THE freedom of living away from home is an exciting prospect when you're a new university student, but the thought of fending for yourself in the kitchen can be daunting.

Suddenly the fridge is no longer filled by the good supermarket fairy and food doesn't appear on the table by magic any more.

There's little joy in eating baked beans cold from the tin night after night, and relying on the local greasy spoon for chips and curry sauce won't do much for your health - or your bank balance. Whether you're living in a hall or a private house, you can hardly expect to turn out insightful essays on toast and jam alone.

Learning to cook healthy, tasty and budget-friendly meals is as much a part of the university experience as knocking back pints or studying for exams. It may seem that some of the things you learn at uni will never come in handy, but being able to feed yourself and the people you live with is a skill that will stand you in good stead for life.

Like any new task though, it pays to get the basics sorted first. The Vegetarian Student Cookbook has loads of good advice for those on limited budgets - from choosing your kitchen equipment to stocking up on store cupboard essentials and planning menus. Whether you want to fry an egg, impress your housemates with a stack of blueberry pancakes or whip up a hearty post-pub feast, there's a host of quick, easy and nutritious recipes to try.

And because students will be students, it even boasts a chapter on cocktails - followed by one on hangover cures. Don't say we didn't warn you!

Bean and beer casserole

HEALTHY, hearty and hot, here's a great supper to make for your friends when you are all feeling in need of good food.

4tbsp vegetable oil
1 onion, sliced
1 celery stick, thinly sliced
1 parsnip, sliced
425g (14oz) can mixed beans, rinsed and drained
425g (14oz) can baked beans
250ml (8fl oz) beer
250ml (8fl oz) vegetable stock
4tbsp chopped herbs (such as rosemary, marjoram or thyme)
150g (5oz) self-raising flour
75g (3oz) vegetable suet
2tbsp mustard
salt and pepper

Heat the oil in a large saucepan and fry the onion, celery and parsnip for three minutes.

Add the mixed beans, baked beans, beer, stock and three tablespoons of the herbs.

Bring to the boil and let the mixture bubble, uncovered, for eight to 10 minutes until slightly thickened then pour into a casserole dish.

Meanwhile mix the flour, suet, mustard, remaining herbs and a little salt and pepper in a bowl with eight to nine tablespoons of cold water to make a soft dough.

Put about eight rounded spoonfuls of the dough into the casserole, spread out evenly, and cover with a lid. Cook for 10 minutes until the dumplings are light and fluffy. Serve straight away.

Lucy Corry