You don’t need the latest gadgets, fancy ingredients or a big budget to make delicious meals for you and your friends – but planning is key. With food costs higher than ever, making the most of your budget is essential. Having a simple and affordable meal plan can make a real difference to your health and your finances while at university. That’s why these budget-friendly recipes are a great choice – they’re easy to make, packed with flavour and won’t break the bank. Whether you’re cooking for yourself or sharing with uni friends, these dishes will help you keep mealtimes tasty, satisfying and affordable …
Puy lentil, vegan bolognese
Prep 15 min, cook 15 min, serves 4
Puy lentils are packed with fibre and make a tasty alternative to meat. Available in pre-cooked pouches in most supermarkets, they’re convenient, versatile and affordable – perfect for adding protein and texture to a recipe. Double the recipe to make a batch and fill your freezer with portions for when you don’t have time to cook.
INGREDIENTS
2 tbsp vegetable oil
2 red onions, chopped – 40p
2 garlic cloves, finely chopped – 10p
3 tsp dried mixed herbs – 9p
1 tin chopped tomatoes – 47p
2 tbsp tomato purée – 20p
2 tbsp HP brown sauce – 31p
250g cooked Puy lentils – £2.15
250g spaghetti – 37p
Cost: £4.09 (per person – £1.02)
TO SERVE
Grated parmesan, optional
Basil leaves, optional
METHOD
Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions.
Meanwhile, heat the oil in a large frying pan over a medium-high heat.
Add the onion and garlic and sauté until softened. Stir in the mixed herbs and season with salt and pepper to taste.
Add the chopped tomatoes, tomato purée and HP Sauce. Reduce the heat and simmer gently for 10 minutes.
Stir in the lentils and cook for a further 5 minutes until heated through. Remove from the heat.
Divide the spaghetti among deep bowls and spoon the lentil bolognese over.
Garnish with a sprig of fresh basil and a sprinkling of grated parmesan, if using.
Serving suggestion: Pair with a crisp green salad and some warm garlic bread for a hearty, budget-friendly meal.
American hot pepperoni pizza
Prep 10 min, cook 12-15 min, makes 2
Save some dough with these easy flatbread pizzas. Quick to prepare and costing a fraction of restaurant versions, they’re perfect for a simple meal. You can easily customise them with extra toppings such as roast red peppers, olives and mushrooms, to elevate your meal and make it your own.
INGREDIENTS
Lebanese flatbreads – £1.40
(Or naan – 69p)
8 tbsp passata – 30p
½ red onion, thinly sliced – 10p
250g grated mozzarella – £2.55
3 tsp mixed dried herbs – 9p
80g pack sliced pepperoni – £2
A handful of sliced jalapeños – 65p
Cost: Flatbread £7.09 (per person – £3.55)
Naan – £6.38 (per person – £3.19)
METHOD
Heat the oven to 200°C (180°C fan)/390°F/gas 6.
Place the flatbreads on a work surface. Spoon the passata onto each flatbread and spread it evenly to the edges.
Scatter over the red onion, then top with the mozzarella.
Arrange the pepperoni slices evenly over each flatbread.
Add the jalapeños and sprinkle on the mixed herbs.
Place the flatbreads directly onto the oven rack and bake for 10-15 minutes, until the cheese has melted and the edges are golden and crisp.
Remove from the oven, slice, and serve immediately.
Tip: Serve with grated parmesan and chilli oil for extra heat.
Chicken and chorizo traybake
Prep 10 min, cook 1 hr 30 min, serves 6
A traybake is perfect for sharing with uni friends or for batch cooking ahead of a busy week. This recipe is simple to prepare, and using chicken thighs keeps costs down while adding flavour. Ready-to-heat rice pouches are a great kitchen shortcut – they’re convenient, reduce food waste and save time (and avoid the risk of soggy rice).
INGREDIEBTS
1 tbsp vegetable oil
6 skinned chicken thighs – £5.60
2 tins of chopped tomatoes – 94p
2 red onions, roughly chopped – 40p
3 garlic cloves, finely chopped – 15p
1 red pepper, cubed – 70p
3 tsp dried mixed herbs – 9p
10-15 pieces of sliced chorizo – £2
15 cherry tomatoes – 95p
1 can of cannelloni beans, drained – 45p
A handful of pitted green olives – 67p
3 packs pre-cooked long-grain rice – £2.10
Cost £14.05 (per person – £2.34)
TO SERVE
Chopped coriander, optional
METHOD
Heat the oven to 200°C (180°C fan)/390°F/gas 6.
Place the chicken on a chopping board and, using a sharp knife, score each piece 3-4 times. This helps the chicken cook more quickly and allows the flavours to penetrate.
Heat the oil in a large frying pan over a medium heat. Add the chicken and brown on each side for about 5 minutes.
Remove the chicken from the pan and set it aside.
In a large baking tray or roasting dish, pour in one tin of chopped tomatoes. Add the onion, garlic, peppers and beans.
Sprinkle the dried herbs over, then place the chicken on top. Pour over the second tin of tomatoes, add the olives, cherry tomatoes and chorizo, and season with salt and pepper to taste.
Cover the tray tightly with foil and bake for 60 minutes.
Remove the foil and carefully stir the sauce. Return to the oven and cook for a further 15 minutes, until the chicken is cooked through and the sauce has thickened slightly.
Serve with the rice and garnish with freshly chopped coriander, if using.
Tip: For extra flavour, marinate the chicken in a little paprika, garlic and olive oil for 30 minutes before cooking.
*Prices may vary from store to store
Originally published for The Guardian Universities