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Faculty of Arts and Humanities
School of American Studies
Undergraduate Courses
Winner
Whatuni.com Student
Choice Awards
Contents
02 Welcome to the School of American Studies
14 Life at UEA
03 Why Study American Studies with Us?
16 Norwich and the Region
04 Study Abroad
18 Applying to UEA
05 A Student’s Experience
19 Visiting Us
06 A Graduate’s Experience
Our Courses
07 BA American Studies
08BA American Studies
with a Foundation Year
09 BA American and English Literature
10 BA American Literature with Creative Writing
11 BA American History
12 A Student’s Experience
www.uea.ac.uk/ams
Welcome to the School
of American Studies
We are one of the top universities in the UK for American
studies, providing an understanding of the United States
through a study of its culture, literature, history and politics.
Our goal is to create independent thinkers who take pleasure
in learning about their subjects and who graduate fully
prepared for their future careers. Our members of staff are all
actively engaged in research and are at the forefront of new
developments within the discipline, meaning that our teaching
is always up to the minute.
You will consider the ways in which Americans have
constructed and defined their own identities – through race,
class, ethnicity, gender, and sexuality. You will touch on crucial
themes in US culture, such as civil rights and the idea of
freedom, migrant and immigrant experiences, power, authority,
conformism and rebellion, and American foreign relations.
You will have the opportunity to study early American literature
and contemporary fiction, and examine American literature in
global and transnational contexts, such as the Pacific, Latin
America, and the Caribbean. You will encounter the work of
a wide variety of authors, such as Mark Twain, Toni Morrison,
Philip Roth, and Leslie Marmon Silko. You will explore American
culture from the time before Columbus to the present, taking
in the experiences of the first peoples and the first European
settlers, the lives of enslaved men and women, and the
dramatic events of the “American century”, from the days of Jim
Crow segregation, through the Cold War, to 9/11 and beyond.
02
Why Study American Studies with Us?
The School of American Studies is recognised as one of the best American studies departments
in the UK. As a vibrant and dynamic School we are ranked joint first for student satisfaction in the
National Student Survey 2012 and second in the UK according to the Guardian University Guide
league table 2013.
Best American Studies Department
for Student Satisfaction
Internationally Renowned
Literary Festival
Each year our final year students participate
in the National Student Survey (NSS) to
feedback on their academic experience.
The School consistently excels in this and in
the most recent survey we were rated joint
first for overall satisfaction.
Each year, we bring major writers from the
USA and around the world to our International
Literary Festival, open to the public and,
of course, our students, too. Visitors have
included Norman Mailer, Toni Morrison,
Elmore Leonard, Gore Vidal, Richard Ford,
Jonathan Franzen and Margaret Atwood.
Excellent Reputation
As a vibrant and dynamic School, we are one
of the top American Studies departments in
the UK, according to the Guardian University
Guide league table 2013 and the most recent
national Research Assessment Exercise.
Unrivalled Year Abroad Programme
We have more exchange partners than any
other university in the UK, which means
that students on our four-year degree
programmes have got the largest choice of
where they would like to study on their year
abroad. Most recently we have added a new
exchange partnership with the University of
Hawaii. It is also possible to split your year
between universities in the USA and Canada
and – for students interested in taking in a
Pacific perspective on America – Australia,
New Zealand and, now, Hong Kong. See
page 04 for further information.
Student Choice
We offer a wide range of topics including
American culture, literature, history and
politics. This means that students can choose
from modules on topics as diverse as the
cultural history of American music, US political
history and foreign relations, the trans-Pacific
and trans-Atlantic worlds, African American
and Native American history and culture,
poetry, the classic novels of the nineteenth
and twentieth centuries, and much
more besides.
Our Teaching
The School prides itself on achieving the
highest standards in its provision of course
information, grading and feedback to
students on their work, and in generally
creating an environment where teaching is
the very best. Our teaching is monitored
internally by a comprehensive programme
of reporting by the students themselves,
and by an annual review of these reports.
We use a variety of innovative teaching
methods ranging from lectures, seminars and
tutorial groups to public “discussion cafés”,
internet blogging and filmic “visual essays”.
Each approach engages different styles of
learning to develop your skills throughout
your studies and to enable your active
participation in your own learning.
Our commitment to first-class teaching
means that you can be sure you will receive
the support you need as you develop the
skills that today’s employers desire.
The Arthur Miller Centre
Careers and Employability
Our degree courses teach students a range
of skills which they can apply to the world
of work. We challenge our students to
think critically and to approach situations
from different perspectives to develop their
cultural awareness and to enhance their
powers of evaluation and their written and
oral communication skills. With a specific
focus on employability, we offer students the
opportunity to gain experience of working
in the medium of film, for example, and
organising local exhibitions, or engaging with
the public in “discussion cafés”.
The interdisciplinary nature of the degree
offers a wide choice of career paths and our
graduates work in fields as diverse as acting,
travel and speech therapy. A large number
go on to gain postgraduate qualifications.
After academia, the most popular choices
are management training, journalism and the
media and teaching.
The Careers and Employability Team works
in partnership with academic Schools to plan
and deliver a comprehensive programme
covering career management, employer and
industry focused events and one-to-one
guidance. Building links with employers,
industry and start-up enterprises is central
to our work, enabling us to provide students
with a wealth of internship, voluntary,
mentoring, graduate and job opportunities.
We encourage enterprise, innovation and
aspiration throughout your time at UEA.
www.uea.ac.uk/careers
The Arthur Miller Centre for American Studies
is unique to the University of East Anglia.
The Centre is an initiative designed to further
interest in the study of the United States, to
promote major new research projects and
facilitate the movement of people between
Britain and America.
03
Study Abroad
From New England to California, Alaska to Louisiana, and not
forgetting Vancouver to Ontario, Sydney to Hong Kong, we have
more exchange partners than any other university in the UK.
If you select a four-year degree, your third
year is spent in the United States, Canada,
Australia, New Zealand or Hong Kong. We
also offer our students the option of splitting
the year to study in two different countries.
The year abroad allows students to approach
American literature, history, and creative
writing from the perspective of another
culture. In some institutions there are also
opportunities for students to undertake
internship placements in publishing, or with
newspaper companies and TV stations.
This great opportunity provides students
with an invaluable academic and cultural
experience, one often cited as a highlight
of the degree.
Our exchange programme, which has
been running for over 30 years, has
long-established links with outstanding
institutions. These range from small private
colleges, such as Middlebury in Vermont,
to large state universities, such as the
University of California. Most of our students
are allocated their first or second choice of
exchange institution (from a list of five).
A full list of institutions can be found at:
www.uea.ac.uk/study/study-abroad/
UEAabroad/infohum/hum/sainstitutions
While you are enjoying the USA, Canada,
Australia, New Zealand or Hong Kong, and
making the most of all the opportunities and
facilities of their universities, you are also
completing work for your degree at home.
Half of the course you take will centre on
American topics (for example, American
history, literature, sociology, religion, politics,
music, journalism, film and art) and the
remainder can be in any subjects that
you choose. All students research their
dissertation during their year abroad, which
is written on their return to us with the
support of a supervisor.
Year Abroad Scholarships and Fees
Scholarships of £1,000 each will be awarded
to the top 50 per cent of students at A level
(or equivalent qualification) who are studying
on a programme in the School of American
Studies that requires a year abroad. This will
be paid at the end of their second year of
study with the idea of assisting students with
travel and other related costs.
The advantage of our exchange programme
is that you do not pay tuition to your
exchange institution. These costs are
covered by the tuition fees you pay here,
and moreover, for the year you are overseas
you only pay a percentage of your standard
tuition fee (currently 15 per cent for Home/EU
students and 25 per cent for international
students)*. Accommodation costs must be
paid and vary in each institution.
*Please note that fees are subject to annual review.
04
A Student’s Experience
As an American studies student, Gareth spent one year in Santa Cruz studying at the
University of California. With a 10 minute bus journey between the campus and beach,
he spent as much time as he could learning to surf, as well as studying of course!
Gareth Rees-White
Studied
BA American Studies
A levels
English Literature, Geography,
History, Law, Critical Thinking
Hometown
Maldon, Essex
What did you study and how different
was it to studying in the UK?
Did you undertake an internship
whilst you were there?
I studied American literature at the University
of California, Santa Cruz, although I also
found time for Pre-Revolutionary American
History, the History of Jazz and a course
dealing with the cultural impact of the
Beatles in America.
I worked for a newspaper which was based on
campus. The internship was very full on – I had
to submit at least one article per week, which
had to be fully sourced. Whilst rather stressful
at the time, in hindsight the experience taught
me time management skills, along with being
directly responsible for some of the more
entertaining trips I took.
The choice to take non-American studies
modules whilst abroad was a brilliant
opportunity. The teaching is structured very
differently to England – there are considerably
more classes each week, all of which had
weekly homework assignments. Whilst this
was daunting at first, essays were generally
shorter than those at UEA, so the workload
was the same in the long run.
Where did you live?
I lived on campus, and there were eight
of us in the apartment. On-campus
accommodation was guaranteed for all year
abroad students, although I had to apply
specially for my building, as it was themed
for aspiring writers.
How do you think your year abroad helped
with your development?
My dissertation was almost entirely influenced
by my year abroad, so it certainly helped my
academic development. From a personal
perspective, the experience has made me far
less dependent on others.
What were your best experiences
on your year abroad?
Becoming part of another culture, and being
invited to family occasions with one of my
housemates, learning to surf, and going on a
very cheap weekend of white water rafting will
always stick with me. Like many year abroad
students, I took the opportunity to travel as
much as I could, eventually taking a road trip
from California to New Orleans.
What advice would you give to
students who are about to embark
on their year abroad?
If you have room, pack some of your favourite
English comfort foods. This helps you adjust
to living on the other side of the world, and will
make you extremely popular with housemates
who’ve never eaten things like it before!
05
A Graduate’s Experience
Attracted to study by the excellent reputation of the School of American Studies and the
impressive array of study abroad institutions, Drew graduated from the BA American and
English Literature degree in 2006.
Drew Lyness
Graduated
BA American and
English Literature
Currently
Visiting Scholar of
Ethnic Studies,
University of Colorado
Tell us about your career to date
After graduating from UEA, I completed
a Master’s in Print Journalism. However,
my real interest was in continuing my
investigations into American social inequality,
which I had started during my third year at
UEA when I was living in New Mexico.
During that year, I won an essay prize from
the British Association of American Studies
taken from my dissertation on attitudes
towards homelessness in Albuquerque, and
I received the BAAS Teaching Fellowship to
undertake a Master’s in American Studies at
the University of Wyoming. Here, I taught at
university level for the first time, and wrote
my first one act play.
In 2009 I entered the department of
Comparative Cultural Studies at the Ohio
State University in Columbus, where I have
advanced through my PhD coursework and
final candidacy exams. Whilst at OSU I have
been teaching my own classes in cultural
studies, critical thinking, race, social justice
and the humanities, which is something I
greatly enjoy. I have also spent my
summers back out in Wyoming, teaching
and advising in a high school programme
for low income students.
I am currently Visiting Scholar of Ethnic
Studies at the University of Colorado,
Boulder, where I am conducting ethnographic
field work for my doctoral dissertation
exploring attitudes towards homelessness
and mobility in the American west.
What was studying at UEA like?
It was a really exciting place to study. The
faculty are some of the leading researchers
and teachers in their fields, and brought
together a diverse range of scholars and
interests from around the world.
06
Seminars were challenging, and I enjoyed
the interdisciplinary nature of studying at
UEA which remains quite cutting edge –
students are able to experiment with classes
from outside of their focused degree which
makes for a far more fulfilling education.
There was always a great atmosphere, and
I had fantastic advisers who encouraged
me to attend conferences with them, join
professional organisations, and enter essay
competitions which have led to my trajectory
in academia today.
Why did you pick this course?
I had already spent a year living in the US as
an exchange student, and had developed
an interest in American cultural history and
knew UEA’s reputation as a leading institution
in this field. The opportunity to spend a
year abroad at a truly impressive array of
institutions was also very attractive.
What did you think about your lecturers,
teaching and the facilities?
We started with larger lectures, which was
a good way to build a common base and
academic community across the degree
programmes in the School. We then
splintered into much more specialised
interests and smaller discussion classes,
which was a rewarding way to learn. I had
some great teachers and a lot of the faculty
are very respected in their fields. I really
appreciated the academic freedom and
the chances I had to explore new interests
as I developed them, and after UEA I really
couldn’t imagine learning any other way.
How has your course helped you
in your career so far?
I’ve stayed in academia, which has led to
an array of teaching jobs that I believe the
material and teaching styles I was exposed
to at UEA prepared me very well for. I still
teach texts I was introduced to at UEA,
and enjoy strong professional connections
with the staff who taught me during my
undergraduate years.
BA American
Studies
For further information
“The interdisciplinary nature of the course was appealing as it
gave me an opportunity to study a wide range of subjects that
were not available on other courses so I don’t feel penned down
to studying just one subject. Obviously studying America in
greater detail and the chance to actually spend a year abroad in
America sealed the deal.”
T 01603 591515
E admissions@uea.ac.uk
www.uea.ac.uk/ams
BA American Studies (4 years)
UCAS code T700
BA American Studies (3 years)
UCAS code T701
A level (typical offer): ABB
International baccalaureate: 32
Preferred entry qualifications:
A level English and/or History
Length of course:
4 years, full time for T700
3 years, full time for T701
5-7 years, part time for T701
Study abroad: Yes for T700
Typical offer grades are for guidance only –
please refer to www.uea.ac.uk/ams/courses for
more detailed and up-to-date course information.
Joanna Maestas, BA American Studies Student
The American studies programme is an
interdisciplinary course, enabling students
to combine the studies of American culture,
literature, history, politics and film.
Year 1
American studies at UEA begins with
introductory year-long modules that provide
an introduction to the core texts of American
literature and the defining events in American
history: Imagining America, parts I and II,
and Containing Multitudes, parts I and II.
In addition you will take Reading Cultures,
which focuses on American Icons in the first
semester, and Ideas and Ideologies in the
second, to deepen your understanding of the
United States and, at the same time, to focus
on the critical and writing skills essential for
success at university.
Year 2
The Statue of Liberty.
In your second year you are invited to
choose from a wide range of interdisciplinary
seminars which may include classes such
as: American Masculinities, Borderlands of
the American Southwest, American Music,
Looking at Pictures: Photography and
Visual Culture in the USA, American Material
Culture, which might approach subjects
such as the US environment, adolescence in
American culture, the Harlem Renaissance,
the punk movement or 1980s cinema.
We also offer literature options covering,
for example, nineteenth century, twentieth
century, and contemporary American or
Cuban American writing, comparative
American and Australian writing, or poetry,
the Beat movement, American writers in
Paris between the wars, and more. Our
history options span the breadth of the
American past, taking in the aftermath of
the Civil War, the dawn of the American
century, the history of New York City, the Civil
Rights Movement, US foreign policy, and
much else besides.
Year 3
Students on a four-year programme spend
their third year studying in America or
Canada – with the option of spending one of
those semesters in Australia, New Zealand,
or Hong Kong. For further information please
see page 04.
For those following the three-year
programme, the final year involves a
choice of advanced modules which could
include topics such as: American Violence,
The American Body, The New American
Century: Culture and Crisis – and many other
possibilities from the literature and culture of
the 1960s, of the Pacific, or of the nineteenth
century, for example, multi-ethnic writing or
Native American writing and film, or poetry
and the environment, and more. Should
you wish to emphasise history, you may
choose from options covering, for example,
the history of the CIA or of immigration and
migration, or choose to take a two-semester
documents-based “special subject” which
could include options such as American
slavery or the politics and culture of the
1960s, Native American history or, the
Cold War.
Year 4
In your final year, you will write a research
dissertation on a topic of your choice, inspired
by your year abroad, and under the guidance
of your UEA supervisor after your return. You
also choose from a selection of advanced
modules, such as those listed above.
07
BA American Studies
with a Foundation Year
T 01603 591515
www.uea.ac.uk/ams
UCAS code T70A
A level (typical offer): CCC
Length of course: 4 years
Study abroad: No
IELTS requirements are as follows:
If English is not your first language
you must have a recognised English
Language qualification:
− IELTS 6.5 with a minimum of 6 in
Reading and Writing and no less
than 5.5 in any component
− TOEFL IBT 92 overall with a minimum
of 20 in Reading and Speaking,
19 in Writing and 18 in Listening
− PTE 62 overall with no less than 55
in Reading and Writing and 51 in
any component.
Bursaries
Please refer to the University’s website,
www.uea.ac.uk/study/undergraduate/finance
for detailed and up-to-date information
about available bursaries.
The foundation year provides students who still need to achieve
the entry requirements for the three-year BA American Studies
degree the opportunity to gain the skills and knowledge
necessary to progress on to this course. Our aim is not just to
prepare you for your honours programme but to develop you into
a confident and independent learner with the skills to excel at
university and become a highly employable graduate.
Foundation Year
Semester 1
In the first semester you will take two
compulsory modules: Humanities: Techniques
and Methods and Humanities: The Key
Concepts which will introduce you to a wide
range of texts, theories and research methods
and allow you to explore the various uses
of humanities research. You will also take a
beginners’ language module of your choice
in this semester which will give you the
opportunity to develop valuable new skills or
further develop existing language skills.
Semester 2
In the second semester you will continue to
study Humanities: Techniques and Methods
and will be able to choose two additional
modules from the following options: Literature
and the Humanities, History and Society and
Introduction to Visual Cultures. This will allow
you to tailor your studies to your interests and
your chosen progression route.
All of the modules incorporate a variety of
assessment methods such as presentations,
essays and critical summaries which
will prepare you for the different type of
assessments you will undertake in your
continuing study. You will receive detailed
feedback on all of your work, and some
assignments are formative and will not be
graded so that you have the opportunity to
identify and work on any areas which you find
more challenging. At the end of the year you
will undertake an individual research project
in which you will be able to demonstrate the
knowledge and skills you have developed
over the year.
To progress to the BA American Studies
degree from the foundation year, you need
to achieve a minimum of 40 per cent overall
with a pass (40 per cent) in all modules
(120 credits).
08
For details of the three-year BA American
Studies degree (UCAS code T701) please
refer to page 07.
Skills Development
A key aim of the foundation year is to
equip you with the study skills you will
need to succeed in your chosen degree
programme. Through group tutorials,
interactive training sessions and formative
feedback you will be able to develop skills
in areas such as: essay writing, research,
preparing and giving presentations,
understanding and evaluating scholarly
arguments, time management, teamwork,
revision and examination techniques.
You will benefit from the expertise of tutors
who regularly teach in higher education and
who have a detailed understanding of the
expectations and challenges of undergraduate
study. Our aim is not just to prepare you for
your honours programme but to develop you
into a confident and independent learner with
the skills to excel at university and become a
highly employable graduate.
Teaching Methods and
Student Experience
The foundation year is an intensive course
which offers an average of 18 hours per
week of guided learning to ensure you are
given the support you need to achieve your
goals. You will also benefit from smaller class
sizes and individual tutorials which will help
you to get the most out of the course.
Modules will be taught via lectures,
presentations, seminars, reading groups
and study sessions. In addition there will be
opportunities to participate in field trips to the
East Anglian Film Archive and the Sainsbury
Centre for Visual Arts where you will be able
to take a more practical approach to learning.
Of course, you will also be part of UEA’s
thriving undergraduate community and
will be able to take advantage of the many
varied activities and events that take place
throughout the year.
BA American and
English Literature
“UEA is a great university to study at and Norwich is a great
place to live giving a great all round experience to students.
It gives you the opportunity to create fond memories that will
stay with you after you enter the working world as a prepared
and satisfied graduate!”
