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Tuesday, June 28, 2022

Trinity College chef shares recipes for students on Instagram

Trinity College’s Head Chef, Julian Smith, is helping students recreate their favourite college meals at home by uploading detailed recipes online. So far, eight recipes have been published on the college’s website and Instagram page, subject to request and popularity. 

The recipes consist of step-by-step instructions, complete with pictures showing every stage of the process. Recipes have included restaurant-standard dishes such as ratatouille bruschetta and crème brulée with sorbet.

Julian Smith said on the Trinity College website: “I have initially struggled but after three weeks of family isolation I have finally got some structure to my daily routine. On Sunday I plan the dinner menus for the coming week, incorporating at least two dishes to write up with pictures for our students.

“Around 6pm most days I will make preparations for dinner, this has now turned into the main event of the day! In our small family we have one gluten-free pescatarian, one lactose-intolerant vegetarian and an eleven month old baby – so just like a smaller version of Trinity!”

Students can request certain recipes they’d like to try, and find them under #CookingWithJules on the college’s Instagram page @trinitycollegeox

View this post on Instagram

Another request for a #CookingWithJules recipe, this time from Twitter asking for his delicious lemon posset!! @trinitychefjules LEMON POSSET WITH SHORTBREAD ** Ingredients *** For the posset — 650ml double cream — 150g caster sugar — Grated zest and 100g juice of unwaxed lemons For the butter shortbread — 255g plain flour, sifted — 170g salted butter, diced and kept cold — 125g caster sugar, plus extra to dust *** Method*** — Preheat the oven to 160°C/fan 140°C/gas mark 3. Heat the cream and sugar to scalding point, not boiling, in a small saucepan. While still on the heat, whisk in the lemon zest and juice and bring to the boil for 30 seconds, whisking all the time. — Remove the pan from the heat and put to one side for the posset mixture to cool. When cool, pour into small (150ml) glasses, then refrigerate until set. This should take around 30 minutes. — To make the shortbread, whizz the flour, butter and caster sugar together in a food processor, until the mixture comes together. Alternatively you can do this with your hands by rubbing the mixture together between your fingertips and then lightly pressing it together to form a ball – don’t overwork the dough at this stage. Turn out on to a sheet of non-stick greaseproof paper and roll out to ½cm thick using a floured rolling pin. Using a 5cm round pastry cutter, cut out rounds of dough and carefully transfer to a baking sheet lined with more greaseproof paper. Sprinkle with some extra caster sugar and bake in the preheated oven for 10–15 minutes or until lightly golden. Once out of the oven allow the shortbread rounds to rest for 10 minutes. — Serve the posset chilled, accompanied by the shortbread. #recipes #recipe #homecooking #homebaking #recipeshare #shortbread #lemonposset #lockdown #lockdownlife #trinitycollegeoxford

A post shared by Trinity College, Oxford (@trinitycollegeox) on

Other college chefs are using similar methods to engage with students, such as Simon Robinson, Head of Catering Services at Hertford. In a video on the college’s YouTube channel, Robinson outlines his “Top Tips for a Hertford Dining Experience at Home”, which includes advice on meals, drinks, and after-dinner entertainment.

Image Credit: Julian Smith, @trinitycollegeox

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