Budgeting at Uni: Student-Friendly Recipes That Won't Break the Bank

Keele University student ambassador Harleen shares three of her favourite affordable recipes that are easy to make, full of flavour and perfect for busy days at university.

Being a student entails so many new opportunities. You’re learning so much about yourself: meeting new people, studying and completing assignments, somehow finding the motivation to make it to your 9am. But it also entails an important life skill: learning how to budget.  

As much as eating out has its appeals, a busy student life requires searching for the best deals, making the most of leftovers, and knowing which places offer student discounts. One of my favourite aspects of university has been cooking; there’s something therapeutic about putting on your NYC jazz music playlist, switching off from the world, and satisfying your sweet or savoury craving.  

Fibre-maxxing, protein-maxxing, budget-maxxing: here are some of my favourite student-favourite recipes: 

Burrito Bowls (for 3-4 people) 

Time: 25-30 mins 

Stoke hasn’t got a Chipotle (yet), so making your own is your best bet. 

 Ingredients 

• Beef mince/ chicken mince/ plant-based protein, Rice (or cooked potato), 1 Red pepper, 1 Red onion, finely diced (optional), Lettuce, 1 big tomato, Cheese (any you find in the fridge also works), Kidney beans, Avocado, Sour cream (optional)/ Greek yoghurt and lemon 

 Seasonings 

• Salt, Black pepper, Paprika, Cumin, Garlic powder, Chili powder, Chipotle paste, Lemon juice, Parsley  

Cooking 

Cook rice according to the packet instructions, season with cumin, salt, pinch of chili powder. You may wish to fry onions and peppers after the rice. While it cooks, fry your mince with the seasonings and chipotle paste. In a separate pot, slowly cook the kidney beans with the same seasonings as the protein. Chop the vegetables and assemble everything into bowls. Top with parsley and lemon juice. 

Chana (chickpea curry) (Serves 4) 

Time: 25-35 minutes 

A classic comfort food from home, and beautifully budget-friendly. Batch cook, eat it through the week, or freeze it. 

Ingredients: 

2 tins of chickpeas, drained and rinsed, 1 large onion, finely diced, 2 cloves garlic, minced, 1 tbsp grated ginger,, 1 tin chopped tomatoes, 1–2 green chillies (optional), Fresh coriander, chopped  

Seasonings: 

Ground spices: garam masala, turmeric, chilli powder, cumin, cumin seeds, salt, lemon juice (optional) 

Shortcut: swap individual spices and buy a packet of chole masala/ chana masala from the world foods aisle.  

To serve: 

• Roti, rice, or naan 

For a more Punjabi-like taste: 

• 1 tsp amchur (mango powder) or a squeeze of lemon at the end 

• 1 tea bag while simmering (remove before serving). It gives the chickpeas a darker, richer colour, restaurant-style 

Cooking 

Heat a little oil in a pan and fry the onion until golden. Add the garlic, ginger, cumin seeds, and spices, cooking for 1–2 minutes until fragrant. Stir in the chopped tomatoes and simmer for 5–10 minutes until the mixture thickens. Add the chickpeas and a splash of water, then cook for a further 15–20 minutes. Tip: If you can spare 10 more minutes, let the chickpeas simmer at a lower temperature with the lid on the pot. Finish with fresh coriander and a squeeze of lemon, then serve with rice, roti, or naan. 

A Student’s Sweety (Dubai Pistachio Chocolate Inspired Dessert Boards on a Budget, Serves 3-4) 

Time: 15-20 minutes 

As much as I love to indulge in the viral Dubai chocolate pistachio strawberry cups, my student budget doesn’t. This quick roundup is my favourite dessert board to make when friends come over, or when only a sweet treat can motivate me to finish my dissertation.  

Ingredients 

Sliced strawberries, greek yoghurt (any yoghurt works), brownies - cut into bite-sized pieces, melted dark chocolate, pistachio cream, toasted kunafa pastry (kataifi/ vermicelli pastry), 1 tbsp butter 

Optional 

Desiccated coconut, bananas, crushed biscuits, granola 

Cooking 

Melt the butter in a pan and toast the kataifi pastry until golden and crispy. (Alternatively, toss the pastry with a little melted butter and bake in the oven at 180°C for 8–10 minutes, stirring halfway through; be careful not to over-brown the pastry!). Remove from the heat and mix with the pistachio cream until fully coated and allow to cool. Arrange the brownies, strawberries, melted chocolate, and yoghurt on a serving board. Mix and match your toppings, or layer everything together–building your own combination is what makes it so fun! For a 10/10 cosy evening, pair with a cup of cha (tea) during the colder months, or enjoy it with an iced drink or lemonade on a warmer day. 

Being a student doesn't mean sacrificing good food. Some of my favourite university memories have been made in the kitchen, whether that's meal-prepping for the week, cooking with friends, or treating ourselves after handing in an assignment. With a little creativity, eating well on a budget is easier than you might think.