Amanda Pargin, American Studies Graduate
T 01603 591515
www.uea.ac.uk/ams
UCAS code TQ73
A level (typical offer): AAB
A level English Literature
Study abroad: Yes
This four-year degree programme in
American and English literature offers a
distinctive emphasis on the literature of the
United States alongside the study of English
literature, enabling you to develop and
pursue areas of particular interest.
Year 3
Year 1
In the first year you take two semester-long
modules which introduce you to the major
writers and works in American literature
– Imagining America parts I and II. Your
classes also include, among other things, the
introductory course Reading Cultures which
focuses, in part I, on American Icons and, in
part II, Ideas and Ideologies to deepen your
understanding of the United States and, at the
same time, to focus on the critical and writing
skills essential for success at university.
Year 2
Gertrude Stein.
In addition, students enrolled on this course
take English literature modules on topics that
offer choices spanning the centuries from
medieval literature to William Shakespeare,
to modernism.
In your second year you will take a range of
specialist American literature seminars from a
broad choice of topics, which could include,
for example: nineteenth century, twentieth
Australian and American writing, or poetry,
Paris between the wars, and more. You may
also choose from a range of interdisciplinary
modules which may include classes such
as: American Masculinities, Borderlands of
the American Southwest, American Music,
Looking at Pictures: Photography and Visual
Culture in the USA, American Material Culture,
or which might approach subjects like the
US environment, adolescence in American
culture, speech and oratory, the punk
movement or 1980s cinema.
Your third year is spent abroad at an
American or Canadian university, with the
option of spending a semester in Australia,
New Zealand, or Hong Kong, if you should
choose. For further information please
see page 04.
Year 4
In your final year, you will write a research
dissertation on a topic of your choice,
inspired by your year abroad, and under the
guidance of your UEA supervisor after your
return. You also choose from a selection
of advanced literature and interdisciplinary
American studies modules, which could
include, for example: American Violence,
American Autobiography, Mark Twain
and the Gilded Age, The American Body,
The New American Century: Culture and
Crisis – and many other possibilities from
the literature and culture of the 1960s, of
the Pacific, or of the nineteenth century,
for example, multi-ethnic writing or Native
American writing and film, or poetry and
the environment, and more. In addition, you
can choose from the wide range of English
literature modules on offer, on subjects that
take in everything from the classics through
medieval and early modern works of drama
and poetry, to the novels of the eighteenth
and nineteenth centuries to the literature of
modern times.
09
BA American Literature
with Creative Writing
The American Literature with Creative Writing degree
provides an introduction to the demands and challenges
of creative practice.
T 01603 591515
www.uea.ac.uk/ams
UCAS code T7W8
A level (typical offer): AAB
A level English Literature
Study abroad: Yes
In this degree, creative writing is offered as
a subsidiary subject taken in conjunction
with the study of American literature. UEA
has a long tradition of providing courses in
the writing of fiction, poetry and drama and
has close and active links with the world of
contemporary writing.
The year abroad programme provides a
unique opportunity to develop a comparative
understanding of creative writing as it is
practised in both British and American
contexts. Students can take advantage of
the many writers brought to the campus by
the Arthur Miller Centre for American Studies.
Year 1
Jack Kerouac.
In the first year you take two semester-long
modules which introduce you to the major
writers and works in American literature –
Imagining America parts I and II. Your classes
also include the introductory course Reading
Cultures which focuses, in part I, on American
Icons and, in part II, Ideas and Ideologies to
deepen your understanding of the United
States and, at the same time, to focus on the
critical and writing skills essential for success
at university. As a creative writing student,
you will also take Creative Writing and Identity
and another module from a range of choices
outside the School of American Studies.
Year 2
10
The creative writing element of the degree
is taught in seminar workshops designed to
help you improve your skills as a writer under
the guidance of experienced practitioners.
They increase your ability to initiate and
develop new creative material through
technical exercises, group discussion and
the exploration of strategies for drafting and
re-drafting new work. You can choose from
modules that could include, for example,
the writing of poetry, fiction, drama, and
journalism. You also study literature modules
from a wide range of choices in the School
of American Studies, which might include,
for example: nineteenth century, twentieth
Australian and American writing, or poetry,
Paris between the wars, and more. You may
also choose from a range of interdisciplinary
modules such as: American Masculinities,
Borderlands of the American Southwest,
American Music, Looking at Pictures:
Photography and Visual Culture in the USA,
American Material Culture, or which might
approach subjects like the US environment,
adolescence in American culture, speech and
oratory, the punk movement or 1980s cinema.
Year 3
Our year abroad programme offers a
unique opportunity to develop a comparative
understanding of creative writing as it is
practised in both British and American
contexts and is spent in the United States
or Canada, with the possibility of a second
semester in Australia, New Zealand, or
Hong Kong. See page 04.
Year 4
You will write a research dissertation on a
topic of your choice, inspired by your year
abroad, and under the guidance of your UEA
supervisor after your return. You also take a
creative writing module and, in addition, you
have the option of choosing from a range
of literature and interdisciplinary seminars
such as: American Violence, American
Autobiography, Mark Twain and the Gilded
Age, The American Body, The New American
Century: Culture and Crisis – and many other
possibilities from the literature and culture of
the 1960s, of the Pacific, or of the nineteenth
century, for example, multi-ethnic writing or
Native American writing and film, or poetry
and the environment, and more.
BA American History
“With the help of the scholarship I was able to spend one year
of my degree in Missouri. I will always remember this experience
and I am glad I did not have to pass it by.”
Jacqui Burgoyne, American Studies Graduate who spent her
year abroad at Westminster College, Fulton, Missouri, USA
T 01603 591515
www.uea.ac.uk/ams
UCAS code V230
A level (typical offer): ABB
A level History
Study abroad: Yes
This four-year degree course allows you
to focus your studies on the history of the
United States and its people, its emergence
as a world superpower and its influence
on global culture. It tracks the American
story from the Revolution through the years
of slavery and Civil War, the settlement of
the West, and the development of modern
society. You have the opportunity to find
out everything from Native American history
to the world of enslaved communities in
the Old South, the struggles of black Civil
Rights activists to the crucial decisions of the
presidents – who, by the atomic age of the
Cold War, held the fate of humanity in their
hands. By the end of your degree, you will
know the American story in depth – but you
will also have a keen understanding of how
much of the modern world in which we live
today has been shaped by this young nation,
and how the history of the United States has
been intimately connected with that of the
rest of the globe.
choose from thematic American studies
modules on, for example, urban culture,
music, film, and so on.
You spend your third year studying at an
American or Canadian university, or, if you
choose, at an institution in Australia, New
Zealand, or Hong Kong.
In your final year, you write a research
dissertation on a topic of your choice,
guided by your UEA supervisor. You also
have a range of final-year classes to choose
from – these could include a year-long
documents-based ‘special subject’ – topics
in the past have included the Cold War,
slavery, Native American history, and the Civil
Rights Movement. You also have a choice of
advanced history modules taking an in-depth
look at major topics on – for example – the
Supreme Court or the CIA, or gender in
America. You can also choose from a range
of interdisciplinary modules on subjects such
as violence, the American city, land and
culture, popular music, or crisis and culture
in the 21st century.
Course Structure
In your first year you will study introductory
modules that take you through America’s
past to the present day and introduce you
to the major themes in US history – from
the meaning of ‘freedom’ and ‘liberty’
and ‘democracy’ to the importance of, for
example, the flag or the idea of the frontier.
In addition, a year-long module, Reading
Cultures, gives you the critical and writing
skills essential for success on this course.
In the second year, you have a wide range
of more specialist options offering the
opportunity to look at, for example, the Cold
War and American foreign interventions,
the 1960s and the Vietnam War, Native
American history, slavery and the Civil Rights
Movement, and to consider the significance
of gender, race, or class in America’s past.
There is also a range of interdisciplinary
options, allowing you, should you wish, to
Year Abroad
Your third year is spent in the United States,
Canada or Australia. We currently have
exchanges with approximately 40 North
American universities including institutions
in California, Miami, Vancouver, Philadelphia,
Washington DC and New York State. You
will be asked to decide which one you
would most like to attend, though not all
students can be assigned to their first-choice
university. While in North America, you will
be required to write a dissertation on a topic
agreed with the year abroad coordinator,
besides taking courses alongside North
American students. As the year abroad is a
requirement of the course, those qualifying
will continue to be eligible for local education
authority support.
11
Stephanie Watson
BA American Literature
with Creative Writing
A levels
English Combined
Psychology
Sociology
Originally from
Hinckley,
Leicestershire
How did you find living on campus
during your first year?
In my first year, I lived in Nelson Court,
and had a brilliant time. I lived with people
from all kinds of backgrounds, and found
the conversation and company infinitely
rewarding. The kitchens were spacious
and easy to clean and there was more than
enough storage space for all of our food.
I was quite lucky in that I lived very close to
everything: the LCR, the laundrette, and all
of my classes.
What is living in rented accommodation
like after your first year?
My second year at university was one of
the greatest years of my life. I moved into a
rented house in West Earlham with four of
my friends and the dynamics of our house
was inimitable. We each cooked one night a
week, made cleaning rotas to save any petty
arguments, and generally got on brilliantly.
When you first arrived at the University,
how easy did you find it and why?
What have you particularly liked
about life at the University?
What have you particularly enjoyed
about your course?
The on-site facilities like the post office,
laundrette, Student Union, LCR, book shop
and medical centre were so comprehensive
that sometimes I wouldn’t realise I hadn’t left
campus in weeks.
I always know that there is a member of staff
I can talk to if I have any issues (academic
or otherwise), and I have found almost all of
my lecturers inspiring, they have a genuine
passion for what they teach.
What was your main reason for
choosing this course?
12
The fact that it offered a year abroad was
a big attraction. I didn’t take a gap year
between school and university but wanted
to travel. UEA provided great support and
security, and offered so many exchange
institutions that it was difficult to pick
where to go!
Areas I didn’t think I would be interested in
completely turned around for me because
of the enthusiasm of certain professors.
I have also had the freedom to research and
write on areas that interest me that I feel a
more rigid course structure would not allow.
I honestly don’t think I could find a better
university for my academic area than UEA.
I met the friends I have now within the first
week or so of university. The icebreakers in
the department corridors helped everyone
to mingle and although I didn’t attend many
of the welcome week events, I found that
all of us were in the same boat so it was
easy to approach each other. I met some of
my closest friends now on the steps for our
department photo in the first couple of days.
Tell us about your year abroad
I’ve just returned from my year abroad at
Occidental College in Los Angeles, California.
As I mentioned, UEA was fantastic in
helping us all to prepare for the trip. It was
so rewarding – I’ve seen things and visited
places I never dreamed I would, and it was
so exciting to be there for the whole year.
The workload in America is very different to
Stephanie has just returned from her year abroad at Occidental
College in Los Angeles. Now back at UEA for her final year, she
takes some time to reflect on her experience so far.
back home and learning to be academically
adaptable has been a difficult lesson to learn,
but one that I know will benefit me now I’m
back at UEA in my final year, and beyond
university in adapting to postgraduate
research or to a working environment.
I’m seeing things and visiting places I never dreamed I would.
Are you a member of any
of the UEA societies?
How would you describe
Norwich?
I took part in a couple of the Creative Writing
Society open mic nights, and a workshop
or two. Although I didn’t fully commit to the
society, I found CWS very accepting of a
range of styles and I think their events are a
great opportunity for people to get feedback
on their work.
I love Norwich! The city has so much culture
and so much history, and I felt at home right
away. One of my interests is live literature,
and Norwich has a thriving live literary scene
with events on somewhere in the city every
week. It feels very safe, even at night, and
whether you’re looking to party all night or
just a quiet drink in a local pub, Norwich has
it all and more.
Rubbing shoulders with the stars on
the Hollywood Walk of Fame!
Panic! at the Disco – another great UEA gig.
13
Life at UEA
The University of East Anglia is an internationally renowned
university based on a spacious campus that provides top
quality academic, social and cultural facilities to more than
15,000 students. The latest National Student Survey showed
once again that our students are among the most satisfied
in the country. The University has been in the top 10 English
mainstream universities for student satisfaction ever since
the survey began eight years ago. We came first in the most
recent What Uni Student Choice Awards and first in the
Times Higher Education Student Experience Survey 2013.
Our student accommodation has twice
been ranked first in the UK by the What Uni
Student Choice Awards.
An Ideal Location
Built on 130 hectares of beautiful parkland on
the outskirts of the historic city of Norwich,
our campus is one of the most innovative in
the country, combining natural beauty with
architectural flair. The campus has won more
than 20 architectural awards and ongoing
multi-million pound investment continues
to enhance teaching and research facilities.
Virtually no part of our campus is more than
a few minutes’ walk from anywhere else, and
almost every student need is catered for on
site – there’s a large food shop, a newsagent,
a post office, a bank, a pharmacy, two
launderettes, a Waterstones bookshop,
restaurants, bars and even a travel agent.
There are good public transport links into
the city, which has a mainline railway station
with regular services to London and all other
parts of the country. Norwich also has an
international airport.
Accommodation
Students outside Paston House, one of the University’s en suite residences.
Our accommodation has achieved the
joint highest score in the most recent
Times Higher Education Student Experience
Survey and has twice been ranked first in
the UK by the What Uni Student Choice
Awards. First year undergraduates, who
live outside a 12 mile radius of Norwich and
who have selected UEA as their firm choice
are guaranteed one of our 3,500 study
bedrooms (many en suite). You will need
to apply by the deadline which is published
on our website.
www.uea.ac.uk/accommodation
Learning Resources
Our library is an impressive 24 hour-a-day,
seven days a week facility housing more
than 800,000 books and journals, as well as
extensive collections of specialist materials.
We provide a wide range of IT services
including IT areas across campus equipped
with networked PCs offering standard office
software with additional specialist software
available where appropriate, campus internet
access via a wireless network which you
can connect to from University residences
or from external locations. Networked
printing facilities allow you to print directly
from your own laptop and tablet.
14
www.uea.ac.uk/is
Language Learning for All
Sporting Facilities
Gigs and Events
Whichever programme you choose, you also
have the opportunity to improve or learn another
language, although there may be an additional
charge for this. We currently offer classes
in Arabic, British Sign Language, Mandarin
Chinese, French, German, Greek (Modern),
Italian, Japanese, Russian and Spanish.
The University’s £30 million Sportspark is
one of the finest sports complexes in Britain,
boasting a state of the art Olympic-sized
swimming pool, athletics track, climbing wall,
superbly equipped gym and an extensive
range of sports and leisure activities, from
dance classes to five-a-side football.
In the Independent’s Complete University
Guide our sports facilities and services
attained the highest overall ranking in
any British university.
The Independent says our Student Union
gig roster is “like pop music’s roll of honour,
with the biggest names performing each year
and other students’ unions wondering how
on earth we manage it”. As well as regular
film screenings, weekly club nights, balls and
fashion shows, the LCR plays host to a wide
range of popular bands, with around 60 gigs
on campus each year. Recent gigs include
Coldplay, Bombay Bicycle Club, Ed Sheeran,
Rizzle Kicks, Wretch 32, Professor Green,
Kaiser Chiefs, Example, Fun, Jake Bugg
and Noah and the Whale.
www.uea.ac.uk/lcs/learning-a-new-language
Student Support
We offer a wide-range of advice and
guidance to any student who wishes to
make the most of the opportunities available
to them whilst at UEA or who is experiencing
difficulties. From counselling to childcare,
money matters to our chaplaincy, it’s good
to know there’s help available whenever you
might need it. We have financial advisers,
an international student advisory team,
learning enhancement tutors, an excellent
nursery and a disability team. We also have
a purpose built campus Medical Centre, a
Boots pharmacy and a dental service offering
NHS treatment to students and their families.
www.sportspark.co.uk
www.scva.ac.uk
We have over 200 clubs and societies at
UEA, which are a great way to meet people
with shared interests and relax after studying.
Employers also value students who have
interests outside their degree course.
Please see the website to find out more
about the activities you can get involved in.
www.uea.ac.uk/services/students
www.uea.ac.uk/litfest
www.ueastudent.com/clubsoc
“The Sainsbury Centre for Visual Arts is
perhaps the greatest resource of its type
on any British campus.” The Times Good
University Guide 2013
“The excellent sporting facilities are based around the £30
million Sportspark, which has an Olympic-sized swimming
pool, fitness centres, athletics track, climbing wall, courts
and pitches.” The Times Good University Guide 2013
Ellie Goulding at the LCR venue on campus. Voted best
student venue in the country by the music industry’s Live!
Magazine. Each year more than fifty live bands grace its
stage.” The Virgin Guide to British Universities 2012
Arts and Culture
We are home to the Sainsbury Centre
for Visual Arts which provides access to
permanent exhibitions of world art and a
diverse range of touring exhibitions unrivalled
by other universities. UEA also hosts an
International Literary Festival which has
included famous names such as Ian McEwan
and Kazuo Ishiguro – both alumni of UEA’s
creative writing course.
www.ueastudent.com
www.ueaticketbookings.co.uk
Clubs and Societies
15
Norwich and the Region
Norwich is the perfect student city. Lively, and with a real
character all of its own, it has a charming mix of the historical and
the new. The history of the city is visible for all to see, whether
it be the medieval Norman Castle which dominates the skyline,
the two cathedrals or the city walls themselves. Norwich has
superb facilities ranging from countless cafés, restaurants, retail
outlets, shopping malls, entertainment venues and the stunning
Millennium Library ‘The Forum’. There are plenty of opportunities
to catch live music or theatre and the city is teeming with modern
and traditional pubs. The local football team, Norwich City, is a
top-flight club and suitably befitting such a wonderful county which
was recently ranked as the safest place to live in the UK. Our
students love Norwich so much, many stay long after their studies.
“Norwich… has been voted one
of the best small cities in the world.”
The Times Good University Guide 2013
Shopping
Norwich was voted one of the top 10
shopping destinations in the UK and it’s
no wonder. With modern shopping malls
and chain stores sitting alongside stunning
arcades, cobbled streets and the UK’s
largest open-air market, Norwich is a joy
to walk around. As well as four department
stores, Norwich has plenty of small
independent stores, vintage second-hand
shops and exciting new ‘pop-ups’.
Nightlife
Norwich has a thriving club and bar scene
with new establishments opening all the time.
There are also a number of live music venues
such as the Norwich Arts Centre and UEA’s
very own LCR and The Waterfront.
There are hundreds of pubs dotted around
Norwich, which at one time was said to
have had a tavern for every day of the year.
Many pubs host comedy and quiz nights
whilst real-ale fans will not want to miss the
famous Norwich Beer Festival.
“The cathedral, castle and Elm Hill are the old and beautiful
places to visit, where there are lovely cafés and incredible
architecture, whilst you can go to Chapelfield, Gentleman’s
Walk and the market for a massive selection of shops,
restaurants and café chains. The variety in Norwich is
amazing.” Naomi Newell, current student (pictured left).
Norwich is England’s first UNESCO City of Literature.
16
“I think Norfolk is the
most beautiful and
perfect place on Earth.”
Stephen Fry, actor,
writer and UEA
Honorary Graduate
Art and Culture
Perfect Location
There are four cinemas in Norwich including
the art-house Cinema City and six theatres
that regularly host performances of
everything from Shakespeare to Jimmy Carr.
There are also many museums and galleries
in the city centre as well as annual events
such as the arts-driven Norfolk and
Norwich Festival.
