by Sebastian Ramshackle III

Created on: February 20, 2007   Last Updated: May 04, 2007

What do students have? Big appetites.

What don't students have? Much money.

So, how do you begin to feed yourself cheaply and well enough to give you the energy that you need to do all the other things students want to do? Let me tell you what we, as five males sharing a house, tended to use as our staple diet.

In addition to the curries and pasta that we ate copious amounts of, we decided that our favourite was the Scottish meal known as 'stovies', a favourite of mine since I was very young. It is one of the finest inexpensive meals known to man or woman and this cheap and amazingly tasty meal got us through many a hard-up week.

How do you make stovies? Its very simple, and that's its other advantage for students who are pressed for time. All you need is:

* Onions, preferably the large Spanish type with loads of flavour
* Between two and three pounds (one to one-and-a-half kilos) of potatoes depending on how many you're feeding. Best to use a potato that's recommended for boiling rather than one for chips or french fires.
* A couple of ounces (50 grams) of dripping or 3-4 tablespoons of oil
* (If using oil, a teaspoon on Marmite, Vegemite or other yeast-based spread will add to the taste)
* Salt to taste
One large pan.

Chop up one large or two medium or small onions.
Peel between 1.5 and 3 pound of potatoes (depending on how many you're cooking for).

Take a large pan and melt in it 2-3 oz of beef dripping (or, if you're vegetarian, use 2-3 tablespoons of oil and add Marmite, Vegemite or another yeast spread).

Heat the dripping/oil and add the onions on a medium heat. It doesn't matter if they start to caramelize. That will add to the taste!

While the onions are cooking, slice the potatoes into quarter inch thick slices and put them directly into the pan.

When you've done all the potatoes in this way, stir the onions, potatoes and dripping/oil well (best done with a wooden spoon/spatula).

Then add salt to taste (people can also add their own later when its served to them) and fill the pan with water so that the potatoes are all but covered.

Place on the heat, bring to the boil, and simmer the pot WITHOUT covering - this is very important - until the water has boiled dry. Stir occasionally to avoid the potatoes burning.

The meal is ready when the water has boiled off and you're left with a stiff mixture which contains whole pieces of potato.

Serve either on its own or with some of your fancy. Traditionally, its been oatmeal biscuits and a glass of milk. I've always liked brussel sprouts with it and it goes well with cold sliced roast beef or corned beef.

Enjoy!

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