Three Failsafe Recipes for Big Kids Flying the Nest

There comes a moment when your big kids take that first step into the world — whether it’s heading off to university, moving into their own flat, or just beginning life beyond the family home. It’s a proud milestone, but also one that leaves us bigger kids quietly wondering: will they cope? Not just with deadlines and new responsibilities, but with the basics of looking after themselves day to day. Gah.

That’s where a little practical wisdom comes in handy. These three recipes aren’t really from your mama but from Hood, though they’re hearty and homely enough to pass off as family favourites. Easy, cheap, and comforting, they’re simple survival tools for when life (or lectures) feel overwhelming — a way for your big kids to eat well and still feel a taste of home, wherever they land.

The Soup That Saves the Day: Chicken & Rice Soup

A bowl that feels like a hug

Ingredients

  • 1 onion, chopped

  • 2 carrots, diced

  • 2 sticks celery, diced

  • 1 tbsp olive oil

  • 1 garlic clove, crushed

  • 1 tsp dried thyme (or mixed herbs)

  • 150g rice (any kind)

  • 1 litre chicken stock (cube is fine)

  • 200g cooked chicken (rotisserie leftovers work perfectly)

Method

  1. Heat oil in a big pan, fry onion, carrots and celery until soft.

  2. Add garlic, thyme, rice and stir.

  3. Pour in stock, simmer until rice is tender (15 mins).

  4. Stir in shredded chicken. Season.

  5. Serve with toast.

Eggs That Always Impress: Student Shakshuka

Looks fancy, costs pennies

Ingredients

  • 1 tin chopped tomatoes

  • 1 small onion, diced

  • 1 garlic clove, crushed

  • 1 tsp paprika or chilli flakes

  • 1 tbsp olive oil

  • 2–3 eggs

  • Optional: feta/cheddar, spinach, leftover veg

Method

  1. Fry onion and garlic in oil until soft.

  2. Tip in chopped tomatoes, add paprika/chilli, season well.

  3. Simmer until thickened (10 mins).

  4. Make little wells in the sauce, crack in the eggs.

  5. Cover and cook until eggs are just set. Sprinkle with cheese if you’ve got some.

  6. Scoop up with bread, pitta or even a tortilla wrap.

Pasta That Always Works: Hood’s “Secret” Sauce

The cheat that tastes like effort

  • 300g pasta (any shape)

  • 2 tbsp cream cheese (garlic & herb if you can)

  • 1 tsp mustard (Dijon or English)

  • 1 tbsp grated cheese (cheddar or parmesan)

  • Optional: frozen peas, ham, mushrooms, spinach

Method

  1. Stir cream cheese + mustard into drained pasta.

  2. Add a splash of pasta water until creamy.

  3. Stir through cheese and any extras.

  4. Done in 10 minutes, tastes like you “properly cooked.”

Foodhood mag