The University of East Anglia has a unique
location. Situated on the edge of both the
city and countryside, you are perfectly placed
to explore both. The Norfolk coastline is
home to world famous bird reserves and
beautiful beaches, as well as ever-changing
countryside interlaced with sleepy medieval
villages, bustling market towns and stately
homes. One of England’s most beautiful
national parks, The Broads, is also right on
your doorstep for sailing, walking and cycling
while paintballing, amusement parks, a trip
to the zoo or a day at the races are all within
easy striking distance of the University.
The carnival and firework display for the Lord
Mayor’s celebration every July is also not to
be missed while the Royal Norfolk Show is
the country’s largest two-day county show
which celebrates all that is great about this
diverse county from its agricultural heritage
to its gourmet food producers.
Travel
Food and Drink
Norwich has plenty of choice when it comes
to eating out. Japanese, Thai and Italian sit
alongside traditional English restaurants and
pub grub. Celebrity chefs Delia Smith and
Jamie Oliver both have restaurants in the city.
Delia’s is an established restaurant situated
alongside Norwich City’s football ground,
whilst Jamie’s Italian has only recently opened
for business in the Royal Arcade. You’ll be
pleased to know that many Norwich eateries
also offer student discount.
The magnificent Norwich Castle dominates
the city’s skyline.
Norwich’s historic Royal Arcade is home to a new Jamie’s
Italian and the famous Colman’s Mustard shop and museum.
Norwich has excellent public transport with
trains every 30 minutes to London. Norwich
International Airport is only 15 minutes from
the city centre and has links worldwide via
daily flights to Amsterdam. National Express
and Megabus also operate services directly
from the University.
Magnificent windmills can be found alongside the Norfolk
Broads – the UK’s largest natural protected wetland.
17
Applying to UEA
Applications
Mature Applicants
Financing Your Studies
All applications for full-time undergraduate
degrees should be made through the
Universities and Colleges Admissions
Service (UCAS). The UCAS code name and
number for the University of East Anglia is
EANGL E14. Please visit their website to
apply and for further information regarding
the application process.
We welcome students of all ages and
backgrounds and operate a flexible
admissions policy, which takes into account
your life and work experiences. We are
always pleased to advise you on the most
suitable way forward if you do not have
standard qualifications. Please contact us
for an informal chat.
www.ucas.com
www.uea.ac.uk/return
We are committed to ensuring that tuition
fees do not act as a barrier to those aspiring
to come to a world-leading university and
have developed a funding package to reward
those with excellent qualifications and assist
those from lower income backgrounds.
For up-to-date information on tuition fees,
maintenance grants, student loans, scholarships
and bursaries please see our website.
www.uea.ac.uk/finance
International Applicants
We are home to more than 3,000
international students from 100 countries
across Europe and the world. We offer a
high quality British educational experience,
and welcome the cultural diversity our
international students bring to the University.
For information about all aspects of life as an
international student at UEA including English
language requirements and help improving
your English, please see our websites.
“UEA has been one of the big winners
in the National Student Survey.”
The Times Good University Guide 2013
www.uea.ac.uk/international
Earlham Hall
www.intohigher.com/uea
Students with Disabilities
We welcome applications from students
with disabilities. Our Disability Team offers
information, advice and the co-ordination
of support required by students both
before and during their studies. The more
information we have in advance of your
arrival, the easier it is for us to make any
necessary preparations. This can include
any reasonable adjustments which are
required for your studies or accommodation.
We would be happy to arrange an informal
visit to the University for you.
Thomas Paine
Study Centre
www.uea.ac.uk/services/students/disability
Sainsbury Centre
for Visual Arts
3
⁄4 mile / 1.21 km:
Norfolk and Norwich
University Hospital
John Innes Centre
18
“UEA consistently ranks among the best universities in
the country for student satisfaction. Its well taught degree
courses and excellent facilities combined with a great
social life and a nice place to live all on one stunning
campus gives students the best of all worlds.”
The Sunday Times University Guide 2013
Institute of Food Research
The Sainsbury Laboratory
The Genome Analysis Centre
Visiting Us
We are always delighted to
meet prospective students,
either before or after their
applications through UCAS.
The best way to assess
a university is to visit and
experience what it has to
offer. We warmly invite you
to come and meet us.
Open Days
Visit Days
These give you the chance to find out about
student life here, the courses we offer, student
finance and graduate careers. You will be
able to talk to lecturers and current students
as well as taking a tour around campus.
For more information and upcoming
dates please see our website.
Each year we hold a series of Visit Days
where you are invited to visit the University
to learn more about the course you have
applied for, meet current students and
staff and tour our campus. If you wish your
parents to accompany you, we have a
programme specifically developed for their
interests including finance and welfare issues.
For more information see our website.
www.uea.ac.uk/opendays
www.uea.ac.uk/visitdays
Norfolk is the safest place in the
country according to recent statistics
issued by the Home Office 2013.
Medical Centre
Norwich City Centre
3 miles / 4.83 km
INTO UEA Centre
Sportspark
Drama Studio
Students’ Union
Shops, Bank,
Post Office
Accommodation
Cafés and
Restaurants
Lecture Theatres
Library
School of
American Studies
19
Disclaimer
We have taken great care in compiling the information
contained in this brochure, which we believe to be
accurate at the time of going to press. However, the
provision of courses, facilities and other arrangements
described in the brochure are regularly reviewed and
may, with good reason, be subject to change without
notice. Applicants for undergraduate programmes will
be notified immediately of any material changes likely to
have a bearing on their application, such as cancellation
of, or major modification to, degree programmes or
modules offered; changes to the delivery or location
of courses, changes to accommodation provision,
changes to entry requirements; or changes to fees and
charges to be levied by the University.
Should industrial action or other circumstances
beyond the control of the University occur, and
this interferes with the University’s ability to deliver
programmes or other services in accordance with
the descriptions provided, the University will use all
reasonable endeavours to minimise disruption as far
as it is practicable to do so. Provided the University
complies with its obligations set out above, it shall not
be liable to students or applicants, for any loss, costs,
charges or expenses arising out of the information set
out in this brochure, changes to that information or any
disruption or interference of the type described above.
The University operates an Admissions Complaints
Procedure. If you feel that you have a well founded
complaint regarding your application, please contact
your Admissions Office in the first instance.
Acknowledgements
Equal Opportunities
Library Images: Getty Images, iStockphoto,
Visit Norfolk
The University of East Anglia operates an equal
opportunities admissions policy. It aims to ensure that
no applicant will receive less favourable treatment on
the grounds of sex, age, marital status, race, colour,
nationality, ethnic origin, sexual orientation, or political
or religious belief. The University welcomes applications
from candidates with disabilities. Information contained
in this brochure may also be made available in other
formats, to ensure access for everyone. Please call
(+44) (0)1603 593753 to discuss.
Produced by UEA Marketing and Communications
Design and Production by Emma Bailey
Photography by The Photographic Unit, Andi
Sapey, David Kirkham and Ricky-Joe Burrage.
Printed by Swallowtail Print, Norwich.
This brochure has been printed on an FSC
accredited paper, produced from sustainably
managed forests, using vegetable based inks.
Produced June 2013
Ethical Investment Policy
The University of East Anglia operates an
Ethical Investment Policy.
The University of East Anglia
is a Fair Trade university.
When you have finished with
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UEA Achievements
“UEA consistently ranks among the best universities
in the country for student satisfaction. Its well taught
degree courses and excellent facilities combined with
a great social life and a nice place to live all on one
stunning campus gives students the best of all worlds.”
The Sunday Times University Guide 2013
“The university consistently makes the top 10
in the National Student Satisfaction Survey and
was voted top English university in the latest
What Uni Student Choice Awards.”
The Guardian Good University Guide 2013
“This excellent university is among the best
on virtually any grounds you care to mention.”
The Virgin Guide to British Universities 2012
“A top 20 university.”
The Guardian University Guide 2014
Winner
Whatuni.com Student
Choice Awards
Further Information
Undergraduate Admissions
School of American Studies
Faculty of Arts and Humanities
University of East Anglia
Norwich Research Park
Norwich NR4 7TJ
T +44 (0) 1603 591515
F +44 (0) 1603 591523
Wwww.uea.ac.uk/ams
facebook.com/AmericanStudiesUEA
twitter.com/AmericanStudies
A TASTE OF
UEA RESIDENCES
contents
One cannot
think well
love well
sleep well
if one has not
dined well
Virginia Woolf
04
04
05
06
09
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INTRODUCTION AND USER GUIDE
Foreword
Chef’s intro
How to use your combi-microwave oven
Chefs special
Hi five
41
42
44
PIES
The ultimate chicken pie
The ultimate fish and leek pie
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46
FISH
Healthy salmon stir-fry
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VEGETARIAN
Chick pea and lentil curry
The throw it all in one pot vegetarian soup
Summer asparagus and broad bean pasta
Thai quorn green curry
Special rice Simplest but tastiest mushroom risotto
Sweet potato risotto
Savoury galettes
Special rice
Peanut butter thing
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MEAT AND POULTRY
Chicken in a mustard and mushroom sauce
Poulet au cidre
Creamy chicken and homemade chips
Sausage Ragu
Chicken and thyme bake
Thai green chicken curry
Aubergine with tomato and pork
Easy grilled chicken
Herbs
DIY burgers
Chilli con carne with chorizo
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PIZZA
Pizza toast
Tortilla pizza stack
Pitta bread pizzas
Pizza pie
The most impressive and delicious pizza ever!
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PASTA
Classic bolognese
Spaghetti carbonara with courgette and basil
Tortellini with hot dogs
Creamy salmon pasta
The toona pasta bake
Easy pasta bake
Healthy, carb-free spaghetti bolognese
Penne with vodka sauce
Know your penne from your pappardelle
Tuna pasta bake
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63 64
CELEBRATIONS
Student loan day/birthday/end of exams/
international student leaving cake
Microwave mug cake
Home-made banana ice-cream
Easy banana flapjacks
Apple cake
68
FURTHER INFORMATION
01 02 03 04 05
01 02 03 04 05
foreword
chef’s intro
I am delighted to be able introduce this new cookbook written specifically for
students living in UEA residences. The idea for the cookbook was stimulated
by feedback from former students who were not used to cooking in the combimicrowave ovens in UEA kitchens, or even perhaps cooking at all, and were
finding it difficult to make interesting meals for themselves.
Well, here we are, finally the first UEA student cookbook. Bursting with
national and international classic recipes and finished with a modern twist.
The purpose of this book is to encourage everybody to cook with fresh, local
and sustainable produce, to promote healthy eating, to encourage the use of
modern equipment, but most of all to have fun!
Our first idea was to provide better instructions for the ovens, but then we
thought we could do even better by drawing on the experiences of some of the
many talented and creative students who have lived on campus. What follows
are some helpful hints and tips, and then an amazing range of recipes. All have
been created, cooked and enjoyed in our kitchens by UEA students.
We hope this book will inspire students with a love and knowledge of food and
cooking and make it central to everyday life at UEA. The combi-microwave
ovens provide more flexibility than standard ovens, they are not only simple
and safe to use for all the recipes in this book, but are also energy efficient.
GIUSEPPE ‘PINO’ LONGORDO, EXECUTIVE HEAD CHEF, UEA CATERING
You will find recipe ideas to meet a wide range of dietary preferences and
budgets, ranging from basic meals for students in a hurry to meals that would grace a table in the most sophisticated of settings. They include ideas
for meals I would never have thought of: replacing spaghetti with strips of
cabbage to produce a low-carb ‘spaghetti bolognese’ is an inspirational idea for someone who loves cabbage as much as I do. However, cabbage haters fear not: for those whose tastes are at another end of the spectrum there is a recipe for tortellini with hot dogs too, and much much more.
I would like to thank all those who took the trouble to send us their recipes, and also Paul Bailey, Katie Edwards and Matthew Marshall-Nichols,
who brought the initial idea to fruition, Giuseppe ‘Pino’ Longordo the Executive Head Chef, and Emma Bailey, our designer who has made the cookbook so attractive.
Be inspired and enjoy!
ANNIE GRANT, DEAN OF STUDENTS
WHY BOTHER LEARNING TO COOK?
Being a student is lots of fun, but it can have its down side. For most students
it is the first time that they have left home and can therefore be somewhat
disconcerting. The realisation that there is now no framework around to feed
you every day, can be a little daunting to say the least. This book has been
written for our students, by our students. Written with your experience in
mind, these students have been there and found out for themselves – just how
easy and rewarding it can be, to create tasty food on a budget.
WHAT IS IN IT FOR ME?
If you haven’t already been put off by the thought of another dinner from a tin,
then you might be wondering what the benefits are over fast, pre-processed
foods – there are multiple reasons.
– It’s less expensive than eating out or getting a take away.
– It’s more nutritious than eating out or getting a take away.
– It can be great stress relief and allow you to be creative and daring.
– It means you’ll be able to entertain and impress your friends.
– It’ll make your mother happy.
06 07 08 09 10
06 07 08 09 10
This guide will help to show you how to use
and make the most of the combi-microwave
oven in your student residences.
There are slightly different models of combi-microwave ovens across the residences so while we do try to
guide you through the basic functions; you need to be aware of slight differences between the models which
may affect the order that some steps need to be taken. Your combi-microwave ovens have three functions that
can be used individually, or in a combination. This guide will take you through the individual functions and then
show you how to combine two functions to make the most of the state-of-the-art facilities.
MICROWAVE
This function acts as a microwave only with no influence from convection cooking.
10:00
MENUACTION
SCREENDISPLAY
VEGETABLES
1
HR
10
MIN
1
MIN
10
SEC
POTATOES
FISH
MICRO
POWER
10
GRILL
1-2-3
CONVEC
TION
TURBO
BAKE
PIZZA
MENUACTION
SCREENDISPLAY
VEGETABLES
POTATOES
1
HR
10
MIN
1
MIN
10
SEC
Step 1: Select the POWER level needed using the MICRO
POWER button. Refer to your food packaging to see the
power level required for your specific food. This will be in
terms of wattage (W). Some models of combi-microwave ovens list the power as ‘high, medium,
low and defrost’ as a percentage or through symbols according to the level of
power required. See below for guidance:
Step 1: Select the POWER level
High
Medium-high
Medium
Medium-low
Defrost
800-1000W
500-750W
360W- 450W
180-300W
100W
100%
75%
50%
30%
10%
MICRO
POWER
GRILL
1-2-3
CONVEC
TION
TURBO
BAKE
PIZZA
COMBIN
ATION MEMORY
Ib
TIMER g/oz
UP DOWN
Step 2: Select the cooking time
CRISPYTOP
START
BAKE
STOP/CANCEL
Step 3: Press the START button
Step 2: Select the cooking time: Select the time buttons in
succession until desired time is reached (10min/1min/10sec).
Example: To microwave for 3 minutes you need to press the
‘1min’ button 3 consecutive times. The total time will appear
on the display.
Step 3: Press the START button to begin the microwave cooking.
How to use your combi-microwave oven as a grill:
This operates with the door closed and the turntable will rotate
to give an even cooking effect.
Step 1: Select the GRILL button
COMBIN
ATION MEMORY
MEAT
Ib
TIMER g/oz
UP DOWN
CRISPYTOP
START
BAKE
STOP/CANCEL
DOOR RELEASE
10:00
CHAOS
DEFROST
MENUACTION
SCREENDISPLAY
CHICKEN
MEAT
GRILLING
FISH
CHICKEN
How to use your combi-microwave oven as a stand-alone microwave:
CHAOS
DEFROST
10:00
CHAOS
DEFROST
VEGETABLES
POTATOES
1
HR
10
MIN
1
MIN
10
SEC
IMPORTANT: Press door release button
to check food
GRILL
1-2-3
CONVEC
TION
TURBO
BAKE
PIZZA
Microwave safe? You need to make sure that any container you place in your MICROWAVE combi oven is MICROWAVE SAFE. If you are in any doubt then don’t use the container. There should be a clear marker on the container to indicate that you can use it safely. You should not place
any plastic in the microwaves unless specifically stated on the
SAFE
instruction packaging to do.
IMPORTANT: You can stop the microwave function automatically by pressing the door release button. Make sure you do this as soon as you notice anything wrong or if you have left the food in the microwave for too long. You can resume the microwave function after checking on the contents by closing the door and re-pressing START.
COMBIN
ATION MEMORY
MEAT
Ib
TIMER g/oz
Step 1: Press the
CONVECTION
button
CRISPYTOP
START
STOP/CANCEL
DOOR RELEASE
IMPORTANT: If using the grill 1 setting then heat will only
come from the top of the combi oven so you may need to open
the door and turn the food over as instructed on the food
packaging. This will require oven gloves and appropriate metal
utensils to rotate the food safely. Please make sure you use
wire racks and oven trays when using this setting; do not place
food items loose in the bottom of the cavity.
CONV OC
It can reach an inside temperature of 250 degrees celsius. This operates as a standard convection fan oven.
UP DOWN
BAKE
Step 3: Press the START button to start cooking.
Your combi-microwave oven can act as a convection oven:
CHICKEN
DOOR RELEASE
Step 2: Enter the cooking time: Select the following buttons
according to time required (10min/1min/10sec). Example: To grill for 20 minutes: you need to press the ‘10min’ button 2 consecutive times. Place food inside of the combi-microwave oven and close the door..
CONVECTION COOKING
FISH
MICRO
POWER
Step 1: Select the grill mode by pressing the GRILL symbol.
Press start to begin pre-heat. Wait for the oven to preheat – it will beep when ready. Grill 1
Top grill
Grill 2
Bottom frill
Grill 3
Top and bottom grill
to check food
Step 1: Set the temperature required: Press the
CONVECTION/TURBO button repeatedly and look at what
temperature appears on the display. Press until desired
temperature is reached and refer to food packaging for the
required temperature.
Step 2: Press START to pre-heat the oven with door closed.
The oven will beep when ready. Open door and place your
food in oven. Make sure that you have followed all packet
instructions to remove or pierce any packaging as necessary.
Step 3: Select the cooking time by the method below:
Select the following buttons according to time required.
(10min/1min/10sec). Example: To use the oven for 50 minutes
you need to press the ‘10min’ button 5 consecutive times.
Step 4: Press the START button to begin cooking.
IMPORTANT: You can open the combi oven at any time during the cooking period. The inside will be at the set
temperature so make sure you wear thick oven gloves while removing contents.
06 07 08 09 10
06 07 08 09 10
COMBINED FUNCTIONS
The guide will now show you how to make use of the combi-ovens ability to combine
functions. For example: you can combine the microwave function and the convection
oven setting, or combine the microwave and grill to produce quick and quality food.
Using microwaves alongside convection and grilling functions can reduce cooking by 50%.
CONVECTION MICRO COOKING
GRILL MICRO COOKING
The convection micro combination function
uses microwaves (to heat the food and reduce
cooking time) alongside the hot air from the oven
function (to crisp the surfaces). Cooking time is
decreased by 50% while giving the same overall
results of the food. Ideal for: cakes, crumbles,
pies, roast vegetables and roast dinners.
This method uses the heat from the grill to heat the
air within the cavity, concentrating heat to the top of
the food and again using the microwaves to reduce
the cooking time. Best for: Food that needs heating
throughout and a golden brown top.
INSTRUCTIONS FOR COMBINATION COOKING:
CHAOS
DEFROST
10:00
MENUACTION
SCREENDISPLAY
Step 1: Select COMBINATION function on the microwave.
Step 1: Select the Step 2: Press MICROWAVE/POWER button according to the
COMBINATION
power level required. For example: press twice and display button
will show power level selected of 400W.
serves one
'
CHEF S
SPECIAL
Easy-peasy-cheesy omelette
On a budget and short on time? This is one of the fastest meals on the planet. Omelettes
are not only delicious and healthy, but also super-quick to knock together. Perfect for
breakfast, lunch, or even a quick and light supper. And an awesome way to use up
leftovers. Once you’ve perfected this method, you can go on to add different
ingredients to your simple omelette to make lots of wonderful combinations.
