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As teenagers start or head back to university this month, we’ve found three ways to level up student classics: instant ramen, ravioli and baked beans. Pre-made food has never tasted this good. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – this month’s instalment is all about dishes that make the most of staple ingredients while keeping your fresh shopping list minimal. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 2 baking potatoes (large) 6 cloves garlic 20g fresh ginger 20g fresh chives 60g rocket 200g fresh spinach 200g chestnut mushrooms 125g cheddar 30g unsalted butter 250g spinach and ricotta ravioli 2 instant ramen packets 400g tinned baked beans 1.5 tbsp gochujang 3 tbsp sesame oil 3 tbsp vegetable oil 1 tbsp cider vinegar 1 tsp mild chilli powder 1 tbsp tahini 2 tbsp light soy sauce 1 tsp honey Instant green ramen with sticky soy minced mushrooms If you aren't a fan of mushrooms, try replacing them with crumbled firm tofu. Serves: 2 Ingredients: 200g chestnut mushrooms 3 tbsp vegetable oil 2 instant ramen packets 2 cloves garlic 200g fresh spinach 20g rocket 1 tbsp tahini 2 tbsp light soy sauce 1 tsp honey Method: 1. Fill the kettle with water and put it on to boil, this will be for the broth and noodles later. 2. Mince 200g of mushrooms on a chopping board like you might chop herbs, until rice-like in size. You can use a food processor here if you are low on time. 3. Add 3 tbsp of oil to a large frying pan and place it over a high heat. 4. Once the oil starts to shimmer and loosen, add the mushrooms. Fry, tossing occasionally for 8-10 minutes, until golden in places. Get on with the rest of the dish in the next steps while you wait. 5. Tip the flavour sachets from 2 packets of instant noodles into a medium saucepan. Peel, then finely grate in 2 cloves of garlic and add 700ml of boiling water from the kettle. 6. Place the pan over a high heat, then add 200g of spinach and 20g of rocket. Boil for 4-5 minutes, stirring occasionally until the spinach wilts, darkens, and softens fully. Get on with the rest of the dish in the next steps while you wait. 7. Add the noodles from the packets to another medium saucepan and cover with boiling water from the kettle. 8. Place the pan over a high heat and boil for 2-3 minutes, until soft but still with a slight bite. Get on with the rest of the dish in the next steps while you wait. 9. Once the spinach has darkened and wilted, take the pan off the heat, add 1 tbsp of tahini and blitz until smooth and bright green with a hand blender. You have made your green broth! 10. Once the noodles are ready, use tongs to transfer them straight into bowls. Pour over the green broth and turn your attention back to the mushrooms. 11. Add 2 tbsp of soy sauce and 1 tsp of honey to the mushrooms. Cook over a high heat for 1-2 minutes, tossing regularly, until dark and sticky. 12. Spoon the mushrooms over the noodles and tuck in! Pre-made ravioli cheddar cacio e pepe We use spinach and ricotta ravioli in this recipe, but feel free to get creative and use different pre-made filled pastas. Serves: 2 Ingredients: 75g cheddar 10g fresh chives 30g unsalted butter 2 cloves garlic 1 tsp mild chilli powder 250g spinach and ricotta ravioli Method: 1. Fill the kettle with water and put it on to boil. This will be for the pasta later. 2. Coarsely grate 75g of cheddar, then finely chop 10g of chives crossways on the same board - we will need these later. 3. Melt 15g of the butter in a small pan over a low heat. 4. Once the butter starts to foam, peel and finely grate in 2 cloves of garlic and add 1 tsp of mild chilli powder. Take the pan off the heat and allow everything to cook and infuse in the residual heat while you get on with the rest of the dish in the next steps. 5. Add 250g of ravioli to a medium saucepan and cover with boiling water from the kettle. Place the pan over a high heat. 6. Cook for 3-4 minutes, until the pasta is soft and the filling is piping hot. Get on with the rest of the dish in the next steps while you wait. 7. Grind 1 tbsp of pepper into a large frying pan, toast it over a medium heat for 2-3 minutes, tossing occasionally, until fragrant. 8. Add the remaining 15g of butter to the pepper and allow it to melt in the pan. 9. Once the ravioli is ready, use a slotted spoon to transfer it to the pan with the pepper and butter. Toss and swirl everything to create a loose emulsion of the butter and pasta water around the ravioli. 10. Take the pan off the heat and toss through the cheese - add a splash of pasta water if it starts to look a little sticky or thick. We are looking for a loose emulsion of the cheese, butter, and pasta water at this stage. 