I made something up and it was a success.

Down to my last 3 sweet potatoes and having the idea of a chilli in my head as influenced by this, I foraged through the fridge, freezer and cupboards to come up with a vegetarian variation on a Mexican classic. What I created was not Mexican, more an amalgamation of Middle Eastern, Greek and something you'd find at a vegetarian hippy food tent at Glastonbury. (For which I have tickets, YES!!!!)

The white speck on the left is annoying me, too.

 It might look like there are a lot of ingredients, but as per they are interchangeable/omit-able and all reasonably inexpensive.

Sweet potato and spinach chilli with bulgur wheat and various Greek toppings.

Makes 3 servings (I know 3 is weird but this is just what I used)

Main dish:

- 1 tablespoon coconut oil/normal oil/butter

- 1 onion, finely chopped

- 3 medium sweet potatoes, diced with skins on

- 1 stick celery, chopped

- 1 heaped teaspoon minced garlic

- 1/2 chopped green chilli, seeds included

- 1/2 teaspoon cinnamon

- 1/2 teaspoon cayenne pepper/chilli powder

- 1 tsp ground cumin

- 1/4 of grated nutmeg

- few drops balsamic vinegar

- few drops Worcestershire sauce

- 2 drops Tabasco

- 4 blocks frozen baby leaf spinach

- 1/2 can Foul Medames (some bean things I had in, probably best to use red kidney beans, borlotti beans or chickpeas)

- 1 tin chopped/peeled plum tomatoes

To serve:

- bulgur wheat

- olives

- feta

- pumpkin seeds

Heat the oil in saucepan and add sweet potatoes, celery, onion and garlic, cooking for around 5 minutes on a medium heat until the veg has started to soften. Add the chopped chilli and spices and let these infuse for another 5 minutes. Add all remaining ingredients and let simmer for around 45 minutes, until the sweet potato is soft. Stir occasionally and add frequent splashes of water to make sure it doesn't stick.

While this is cooking, you can make the bulgur wheat. I know this is not a staple household item but it's really delicious and very cheap, it's also a great healthier alternative to rice. However, if you want to just use rice that would also work well with this dish. Cook your wheat according to instructions - I put about 4 heaped tablespoonfuls per person in a saucepan, cover with hot water then boil for about 15 mins. Sieve to get rid of any excess water.

When both above components are done, arrange your bowl: bulgur wheat on the bottom, 3-4 big spoonfuls of chilli on top, and a bit of crumbled feta. I grilled mine in the bowl for about 10 mins, then sprinkled a small handful of pumpkin seeds and chopped olives over the top. These are perhaps not customary ingredient combinations, but in my opinion they work. Hopefully they will for you too!

Student Bonding: the way to anyone's heart is through their stomach.

Moving into a flat full of strangers can be daunting, especially in the first few days of settling in. Speed past this awkward phase by getting to know each other through the wonderful medium of food.

When I started studying at Manchester last year, I suggested to my flat that for the first week we take it in turns to cook for each other. Each of us picked a day and got quite excited about what we were going to make. I was lucky enough to live with quite a few international students which meant that I got to try lots of things I'd never even heard of, including Chinese baked eggs and frogs' legs. I wasn't too sure about the frogs' legs but I believe that you never know until you try!

I have loved cooking since I can remember, so I wasn't too nervous about this idea, but serving up food for a reasonably large number of people wasn't something I had really done before. I can imagine this being daunting for those who are not used to cooking regularly, but it doesn't need to be. If you stick with something simple you can't really go wrong. It's not Masterchef. It's not even Come Dine With Me—the main thing about this meal time is to spark some interesting conversation with your new flatmates, and if the food tastes great then it's a bonus. (And they'll probably like you even more.)

At this point you probably don't know everyone's tastes and preferences, so it's best to go with something simple and easy. Be sure to ask about people's dietary requirements such as vegetarian, gluten-free or vegan diets. Here's an idea to get you started:

Tortilla stack.

This is what I made in my first week, adapted from something I found on a Sainsbury's recipe card. It's cheap, delicious and suitable for vegetarians. I love this recipe because it's highly adaptable and by no means needs to be followed to the letter.

Ingredients:

Pack of 8 soft tortilla wraps (white or wholemeal)

Tin of mixed beans (kidney, borlotti, cannellini etc)

Tin of chopped tomatoes

Tin of sweetcorn

100ml vegetable stock

1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic (or 1tsp jarred minced garlic)

1 tsp chilli powder

1 tsp ground cumin

1 tbsp ground coriander

Black pepper

100g cheese (any, but mozzarella or grated cheddar works well)

Optional: approx 6 cherry tomatoes for decoration

Directions:

Preheat the oven to 200ºC, add the oil to a saucepan and fry the onions for approximately 5 minutes, until soft. Stir through the spices and garlic and cook for a further minute. Pour in the stock, beans and tinned tomatoes, and let simmer for around 10 minutes until the stock has reduced. Add the sweetcorn and prepare a round cake tin with a tortilla wrap. Spoon ¼ of the bean mixture onto the wrap, and grate around 20g of the cheese on top. Repeat 3 times using up all of the ingredients, and finish with a layer of cheese. If using, dot with cherry tomatoes in pattern of your choice. Bake for 25 minutes.

To serve, slice into wedges and plate up with fresh salad. This should make enough for around 5 people, but the recipe can easily be doubled for more.

Tips/suggestions:

• use any beans/pulses you have in, e.g chickpeas, black beans, even baked beans;
• mix it up by trying different spices - it's a good idea to club together when buying spices as you'll have more of a range and it's a great way to flavour food for less;
• a layer of spinach and ricotta between each section of beans is a good way to balance the stack, making it look prettier and offsetting the spice if you have used too much.

This is a reasonably easy recipe that should be accessible to all, but if you're struggling don't be afraid to ask another flatmate/whoever you may be cooking for for help! They'll probably be pleased with the chance to get involved, and if it all goes wrong you can laugh about it later. This is one part of uni where you're not getting graded. Enjoy!

See this recipe in print in The Mancunion, Issue 1.