Recipe by: Giuseppe “Pino” Longordo, Executive head chef
VEGETABLES
POTATOES
1
HR
10
MIN
1
MIN
10
SEC
FISH
MICRO
POWER
10
GRILL
1-2-3
PIZZA
CONVEC
TION
TURBO
BAKE
CHICKEN
Step 2: Select the MICROWAVE/
POWER
button
Step 3: Press the CONVECTION/
GRILL button
COMBIN
ATION MEMORY
MEAT
Ib
TIMER g/oz
UP DOWN
CRISPYTOP
START
BAKE
STOP/CANCEL
Step 4: Select the
cooking time
Step 3: Press CONVECTION/GRILL button consecutively
according to temperature required. (°C). Example: press 5
times and display will show selected temperature of 200°C.
Step 4: Enter the cooking time: Select the following buttons
according to time required (10min/1min/10sec). Example: To use the oven for 50 minutes you need to press the
‘10min’ button 5 consecutive times..
Step 5: Press the START button to begin cooking.
ingredients
method
3 eggs
1/2 a small onion chopped
1. W
hisk the eggs into a bowl
then set aside.
5 button mushrooms
washed and sliced
2.Put 2 tablespoons of
vegetable oil into a preheated
omelette pan, followed by the
mushrooms, cook for 2 to 3
minutes then remove it and
set aside.
50g of grated cheddar,
or any other cheese
Salt and pepper
.
you will need
Bowl
Whisk
omelette/frying pan
SPECIALISED FUNCTIONS FOR SPECIFIC FOODS
Depending on your model of microwave-combi
oven, you can use a pre-set program which makes
use of the microwaves and convection cooking
for particular types of food. This feature takes
into consideration the density, size and standard
cooking time in order to produce the same quality
of food but in a more efficient time frame.
INSTRUCTIONS FOR USE
Step 1: Select the food type you have. Eg ‘chicken’.
Step 2: Enter the weight of this food that you have in
Grams (g). You can find the weight of the food on the
packaging or you can use scales.
Step 3: Press the START button to begin cooking. Step 4: Follow the display instructions regarding turning
and stirring the food to ensure it is cooked properly.
cooking time
5 minutes
3.Put the same pan back on
the cooker, add a tablespoon
of vegetable oil and the
onion, and then cook for 2
minutes at a moderate heat.
Pour in the egg and add
the mushrooms and cheese.
Fold in half and cook for a
further minute. Serve.
4.You can serve this dish with
salads, crusty breads, chips
and other complementary
side dishes.
why not try?
Smoked salmon with
tomatoes and mushrooms.
Tomatoes, spinach and
parmesan. The tomatoes
go on late so they don’t
cook, the spinach goes
in early.
Thinly sliced pear,
brie and rosemary.
Pineapple, bacon and
cream cheese.
06 07 08 09 10
11 12 13 14 15
Five fabulously simple tips to help you
eat well and impress your friends
SIMPLE SALAD
DRESSING
PERFECT DIPPY EGG
ingredients
1 lime
A pinch of freshly
ground pepper
ingredients
1 egg
A pinch of reshly
ground pepper
method
Bring to life to a
fresh leaf salad by
squeezing some
lime and adding
pepper.
method
Bring a pan of
water to the boil,
add your egg and
leave for exactly 5
minutes – no more!
GARLIC BREAD
GUACAMOLE
BAKED APPLE
ingredients
2 cloves of garlic
75g soft butter
A small baguette
pitta bread or
sourdough
ingredients
3 chopped avocados
1 chopped red onion
1 chopped chilli
Chopped coriander
Juice from 1 lime
ingredients
method
Mix the garlic with
the butter. Toast the
bread under a grill
and spread with the
garlic butter.
method
Add the ingredients
together, mix and
serve with nachos.
1 apple cored
Pinch of brown sugar,
ground cinnamon, and
a blob of butter
method
Add the blob of
butter to your apple,
sprinkle with brown
sugar and cinnamon.
Place in oven for 20
minutes at 200c.
Five ways to inspire you to re-purpose
and re-use those empty jars
STORAGE JARS
PEN POT
QUIRKY PASTA
COCKTAIL
VASE
Cover jars with re-cycled jumpers for a cool place to
store bits-n-bobs.
Add a patterned
paper tube to the
inside of your jar, a cool way to jazz it up and store your pens.
Create a quirky
pasta jar by gluing
a plastic animal
figure to the top
and painting the
lid and character
the same colour.
These make great
inexpensive gifts.
Funk up a party
by adding riibbon
and ice to some
refreshing
cocktails and
presenting them in a jar.
Brighten up your
room by putting
a cutting from
a flower in a
decorated jar.
11 12 13 14 15
VEGETARIAN
11 12 13 14 15
11 12 13 14 15
SERVES 3
SERVES 1+
chick pea and lentil curry
the throw it all in one pot vegetarian soup
People think that being vegan costs a lot of money. I made this recipe to
prove them wrong! This recipe is also full of nutrients that vegans need to be wary of such as iron.
The recipe inspiration comes from many late nights wanting to
eat fast and wanting something that will last over several days.
It’s a bit like the traditional recipe my mother would make.
Recipe by Emma Sneap. Lived in Colman House 2011-2012
Recipe by Sam Alston. Lived in Paston House in 2012
ingredients
method
1 can of chick peas
1. P
ut the lentils in a pan of
boiling water. Boil them on a high heat for 10 minutes.
2 handfuls of dry lentils
1 cup of cauliflower
1 cup of broccoli (optional)
A handful of spinach (optional)
1 can of chopped tomatoes
1 clove of garlic
1 teaspoon of ground cumin
1 teaspoon of turmeric
Any other desired curry spices
A drop of olive oil
Whole grain brown rice
to serve with the dish
you will need
3 pans
Colander
Wooden spoon
Sharp knife
cooking time
40 minutes
2. W
hilst the lentils are cooking,
wash and chop the cauliflower
and broccoli and put to one side.
3. T
urn the lentils down to a
low heat and leave them to
simmer for 20 minutes.
4. W
hilst the lentils are
simmering, add the brown
rice to some boiling water
to cook in a separate pan.
Steam or boil the cauliflower
and broccoli (your choice) for
10 minutes.
5. D
rain the lentils, cauliflower
and broccoli and put to one side.
ingredients
method
6. A
dd a drizzle of olive
oil, the curry spices and
garlic to one of your now
empty pans and fry the
garlic on a medium heat
for two minutes.
3 large potatoes
1.Peel the potatoes and chop
them into small pieces.
(This helps to reduce the
cooking time).
7. A
dd the canned
tomatoes, cauliflower,
broccoli, spinach and
lentils to the pan. Stir well and simmer
until warm.
Water – essential, though
if this is unavailable you
should probably contact
maintenance
8. D
rain brown rice and
serve with the curry.
In fact, anything you like
except rice or milk
you will need
Fresh peeled tomatoes
or a tin of plum tomatoes
Vegetable stock
Green vegetables
(your choice)
Lentils
Pasta
Big pot
Fork, knife and spoon
cooking time
30 minutes
2.Put the stock and some
boiling water in the big pot on
the hob. Turn the hob to the
highest setting.
3.Add the potatoes to the stock
mixture and cover.
4.Chop the other vegetables into
small pieces.
5.After 5 minutes, check the
potatoes using a fork. They
should be starting to cook.
6.Add the pasta, lentils any
non-green vegetables that you
have to the pot.
7.Next, add any sauces that
you want to the mix. You can
use Chilli, mint, tomato puree
(anything you want really).
8.After a few minutes, add any
green vegetables you have to
the pot.
9.In another few minutes,
add the tin of (or peeled)
tomatoes.
10.Continue to cook the
soup until all the
ingredients are ready to
your liking. Leave the lid
on for most of the time
but stir it occasionally
until it’s cooked.
11.Serve up a bowl for
yourself (and whoever
else is eating) and leave
the rest to cool.
12.Once cooled, you can
seal it up in a container
and put it in the fridge
for eating in the rest of
the week.
16 17 18 19 20
16 17 18 19 20
every
summer
has
a
story
SERVES 1
summer asparagus and broad bean pasta
This is a summer favourite of mine, it reminds me of sitting in my garden
with my family enjoying a long September evening. It’s really cheap to
make and really tasty. I sometimes double up on portions so I can have it for a pasta salad the next day.
Recipe by Molly Rushworth. Lived in Nelson Court 2011-2012
ingredients
method
Enough penne pasta
for one person
1. C
ook the pasta in slightly
salted boiling water for
approximately 10 minutes.
A few sticks of asparagus
A handful of broad beans
Lemon rind
Butter
Fresh mint
Salt and pepper
you will need
1 large saucepan
Grill
Mixing bowl
Sharp knife
cooking time
25 minutes
2. A
dd the broad beans to the
pan and cook for a further 3 minutes.
3. W
hile they are cooking, grill
the asparagus and roughly
chop the mint.
4. W
hen the pasta and beans
are cooked, drain them in a
colander and put to one side.
5. In a bowl mix the butter,
lemon rind and half the
chopped mint. Season with
salt and pepper.
6. A
dd the pasta and beans back to the pan, put it on a low heat and stir in the lemon and mint butter.
7. O
nce melted, serve the pasta
and arrange the grilled
asparagus on top.
8. T
op with the remaining
chopped mint and plenty of black pepper.
16 17 18 19 20
16 17 18 19 20
Serves 4
Serves 2
thai quorn green curry
simplest but tastiest
mushroom risotto
When I first cooked this dish at the beginning of the second year it was
first time I had tried Quorn chicken. I’m not a vegetarian, and though
not being a big meat eater I do love chicken so this meal was a bit of a
gamble! I noticed that there are quite often deals at the supermarket
on their Quorn products so I thought I would give it a go and save some
money. I liked it so much I’ve not gone back to real chicken since!
Once tried, risotto can quickly become a staple
meal for anybody. This recipe is creamy, rich,
delicious and simple! Recipe by Ed Skerry. Lived in the University Village 2010-2011
Recipe by Jess Banham. Lived in Constable Terrace 2011
ingredients
method
300g pack of Quorn
chicken style pieces
1. B
ring a pan of water to the
boil and add the required
amount of rice. The water
should just cover the rice.
2 to 3 tablespoons
of Thai green curry paste
Packet of baby corn
and mange tout
1 tablespoon of vegetable oil
2 crushed garlic cloves
400g tin of coconut milk
300g brown or white rice
(allow around 75g per person)
you will need
Wok
Pan
Hob
cooking time
20 minutes
2. N
ow heat some oil in a wok
or large frying pan. Add the
Quorn chicken and cook for
five minutes (or until it’s
cooked through).
3. A
dd the Thai green curry
paste (as much as you like for
the desired amount of heat!),
the garlic, the vegetables and
continue to stir fry for another
5 minutes.
4. P
our in the coconut milk. The amount you use will
affect how spicy the curry
is. Use less milk for a more
spicy curry.
5. B
ring the dish to simmering
point while stirring
continuously.
6. W
hen the rice is ready, drain and serve it up with
your curry. ingredients
method
8-10 medium sized mushrooms
1. Boil the kettle.
1 large onion, chopped
2. T
urn the hob to a high heat,
add the butter, onions and
mushrooms to the pan and
cook until the mushrooms
are soft and the onion has
browned slightly.
1 chicken (or vegetable)
stock cube
1 large glass of dry white
wine (optional, but highly
recommended)
2 handfuls of risotto rice
(normal rice will not work)
1 large pinch of tarragon
(optional, but recommended)
1 handful of cheese (preferably
parmesan, but if you are on a
budget any will do)
A tablespoon of butter
Salt and pepper
you will need
Large pan (ideally wok shaped)
Spatula/wooden spoon
Sharp kitchen knife
Measuring jug
Kettle
Hob
cooking time
25 to 30 minutes
3. A
dd the rice, turn the hob
down to a medium heat and
continue to fry for a few
more minutes. Prepare the
stock cube by adding boiled
water from the kettle into the
measuring jug.
4. A
dd the stock, wine and
tarragon to the pan. Season
the risotto with salt and
pepper.
5. A
llow the risotto to simmer
on a medium heat until it
becomes creamy and the
stock has boiled down.
Stir it occasionally to mix
ingredients and flavours. This
process should take around
25-30 minutes.
6. S
erve and enjoy with some
salad, bread and the rest of
the bottle of wine!
21 22 23 24 25
16 17 18 19 20
Serves 4
Serves 1
sweet potato risotto
savoury galettes
This is a recipe that I found online and adapted.
I cooked it for my mother when she came to
visit and she was very impressed.
This recipe was inspired by the Dukan Diet. The Dukan method
proposes a healthy eating plan that returns to the foods which
founded the human species, those eaten by primitive man
Recipe by Sarah Joy-Wickes. Lived in Suffolk terrace 2011-2012
Serves 1
ingredients
method
1 sweet potato, peeled
and diced into small cubes
1. P
re-heat the microwave oven
to 190 degrees and grease a
baking tray that will fit in it.
1 cup of risotto rice
1 stock cube (vegetable)
1 onion, chopped
1 glass of white wine
Handful of parmesan cheese
Paprika, salt and pepper
for seasoning
you will need
Baking tray
Large pan
Sharp knife
Cup
Combi-microwave oven
on oven setting
Hob
cooking time
50 minutes
2. C
hop up the sweet potato into
small cubes and soak them
in a little oil. Spread them
out on to the greased baking
tray and put them in the
microwave for 45 minutes.
3. W
hen there is 20 minutes left on the timer, fry the
chopped onion in a little oil in a large pan.
4. O
nce the onion is soft add the
risotto rice and stir, perhaps
adding a tiny bit more oil.
5. T
urn the heat down a little and
add a teaspoon of paprika and
stir until the rice is tinted red.
6. Add a splash of wine and stir.
7. P
repare a cup of stock using
boiled water and the stock
cube and add it to the mixture.
8. K
eep stirring the risotto
adding more wine once
the rice absorbs all of
the moisture and begins
to dry out.
9. O
nce 20 minutes have
passed, the sweet potato
should be ready. Check
that it is soft and if it is
stir it in to the risotto.
10.Stir in the parmesan
cheese and season with
salt and pepper. It is now
ready to eat.
ingredients
method
One and a half tablespoons
of oat bran
1. W
hisk up the oat bran, quark
and one of the eggs in a bowl.
One and a half tablespoons
of a small tub of Quark
(this is rennet free cottage
cheese)
Two eggs
One slice of Quorn ham
A handful of grated
Cheddar cheese
3. In another pan, fry the other egg.
you will need
4. T
ake it off the heat when both
sides of the galette are golden.
Bowl
5. P
ut the Quorn ham on one
side of the galette with the
fried egg on top of it.
Whisk
2 frying pans
Hob
2. O
nce combined, pour the
mixture into a pre-heated
frying pan and cook like you
would a pancake. Flip it over
after a few minutes when
bottom is golden brown.
cooking time
25 to 30 minutes
6. C
over the egg and Quorn
ham with grated cheese and
fold the galette over. It is now
ready to eat and tastes great
with a bit of ketchup.
special
rice
Basically, I was mega poor and this
is all I had. It tastes really bad.
Recipe by Edward Ford. Lived in Norfolk Terrace 2011/12
ingredients
Pouch of Uncle Ben’s
microwavable white rice
4 tomato ketchup sachets
4 mayonnaise sachets
you will need
Bowl
Microwave oven
cooking time
2 minutes 30 seconds
method
1. P
ut the rice in the microwave for 2 minutes on the highest setting.
2. M
ix the sachets of
condiments in a bowl.
3. W
hen rice is cooked, mix it
with the special sauce and serve.
21 22 23 24 25
Serves 2
peanut butter thing
This dish was first cooked on an evening in the student flat with my
girlfriend. We had debated as to whether or not we should order a pizza
but having concluded that a pizza would be unnecessarily expensive, opted
for scouring the fridge and cupboard for what food was left. We were roughly
inspired by satay chicken dishes (we’re both peanut butter fanatics!) and we
wanted to use up the remaining vegetables before they went off.
The lack of meat in the dish is not intentional but we’ve found that the combination of peanut butter and
rice is so filling that adding any would be too much. Diced chicken, quorn or cubes of tofu would fit in with
the nature of this dish perfectly if desired. The listed vegetables are also simply a guideline on what we’ve
found works best with our personal tastes.
Recipe by Gareth Mott. Lived in Paston House 2010-2011
ingredients
method
1 onion or leek
1. C
hop the vegetables into
small chunks (particularly the
carrots as these take longer
to cook in larger pieces).
1 pepper (any colour)
1 carrot
2 heaped tablespoons of peanut
butter (crunchy or smooth)
1-2 tablespoons of boiling water
Splash of olive oil
Half a mug of rice
Pinch of salt
you will need
Chopping board
Sharp knife
Wok
Saucepan
Wooden spoon
Tablespoon
Sieve or colander
Kettle
Hob
cooking time
25 minutes
2. P
our the rice into a saucepan
and add sufficient boiling
water to cover. Add a pinch of
salt to prevent the rice from
sticking. Put on a high heat
until the water is fully boiling
and then lower the heat. Stir
occasionally throughout the
cooking period.
3. A
dd the olive oil to a wok
and fry the vegetables at a
medium to high heat. Fry
until the vegetables soften.
4. A
dd the two tablespoons
of boiling water to the
vegetables. This helps to
make the sauce and will
prevent the peanut butter
from drying out in the next stage.
5. A
dd the peanut butter to
the pan, turning the heat
down lower at this point.
Stir it in until all the
vegetables are covered in
sauce. You can add more
water/peanut butter to
make more sauce if you
wish but make sure that
the butter does not dry out.
6. O
nce the rice is fluffy
and bloated, empty the
water with a sieve or
colander and serve with
the vegetables.
PIZZA
21 22 23 24 25
Serves 1
21 22 23 24 25
UNDER
15 MINS
pizza toast
This is a very easy and fast way for
students to cook a yummy meal
in 5-10 minutes and the flavour
can be changed as you like. It is
really good for students that live
on campus and would like to save
time in their day. I adapted it from
the internet.
Recipe by Xiaoyan Xu. Lived in Constable Terrace from 2011-2012
Serves 1+
UNDER
15 MINS
tortilla pizza stack
pitta bread
pizzas
I used to make this dish with my
friends in halls – each time trying
to stack it higher and higher. I
found this recipe while browsing
through ‘Concrete’ one day. The
original recipe was for just one
tortilla but we thought it would be
much better in layers
This recipe is one a family
friend used to make when I was little. I introduced the
recipe to my flat when I got to
the UEA and now many of them eat this really quick and cheap dish regularly.
Recipe by Ruth Meyerowitz. ingredients
Sliced bread
Mozzarella cheese
Ketchup
You can also add items like
tomatoes, sweetcorn, tuna,
pepperoni, chicken, peas or
bacon. Basically anything you
like and is ready to eat.
Serves 1+
UNDER
15 MINS
Recipe by Hockley Raven Spare.
Lived in Suffolk Terrace 2010 – 2011
Lived in Constable Terrace 2010-2011
ingredients
ingredients
1 or 2 pitta breads
Tortilla wraps
(as many as you like!)
2 tablespoons of tomato puree
Chopped tomatoes
or tomato puree
Sprinkle of mixed herbs
Cheese
Herbs (optional)
1 or 2 handfuls of grated cheese
Black pepper
you will need
you will need
you will need
Grill
Cheese grater
Knife
Spoon or knife
cooking time
cooking time
10 minutes
10 minutes
15 minutes
method
method
method
1. Turn the grill up to full power.
1. S
pread the bread with
ketchup and heat the grill to 200 degrees.
