Oneofthehardestthingsthatstudentsfind whentheymoveawayfromhomeisreceipe ideasonabudget.
We'vepulledtogethersomebudget-friendly recipesthatyoucangetyourteethintoand whichwillmakeyourstudentloangofurther
Preheat the oven to 220°C, fan 200°C, gas 7. Spread the chicken out on a baking tray and cook for 12 minutes. Cut each goujon in half and toss with the sweet chilli sauce, sesame seeds and most of the spring onions until the chicken is well coated. Return to the oven for 2 minutes or until the sauce is lightly bubbling. Meanwhile, cook the rice according to packet instructions. To serve, divide the rice between plates, top with the chicken pieces and scatter over the remaining spring onions.
2 x 270g pack breaded chicken goujons
2 x 180g pack sweet chilli sauce
1 tbsp sesame seeds
4 spring onions, finely sliced 2 x 250g pack microwave basmati rice
Preheat the oven to gas 6, 200°C, fan 180°C. Put the tortillas on 2 large baking sheets lined with nonstick baking paper and spread with the tomato purée.
Arrange the mozzarella slices and tomatoes on top of the tortilla. Bake in the oven for 6-8 mins, until the cheese has melted and the edges of the tortillas are golden. Meanwhile, blitz the pine nuts, most of the basil leaves, garlic, oil and hard cheese in a food processor to make a pesto. Remove the pizzas from the oven, spoon over the pesto and garnish with the remaining basil leaves. Serve immediately.
20g (3/4oz) tomato purée
2 x 125g pack mozzarella, drained and sliced
250g (8 3/4oz) vine tomatoes, sliced into rounds
20g (3/4oz) pine nuts
1 x 30g pack basil, stalks discarded
1 garlic clove, crushed
20ml olive oil
20g (3/4oz) Italian hard cheese, finely grated
Preheat the oven to gas 9, 240°C, fan 220°C. Bring a large pan of water to the boil. Squeeze the sausage meat out of its casings and roll into cherrysized balls. You should be able to make 4-5 balls from each sausage.
Cook the pasta in the boiling water for 7 mins until al dente, stirring occasionally. Drain, reserving 100ml of the cooking water.
Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat and cook the meatballs for 4 mins. Add the peppers and cook for 5-6 mins until the meatballs are browned and the peppers are starting to char.
To make the pesto, blitz the spring onions, spinach, pecorino, vegetable stock, most of the basil and the remaining oil in a food processor until smooth; season with pepper.
Return the drained pasta to the saucepan. Stir in the pesto, reserved cooking water, meatballs and peppers. Tip into an ovenproof dish, top with the mozzarella and bake for 15 mins. Season with black pepper and serve scattered with the reserved basil leaves.
400g pack chicken sausages
500g conchiglie pasta
2 sweet pointed ramiro peppers, deseeded and cut into 1.5cm strips
2 tbsp olive oil
4 spring onions, trimmed and roughly chopped
300g frozen spinach, defrosted, excess moisture squeezed out
60g pecorino (or Italian-style hard cheese), finely grated
150ml vegetable stock
30g pack basil
125g half-fat mozzarella, sliced
Preheat the oven to gas 3, 165°C, fan 145°C.
Heat the oil in a frying pan over a medium heat, then add the onion and cook for 5 mins. Turn up the heat and add the mince, then cook for 5 mins, or until cooked through. Stir in the paprika, cumin and kidney beans and cook to heat through.
Wrap the taco shells in foil or greaseproof paper. Heat for 7-9 minutes at 165ºC (145°C fanequipped ovens).
To assemble, layer the lettuce and beef mixture in the cups and finish with a little soured cream.
Stand and Stuff Taco Shells
3 tsp vegetable oil
1 small onion, finely chopped
1 x 250g pack lean beef
steak mince (5% fat)
1 tsp paprika
½ tsp ground cumin
1 x 210g tin kidney beans, drained and rinsed
Preheat the oven to gas 3, 165°C, fan 145°C.
Heat the oil in a frying pan over a medium heat, then add the onion and cook for 5 mins. Turn up the heat and add the mince, then cook for 5 mins, or until cooked through. Stir in the paprika, cumin and kidney beans and cook to heat through.
Wrap the taco shells in foil or greaseproof paper. Heat for 7-9 minutes at 165ºC (145°C fanequipped ovens).
