Perfect picky bits for this time of year

Whether you are actually celebrating Thanksgiving or just fancy a cosy evening of “picky bits” with your flat, these recipes are all about low effort, big flavour and minimal washing up. Everything uses easy to find ingredients, student friendly kit and UK measurements.

Here are three simple Thanksgiving-inspired picky bits you can throw together without stressing about timings or fancy presentation:

1. Cheesy Stuffing Bites with Cranberry Yogurt Dip

All the best bits of stuffing, but in a cheesy bite-sized form you can eat with your fingers.

Serves: 4–6 as picky bits
Time: 30–35 minutes

Ingredients

For the bites:

• 1 x 170 g box of stuffing mix (sage and onion works well)
• 200 ml boiling water
• 4 pork sausages, skins removed
• 50 g grated cheddar
• 1 tbsp oil, for the tray

For the dip:

• 3 tbsp cranberry sauce
• 100 g Greek yoghurt
• Squeeze of lemon juice (optional)
• Pinch of salt

Method

1. Preheat your oven to 200°C (180°C fan) and lightly oil a baking tray or line it with baking paper.
2.  Tip the dry stuffing mix into a bowl. Pour over 200 ml of boiling water and stir. Leave for 5 minutes so it can soak up the water.
3. Squeeze the sausage meat out of the skins and add it to the bowl with the stuffing. Add the grated cheddar and mix everything together with clean hands or a spoon until well combined.
4. Roll the mixture into small balls, about the size of a walnut. You should get roughly 18–24 bites. Place them on the baking tray with a little space between each one.
5. Bake for 15–20 minutes, turning once, until golden and cooked through.
6. While the bites are in the oven, stir together the cranberry sauce and Greek yoghurt in a small bowl. Add a squeeze of lemon and a pinch of salt if you like it a bit sharper.
7. Serve the stuffing bites warm with the cranberry yoghurt dip in the middle of a plate for everyone to share.

Shortcut tip: Swap the sausages for veggie sausages if you need a vegetarian version, or use a veggie stuffing mix and skip the sausage altogether.

2. Maple Roasted Sweet Potato, Brussels Sprout and Halloumi Tray “Nibbles”

This is a tray of caramelised veg and squeaky cheese that you can eat with cocktail sticks. Feels quite wholesome but still tastes like comfort food.

Serves: 4 as picky bits
Time: 35–40 minutes

Ingredients

• 1 large sweet potato (about 400 g), peeled and cut into small cubes
• 200 g Brussels sprouts, trimmed and halved
• 1 red onion, cut into wedges
• 2 tbsp oil
• 2 tbsp maple syrup or runny honey
• 1 tsp dried thyme or mixed herbs
• Salt and pepper

To finish:

• 225 g block halloumi, cut into small cubes
• 1 tbsp balsamic vinegar (optional)

Method

1. Preheat the oven to 200°C (180°C fan).
2. Put the sweet potato cubes, Brussels sprout halves and red onion wedges on a large baking tray.
3. Drizzle over the oil and maple syrup, then sprinkle on the thyme or mixed herbs. Season with salt and pepper. Toss everything together so the veg is well coated.
4. Roast for 20 minutes, giving the tray a shake halfway through to stop anything sticking.
5. Take the tray out of the oven, add the halloumi cubes and gently mix them through the veg.
6. Put the tray back in the oven for another 10–15 minutes until the halloumi is golden at the edges and the veg is soft and caramelised.
7. If you are using it, drizzle the balsamic vinegar over the tray as soon as it comes out of the oven.
8. Transfer to a large plate or leave on the tray and serve with cocktail sticks or forks so people can pick up pieces.

Make it vegan: Use a vegan “halloumi style” cheese or skip the cheese and throw in a drained tin of chickpeas with the veg at the start.

3. No Bake Pumpkin Pie Cheesecake Cups

A chilled, lightly spiced pumpkin dessert that tastes like pumpkin pie in a glass, without needing an oven. Perfect if you are sharing a tiny student kitchen.

Serves: 4
Time: 20 minutes, plus chilling

Ingredients

For the base:

• 100 g digestive biscuits
• 40 g melted butter or baking spread

For the pumpkin cheesecake:

• 200 g full fat cream cheese
• 100 g thick Greek yoghurt or double cream
• 150 g pumpkin purée (from a tin, or homemade)
• 30 g icing sugar (about 3 tbsp)
• 1 tsp mixed spice
• ½ tsp ground cinnamon (optional)
• 1 tsp vanilla extract

To top (optional):

• A little extra yoghurt or squirty cream
• Extra biscuits, crushed, or a sprinkle of cinnamon

Method

1. Put the digestive biscuits in a food bag and bash them with a rolling pin or the back of a spoon until you have fine crumbs. Tip into a bowl and mix with the melted butter.
2. Divide the biscuit mixture between 4 small glasses or bowls. Press down gently with the back of a spoon to form a base.
3. In a separate bowl, beat the cream cheese until smooth. Add the Greek yoghurt or double cream, pumpkin purée, icing sugar, mixed spice, cinnamon and vanilla. Whisk or stir until everything is combined and fairly smooth.
4. Spoon the pumpkin cheesecake mixture over the biscuit bases, smoothing the tops.
5. Cover and chill in the fridge for at least 1 hour so they firm up a little. If you are in a rush, you can eat them straight away, they will just be softer.
6. Just before serving, add a little blob of yoghurt or squirty cream on top and sprinkle with extra biscuit crumbs or a pinch of cinnamon.

No pumpkin purée? Roast or microwave small cubes of butternut squash until very soft, then mash and cool. Use the same amount as the pumpkin purée.

You do not need a huge oven, a massive budget or an American-sized kitchen to have a bit of Thanksgiving fun. Pick one recipe or mix and match all three, throw on a cosy jumper, stick a film on and you have yourself a very decent student “picky bits” feast.