1. S
pread chopped tomatoes on
a tortilla. Then sprinkle some
herbs and layer with cheese.
2. P
lace anything you would like to eat today on top of it.
2. P
ut it under the grill to melt
the cheese and eat it (if you
just want a snack) or add
another layer of tomato and
herbs depending on how
hungry you are! The more
layers the better.
3. C
over it all with the
mozzarella cheese
4. G
rill until the cheese has
melted then serve while it’s still hot. Grill
Cheese grater
cooking time
2. Grate the cheese onto a plate.
3. P
ut the pitta bread under
the grill until they are lightly
cooked on each side.
4. T
ake your pitta out from the
grill and spread the tomato
puree over them. Sprinkle
with herbs and black pepper.
5. S
prinkle the grated cheese on
top and return to the grill.
6. S
erve with a salad or on its
own for a snack.
26 27 28 29 30
26 27 28 29 30
Serves 4
pizza pie
My flatmates in the Village were dedicated foodies. We ate dinner together at least once a week and were
always trying to push the boundaries as to what you could make in a combi-oven and grill. Back in the
pre-uni days I used to make this at home with much fancier ingredients, goats cheese, organic salsa,
all the things in the original Nigella Lawson recipe for Mexican Lasagne. In the dark days between rent
paying and the next loan instalment this much more humble version of the recipe was born. It’s much
cheaper than a domino’s and feeds four easily (with seconds!).
ingredients
method
FOR THE SAUCE
1. S
et the microwave oven to
200 degrees on the oven
setting and preheat.
1 tablespoon oil
1 red pepper chopped
1 onion chopped
1 clove of garlic chopped
2 green chillies chopped
(although chilli powder works
just as well if you have that)
2 tablespoons of coriander
1 teaspoon of salt
2 x 400g tins of chopped tomatoes
1 tablespoon of ketchup
FOR THE FILLING
2 x 400g tins of black beans (or
substitute for any beans of your
choice – kidney beans work well)
2 x 250g tins of sweetcorn
250g of grated cheddar
1 pack of tortillas
you will need
A round pyrex or microwave proof
dish (about 3 inches deep)
Saucepan
Mixing bowl
Colander
Cheese grater
Sharp knife
cooking time
45-55 minutes
2. In the saucepan fry the onion,
pepper and chilli with the salt
and garlic over a low heat
(with the lid on) for 15 minutes.
3. A
dd the coriander, cans
of tomatoes, ketchup and
half a canful of water to the
pan. Continue to cook it at a
medium heat while you make
the filling.
4. D
rain the beans and
sweetcorn and combine them in a bowl with nearly
all of the grated cheese. Remember not to use all of it
as you will need some to put
on top of the pie once you have made it.
5. T
ake your pyrex dish and see
if your tortilla wraps will fit
flat in the bottom. If not, cut
them down to a size that will.
You can grill up the pieces
you cut off to make tortilla
chips later on if you wish.
6. W
hen you have 3 or 4
tortillas, cut to size,
take your tomato sauce
(it should be about the
consistency of soup)
and put 2 tablespoons
of it in the bottom of the
dish. If the sauce is not
ready then leave it on the
hob for a little longer to
reduce for a few more
minutes.
7. P
ut one of the tortillas
on top of the sauce in
the dish and then 2
tablespoons of the filling
on top of that.
8. R
epeat the sauce/
tortilla/filling stacking
until you have run out of
ingredients or the dish
is full leaving one tortilla
back for the end.
9. P
ut the final tortilla on
the top of the stack and
cover with any remaining
sauce and the rest of the
grated cheese.
10.Cook it in the oven for
around 30 minutes
or until the cheese is
bubbling and golden.
11.Slice it up like a pie and
serve with a salad or
tortilla chips and some
guacamole.
26 27 28 29 30
Serves 4 or two greedy people
the most impressive and delicious pizza ever!
A really authentic pizza perfect for impressing company or just
yourself when a pizza is in order! The beauty is any ingredients can be
added on top, it means you can use up whatever dregs you have left in
the cupboard. The grill interestingly adds the smokiness a traditional
stone oven would.
ingredients
method
FOR THE DOUGH
1. F
or the dough: mix together
the flour, yeast, salt, sugar,
340ml of warm water and a
splash of olive oil. Knead by
pushing the lump of dough
around on the counter with
your hands for about 5-10
minutes until the dough is
smooth. Shape into a ball
and place in a bowl in a warm
place covered with a tea towel
for 1-1 hour 30 minutes until
doubled in size.
1 sachet easy-mix yeast (7g)
1 teaspoon sugar
1 teaspoon salt
500g plain flour
Olive oil
340 ml warm water
TOPPINGS
Shop bought tomato pasta sauce
is fine for the base but you can
add any meats, vegetables and
cheeses you want. Cheddar,
courgettes, olives and red onion
marmalade is my favourite
topping
you will need
Sharp knife
Large bowl
Measuring jug
The grill
cooking time
1 hour 55 minutes (includes
1 hour 30 minutes for the
dough to rise)
PASTA
2. W
hen this has happened,
preheat the grill to the hottest
temperature you can get.
3. T
ip the dough out onto the
counter and pull/push into
a suitable shape/thickness.
I personally find that a
rectangle pizza fits better
onto the grill tray.
4. P
lace the dough under the
grill for about 5 minutes
until it is slightly charred and
cooked on one side.
5. M
eanwhile, prepare your toppings.
6. F
lip over the dough with
the soft side on top and
load with your favourite
toppings of choice.
7. P
lace back under the
grill for 5 minutes and
then serve.
26 27 28 29 30
31 32 33 34 35
Serves 4
Serves 2
classic bolognese
spaghetti carbonara with
courgette and basil
Here’s a recipe I adapted from a cookbook while at University in Suffolk
terrace. It’s a Classic Bolognese (as cooked by an Englishman whose
family came from Russia and Germany). The book I have is German and is called Pasta Für Jeden Tag by Anna DelConte and Eric Treuille.
I found this recipe on the Waitrose website when hunting for some
hob-only recipes in my first year. Although not in the original recipe,
I have found that bacon is a good addition.
Recipe by Frances Potter. Lived in Colman House 2010-2011
Recipe by Jacob Alexander Dobrik. Lived in Suffolk Terrace 2010 – 2011
ingredients
ingredients
method
60g of butter
150g spaghetti
2 tablespoons olive oil
A knob of butter
2 slices of chopped bacon
1 garlic clove – crushed
1 small onion
1 carrot
1 shallot (or you could
use half an onion)
1.Cook the pasta in a large pan
of boiling water, check the
packet for instructions for
the type you have.
1 garlic clove
1 large courgette
1 celery stick
Handful of fresh basil
1 bay leaf
2 eggs
500g of minced meat
100g crème fraiche
2 tablespoons of tomato puree
150ml of red wine
150ml of beef stock
150ml of milk
Fresh basil
Mozzarella cheese (optional)
Salt and pepper
Nutmeg
Any pasta you like
you will need
Chopping board
Sharp knife
Measuring jug
Tablespoon
Pan and pot
cooking time
20 minutes
25g parmesan cheese
(or you could use cheddar)
method
1. H
eat the butter and oil in a
pan. When it’s hot add the
chopped bacon and fry for 5 minutes.
6. N
ow start to cook the
pasta in some boiling
water.
Salt and pepper
Optional: 3 rashers of bacon
– cut into 2cm Squares
7. W
hile the pasta is
cooking, add the milk bit
by bit to the sauce and
stir it in.
you will need
Cheese grater
3. A
dd the meat, turn down the heat and add the tomato puree.
8. O
nce the pasta is ready,
season your sauce and
add the roughly torn
basil to taste.
4. N
ow add the wine and the stock.
9. S
erve the pasta mixed in with the sauce.
Colander or pan lid
to drain the pasta
2. A
dd the onion, carrot, celery,
garlic and bay leaf and cook
on a medium heat for 8
minutes.
5. B
ring to the boil and then
turn the heat down and cook
gently for 20 minutes. After
15 minutes add small pieces
of mozzarella and allow it to
melt into the sauce.
Large saucepan
Frying pan
Whisk
Sharp knife
Chopping board
cooking time
20 minutes
2.Melt the butter in a frying pan
and cook the garlic, shallot
and courgette (add the bacon
here too if you are using it)
for 6-8 minutes until softened
and slightly golden.
3.Set aside a few small
basil leaves and shred the
remainder. Stir the shredded
basil into the courgette
mixture and cook for a
few seconds.
4.Beat together the eggs,
crème fraiche, parmesan and
season with salt and pepper.
5.Drain the pasta and return
to the pan (off the heat). Add
the courgette and the egg
mixture to the pan and toss
well together until the heat
of the pasta has thickened
that sauce.
6.Divide between two bowls,
scatter with the basil leaves
and a little more parmesan
and serve.
31 32 33 34 35
JUST WALKIN’
THE DAWG
31 32 33 34 35
Serves 1
tortellini with
hot dogs
UNDER
15 MINS
This dish was inspired by my laziness. It’s quick and very
easy and doesn’t really take any culinary skills. You do
end up with a tasty and rather balanced dish though!
Recipe by Nichola Shannon. Lived in University Village Pine House 2011-2012
ingredients
method
1 pack of shop bought tortellini
(there are many flavours to
choose from. I recommend
garlic and herb)
1. F
ill and boil the kettle. Turn
your two hobs on to the
highest temperature and
put your wok and saucepan
on each of them. Put a little
butter or oil in the frying pan.
4 – 5 decent frankfurters
Possibly a stock cube if you
fancy more flavour
A little bit of butter or oil
you will need
Sharp knife
Wok or frying pan
Saucepan
Kettle
cooking time
5 minutes
Serves 2
creamy salmon pasta
I love this meal and during my life at the UEA I have cooked it so many times. Most of
my friends have tried and like it so I felt the urge to share it. It is very simple, quick,
reasonably healthy and very delicious! I’ve tried making it back home in Uzbekistan
but it wasn’t as awesome as it used to be in Norwich. Maybe it is the British salmon
or maybe there is something special about UEA residences which is impossible to feel
anywhere else, but I’m looking forward to coming back and making it again!
Recipe by Nargiza Murodova. Lived in Nelson Court and Suffolk Terrace 2009 – 2012
ingredients
method
2. W
hile the water is boiling,
chop up your frankfurters
into bite sized pieces and put
them into the frying pan. Turn them occasionally but I think they taste a little better slightly burnt!
200g fresh salmon
1.Finely chop the garlic and cut
the salmon into 2 cm pieces.
3. O
nce the water has boiled,
pour into the saucepan and
add your stock cube.
Pasta (enough for 2)
4. O
pen your packet of tortellini
and put it in the water and
boil it for 2 – 5 minutes
(depending on how long it
says on the packet).
5. W
hen the tortellini is cooked,
drain the water and add a
little butter to stop it from
sticking together. Serve it in
a nice bowl and arrange the
little bits of hot dog on top.
1 garlic clove
Handful of grated cheese
Handful of frozen peas (optional)
Half a head of brocoli (optional)
150ml double cream
Chopped fresh dill (optional)
Oil
you will need
Frying pan or wok
Wooden spoon
Sharp knife
Chopping board
Saucepan
cooking time
30 minutes
2.Heat some oil in the frying
pan at a medium heat and
add the garlic. Fry for
1 minute.
3.Now add the salmon pieces
and stir fry for 5 minutes.
4.Once the salmon is cooked
through, add the cream.
Simmer the cream until it
thickens. (This should take 5
to 10 minutes). You can also
season the dish at this point
if you wish.
5.Turn down the heat a little
and continue stirring while
you add the cheese. When it
melts, and adds colour to
the cream, the meal is ready
to be served.
6.Serve the meal with
your pasta of choice.
Depending on the sort
you have picked it will
take a varying amount of
time to cook. Remember
to start it so that it is
ready at the same time
as the fish and sauce.
7.If you want to make this
more nutritional, try
adding some brocolli
and peas. Boil them both
in salted water for 5
minutes. Drain and add
to the recipe along with
the cream. The additon
of some chopped dill,
will make this a really
special dish.
31 32 33 34 35
31 32 33 34 35
Serves 2-4 (and will keep in the fridge for a few days)
the toona pasta bake
Serves 1
UNDER
15 MINS
This recipe should be in every cookbook on the planet, super easy to make,
super nice and super good for you. I wouldn’t have made it through the first
year had I not been able to eat this. I made it once a week, minimum.
easy pasta bake
Recipe by Adam Jarrold. Lived in Paston House 2011 – 2012
You can never go wrong with an easy pasta bake.
Recipe by Sarah-Joy Wickes. Lived in Suffolk Terrace 2011-2012
ingredients
method
1 to 2 tins of
chopped tomatoes
1.Bring a saucepan of water to
the boil, add the pasta and
simmer it.
1 tin of tuna
2 onions
2 cloves of garlic
Some cheese
Some pasta
Seasoning (salt, pepper,
dried basil, dried oregano)
you will need
Oven proof dish
Saucepan
Cheese grater
Sharp knife
Spatula
cooking time
40 minutes
2.While the pasta is simmering,
chop the onions and garlic
and grate some cheese. Open
up the can of tuna.
3.After simmering the pasta for
5 minutes so that it is roughly
half done, take it off the heat
and drain the water from
it. Add the tomatoes, garlic
and onions to the pan with
the pasta and return it to the
heat. Simmer it again until
the tomato juice has reduced
a little.
4.Take it off the heat. The
pasta still should not be
fully cooked.
5.Mix in the tuna, cheese and
seasoning. How much cheese
you add is entirely up to you
(depending on how much
you like it).
ingredients
method
7.Pre-heat the oven to 200
degrees. While the oven
is pre-heating, slice up
some cheese and layer it
on top of the bake.
Pasta (enough for one)
1. S
tart boiling your pasta,
typically for between 9 and 11 minutes depending on the type.
8.When the oven is hot
enough, put the bake
in the oven and cook
for around 30 minutes
or until the cheese
is golden brown and
any visible pasta is
hardening.
A good handful of peas
9.Take it out and consume
while listening to some
TOONES. One sachet of cream of
mushroom cup-a-soup
Cheddar cheese
(as much as you like)
Optional seasoning: ground
mace, pepper and garlic
you will need
Saucepan
Kettle
Cup
Oven proof bowl
Grill
cooking time
12 minutes
2. K
eep an eye on the time so
that you can throw your peas
in with it when there is about
4 minutes left on the timer.
3. M
ix three table spoons of
boiling water with the cup-a-soup.
4. O
nce the pasta and peas are
done cooking, drain them
and mix them up with the
soup (which should be thick
enough to pass as sauce).
5. E
mpty the mixture into your
oven proof bowl and sprinkle
the cheddar on top.
6. P
ut the bowl under the grill
until the cheese on top has
melted and turned golden. It is now ready to eat.
6.Stir it all up and transfer it
to an over proof dish.
36 37 38 39 40
36 37 38 39 40
Everything
you see
I owe to
spaghetti
Serves 2
healthy, carb-free spaghetti bolognese
The cabbage provides a nice alternative to spaghetti as it
absorbs the taste of the bolognese without excess calories,
so you can eat more. It is very filling.
SOPHIA LOREN
Recipe by Sarah-Joy Wickes. Lived in Suffolk Terrace 2011-2012
ingredients
method
1
/2 a tin of chopped tomatoes
1. C
hop up the onion into small
pieces and fry in a pan on a
medium heat.
/ a packet of minced beef
(can be replaced with quorn,
turkey/pork etc)
2. O
nce the onion is
transparent, add the mince and stir.
/2 a small cabbage
1
/2 an onion
1
1 4
1 spoon of tomato puree
Optional seasoning: salt,
pepper, garlic and basil
you will need
Sharp knife
Frying pan
Saucepan
cooking time
20 minutes
3. N
ext you add the chopped
tomatoes and the puree.
Simmer the mixture for 20
minutes, stirring occasionally.
4. A
dd the seasoning, if you
have decided to use any.
5. W
hile the sauce is
simmering, chop up the
cabbage into long thin pieces
like spaghetti and place it in a
pan of boiling water.
6. B
oil the cabbage for 6
minutes and then drain.
7. M
ix the cabbage with
the sauce when they are
both cooked. It is now
ready to serve.
36 37 38 39 40
36 37 38 39 40
Know your penne from your pappardelle
Pasta is a staple food of traditional Italian cuisine. In Italian, pasta means ‘paste’, and refers
to a dough made of durum wheat flour combined with a liquid. There are many shapes, sizes,
thicknesses and colors. We have selected just a few below to get you started.
Serves 1
penne with vodka sauce
PENNE
Tubes
Penne is a good pasta
to serve with fairly thick
creamy or tomato based sauces.
FARFALLE
Bowties
Farfalle are versatile and
perfect in many dishes.
Served hot, they are good
with light delicate sauces
and vegetables.
SPAGHETTI
Long and thin
Traditionally great with
a bolognese sauce all
covered in cheese. But
this pasta also lends
itself to a meatball
topping.
TORTELLINI
Stuffed
Best served with creamy
sauces, but is also great
served cold in salads
with salami, lemon juice
and white wine vinegar.
SPAGHETTI HOOPS
Tinned
Always good to fall back
on when your tummy is
rumbling and your fridge is
bare. Just heat and serve
with hot butterd toast.
FUSILLI
Corkscrew
The twists and turns are
good for holding rich,
chunky pasta sauces. Try
a spicy chorizo dish with a
little olive oil.
MACARONI
Tubes
Meltingly marvelous with
cheese and even better
when accompanied by
chopped pepperoni.
CONCHIGLIE
Shells
I found this recipe in Food Network Magazine.
Recipe by Malika Johar. Lived in Wolfson Close from 2011-2012
ingredients
method
340g of penne pasta
1. B
ring a large saucepan of
salted water to the boil. Add
the penne and stir once in
a while so that it does not
stick together. Cook it until it
becomes soft.
2 tins of chopped tomatoes
1 tablespoon of unsalted butter
2 shallots finely chopped
1 clove of garlic
1
/4 of a teaspoon of chilli flakes
1 teaspoon of olive oil
120ml of vodka
150ml of double cream
100g of grated parmesan cheese
(plus a little more to sprinkle
when finished)
Handful of fresh basil leaves
Salt
2. D
rain the pasta completely
and wash it with cold water.
3. P
ut it in a large bowl and mix
in some olive oil so that it
does not stick together.
4. W
hile the pasta is cooking,
melt the butter in a pan over
a medium heat.
you will need
5. A
dd the shallots and cook,
(stir occasionally) until they
are slightly softened.
Large saucepan
Frying pan or wok
Large bowl
6. N
ow add the garlic and chilli
flakes and continue to cook
for a further 30 seconds.
cooking time
25 minutes
8. R
eturn the pan to the
heat and simmer, stir
often until the alcohol
cooks off. This should
take about 7 minutes.
9. S
tir in the cream and
cook for another 3
minutes or so until the
sauce thickens slightly.
10.Add the parmesan
cheese and the torn
basil leaves.
11.When both the sauce
and the pasta are
cooked, mix them
together and season.
12.Serve topped with a little more parmesan
and basil.
7. R
emove from the heat and
stir in the vodka, tomatoes
and a little salt.
Conchiglie comes in a
range of sizes, from tiny
shells for soups to jumbo
shells which can be
stuffed and baked.
PAPPARDELLE
Ribbons
Pairs perfectly with a variety
of sauces and meats.
40 41 42 43 44
Serves 2
tuna pasta bake
This recipe is perfect for students. I always made it when I fancied
something quick to make that is rich and filling with plenty of flavour.
It was originally my mum’s friend’s recipe which I adapted. Her version
included certain herbs to flavour the sauce which I thought was too fiddly
and expensive while at University.