11. Divide the pasta between plates. Drizzle over the garlic chilli butter and scatter over the chives. Gochujang baked bean jacket potatoes These levelled-up baked beans also taste great on toast or wrapped in crispy puff pastry! Serves: 2 Ingredients: 2 baking potatoes (large) 400g tinned baked beans 1.5 tbsp gochujang 2 cloves garlic 20g fresh ginger 3 tbsp sesame oil 50g cheddar 10g fresh chives 40g rocket 1 tbsp cider vinegar Method: 1. Preheat the oven to 230C. 2. Stab 2 baking potatoes all over with a fork. Cook in the microwave on full power for 10-12 minutes, until soft throughout. Flip them over halfway through to ensure an even cooking. Get on with the rest of the dish in the next steps while you wait. 3. Add 1 400g tin of baked beans to a medium saucepan. Add 1 ½ tbsp of gochujang, then peel and finely grate in 2 cloves of garlic and 20g of ginger. 4. Place the pan over a low heat, slowly bring the beans up to a simmer, and cook for 4-5 minutes, until piping hot. 5. Once the potatoes are ready, transfer them to a small baking tray. Rub with 2 tbsp of the sesame oil and a generous pinch of salt. 6. Bake in the oven for 8-10 minutes, until the skin is crisp and golden. Get on with the rest of the dish in the next steps while you wait. 7. Coarsely grate 50g of cheddar, then finely chop 10g of chives crossways on the same board. 8. Add 40g of rocket to a large mixing bowl, toss with 1 tbsp of sesame oil, 1 tbsp of vinegar, and a pinch of salt. If you are still waiting for the potatoes, now would be a great time to crack on with a bit of washing up. 9. Once the potatoes are ready, split them lengthwise in half and fill with the baked beans. Scatter over the cheese, chives, and serve with the salad. In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Epicurus: American fast food meets the Middle East in Camden Market The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination

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A woman who felt she was being “suffocated” by her cystic fibrosis – and was told she had been just two weeks away from dying – has climbed Snowdon and run a half marathon after receiving two lungs from a transplant donor. Georgie Cooper, 26, was diagnosed with cystic fibrosis (CF) – a genetic condition which causes sticky mucus to build up in the lungs and digestive system – when she was two. The complaints and compliance officer, who lives in Essex, took medication and used nebulisers – machines which allow you to breathe in medicine – every day. She managed to maintain a “steady” lung function between 70 and 80 per cent until her health started deteriorating in her late teenage years. Cooper said 2018 was “the worst year” because she could not breathe properly and spent four months in and out of hospital as her lung function had dropped to 30 per cent and then to just 9 per cent. She was prescribed Orkambi, followed by Symkevi, to manage the condition. She was told she needed oxygen therapy 24 hours a day, which meant she had “tubes hanging out (her) nose”, and had to use a wheelchair. “It felt like constant suffocation, like I was being suffocated every minute, every second of every day.” Just two weeks before Christmas 2018, when she was 20, Cooper was told she had “a maximum of two years to live” and should consider a double lung transplant. While she waited for a donor, Cooper was prescribed Kaftrio to treat her CF, which she believes kept her alive. Her mother, Lesley, who she described as her “rock”, became her full-time carer and, after three false alarms, Cooper finally received the call that “we’ve got a set of lungs for you”. The surgery in June 2021, at Harefield Hospital in London, was successful – and came just in time. Cooper was told after the operation that her lungs had looked like “pulled pork” due to the CF damage, and she would have only lived for around two more weeks without the transplant. Before her surgery, Cooper had experienced three false alarms about suitable donors, and had started to believe that “to die would be peace”. During this time, she planned her funeral and created a “dream” bucket list – including going abroad again – to look forward to should she survive. She said she tried to stay positive as she knew she only had “a short time left on this Earth”, but found it extremely difficult knowing she was dying. “I had actually written my goodbye letters to my mum, dad, brother, my nan and pa, in case it didn’t work out, or in case I died before my transplant,” she said. She is incredibly grateful that the fourth call from the transplant service was a success. She describes her donor, who cannot be identified, as her “hero”. In August 2022, and after recovering, Cooper climbed Snowdon – now also known as Yr Wyddf and the highest mountain in Wales. She also completed the Bath Half Marathon in October 2023. “Snowdon, at that point, was my greatest achievement,” she said. “I felt like that’s the closest I’m going