To assemble, layer the lettuce and beef mixture in the cups and finish with a little soured cream.
Stand and Stuff Taco Shells
3 tsp vegetable oil
1 small onion, finely chopped
1 x 250g pack lean beef
steak mince (5% fat)
1 tsp paprika
½ tsp ground cumin
1 x 210g tin kidney beans, drained and rinsed
Preheat the air-fryer to 200°C. Put the paper liner into the airfryer and drizzle in the oil. Add the sausages and cook for 5-7 mins until just beginning to colour.
Meanwhile for the batter, whisk together the egg, milk, flour and cornflour until completely smooth. Season with salt and black pepper and let the batter rest.
Pull out the air-fryer basket, turn the sausages and quickly pour over the batter.
Immediately return the basket and cook for 15 mins, the batter should be dark golden brown and crisp. Do not check the airfryer before this or the batter could sink.
1 paper cake tin liner
1 tbsp vegetable oil
4 pork sausages
1 large egg
75ml semi-skimmed milk
30g plain flour
25g cornflour
100g Tenderstem broccoli
100g green beans, trimmed
100g frozen peas
200ml ready-made beef or chicken stock
2 tsp plain flour
10g butter
Cook for another 2-3 mins if not dark golden brown.
While the toad-in-the-hole is cooking, make the gravy. Put the stock into a small saucepan and whisk in the flour. Bring to a simmer over medium heat, stirring occasionally. Once simmering, add the butter and season with black pepper. Cook for 4-6 mins until thickened. Reduce the heat to the lowest setting to keep warm until needed. Put the broccoli, green beans and peas into a bowl and steam in the microwave for 2-3 mins until cooked through.
Once cooked, using a spatula, carefully lift the toad-in-the-hole out of the air-fryer and slide off of the paper liner. Cut into portions and divide between plates. Add the cooked vegetables and pour over the gravy before serving.
1 paper cake tin liner
1 tbsp vegetable oil
4 pork sausages
1 large egg
75ml semi-skimmed milk
30g plain flour
25g cornflour
100g Tenderstem broccoli
100g green beans, trimmed
100g frozen peas
200ml ready-made beef or chicken stock
2 tsp plain flour
10g butter
Preheat the air-fryer to 200°C.
Put all the ingredients for the falafel, except the oil, into the bowl of a food processor and pulse until finely chopped. Add 2-3 tbsp of the reserved chickpea liquid, and blend until the mixture is sticking together.
Divide the mixture into 8 and press gently into patties.
Spray the air-fryer basket with sunflower oil and place the falafels in a single layer. Spray the tops with more oil and cook for 15 mins until crisp and browned.
Meanwhile, put the sliced red onion into a small bowl along with the vinegar and a pinch of salt. Leave to pickle for 10 mins, then drain.
To assemble, lay the flatbreads or wraps out and spread thickly with the houmous. Top with the crisp falafels and heap on the pickled onions, sliced tomatoes and gherkins. Add a pickled chilli, if you like, and serve while warm.
Ingredients
½ red onion, thinly sliced
4 tbsp white wine vinegar
2 plain Laffa-style flatbreads or large white bread wraps
100g red pepper houmous
1 salad tomato, sliced
30g sliced gherkins
2 green pickled chillies (optional)
For the falafel
400g tin chickpeas in water, liquid reserved
5g coriander, torn zest of ½ lemon
½ small red onion, chopped
1 tbsp sesame seeds
2 cloves garlic, roughly chopped
½ tsp ground coriander
½ tsp salt
sunflower oil spray
Tip the tuna into a bowl with the butter beans, onion and pepper and gently mix together. Set aside. In a small bowl, whisk together the oil, lemon juice, garlic and mustard. Season and drizzle over the tuna salad. Add the basil leaves.
Divide the salad between 2 plastic containers and top each with a halved egg. Chill until ready to eat.
½ x 160g tin tuna, drained 400g butter beans in water, drained
½ small red onion, thinly sliced
1 red pepper, diced
2 tbsp extra-virgin olive oil
½ lemon, juiced
1 garlic clove, crushed
1 tsp Dijon mustard
12 basil leaves, roughly torn
2 eggs, hard-boiled, shells peeled and chopped in half
Preheat the oven to gas 5, 190°C, fan 170°C. Boil the eggs in a large pan of gently simmering water for 5 mins for a runny yolk. Remove with a slotted spoon and run under cold water until the shells are cool enough to handle. Peel and set aside.