Recipe by Lucy Mercer. Lived in Colman House 2010-2011
ingredients
method
1 tin of tuna – drained
1. B
oil the pasta for 10-15
minutes until cooked.
Meanwhile, melt the butter in
a saucepan, then remove from
the heat and whisk in the flour
until it forms a clump-like ball.
200g of pasta
50g of butter
50g plain flour
200ml of milk
40g of cheddar cheese
you will need
2 medium sized saucepans
Whisk
Fork
Grater
Large ovenproof dish
(that will be ok under the grill)
cooking time
45 minutes
2. R
eturn to the heat and
gradually pour in the milk,
whisking constantly. The
quantity of milk needed will
vary; the end result should be
a thick (but not gloopy) white
sauce that runs off the whisk
when lifted.
3. F
lake the tuna and add it with
the drained pasta to the white
sauce. Stir well until combined.
4. T
urn the mixture into a large
ovenproof dish and sprinkle
over your desired quantity of
grated cheese.
5. P
lace under the grill and leave
until brown and bubbling.
6. Serve it up while it’s still hot.
PIES
40 41 42 43 44
40 41 42 43 44
Serves 4
the ultimate chicken pie
As a northerner, I love pie. This recipe was written by me and the Head Chef of the restaurant I used
to work in. It’s a real crowd pleaser and can be made in the UEA combi-microwaves to really show
off your cooking skills. The flour and butter roux is not necessary but it really does add to the flavour.
Also, if you are wheat intolerant or pastry is out of your budget, finely sliced potatoes or breadcrumbs
work just as well as a topping.
ingredients
method
5 or 6 chicken breasts or thighs
1. P
re-heat the oven to 200 degrees.
2 leeks – finely cut
1 garlic clove crushed
750ml chicken stock
125ml of cream
Thyme (fresh or dried)
25g butter
25g flour
1 puff or short crust pastry sheet
you will need
Large oven proof dish
Large saucepan
Measuring jug
Sharp knife
cooking time
1 hour
2. F
irst, poach the chicken in
the stock for 30 minutes on
a medium heat. This means
that you can cook the chicken
in the stock on the hob for
30 minutes at a simmering
heat. If you are using cubed
chicken breast then you may
want to brown the meat in a
frying pan and make the stock
separately instead of this.
3. O
nce cooked, remove the
chicken and keep the stock
on the hob at a low heat.
4. C
ut the chicken into bitesized chunks and put into
your pie dish (or other
heatproof dish).
5. M
elt the butter in a pan on a
low heat, then add the flour
and beat rapidly, this will turn
into a paste. Don’t worry if it
looks a bit odd.
6. A
dd the leeks, onion and
garlic to the butter and flour
paste. add more butter as
necessary to soften the onion
if it begins to dry out.
7. O
nce the onion has
softened, add the thyme
and chicken stock slowly,
stirring continuously. You may not need all of
the stock.
8. C
ook this on a higher
heat until it has reduced
by a third.
9. R
educe the heat and add
the cream. Season it
with salt and pepper.
10.Spoon the required
amount of sauce to cover
the chicken. You don’t
want too much sauce or your pastry will go soggy!
11.To top the pie, place the
puff pastry sheet over
your pie dish and cut
away any excess.
12.Place into a pre-heated
oven for 20 minutes.
After this your pie will be
ready to eat.
chicken licken thought the sky was falling down,
so he went off to tell the king
40 41 42 43 44
Serves 2
the ultimate fish and leek pie
ingredients
method
1 cod or salmon fillet
1. P
1
/2 onion – diced
1 leek
1 garlic clove – crushed
750ml fish or vegetable stock
125ml cream
Thyme (fresh or dried)
25g butter
25g flour
1 puff pastry sheet
you will need
Oven proof dish
Pan
Sharp knife
Measuring jug
cooking time
50 minutes
2. C
ut the fish into bite-sized
chunks and put into your pie
dish (or other heatproof dish).
3. M
elt the butter in a pan on a
low heat, then add the flour
and beat rapidly – this will
become a paste. Don’t worry
if it looks a bit odd.
4. A
dd the onion, leek and garlic
to the butter and flour paste.
5. O
nce the onion has gone see
through and has softened,
add the thyme and the stock
slowly, stirring occasionally.
You may not need all of the stock.
6. C
ook this on a higher heat for
about 10 minutes. Make sure
that it does not boil.
7. R
educe the heat and add the
cream, season with salt and pepper.
8. T
ake the sauce off of
the heat and spoon the
required amount of
sauce to cover the fish.
You don’t want too much
sauce or your pastry will
go soggy. Any sauce you
do have left over tastes
great as a pasta sauce
with prawns and peas.
9. T
o top the pie, place the
puff pastry sheet over
the pie dish and cut away
any excess.
10.Place in the pre-heated
oven for 20 minutes. Your
pie will then be ready to serve.
FISH
46 47 48 49 50
fishy
e
l
t
t
i
l
'
a
here s
shY
i
d
e
l
t
t
i
l
on a
Serves 2
healthy salmon stir-fry
MEAT AND POULTRY
This recipe was passed down to me from my mum. It’s healthy,
easy to make and can be used with prawns, chicken or
vegetables! It’s super tasty and good if you are in a rush.
ingredients
method
1 salmon fillet
1. P
2. P
eel and finely chop the
ginger and garlic.
8. W
hen the salmon is
ready, remove it from the
oven and pour the sauce
over the noodles.
3. M
arinade the salmon in the
soy sauce, sesame oil, orange
juice and garlic in an oven
proof dish.
9. C
ontinue to stir fry the
noodles and vegetables
for 2 minutes with a lid
on the wok/pan.
Udon noodles
4. C
hop the spring onions and
add to the salmon.
you will need
5. P
ut the salmon in the oven
for 15-20 minutes.
10.Serve in a bowl, topped
with the salmon fillet. It
tastes great with some
spring rolls or prawn
crackers.
2 tablespoons of soy sauce
1 tablespoon sesame oil
2 tablespoons orange juice
3cm piece of fresh ginger
1 garlic clove
3 spring onions
Pak choi
Large frying pan or wok with a lid
Small oven proof dish
Sharp knife
cooking time
25 minutes
6. W
hen the salmon has 5
minutes left, fry the pak choi
in a little oil in a pan on the
hob for 3-4 minutes.
7. A
dd the noodles to the
pan with the pak choi and
continue to stir fry.
46 47 48 49 50
46 47 48 49 50
Serves 2
Serves 4
chicken in a mustard and mushroom sauce
poulet au cidre
Norwich is famous for it’s mustard – this dish is a perfect recipe
for trying out some of the local produce and you can even visit the
museum which is one of the city’s most popular and cherished
heritage attractions.
This is my version of a French dish my mother taught me. The
best thing about it, besides that it tastes nice, is that it is incredibly
economical if you buy the supermarket’s cheapest frozen chicken legs
which are completely appropriate for this dish. The name of the dish is
Poulet au Cidre which translates to Chicken in Cider.
Recipe by Victor Tamchina. Lived in Mary Chapman Court 2010-2011
ingredients
ingredients
method
1 chicken breast
4 or 5 whole chicken leg
portions (the cut where you get
a drumstick and thigh joined)
1. P
re-heat your oven to 180 degrees.
Some chestnut mushrooms
1 garlic clove
1 bottle of Aspall cider (or 500ml
of any dry cider if you prefer)
2 tablespoons of dry white wine
2 teaspoons of
whole grain mustard
3 or 4 apples
2 onions
Dried thyme
1 small tub of single cream
75ml of cream
Salt and pepper
Basmati rice
you will need
Frying pan
Small saucepan
Oven proof dish
cooking time
30 minutes
Herbs de provence or
mixed italian herbs
method
1. P
re-heat the combimicrowave oven on the oven
setting to 180 degrees.
2. H
eat a little oil in the frying
pan over a high heat.
3. B
rown the chicken breast for
4-5 minutes on each side, or
until golden brown.
6. W
hile the chicken is in
the oven and the rice is
cooking on the hob, add
the mushrooms to the
frying pan and cook for 3-4
minutes on a medium heat.
7. S
tir in the wine, mustard and thyme.
4. R
emove the chicken from the
pan and place it in an oven
proof dish. Cover the dish in
foil and cook it in the preheated oven for 15 minutes
(or until it is cooked through).
8. Increase the heat and pour
in the cream. Simmer for 5
minutes or until the sauce
has thickened slightly.
5. B
ring a saucepan of water to
the boil and cook the rice for
12-14 minutes.
10.Everything should now
be cooked so serve the
rice, chicken and sauce
together.
9. S
eason the sauce with salt
and pepper.
Nutmeg (optional, as it goes very
nicely with the apples but only
use a pinch)
Knob of butter
Flour
Water
you will need
Sharp knife
Chopping board
Large pot that can go on the hob
and oven (or two separate ones
will work just as well)
Microwave-combi unit
on the oven setting
cooking time
1 hour 15 minutes
2. C
ut the chicken legs in half so
that each piece is separated
into leg and thigh portions.
3. C
hop the apples into bite
sized pieces.
4. D
ice the onions into small
pieces and put to one side.
5. P
lace the butter in a pot on
the hob and turn on the heat
so that it melts. Don’t put the
butter straight into a hot pan
as it will burn and taste bitter.
6. A
s soon as the butter has
melted and starts to sizzle
slightly add the chicken
pieces and start to fry them
until light brown. Add the
onions and continue to cook.
7. A
dd a pinch of flour to the
pot. This will give the dish a
nice toasted aroma and help
to thicken the sauce later.
8. M
ix the herbs into the dish.
Use about two teaspoons of
the mixed herbs and let them
cook with the chicken for
around 5 more minutes.
9. P
our in the bottle of cider.
Bring to the boil and then
simmer for a few more
minutes.
10.Pour in the cream and
season with pepper and
nutmeg. Continue to let
the dish simmer.
11.Add the chopped apples
and add water if the
sauce looks too thick.
12.Cover the pot with a lid
and put it in the oven for
45 minutes (if you are
using a pot that can be
transferred from hob
to oven). Alternatively,
arrange the food into an
oven proof dish with a lid
and place in the oven.
13.When it’s cooked, season
with salt and pepper and
serve. You should only add
the salt at this last stage
or the meat may become
tough during cooking.
46 47 48 49 50
51 52 53 54 55
Serves 1
Serves 4
creamy chicken and homemade chips
sausage
ragu
My mum used to make this and I originally made it for GCSE food tech (adding white wine to
make it special). I have always made this dish and it’s so easy that everyone can enjoy it!
ingredients
1 or 2 potatoes
1 chicken breast
1 stock cube
(chicken or vegetable)
300ml cream or milk depending
on how much sauce you want
1 onion
4 mushrooms
Handful of mange tout
or frozen peas
Salt and pepper
1 tablespoon of mixed herbs
Oil
you will need
Chopping board
Peeler
Knife
Wooden spoon
Baking tray
2 saucepans
on oven mode
cooking time
50 minutes
method
1. P
re-heat the combi-microwave
oven to 210 degrees.
2. P
eel and slice the potato into
chip shapes and part boil them
in water on the hob for about 5
minutes.
3. D
rain the potatoes, place them
on a baking tray and cover
them in oil. Place in the oven
for around 40 minutes or until
cooked and golden.
4. W
hile the chips are cooking,
cut the chicken into bite sized
pieces. Slice the onions and
mushrooms too.
5. P
ut a little oil into a pan and
place on the hob at a medium heat.
6. A
dd the sliced onion and fry
until it’s soft.
7. A
dd the chicken to the pan and fry until it’s almost
cooked through.
8. N
ow add your mushrooms and
peas (or mange tout). Leave it
to cook for a further 2 minutes.
9. P
our in the cream (or milk) and
crumble in your stock cube.
Season with your herbs, salt
and pepper.
10.Leave it to simmer and reduce
for 5 minutes.
My parents made me
practice some recipes at
home before I left for uni so
I wouldn’t starve! This was one
of my favourites because once you
have prepared it you can go off and get
on with something else whilst it reduces.
It’s also great for having in the uni flats because
you can either save some for future meals or share
with others. It was from The Student Cookbook by Hamlyn.
Recipe by Judith Wiles. Lived in Norfolk Terrace 2010-2011
ingredients
method
500g sausages
1. Finely
chop the onions and garlic.
2 tablespoons of olive oil
1 onion – finely chopped
2 garlic cloves – finely chopped
425g passata
150ml red wine
6 chopped sundried tomatoes
1 tablespoon of
chopped rosemary
2 tablespoons of chopped sage
Salt and pepper
you will need
Chopping board
Fork
Sharp knife
Bowl
2 cooking pots
cooking time
1 hour 25 minutes
2. S
queeze the sausages out of
their skins into a bowl and
break up with a fork.
3. H
eat the oil in a saucepan
and fry the onion and garlic
for 5 minutes until soft and
golden. Stir in the sausage
meat and cook until brown all
over. Keep breaking up any
lumps that form.
4. P
our in the passata, wine
and add the rest of the
ingredients. Stir well and
bring to the boil. Turn down
the heat, cover, and allow it
to simmer on a low heat for
at least 1 hour until the sauce
has reduced to about half.
5. A
dd a good dash of salt and pepper, mix, then dish up with frilled polenta, pasta
or gnocchi.
51 52 53 54 55
51 52 53 54 55
Serves 1
Serves 2
Serves 1
chicken
and thyme
bake
thai green
chicken
curry
aubergine
with tomato
and pork
Recipe by Sarah-Joy Wickes. Recipe by Francis Potter
Recipe by Fuyun Cao
Lived in Suffolk Terrace 2011-201
Lived in Colman House 2010-2011
Lived in Norfolk Terrace 2010-2011
ingredients
ingredients
ingredients
1 chicken breast fillet
2 tablespoons of vegetable oil
1 aubergine
3 slices of goats cheese
2 chicken breasts – cut into strips
1 beef tomato
Olive oil
1 large onion – roughly chopped
100g of minced pork
Glass of white wine
1 clove of garlic
1
1 large red pepper
– cut into chunks
1
/2 packet of microwaveable
pilau rice
50g of thai green curry paste
Sugar
400ml can of coconut milk
Vinegar
Dried thyme
Enough noodles for 2 people
Light soy sauce
you will need
you will need
Sharp knife
Large pot that can go
on the hob and oven
Large frying pan or wok
Wooden spoon
Sharp knife
Chopping board
Microwave-combi unit
on the oven setting
cooking time
/2 packet of cherry tomatoes
Chopping board
Photo of one dish
Oil
you will need
Wok or frying pan
Sharp knife
cooking time
25 minutes
30 minutes
method
cooking time
20 minutes
method
method
1. H
eat the oil in the pan and
stir fry the onion and green
pepper for 2 to 3 minutes.
1. P
re-heat the microwavecombi oven on oven mode to
190 degrees.
2. C
ut the chicken fillet down
the middle and place the
slices of goats cheese inside
it. Put this in a large, shallow
oven-proof dish.
2. A
dd the chicken and stir-fry
for 4 to 5 minutes until lightly
golden.
3. S
tir in the curry paste and
stir-fry for 1 minute.
4. S
tir in the coconut milk and
simmer gently for 6 minutes.
3. C
hop the tomatoes and put
them in the dish. Sprinkle with
thyme, cover with olive oil and
add a splash of white wine.
5. F
inally, add the straight
to wok noodles, toss the
ingredients together and stirfry for a further 2 minutes.
4. B
ake in the oven for 18
minutes or until the chicken
is cooked through.
6. Serve immediately.
5. S
erve with the microwavable
pilau rice.
1. C
ut the aubergine and beef tomato into small cubes or pieces.
2. S
tir-fry the pork in the pan on the hob.
3. A
dd the garlic and a little
more oil into the pan until you can start to smell the
garlic cooking.
4. R
emove the pork from the
pan and replace it with the
aubergine. Fry it until it starts
to become soft.
5. Put the pork and tomatoes
into the pan.
6. A
dd a little sugar, salt,
vinegar and light soy sauce.
7. K
eep stirring the dish until it
has boiled and then serve.
3 ducks
Washing up
51 52 53 54 55
51 52 53 54 55
HERBS
Fresh herbs are a great way to
enhance the flavour of your dishes.
Here are nine common varieties that
are easy to get hold of and some
ideas of what you can put them with.
Serves 2
easy grilled chicken
One morning while I was on my way to the UFO to pick up some
groceries, I noticed a number of rosemary plants growing in the space
next to Broadview Lodge. It had this uplifting aroma which inspired
me to cook something. So instead of using fresh rosemary I thought of
using the dried herbs that I had purchased before as a pizza seasoning.
I went back to the kitchen and came up with this recipe. It’s very simple,
the ingredients are readily available and to top it all, it’s very delicious
and healthy. Have it for dinner or lunch. Happy cooking and bon appetit!
Recipe by Radika D’souza. Lived in Wolfson Close 2012
ingredients
method
4 skinless, boneless, chicken
breast halves (or you can use
chicken thighs)
1. P
lace the chicken in a dish
suitable for the grill or
microwave.
1 tablespoon of garlic paste
1 and a half tablespoons
of dried herbs
3 tablespoons of lemon juice
1 tablespoon of olive oil
1 teaspoon of butter
Half a teaspoon of pepper
1 tablespoon of worcestershire
sauce (optional)
1 teaspoon of salt
Chopped parsley for garnish
you will need
Microwave or grill
Microwavable dish or
tray for the grill
Spoon
cooking time
40 minutes
2. R
ub the chicken with the
dried herbs, garlic paste and pepper.
3. A
dd the lemon juice and
Worcestershire sauce to the
chicken. Season it with salt.
4. In a small bowl, mix the olive
oil and butter and then pour it over the chicken.
5. P
re-heat the grill on gas
mark 4 for 5 minutes and
then place the chicken under
it to cook for 15 minutes on
each side. If you are using the
microwave then you can put it
on to the grill option and time
it for 15 minutes on each side.
6. L
et the chicken cook in its
juices (it’s delicious). When
it’s cooked through, remove
it from the grill and garnish
with a little chopped parsley.
parsley
OREGANO
PARSLEY
A good all-rounder, particularly
tasty with a squeeze of lemon on
grilled fish.
OREGANO
Used a lot in Italian cooking.
Great with tomato based sauces –
not so good with white meat.
BASIL
A wonderful accompniment
to tomato and chicken dishes.
Delicious in homemade pesto.
BASIL
MINT
ROSEMARY
Baa... lamb and rosemary were
made for each other.
MINT
Classically this goes best with lamb
but is also lovely with summer
salads and perfect with pimms.
DILL
ROSEMARY
CORRIANDER
For that asian touch, throw in a
handful of chopped corriander to
give it an authentic flavour.
DILL
Add this to some cream and serve
up with fish. So simple yet delicious.
THYME
This is universal and adds a robust,
distincitve flavour. Add this to a little
honey and mustard on roast pork.
TARRAGON
Lovely with chicken and white fish.
TARRAGON
CORRIANDER
THYME
56 57 58 59 60
56 57 58 59 60
yum yum heaven in a bun...
Serves 2
photo of burger
diy burgers
This is a great dish that I came up with after a night at the LCR. With the
only other option being a Dominos Mighty Meaty pizza (but not having
the cash to pay for it) I was forced to have to search around the kitchen
for an alternative. Luckily, I discovered some mince, half a bottle of wine
and some seasoning so I decided to do something that not all university
students are accustomed to, and took the initiative. Bon appétit!
Recipe by Cameron Tucker. Lived in Colman House 2011-2012
ingredients
method
500g minced beef
1. P
lace a sheet of aluminium
foil onto the oven shelf and
pre-heat the grill to gas mark 5.
