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University of Edinburgh

Edinburgh
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Matt
Volpe

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Next step: Fork University

Vegetarian Scotch Eggs Done Right

Move over, cocktail sausages

by Matt Volpe at University of Edinburgh

Nostalgic

Why Considerit Chocolate Should Be Your Post-Exam Treat

Spoon University takes on the Meadows' newest dessert parlour

by Phoebe Baker at University of Edinburgh

Big Groups

Restaurant Review: Diablo Loco

South Clerk Street's neon diamond in the rough, and why you should make a reservation immediately

by Phoebe Baker at University of Edinburgh

Adventurous

Chickpea, Spinach, and Lentil Dhal

Satisfy your vegetarian friends by whapping out this bad boy at your next curry night

by Matt Volpe at University of Edinburgh

Broke

Bring The Sun Out Yourself This Summer With This Balham Roast Mackerel

A conveniently fish-shaped reason as to why you don't necessarily need the sun to enjoy summer

by Matt Volpe at University of Edinburgh

Adulting

These Healthy Chickpea Burgers Take Less Than 20 Minutes to Make

Skip ahead to summer with these super simple vegetarian burgers.

by Matt Volpe at University of Edinburgh

Broke

10 Best Study Cafes Around George Square

Because everyone knows only nerds go to the library

by Matt Volpe at University of Edinburgh

Basic

These 3-Cheese Dumplings Are Almost the Size of Tennis Balls

Snack or soup, they're still delicious.

by Matt Volpe at University of Edinburgh

Adventurous

4 Reasons You Should Buy a George Foreman Grill

And why it will become your greatest culinary asset.

by Matt Volpe at University of Edinburgh

Broke

This Pumpkin Potato Soup Will Keep You Warm All Winter

Keep yourself warm and fed during winter exams in 5 quick steps

by Matt Volpe at University of Edinburgh

Broke

These Apricot Jam Mince Pies Are Perfect for Long Winter Nights

Hold onto your muffin trays, mince pies are being revisited.

by Matt Volpe at University of Edinburgh

Big Groups

This Carrot, Fennel, and Tomato Risotto Is Ready in 6 Simple Steps

Impress your flatmates with your newfound ability to NOT burn everything you cook.

by Matt Volpe at University of Edinburgh

Dinner

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