to get to my donor for now, which was really emotional. Someone else has selflessly given something of theirs to save another life – it’s incredible. She is the greatest hero that I never knew.” Cooper was born with no health complications, but soon developed a persistent cough, which raised alarm bells for her parents. After being referred to the Royal Brompton Hospital when she was two years old, she received her CF diagnosis and started taking medication and using nebulisers and having physiotherapy. While this was “normal” for Cooper, during secondary school she said she was “outed” as having CF during science lessons and her classmates and teachers discussed symptoms and life expectancy. According to the charity Cystic Fibrosis Trust, the median age of death of someone with CF in 2022 was 33. While Cooper was aware of the statistics, she said her peers at school would regularly say: “Oh you’re going to die soon, you haven’t got long left, have you?” Cooper says she cannot believe what she has overcome and achieved since the surgery, having also secured her first job as well as her running and mountain-climbing exploits. She now plans to climb Ben Nevis in Scotland – the highest mountain in the UK. While she still has to take immunosuppressants and struggles with survivor’s guilt, Georgie says she feels she has been “reborn” and now “lives for two people every day”. She was told her donor’s favourite quote was “your mountain is waiting”, which inspired her Snowdon adventure, and she wants to encourage others to “live every day like it’s your last”. She said: “Life is full of tablets, but I’m not having any physio, no nebulisers, and it’s like being reborn – it’s a life I’ve not known and I’m making up for lost time. I owe my life to my donor. She is my hero, she’s the greatest hero I never knew. It’s a gift of life, and that’s the best gift I’ll ever be given.” For more information and support, visit Cystic Fibrosis Trust’s website at: cysticfibrosis.org.uk. For more lung transplant information, visit: cysticfibrosis.org.uk/what-is-cystic-fibrosis/cystic-fibrosis-care/transplant-information-and-resources.

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Mercedes are striving for some “very ambitious targets” in the developmental phase of their 2024 car, revealed team chief Andrew Shovlin. The Silver Arrows, eight-time constructors’ champions between 2014-2021, have endured a difficult two years languishing behind runaway leaders Red Bull. The team originally persevered with a unique “no-sidepod” design before ditching it in May this year, reverting to a more orthodox approach. However, Lewis Hamilton and George Russell have still been some way off the stellar pace set by Max Verstappen out in front – and Mercedes trackside engineering director Shovlin now already has an eye set on 2024. “We are changing the car quite considerably for next year,” he said, at the Japanese Grand Prix. “Whether or not we can solve all the issues that we’ve got on the handling, that will depend on a number of projects delivering. “Those projects are underway. They are not complete, but we have got some good directions to try and improve that.” Shovlin added that Mercedes, unlike this year’s inconsistent W14 car, would not be “clinging onto any concepts that we’ve had before” following a “chastening couple of years.” He details: "The car will be different. We have made a lot of changes to it but it’s very early in the development of the new car to be able to say we’ve got it sorted. "When we launched our best cars, 2015 or 2019, those years, we didn’t know they were going to be great cars when we developed them, you are just working as hard as you can trying to find as much performance as you can. "On a lot of those cars, we missed targets by quite a chunk in terms of performance but what we do know is that if you don’t set very ambitious targets, you’re probably not setting them high enough." Mercedes have won just once since the 2021 season – when George Russell took his maiden F1 win in Brazil last November – and are currently in a battle with Ferrari to finish second in the constructors’ championship after Red Bull secured their crown at Suzuka. In the drivers’ standings, Hamilton is looking to haul in second-placed Sergio Perez, with Verstappen set to secure his third straight title in Qatar this weekend. Both Hamilton and Russell signed new contracts until the end of the 2025 season last month. Read More F1: How can Max Verstappen win 2023 world championship in Qatar? Andretti F1 team entry bid accepted by FIA Mick Schumacher holds talks with Alpine over 2024 drive Andretti F1 team entry bid accepted by FIA Mick Schumacher holds talks with Alpine over 2024 drive Daniel Ricciardo fitness update ahead of Qatar Grand Prix

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