Looking to impress your new roommates with some food? Here is a simple menu for you to cook and impress! The measurements are for 4 people.

Impress your room mates with food

Starter- Chive and Potato Soup   

1. Melt the Butter or Margarine in a pan
2. Add the onion and the leek. Cook for a few minutes.
3. Add the stock and the potatoes and season
4. Simmer for about 30 minutes
5. Liquidise the soup (Use a blender!)
6. Return to the pan and reboil; season to your taste
7. Finish with cream and sprinkle the chopped chives on top

Rolls

You can buy or make your own

•  500g/1lb 2oz unbleached strong white organic bread flour, plus extra for dusting
• 1 tsp salt
• 2 tsp dried yeast
• 30g/1oz butter or lard, softened
• 75ml/2½fl oz milk, warmed
• 225ml/8fl oz warm water
• oil, for greasing
• rice flour, for dusting
• butter, to serve

Preparation method

1. With your fingers, mix the white flour, salt and dried yeast in a bowl.
2. Rub the softened butter or lard into the flour mixture until the mixture resembles breadcrumbs.
3. Mix the warm milk with the water.
4. Add the milk mixture to the flour mixture and mix together with your hands until the dough is well combined. Bring the dough together into a ball.
5. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. If necessary add a little more warm water to loosen the dough.
6. Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside for 1-1½ hours in a warm place until the dough has doubled in size.
7. When the dough has risen, return it to a floured work surface and knock it back.
8. Separate the mixture into eight parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray, placing them close together. Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again.
9. Meanwhile, preheat the oven to 220C/425F/Gas 7.
10. When the rolls have expanded, dust them with the rice flour and transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through.

Main –chicken in a cream sauce

1. Heat the butter or margarine in a pan. Lightly flour the chicken breast
2. Cook the chicken both sides for 7-9 minutes each side with minimum colour
3. Place the chicken breast in a serving dish cover to keep warm
4. Drain off the fat from the pan
5. Deglaze the pan with white wine
6. Add the cream and bring to the boil and season
7. Allow to reduce to a lightly thickened consistency. Correct the seasoning
8. Pass through a fine strainer on the chicken and serve

Roast potatoes

You can buy them from a shop or you can make them yourself

1. Wash and peel the potatoes and ¼ them
2. Put the potatoes in water and bring to the boil
3. Drain the water
4.  Heat up a good measure of oil in to a roasting tin
5. Add the potatoes till all sides are brown
6. Season lightly and cook for a hour in a hot oven
7. Turn the potatoes over every 30 minutes
8. Cook till golden brown and drain

Dessert – White Chocolate mousse

1. Heat the milk to Boiling point with the zest of the orange
2. Add the white chocolate and melt. Stir well, away from the heat
3. Whisk the eggs and sugar together add the hot milk and return to the saucepan
4. Stir on the side of the stove until the mixture coats the back of the spoon but do not boil. remove from the heat
5. Add the soaked and squeezed gelatine and bring to setting point.
6. Fold in the yoghurt carefully and immediately put in the individual glasses per person