Save on cash, not on flavour: Budget meals for students

Students across the country are finding that their money doesn't go all that far anymore. We're all trying to save cash where we can – cutting out subscription services, repairing old clothes, picking up a part-time job, that sort of thing. However, saving money doesn't mean you have to eat toast for every meal. You can still make delicious dishes while keeping the costs low! 

We've been chatting with a professional chef and a dietician to find out their best affordable recipes, so you can enjoy a good meal without worrying that you're going to be living off plain pasta and tap water for the rest of the week. 

Jason Shaw is a professional chef and food consultant, and he's the founder of Elevated Food for Life. When we asked him for a tasty meal that doesn't break the bank, he told us about his brilliant recipe for Thyme-Roasted Sweet Potatoes, which can be served with chickpeas and eggs for a sweet potato bowl that impressively comes out to £1 to £1.50 per portion. 

Thyme-Roasted Sweet Potatoes

Ingredients 

• 900g sweet potatoes, cut into 1cm cubes 

• 45g tbsp olive oil 

• 5g tsp kosher salt 

• 5g tsp freshly ground black pepper 

• 10g tsp garlic powder 

• 5g tbsp dried thyme 

Method 

• Preheat the oven to 230ºC 

• Line a rimmed baking sheet with foil 

• In a large bowl, toss together all the ingredients, making sure the potatoes are well coated to ensure they crisp up properly 

• Spread the potatoes evenly on the baking sheet and place them in the oven 

• Bake for about 20 minutes, then remove from the oven and turn the potatoes over using a spatula 

• Return the baking sheet to the oven and bake for another 15 to 20 minutes, or until the potatoes are crispy on the outside and tender on the inside 

We also talked to Katie Sanders, a dietician verified on healthcare review platform Doctify, for her cheap but also nutritious meals for students. We've got three top choices for you to choose from, and all three of them come to under £2 per portion. 

Vegetable Stir-fry - £1.20–£2.00 per portion 

Use straight-to-wok noodles or microwave rice with frozen stir-fry vegetables and a protein such as chicken, tofu, eggs or edamame beans. A little soy sauce, garlic and ginger add plenty of flavour without much cost. 

Katie says: "Stir-fries are one of my favourite student meals because they're incredibly versatile. You can use whatever vegetables you have available, whether they're fresh or frozen, alongside a source of protein such as chicken, tofu, eggs, beans or prawns. Adding straight-to-wok noodles or microwave rice creates a quick, affordable and balanced meal." 

Lentil or Bean Chilli - £1.00–£1.50 per portion 

Cook onions, garlic and peppers with tinned tomatoes, kidney beans or lentils, mixed herbs and mild chilli powder. Serve with rice or a jacket potato. It's ideal for batch cooking and freezes well. 

Katie says: "One of my biggest tips for students is to keep a few versatile staples on hand, such as frozen vegetables, eggs, tinned beans, lentils, microwave rice and straight-to-wok noodles. Beans and pulses are one of the most affordable sources of protein, while also being naturally high in fibre and low in fat, making them a great ingredient for filling, nutritious meals on a budget." 

Jacket Potato with Beans and Salad - 80p–£1.20 per portion 

Bake or microwave a jacket potato and top with baked beans. Serve with a side salad or frozen vegetables for a simple, balanced meal. You could also add cottage cheese, tuna or leftover chilli for extra protein. 

Katie says: "Jacket potatoes are another excellent budget-friendly option. They're naturally rich in carbohydrate and, when eaten with the skin on, provide a good source of fibre. Toppings such as baked beans, tuna, cottage cheese, chilli or leftover curry add protein, while serving them with a side salad or vegetables helps increase your fibre, vitamin and mineral intake." 

When it comes time to plan your menu and do the shopping, our experts reckon you should keep it simple. Jason told us that you should "...choose three or four dependable meals that you genuinely enjoy and become confident cooking those first. A tomato pasta, an egg-fried rice, a curry and a traybake would give you four techniques that can be adapted into dozens of different meals." 

Katie's advice was similar, as she recommended "...small, consistent habits—such as keeping frozen vegetables in the freezer, choosing budget-friendly protein sources like eggs, beans and lentils, and aiming to include a source of carbohydrate, protein and vegetables in your meals—can make a meaningful difference to your health, energy levels and concentration."