Newnham food has evolved over the past 150 years, from the formal meals held in the individual dining halls, to some questionable school dinner-type meals alumnae may remember from the twentieth century, to today’s modern buttery and café with their delicious plant-based options and sourdough croissants!

The Catering team have put together delectable lunch and afternoon tea recipes for you to have a go at home, until it’s possible again to come into college to sample the real thing

Light Lunch

Black Bean & Chipotle Quesadilla

Serves 4


  • 8 Small Tortilla
  • 400g tin Black Beans, Drained
  • 400g tin Red Kidney Beans, Drained
  • 1 tsp. Ground Cumin
  • 1 tsp. Smoked Paprika
  • ½ tsp. Salt
  • 1 tbsp. Chipotle Sauce
  • 1 tbsp. Chopped Coriander
  • 1 Lime, Juiced
  • 1 Red Onion, Sliced & Roasted
  • 1 Red Pepper, Sliced & Roasted
  • 200g Grated Cheese or Vegan Cheese


1, Lightly crush the beans in a large bowl. Add the Paprika, cumin, coriander, salt and chipotle. Mix well.

2, Stir in the roasted vegetables.

3, Divide the mix into 8. spread over 1/2 of a tortilla and top with grated ‘cheese’.  Fold over.

4, Fry until golden on both sides and serve with some salsas and salad.

Afternoon Treat

Plant Based Fruit & Nut Muffins

Makes 6

  • 250g Plain Flour
  • 2 1/2 tsp. Baking Powder
  • 150g Caster Sugar
  • 1 tsp. Ground Cinnamon
  • 1 cup, 240ml Plant ‘milk’
  • 1/3 cup, 80ml Vegetable Oil
  • 1/2 cup Dried Fruit
  • 1/2 cup Chopped Nuts


  1. Sieve the flour, cinnamon, sugar and baking powder into a mixing bowl. Add the dried fruit and nuts.
  2. In a separate jug, mix the ‘milk’ and oil. Pour over the dry ingredients and mix until just combined.
  3. Divide between 6 muffin cases and bake at 170c for 20-25 minutes. Cool on a wire rack and enjoy.