Put the asparagus in a roasting tin and lay the salmon fillets on top. Drizzle with half the oil and scatter over the coriander seeds; season. Bake for 15 mins or until the salmon is just cooked and the asparagus is slightly charred.
Meanwhile, heat the remaining oil in a small pan over a medium heat and add the garlic. Cook for 1 min or until aromatic (but not coloured), then add the lentils and spring onions. Cook for 3-4 mins to warm through, then stir through the dill; season well. Serve with the salmon, asparagus and halved eggs, garnished with extra dill.
2 eggs
250g bundle of asparagus, tough ends trimmed
260g skinless salmon fillets
2 tsp olive oil
½ tsp coriander seeds, crushed
1 garlic clove, crushed
½ x 390g tin green lentils, drained
3 spring onions, sliced
10g fresh dill, chopped, plus extra to serve
Toss the chicken with half the olive oil and the BBQ seasoning. Put a large heavy-based pan over a medium heat and add the chicken (you may need to cook in batches).
Fry for 6-8 mins until golden and cooked through. Remove with a slotted spoon and set aside.
Heat the remaining oil in the pan. Add the onion and cook for 10 mins until soft. Add the garlic, peppers and courgettes and cook for 10 mins, stirring regularly, until the veg is softened.
Return the chicken to the pan along with the kidney beans and sweetcorn. Increase the heat for a few mins, stirring regularly until everything is mixed through and piping hot.
Stir in the lime juice and coriander. Serve with extra lime wedges, cooked brown rice and a spoonful of soured cream, if you like.
580g chicken breast, cut into bite-sized pieces
2 tbsp olive oil
2 tbsp Texan BBQ seasoning
100g frozen diced onions
2 garlic cloves, crushed
250g frozen sliced mixed peppers
3 courgettes, trimmed and finely sliced
400g tin kidney beans, drained and rinsed
200g tin sweetcorn, drained and rinsed
1 lime, juiced, plus extra wedges to serve (optional)
2 tbsp frozen coriander cooked brown rice and soured cream, to serve (optional)
Heat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a wide, hobsafe ovenproof frying pan or casserole dish. Add the onion, carrot and celery and fry for 10-15 mins until soft. Stir in the garlic and fry for 1 min more.
Add the tomato purée, most of the thyme leaves and the Worcestershire sauce to the veg, stir, then pour in the stock and bring to a simmer, uncovered. Tip the pasta into the sauce and simmer over a medium heat, stirring frequently, for 8-10 mins until most of the liquid has been absorbed and the pasta is just starting to turn tender. Stir in the lamb and scatter over the cheese.
1 tbsp vegetable oil
1 onion, finely diced
2 carrots, peeled and finely diced
1 celery stick, finely diced
1 garlic clove, crushed
1 tbsp tomato purée
10g fresh thyme, leaved picked
½ tsp Worcestershire sauce
1 chicken or vegetable stock cube, made up to 600ml
300g rigatoni pasta
Transfer to the oven and cook for 10-15 mins until the pasta is fully cooked and the cheese is golden and bubbling. Scatter with more thyme leaves to serve.
300g leftover cooked lamb, diced or shredded
100g Cheddar, grated
100g mozzarella, sliced
Heat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a wide, hobsafe ovenproof frying pan or casserole dish. Add the onion, carrot and celery and fry for 10-15 mins until soft. Stir in the garlic and fry for 1 min more.
Add the tomato purée, most of the thyme leaves and the Worcestershire sauce to the veg, stir, then pour in the stock and bring to a simmer, uncovered. Tip the pasta into the sauce and simmer over a medium heat, stirring frequently, for 8-10 mins until most of the liquid has been absorbed and the pasta is just starting to turn tender. Stir in the lamb and scatter over the cheese.
Transfer to the oven and cook for 10-15 mins until the pasta is fully cooked and the cheese is golden and bubbling. Scatter with more thyme leaves to serve.
400g tin green lentils in water, drained and rinsed
2 x 400g tins chopped tomatoes
4 tbsp Tesco harissa
3 medium sweet potatoes (roughly 665g), peeled and cut into 2cm chunks
1 large cauliflower, leaves picked and separated into florets