
· Vanilla extract (optional)

Put all the ingredients together….and blend! Add more milk to suit your desired consistency. Indulgent, healthy chocolate mousse – that you would never guess is mostly avocado!

"I've seen this on food blogs etc but this is my version"-
submitted by Amy