Half a glass of red wine
1 tablespoon of olive oil
Few pinches of salt and pepper
Egg yolk (optional)
Bread roll (optional)
Cheese (optional)
Gherkin (optional)
Tomato (optional)
Lettuce (optional)
you will need
1 sheet of aluminium foil
Large mixing bowl
cooking time
20 minutes
2. W
hile the grill is heating up,
put the minced beef, wine
and oil together in a large
bowl. To help with binding
the ingredeints together you
can add an egg yolk. Mix well
using your hands, proceeding
then to divide the mixture into
four balls.
3. T
ake each of the balls and
shape them into patties.
4. P
lace the four patties onto
the oven shelf and wait for 15
minutes for the meat to cook
through (this time can vary
depending on whether you
want the burgers rare or well done).
5. S
erve hot, with salad and a
burger bun. Or alternatively,
if you feel like going down the
traditional route, chips.
56 57 58 59 60
Serves 3
chilli con carne
with chorizo
This was a family recipe, and although as a student you may think all
the spices and flavourings are an unnecessary cost and hassle, don’t
rule it out too quickly. Once you have made it once you will again and
again. A great way to make friends is by giving them food and after
tasting this they will be eating out of your hand, literally!
Recipe by Matthew Austin. Lived in Constable Terrace 2010-2011
ingredients
method
500g minced beef
½ cup of rice per person
1. P
ut a small saucepan filled
with water on the hob and
begin to boil it.
1 can of chopped tomatoes
(or a regular 500ml jar of
dolmio pasta sauce)
2. C
ut the chorizo into thin
slices (about 1cm thick) and
then halve.
1 can of kidney beans
3. A
dd half a cup of rice to the
saucepan for each of the
people eating. This should be
ready by the time the chilli is cooked.
½ chorizo sausage
1 stock cube
3 cardamom pods
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 teaspoon of cinnamon
½ teaspoon of crushed chillies
1 tablespoon of sweet chilli sauce
you will need
Sharp knife
Chopping board
Can opener
Large saucepan
Small saucepan
Wooden spoon
cooking time
25 minutes
4. C
ook the chorizo in a large
saucepan until there is a
layer of natural fat at the
bottom of the saucepan.
5. A
dd the mince (ensure there
are no chunks by breaking up
with a wooden spoon).
6. S
tir until brown. Then add either 1 regular jar of bolognese sauce (e.g. Dolmio) or a can of
chopped tomatoes.
7. Drain the can of kidney beans
and add them to the mixture.
8. A
dd the stock cube, sweet
chilli sauce, coriander,
ground cumin, cinnamon,
chillies and cardamom pods.
9. S
tir and simmer until it is
ready to serve with the rice.
celebration
56 57 58 59 60
61 62 63 64 65
Serves 4
student loan day/birthday/end of exams/
international student leaving cake
This cake is my proudest uni kitchen achievement, it takes a lot of effort, both physical (if you have no electric whisk)
and mental (if you have a short attention span). Also, if your cupboard is bare this will probably set you back a good
ten pounds, but it is entirely worth it. It tastes as good as it looks and looks as good as it tastes.
Recipe by Judith Wiles. Lived in Norfolk Terrace 2010-2011
ingredients
FOR THE CAKE
150ml milk
1 tablespoon of vanilla extract
3 eggs
200g castor sugar
3 tablespoons of coco powder
175g plain flour
1 teaspoon of baking powder
FOR THE FILLING
125ml double cream
125g raspberries
FOR THE ICING
150ml double cream
150g dark chocolate
1 tablespoon golden syrup
125g raspberries
you will need
Saucepan
2 mixing bowls
An electric whisk
(or a hand whisk but this
will take a lot longer)
Silicone cake mould
– safe to use in the
combi-microwave ovens
Combi-microwave oven unit
Baking paper
Sieve
cooking time
Around 3 hours in total (including
time needed for cooling)
EAT YOUR HEART OUT
method
1. Preheat
the combi-microwave
oven unit to 180 degrees on
oven mode.
2. G
rease the cake mould with
a little butter and line with
baking paper.
3. P
our the milk into a saucepan
and heat it gently with the
butter until the butter has
melted. Add the vanilla
extract to it while it is still hot.
4. W
hisk the eggs and sugar
until very light and frothy. This
should take 5 minutes with
an electric whisk. If you are
using a hand whisk it will take
much longer, perhaps around
15 minutes.
5. In a separate bowl combine
the flour, baking powder and
coco powder, be sure to sift it.
6. R
eturn to the eggs and sugar
mixture, slowly fold the flour
and coco mix into it, beating
all the while. Then, using
a spatula, fold the mixture
together with the milk mix
from the pan, being careful
not to knock too much air out of it.
7. P
our the cake mix into the
mould and bake in the oven
for around 40 minutes or until
a knife inserted into the cake
comes out clean. When it is
cooked, put it to one side to cool.
8. T
o make the filling, whisk
the cream until thick
then add raspberries and
crush slightly with a fork
until you have a pinkish
mixture.
9. W
hen the cake is
completely cooled, (and
I mean COMPLETELY,
any heat at all will curdle
the cream and ruin it)
cut horizontally through
the middle to create two
pieces. Use the cream to
sandwich them together.
10.To make the topping, heat
the cream, chocolate and
syrup over a low heat
until almost melted, then
remove from the heat
and whisk until smooth.
Leave the mixture for
an hour during which
it will thicken and take
on a more icing like
appearance.
11.Pour this over the cake, to
completely coat the sides
and top.
12.Finish the cake off with
raspberries pushed into
the icing in the pattern or
words of your choice.
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61 62 63 64 65
Serves 1
Makes a tray of flapjacks
homemade
banana ice-cream
easy banana flapjacks
This recipe does require some sort
of hand mixer (not a blender), but
bear with me because it’s genius. I adapted this from an internet
recipe. It’s incredibly easy to make,
it’s delicious and it’s much healthier
than shop bought ice cream.
Recipe by Sarah-Joy Wickes
Lived in Suffolk Terrace 2011-2012
My recipe is just a really basic banana flapjack. I didn’t really use
measurements when I made these, it was all estimates. What I‘ve done
for this recipe is use measurements that I found online to make it easier.
This is a really easy snack to make and I became well known in my flat for
cooking. I love bananas and bought them every week but we often found
we would have some left. So that we didn’t waste food we would use the
old bananas to make flapjacks.
Recipe by Takyiwa Danso. Lived in Suffolk terrace 2011-2012
ingredients
method
2-4 ripe bananas
1. P
re-heat the combimicrowave oven using the
convection setting to 200
degrees so that it is warm
when you are ready to cook.
450g of porridge oats
200g of butter or margarine
Serves 2
UNDER
15 MINS
microwave mug cakes
My flatmates and I used to make this recipe during fresher’s week.
It’s a lot of fun. We found it on the BBC Good Food website.
Recipe by Frances Potter
Lived in Colman House 2010-2011
ingredients
2 bananas cut into slices
Optional: a scoop of crunchy
peanut butter. Nutella or any
other sweet treat of choice
would work, as would nuts or
chocolate chips.
ingredients
method
you will need
4 tablespoons of self raising flour
1. A
dd all the dry
ingredients to a bowl and mix well with a
wooden spoon.
Freezer
Sharp knife
Hand mixer
2. C
rack the egg into
another bowl and whisk.
Pour in milk, oil and
vanilla. Mix them well.
cooking time
4 tablespoons of sugar
2 tablespoons of cocoa
1 egg
3 tablespoons of milk
3 tablespoons of oil
Small splash of vanilla extract
3 tablespoons of chocolate chips
(optional)
you will need
1 mug
2 bowls
1 whisk
1 wooden spoon
Microwave
cooking time
10 minutes
3. A
dd the egg mixture to the dry ingredients
and continue to mix. Add chocolate chips at
this stage if you want to use them.
4. P
ut the mug in the
microwave and cook for
2 and a half minutes at
800 watts. Cake will rise
over the top of the mug.
5. A
llow the cake to cool for
2 minutes and then it’s
ready to eat!
2 hours for freezing.
method
1. C
ut the bananas up into
slices and freeze them in a
container for around 2 hours.
2. W
hen they are frozen, take
them out of the freezer,
empty them into a jug and
add any optional ingredients
of choice.
3. S
imply mix up the ingredients
with a hand mixer until they
have become a smooth
creamy texture. It is now
ready to eat.
160g of brown sugar
3 tablespoons of golden
syrup or honey
you will need
Mixing bowl
Saucepan
Wooden spoon
Set of scales (or just guess…)
Baking tray
Knife
cooking time
30 minutes
2. M
elt the butter and sugar in the saucepan, stirring the whole time, on a low heat to prevent the butter
from burning.
3. P
our melted butter and sugar
into the mixing bowl, add the
porridge oats and golden
syrup/honey as well. You can
add as much syrup as you
want, but if the bananas used
are already really ripe then
it’ll be really sweet, so be
careful how much you use.
4. G
rease the baking tray
with butter, and spread
the mixture on top of it
using a spoon to even it
out. Don’t spread it out too
much so that the flapjacks
are nice and thick.
5. P
lace the tray in the preheated combi-microwave
oven for 20 minutes and
once they are done, leave
to cool for 5 minutes.
6. C
ut the flapjacks into
squares and tuck.
61 62 63 64 65
Serves 6
apple cake
Here’s a recipe for an apple cake I’ve made tons of times in the combi-microwave oven. The recipe
is easily halved, although then the sizes will need to be changed accordingly. You can also leave out
the apples and add cocoa powder, coffee, vanilla or whatever you like. This is the basic recipe you
can adapt however.
method
1. S
tart by preparing the tin.
Grease and flour it or line it
with baking parchment.
2. S
ieve the flour and baking
powder into the bowl with the
metal spoon. Sieve in the sugar.
ingredients
240g of self-raising flour
240g caster sugar
240g margarine
4 large eggs
1 teaspoon of baking powder
2 eating apples
you will need
Mixing bowl
Wooden spoon
Metal spoon
Sieve
Chopping board
Small, sharp knife
Rectangular cake tin
(about 11” by 4”)
Teaspoon
Wire rack (optional)
Baking parchment (optional)
Foil (optional)
cooking time
1 hour 20 minutes
3. P
eel the apples and cut them
into quarters. Cut out the
cores and chop the apples
into cubes about 1cm square.
4. M
ix the ingredients in
the bowl together. When
everything is more or less
combined, beat hard for 2 to
3 minutes. Stop when you can
see air bubbles popping in the
mixture as you beat.
5. P
re-heat the oven 180
degrees. Make sure that
it’s on oven mode, not
microwave.
6. M
ix the apple gently into the
mixture and tip it in to the
tin. Spread it vaguely into
the corners. Don’t fiddle too
much making it flat or you
will knock the air out.
7. P
ut the cake into the oven
and bake for 30 minutes
without opening the door. If
you open the door it will sink.
8. A
fter 30 minutes open the
door and have a look. It will
need at least another 15 to 20
minutes but you may need to
cover it with foil to stop the
top getting too brown before
the middle is cooked.
9. F
rom here you have to
keep checking it at least
every ten minutes, it
shouldn’t sink too much if
you open the door at this
stage. Prod it gently with
your finger or a sharp
knife. If it doesn’t spring
back when you prod it or
there is residue on the
knife it’s not ready. It should be obvious when it is done.
10.When it is baked, take it
out and leave it on the
worktop. Most worktops
are steel so this should
be OK. If you have a
wooden one, rest it
across a couple of the
(cold) hobs. When the
tin is cool, handle bang
it vigorously around the
sides, tip the cake out
onto your hand and then
onto a plate. If you have a
wire rack, use it instead.
11.If it is cooling on a plate,
turn it upside down at
least once, otherwise the
bottom will get too soggy
from the apple juice.
12.When it is cold you can
ice it with buttercream.
Alternatively you can mix
icing sugar and hot water
to make simple icing.
Further recipes and cooking tips:
www.studentcooking.tv/uea
www.bbcgoodfood.com
www.deliaonline.com
www.jamieoliver.com
Special thanks to:
Eden Derrick
Paul Kuzemczak
Melanie Gosling
Scarlett Bailey
Issac Houghton
Reuben Houghton
Tallulah Houghton
Bod
Disclaimer
We have taken great care in compiling the information
contained in this book, which we believe to be accurate
at the time of going to press.
Acknowledgements
Design and illustration by
Emma Bailey 01603 440894
Photography and styling by
Caroline Houghton and Emma Bailey
Printed by – Swallowtail Print, Norwich.
This brochure has been printed on an FSC accredited
paper, produced from sustainably managed forests,
using vegetable based inks.
Produced October 2013
When you have finished with this
book please recycle it.
The University of East Anglia
is a Fair Trade university.
FURTHER INFORMATION
UEA Accommodation
Nelson Court
Norwich Research Park
Norwich NR4 7TJ
T +44 (0) 1603 592092
E accom@uea.ac.uk
Wwww.uea.ac.uk/accom
EB4019_UEA_Books for Brekkie A4_Layout 1 15/02/2011 11:31 Page 1
Breakfast, fun activities and books for all the family!
Date:
Wednesday 23 February 2011
Times: 8am-10.30am (drop in and stay for as long as you like)
Venue: The Sainsbury Centre,
Cost:
Free
If you are attending, you can email to let us know at
outreach@uea.ac.uk or ring 01603 591521. You do not have to
book to attend this event, this is just to give us an idea of numbers.
www.uea.ac.uk/reach
Have a go at making Scary Slime, listening to
Spooky Stories, creating a Creepy Collage, learning
about Bloodcurdling Bones, interviewing a SpineChilling Student and completing a Terrifying Trail.
Date: Saturday 31st October 2009
Times: 10am-4pm
Venue: The Forum, Norwich
www.campaign-for-learning.org.uk
what’s on
Spring 2012
DRAMA / CONCERTS / LECTURES
COURSES / WRITERS / GIGS
WORKSHOPS / EXHIBITIONS
what’s on
Drama
03
Literature
04
Gigs
05
Lectures
09
Concerts
14
Art Events and Exhibitions
16
Translation
19
Other Events
22
How to get to UEA
24
Cover images:
1 2 3
4 5 6
7 8 9
1.
2.
3.
4.
5.
6.
7.
8.
9.
Ben Howard
UEA orchestra and choir
AL Kennedy
UEA Symphony Orchestra
Cher Lloyd
The First Moderns Art Nouveau, from Nature to Abstraction
Children's activities in the Sainsbury Centre
Mask, West Africa, Robert and Lisa Sainsbury Collection ©James Austin
Creative Studio at the Sainsbury Centre
Drama
All performances take place at 7.30pm in the Drama Studio unless
otherwise stated. Admission to all events costs £6 (£4 concessions).
To book tickets please call 01603 508050.
FEBRUARY
MARCH
Wednesday 1, Thursday 2
and Friday 3
Thursday 15, Friday 16
and Saturday 17
Winner of Minotaur
Theatre Company’s
scriptwriting competition
2012 – Coffee and
cropped laurels
Bent
by Joe Wright
Monday 6
Reading by Michael
Hulse and George Szirtes
6.30pm, Drama Studio
Free entry
For more information please
email a.fawcett@uea.ac.uk
by Martin Sherman
Wednesday 21, Thursday 22,
Friday 23 and Saturday 24
Sacré Théâtre presents
Le Mariage de Figaro
by Beaumarchais
(Performed in French)
For more information
please visit www.uea.ac.uk/
lcs/frenchtheatre
APRIL
Tuesday 24
Thursday 23, Friday 24
and Saturday 25
Reading tbc
Charity Event – Cabaret:
A night at the musicals
Free entry
Free admission but
donations are welcome
6.30pm, Drama Studio
email a.fawcett@uea.ac.uk
UEA Drama Studio
03
Literature
Tickets for literary festival talks cost £6 per event. Season
tickets £42 (students and concessions £36). Poetry Passports
£12. All lectures begin at 7pm in Lecture Theatre 1. For more
information please go to www.uea.ac.uk/litfest or email
literaryevents@uea.ac.uk. To book tickets please phone
01603 508050.
MARCH
Tuesday 6
Jeanette Winterson
Tuesday 13
John Lanchester
Tuesday 20
Sean O’Brien
Tuesday 27
Paul Farley
Jackie Kay
MAY
JANUARY
Tuesday 1
Tuesday 17
Iain Banks
John Burnside
Tuesday 8
Tuesday 31
Robin Dunbar
A L Kennedy
Tuesday 15
Jackie Kay
Iain Banks
04
Gigs
Doors open at 7.30pm (7pm on Sundays) unless otherwise
stated. For more information and to book tickets please
phone 01603 508050 or visit www.ueaticketbookings.co.uk.
Prices are advance only (more on the door) and may be
subject to a booking fee. The Waterfront, a Student Union
run venue, is situated in King Street, Norwich.
Black Stone Cherry
Gigs at the
University’s LCR
FEBRUARY
Wednesday 8
Kerrang! Relentless
Energy Tour
New Found Glory + Sum 41
+ Letlive + While She Sleeps
MARCH
Sunday 4
Labrinth
£13 (moved to UEA
all original tickets valid)
Sunday 11
Black Stone Cherry
£16
£20
Friday 30
Thursday 9
Cher Lloyd
Mastodon
£15.50
£17.50
APRIL
Monday 13
Big Country
£22.50
Wednesday 4
Emeli Sande
£15
Wednesday 22
Ben Howard
£13
Monday 27
Steve Hackett (seated)
MAY
Sunday 13
Wretch 32
£12.50
£18
05
Clap Your Hands Say Yeah
Gigs at the
Waterfront
JANUARY
Monday 30
Four Year Strong
+ This Time Next Year + A Loss
For Words + Don Broco
£12.50
Saturday 14
Black Dahlia Murder +
Skeletonwitch 6.30-10pm +
free entry to club after
Tuesday 31
£7
£12.50
Monday 16
Clap Your Hands
Say Yeah
FEBRUARY
In the Studio: Dave
McPherson + Marc Hall +
Wednesday 1
Dumfoundus + Tyler Darrington
Roots Manuva
£7
£15
Wednesday 25
Wednesday 1
Reel Big Fish
In the Studio: Lester
Clayton + Solko + Lewis Mokler
£14.50
£5
Chantel McGregor
Thursday 2
Chantel McGregor
£10
Sunday 5
Kina Grannis
£10
Tuesday 7
My Ruin
+ Godsized + Sanctorum
+ Long Day Fear
£13
06
Saturday 11
Alesana
+ We Came As
Romans + I Wrestled A Bear
Once + Glamour of The Kill
6.30-10pm + free entry
to club after
£12
MARCH
Sunday 4
Labrinth
£13 (moved to UEA all
original tickets valid)
Tuesday 6
Tuesday 14
Killing Joke
Ghostpoet
£19.50
£11
Wednesday 7
Thursday 16 (new date)
InMe
Hyro Da Hero
£12
+ Mojo Fury + Lostalone
£8.50
Saturday 10
Sunday 19
Rise To Remain
Alestorm
£13
Tuesday 21
Pulled Apart By Horses
+ The Computers
£8
+ Heaven
Shall Burn 7-10pm + free entry
to club after
£13
Monday 12
Wild Beasts
£13
Thursday 23
In the Studio: Cash
(Johnny Cash Tribute)
£10/£8 NUS
Friday 24
The Kabeedies:
Album launch party
£5
Wednesday 29
Band of Skulls
+ Broken Hands
£15
Ghostpoet
07
Wiley
Tuesday 13
In the Studio: Yashin
£8.50
Sunday 18
Inspiral Carpets
£17
APRIL
Thursday 12
From The Jam
£20
Wednesday 18
Meshuggah
Monday 19
+ Animals As Leaders
Chimaira + Revoker + Neosis
£15
£14
Friday 23
Jaguar Skills
10-3am
Thursday 19
In The Studio: Stare + The
Barlights + The Profumo Project
£4
£15
Wednesday 28
MAY
UFO
Wednesday 9 (new date)
£20
Alkaline Trio
£16.50
Thursday 29
Wiley
£12
Alkaline Trio
08
Lectures
Lectures are open to all and free unless otherwise stated.
JANUARY
Wednesday 18
Politics Guest Lecture
Is power an illusion?
Patricia Hewitt
7.30pm, Thomas Paine Study
Centre Lecture Theatre
please email
politicsevents@uea.ac.uk or
visit www.uea.ac.uk/psi/events
Thursday 19
Creating a usable past?
The memory of WWII in
Japanese TV dramas
Dr Griseldis Kirsch, Department
of the Languages and Cultures
of Japan and Korea, SOAS,
University of London
Tuesday 31
The UEA London Lecture
Careless people:
F. Scott Fitzgerald and
the idea of America
Prof Sarah Churchwell and
Prof David Peters-Corbett
7pm, UEA London
Please book a place at
www.uea.ac.uk/alumni
FEBRUARY
Monday 6
LCS Research Seminar
The challenges of crosscultural communication
in a war zone
Jonathan Browning,
Home Office
6-7.30pm, Norwich Cathedral
Hostry (Weston Room),
Norwich NR1 4EH
5.30-7pm, venue tbc
Free entry but booking
is required
email Marie-Noëlle Guillot at
M.Guillot@uea.ac.uk
For further information please
call 01603 597507, email
sisjac@sainsbury-institute.org
or visit www.sainsburyinstitute.org
Thursday 26
Politics Guest Lecture
Defending the UK
Richard Dannatt
please email
politicsevents@uea.ac.uk or
visit www.uea.ac.uk/psi/events
Free entry
Thursday 16
LCS Public
Lecture Series
Intercultural
communication and
misunderstandings
within health care: is
culture to blame?
Sandra Steinle
1.10-2pm, Lecture Theatre 3
contact Leticia Yulita at
l.yulita@uea.ac.uk
09
Lectures
Thursday 16
Thursday 23
Okinoshima: The
Shôsôin of the sea
The story of England:
local history and the
national narrative
Dr Simon Kaner, Sainsbury
Institute for the Study of
Japanese Arts and Cultures
and Centre for Japanese
Studies, UEA
Norwich NR1 4EH
is required
call 01603 597507, email
Thursday 16
A hedgehog on the
heath: training for D-Day
in wartime Suffolk
Dr Robert Liddiard
7.15pm, Lecture Theatre 2
visit www.uea.ac.uk/ceas
Michael Wood, historian
and broadcaster
MARCH
Thursday 1
LCS Public
Lecture Series
Negotiating the
minefield: encountering
cultural otherness
Alan Pulverness, Norwich
Institute for Language
Education (NILE)
l.yulita@uea.ac.uk
Thursday 8
Monday 20
Communication and
culture in the built
environment: an analysis
of how the mind/brain
understands architecture
Bill Downes
5.30-7pm, Thomas Paine 1.1
Free entry
email Marie-Noëlle Guillot at
m.guillot@uea.ac.uk
10
Searching for the real
King Edmund: some
thoughts and ideas
Dr Lucy Marten
Lecture
Thursday 8
Thursday 15th
John Garrett
Memorial Lecture
Common values:
the state of rights
and freedoms in
coalition Britain
The Anglo-Saxon Church
in East Anglia
Dr Richard Hoggett, Norfolk
Historic Environment Service
Shami Chakrabarti
Thursday 15
email politicsevents@
uea.ac.uk or visit
www.uea.ac.uk/psi/events
Monday 12
Translation, sport,
globalisation and the
migrant worker
Dr Roger Baines
5.30-7pm, Arts 0.30
Visions of paradise:
the Japanese garden
in the UK
Graham Hardman, Honorary
Vice President, Japanese
Garden Society
Norwich NR1 4EH
is required
contact Marie-Noëlle Guillot
at m.guillot@uea.ac.uk
call 01603 597507, email
Thursday 15
Wednesday 21
LCS Public
Lecture Series
Speaking in tongues?
Communicating
between Faiths
Keswick Hall
Lecture 2012
Religious freedom
in a secular society
Free entry
The Venerable Michael
Ipgrave, Church
of England
l.yulita@uea.ac.uk
Professor Roger Trigg, Kellogg
College, University of Oxford
7pm, Thomas Paine Study
Free entry and no
booking is required
please call Natalie Orr
on 01603 591924 or
email events@uea.ac.uk
11
Lectures
Wednesday 21
Audio-visual language
as prefabricated orality
Prof Maria Pavesi,
University of Pavia
5.30-7pm, Arts 2.03
Free entry
contact Marie-Noëlle Guillot
at m.guillot@uea.ac.uk
Thursday 22
LCS Public
Lecture Series
Learning a foreign
language through
television and films
MARCH
Thursday 19
The origins of flower
arranging in Japan
Michel Maucuer, Chief
Conservator, Musée Cernuschi
Norwich NR1 4EH
is required
call 01603 597507, email
Thursday 19
Prof Maria Pavesi,
University of Pavia
The UEA London Lecture
Title tbc
Prof David Stevens
l.yulita@uea.ac.uk
6.30pm, UEA London
Please book a place at
www.uea.ac.uk/alumni
MAY
Friday 25
Dialogue as the silver
thread of therapy
Emeritus Professor John
McLeod, University of Abertay
Dundee
Free entry and booking
is not required
12
Inaugural Lectures
Celebrating the University’s newly appointed Professors and their
research. Lectures will take place at 6.30pm in the Thomas Paine
Study Centre Lecture Theatre unless otherwise stated. Each lecture
lasts approximately 45 minutes and will be followed by
a drinks reception. For further information please call Natalie Orr
on 01603 591924 or email events@uea.ac.uk
JANUARY
MARCH
Tuesday 17
Tuesday 13
Medieval art, politics
and people
Title tbc
Professor Sandy Heslop,
School of World Art Studies
and Museology
Tuesday 31
Translational medicine
– lessons from
cardiovascular disease
Professor Stephen Church,
School of History
Tuesday 27
From the Mekong Delta
to genomics – the study
of typhoid fever
Professor John Wain,
Norwich Medical School
Professor David Crossman,
Revenge of the
gram-negative bacteria
Parathyroid hormone
(PTH) – I’ve got rhythm
Professor David Livermore,
Professor Bill Fraser,
5.30pm
5.30pm
lectures will take place
in the Benjamin Gooch Lecture
Theatre at the Norfolk and
Norwich University Hospital
lectures will take place
in the Benjamin Gooch Lecture
Theatre at the Norfolk and
Norwich University Hospital
APRIL
FEBRUARY
Title tbc
Tuesday 14
Professor Declan Conway,
School of International
Development
Thirty years in the
shadow of an epidemic
Professor Janet Seeley,
Development
Tuesday 28
What’s in a number?
MAY
Title tbc
Professor Bruce Lankford,
Development
Professor Shaun Stevens,
School of Mathematics
13
Concerts
www.uea.ac.uk/mus/musicevents. To book tickets please
phone the UEA Box Office on 01603 508050 or visit
www.ueaticketbookings.co.uk
JANUARY
Friday 27
Music at One
Oboe and flute with Jessica
Allen and Katie Lower
1pm, Assembly House, Norwich
Tickets £4, available from UEA
Box Office or on the door
Tuesday 31
String Quartet Concert
UEA Ensemble in Residence,
the Allegri Quartet
7.30pm, UEA School of Music,
Strode Concert Room
Tickets £7, £5.50 concessions,
£4 students, available from
UEA Box Office or on the door
FEBRUARY
Friday 10
Friday 24
Music at One
Song recital by Ellen-May
Shipp and Meredydd
Cheeseman
1pm, Assembly House,
Norwich
Music at One
Saturday 25
Clarinet and saxophone
with Hannah Obasaju and
Robert Peck
Sonic Arts 65
Norwich
14
Denis Smalley
7.30pm, UEA School of
Music, Strode Concert Room
Tickets £7, £5.50
concessions, £4 students,
available from UEA Box Office
or on the door
MARCH
MAY
Saturday 24
Wednesday 9
UEA Symphony
Orchestra and Choir
concert
Sonic Arts 67
Against Melancholy
Mozart Requiem and Schumann
Piano Concerto in A minor
7.30pm, UEA School of
Music, Strode Concert Room
7.30pm, Norwich Cathedral
Tickets £7, £5.50
concessions, £4 students,
available from UEA Box Office
or on the door
Tickets £12, £8 concessions,
£4 students available from UEA
Box Office, Prelude Records,
St George’s Music Shop or
on the door
Friday 30
Music at One
A programme of piano featuring
MA student Simon Ireson
Norwich
Dr Nicholas Brown
Friday 11
Music at One
A programme of piano
featuring MA student
Denise Wijayaratne
Norwich
APRIL
Friday 20
Music at One
A programme of piano featuring
MA student Alison Lincoln
Norwich
15
For more information please contact the Sainsbury Centre on 01603
593199, email scva@uea.ac.uk or visit www.scva.ac.uk. Opening
times: Tue-Sun 10am-5pm, Weds 10am-8pm. All events take place
in the Sainsbury Centre for Visual Arts.
Exhibitions
Saturday 4 February
– Sunday 2 December
Collections display
The first moderns:
Art Nouveau, from
nature to abstraction
Modernisms Gallery
Free admission
Now – 26 February
Mary Webb, Journeys
in colour
Lower Gallery
£2 (concessions £1)
family admission £4
(concessions £3).
Free to Sainsbury Centre
Friends, UEA and NUCA
staff and students.
Saturday 4 February
– Sunday 1 July
Study Days
Special exhibition
There is here
Photographs by
Avi Gupta
Friday 3 February,
11am – 4pm
Next Modern Gallery
Free admission
There is here?
Photography,
documentary and
domestic space
Education Studio
Saturday 4 February
– Sunday 24 June
Special exhibition
JAPAN: Kingdom of
characters
Upper Gallery
Free admission
Saturday 4 February
– Sunday 24 June
Special exhibition
Manga dreams:
Anderson and Low
£10, concessions £8
(free for students).
Booking recommended.
Friday 9 March,
10.15am – 4pm
Too kawaii, the power
of the super cute
Meet at Gallery Reception
£10, concessions £8
(free for students).
Booking recommended.
Link
Free admission
16
JAPAN: Kingdom of Characters
Special Events
Saturday 24 March,
5.30pm – midnight
After hours
Kingdom of characters
All spaces
£10, concessions £8 including
students. Booking essential.
Talks
Thursdays 9, 16, 23 February;
1, 8, 15, 22, 29 March; 3, 10,
17, 24, 31 May; 1.15-1.45pm
Lunchtime talks
Workshops
for adults
Wednesdays 25 January; 1, 8,
22, 29 February; 7, 14, 21, 28
March; 18, 25 April; 2, 9, 16,
23, 30 May; 4.30-6.30pm
ArtsLAb
Education Studio
£6, concessions £4. Book all 16
places for £60. For information
on free places for young people
not in education, employment
of training contact Emily Ward
on emily.k.ward@uea.ac.uk.
Booking essential.
Saturday 2 October, 2-4pm
Free. Booking not required
Manga writing
Fridays 27 January; 24
February; 30 March; 27 April;
25 May; 1.15-1.45pm
Education Studio
Last Friday art for lunch
Free. Booking not required.
ArtsLAb
£50, concessions £40; includes
materials. Booking essential.
Saturday 28 April and Sunday
29 April, 10.30am – 4.30pm
Shibori: textile
landscapes
Education Studio
£100, concessions £80;
includes materials.
Booking essential.
17
Workshops and
events for young
people
Tuesday 14 February,
10.30am-12.30pm
Tuesdays 24 January; 7, 21
February; 6, 20 March; 3, 17
April; 1, 15, 29 May; 12 June;
4.30-6.30pm
Education Studio
£8, concessions £6; includes
materials. Booking essential.
Suitable for children aged
5-7 years.
Young associates
Education Studio
Wednesday 15 February,
10.30am-3pm
ArtXTra: Manga character
drawing (ages 13-15)
Education Studio
£18, concessions £14.
Booking essential.
Workshops and
events for children
and families
Fridays 27 January; 10, 24
February; 9, 23 March; 20
April; 4, 18 May; 10.15am11.45am
Children’s holiday studio
– KA-POW! ZAP! BOING!
Friday 17 February,
10.30am-3pm
Children’s holiday studio
– imaginary rooms
Education Studio
£18, concessions £14;
includes materials. Booking
essential. Suitable for children
aged 8-12 years.
Tuesday 3 – Sunday 15 April,
11am-4pm
Holiday object in
focus: Easter
Please ask at Gallery Reception
for information on arrival
Mini-studio
Saturdays 25 February; 3, 17
March; 21 April; 5, 19
May; 2-4pm
Education Studio
Saturday art club
£6, concessions £4; free for
accompanying adults.
Booking essential. Suitable for
pre-school children and their
parents or carers.
Education Studio
Tuesday 14 – Sunday 19
February, 11am-4pm
Holiday object in focus:
February half-term
Please ask at Gallery Reception
for information on arrival
18
£6, concessions £4 (per week);
includes materials.
Booking essential.
Translation
The following translation workshops take place at 5pm in the
Arts 1 building, room 01.03 unless otherwise stated. Entry is free.
For further information please contact Cecilia Rossi
c.rossi@uea.ac.uk.
JANUARY
Wednesday 25
Translation workshop
Poetry translation: the
spirit or the letter
Dr Cecilia Rossi
FEBRUARY
Wednesday 29
Getting into print
Ros Schwartz
MARCH
Thursday 8
Translating Jo Nesbø
Thursday 2
Don Bartlett
Translating Ibsen
Wednesday 14
Prof Janet Garton
Wednesday 8
Creating spontaneoussounding dialogues:
translated vs. nontranslated fictional
dialogue
Dr Rocío Baňos Pinero
Legal translation: inhouse and freelance
Imogen Hancock
Thursday 22
Title to be confirmed
Charles Wallace
India Trust Fellow
Thursday 16
Title and speaker tbc
Thursday 23
Working as a
professional translator
Debbie Elliot
6.30-8.30pm
19
Translation
The following translation workshops take place at 5pm in the
Arts 1 building, room 01.03 unless otherwise stated. Entry is free.
For further information please contact Cecilia Rossi
c.rossi@uea.ac.uk.
Saturday 24
Translating business
film material
Dr Jean-Pierre Mailhac
10am-4pm, Thomas Pain
Study Centre 1.7
Cost: £40
(student/concessions £20)
For more info:
k.konyn@uea.ac.uk
Wednesday 28
Translating texts for
the EU institutions
David Coyne
APRIL
Thursday 26
Title to be confirmed
Charles Wallace
India Trust Fellow
MAY
Tuesday 1
Indian literature
in translation
Maya Pandit-Narkar and
Nilanjana Bhattachrarya
7pm, Norwich Arts Centre
Admission free
Organised by BCLT as
part of the Writers Centre
Norwich Salon Series
20
International Literature
Lecture Series
Sponsored by the School of Literature, Drama and Creative Writing,
the British Centre for Literary Translation and the Faculty of Arts
and Humanities Graduate School. Admission to the following
lectures is free and the venue is to be confirmed so please check
the events page of the UEA website for further information.
FEBRUARY
MAY
Wednesday 8
Tuesday 6
From Czech to English,
from page to stage:
a new performance
translation of a
Theresienstadt
ghetto cabaret
What is the language
of literary translation?
Dr Lisa Peschel,
University of York
Tuesday 20
5.15pm
Wednesday 22
The monolingual
paradigm and the
postmonolingual
condition
Dr Yasemin Yildiz, University
of Urbana-Illinois (USA)
5.15pm
(Marathi) Dalit
women’s writing
Prof Maya Pandit-Narkar, EFL
University (Hyderabad) and
Rabindranath Tagore
and some problems
of translation
Dr Nilanjana Bhattacharya,
Visva Bharati University
(West Bengal)
5.15pm
Photography: Anita Staff
5.15pm
Emeritus Professor
Clive Scott
21
Other Events
Admission to all events is free unless otherwise stated.
JANUARY
APRIL
Wednesday 18
Saturday 28
Postgraduate Open Day
PGCE primary teacher
training information
session
12-4pm
For more information and
to register please visit
www.uea.ac.uk/study/
open-days
FEBRUARY
11.30am-2pm, Thomas Paine
Study Centre Lecture Theatre
Free entry. For more
information please call
01603 592855, email
pgceinfo@uea.ac.uk or visit
www.uea.ac.uk/edu/pgce
Tuesday 4
Eye movement
integration
JUNE
Workshop with Sue Bayliss
Saturday 23
For more information, cost of
workship and a booking form
please email the University
Counselling Service at
csr@uea.ac.uk
Undergraduate Open Day
9.30am-3pm
open-days
MARCH
Saturday 24
JULY
Science in Norwich day
Saturday 7
10am-4pm, The Forum,
Norwich
Undergraduate Open Day
A day of free hands on fun,
shows, demonstrations,
competitions and science
related activities celebrating
the excellent science
happening in Norwich.
open-days
22
9.30am-3pm
Design:
Emma Bailey
at Designpod
01603 440894
Print:
Gallpen Colour Print
FSC logo to
go here
How to get to the University
By car: follow the ring road to Earlham Road (B1108) where
you will see signs to the University.
By bus: buses 25 and 35 run from Norwich rail station, Norwich
Castle Meadow and St Stephens Street in the city centre right
into the centre of campus.
Directions: directions and other information may be obtained
from the Security Lodge.
ER
OM
CR
RD
N
TO
AY
DR
A140
HIG
H
RD
A1067
To Swaffham
and the Midlands
OUTER RING RD
L
AY
A1074
AM
SH
OUTER RING RD
RE
RD
DE
HA
MR
D
A47
NORWICH
CITY CENTRE
CASTLE
RD
RC
CATHEDRAL
WATTON RD
UEA
ENTRANCE
NRP
entrance NORWICH
RESEARCH
PARK
A47
UNIVERSITY OF
EAST ANGLIA
NORFOLK
EDITH
AND NORWICH CAVELL
UNIVERSITY
BUILDING
HOSPITAL
NHS TRUST
A11
YARMOUTH
K
To Great Yarmouth
NORWICH CITY
FOOTBALL
CLUB
RD
RD
NORWICH
STATION
BUS &
COACH
STATION
INNER
RING RD
BLUEBELL RD
EY
LN E
O N
C LA
B1108
C of E
CATHEDRAL
NS
EARLHAM
STEPST.
HE
UEA
ENTRANCE
A47
AN
TH
UN
D
TR
KE
R
MA
W
NE
To Lowestoft
A146
IPSWICH
RD
A47
A47
A140
A11
To London
To Ipswich
Mailing list
If you would like to be added to the What's On mailing list,
please write to: What’s On, Alumni, Conferences and Events
Office, University of East Anglia, Norwich Research Park,
Norwich NR4 7TJ or email: events@uea.ac.uk.
Language courses
The James Platt Centre for Language and Learning offers
classes in Spanish, French, Italian, Chinese and other languages
depending on demand. For further information please phone
01603 592149 or email jpc@uea.ac.uk.
Visitors with disabilities
For information about access to and around campus please
see www.disabledgo.com/en/org/university-of-east-anglia
Visit our web page
www.uea.ac.uk/events for an up-to-date listing of events.
Follow us on Twitter @uniofeastanglia for the latest news
about all our events.
Details given in this leaflet are correct at
time of publication, but all events are
subject to cancellation or alteration.

Examples of work - Portal - University of East Anglia

Transcription

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