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Recipes From Students for Students

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1. Spring Fry
2. Shackshuka
3. Sunny doughnut breakfast
4. Double sauce pasta
5. Home-made beef sandwiches
6. Chinese-style chicken
7. Crunchie on the cheap
8. Rocky Road
9. Prawn cocktail lunch
10. Italian-style pasta
11. Carrot and Lentil Soup
12. Peanut Thai Curry
13. Mushroom risotto
14.Peppered goats' cheese with rocket salad
15. Garlic, spinach and cream pasta
16. Chives
17. Chilli and coriander stir-fried prawns
18. Parsley pesto
19. Spaghetti Bolognese
20. Chicken, Cheese and Pepper Pasta
21. Vodka Pizza
Spring Fry
By Ben Shi

300 g potatoes, peeled & well sliced (Morrisons Potatoes 5kg bag =?1.78)

200 g carrots, chopped (Morrisons Carrots 1.5kg bag = 57p)

1 pepper, roughly sliced (Morrisons Peppers = 68p each)

2 pieces of spring onion (Morrisons Spring onion bunch (8 pieces) = 70p)

pinch salt

Cost around £1.03


  1. Steps: 
  2. Heat the pan first and fry the potatoes and carrots
  3. Put spring onion and pepper in and fry (when the veggies turn into nearly done)
  4. Add salt finally

Put less oil but a little more salt (Otherwise not in good flavour). Not to fry too long. Try some bits from time to time. Minced beef/pork is also welcome to be served together (flavour the meat first)


By Donalda Visockyte (sourced from Student Beans)

4 tablespoons olive or sunflower oil

1 large onion (or several smaller ones), peeled and sliced

1 red and 1 yellow pepper, cored and cut into 2cm strips

2 teaspoons sugar (optional)

2 x 400g cans of chopped tomatoes

1 tablespoon paprika

1 teaspoon ground cumin

Salt and pepper

½ teaspoon cayenne pepper (optional)

4 free-range eggs

Bread to serve or pasta (or both if you are an especially hungry student)

Cost: £3.77 for total and serves 4. (Now that’s much more value for money than a takeaway for one person!)

  1. Heat a large saucepan, add the oil and sauté the onions on a medium heat, stirring occasionally for about ten minutes, or until soft.
  2. Add the peppers and sugar, and cook on high heat for another five to ten minutes, stirring occasionally so that they get a nice colour but don’t burn.
  3. Add the chopped tomatoes, paprika, cumin, cayenne, and a generous pinch of salt and pepper. Swill half a can of water around the tomato tins and add this to the pan.
  4. Simmer gently on a medium heat for 15 minutes, or until the sauce has thickened.
  5. Taste and adjust the seasoning by adding more salt, pepper and spices 
  6. Make four small dents in the sauce, and crack an egg into each of them.
  7. Sprinkle salt on the eggs, and cover the pan. Cook for 10 minutes, until the egg just sets.
  8. Serve with pasta and/or bread. Brown bread for a healthier joice!


When it comes to cooking, be creative. Add diffferent ingredients or omit the others – improvise! I added some chicken and curry spices to the dish to give it a little extra taste. Also, when you try out a new recipe like I just did, use half the amount of ingredients listed to see if you like it. I absolutely loved Shakshuka and I will definitely make it again.

Sunny Doughnut breakfast

By Ben Shi

1 egg (Morrisons 18 eggs box = ?1.89)
1 doughnut (Morrisons 5 doughnuts box = 65p; Buy 2 for ?1)
pinch black pepper

Cost around: 24p

  1. fried the egg
  2. cut the doughnut in half
  3. put the egg in the doughnut and with black pepper
  4. serve with a cup of hot coffee/tea
Time around: 5 minutes

Tips: If put doughnut into oven for a couple of minutes to warm up, that will be more yummy.

Double-sauce pasta

By Ben Shi

250 g pasta

(Morrisons Pasta Twists 500g = 30p)

400 g potatoes, peeled & chopped

(Morrisons Potatoes 5kg bag = £1.78)

300 g carrots, chopped

(Morrisons Carrots 1.5kg bag = 57p)

5 pieces cabbage, sliced

(Morrisons Cabbage =76p)

4 chicken wings

(Morrisons Chicken Wings 700g bag = £1.33)

1/2 teaspoon (tp) salt, 2 tp curry powder

250 ml tomato soup

(Morrisons Tomato Soup 500ml =24p)

Cost around: £1.22 for two meals


1. Boil all the veggies with 500ml water (10 minutes)

2. Put chicken wings in, salt & curry powder (5 minutes)

3. Mean time when boiling veggies, boil pasta (20 minutes)

4. Put pasta and toppings into one container

5. Finely stir with the tomato soup

Time around: 20 minutes

Keep the water as low as possible when boiling the veggies. Otherwise it is soup not sauce.

Home-made beef sandwiches


3 pieces of bread (Morrisons Loaf = 47p)

1 free-range egg (Morrisons 18 eggs box = £1.89)

100 g mince beef (Morrisons Mince Beef 800 g = £2.39)

4 pieces of cabbage, roughly sliced (Morrisons Cabbage = 75p)

A pinch salt,

A splash of salad cream

Cost around: 50p

  • cure the beef with salt for 5 minutes
  • fried beef until it is well done
  • fry the egg
  • serve beef, egg & sliced cabbage on a slice of bread layer by layer
  • add the salad cream on to the cabbage & egg
  • cut into 2 sandwiches
Time around: 12 minutes
  • Fry beef first as it is oily when it is fired
  • Fry the cabbage at last if you want as it will grab the remaining oil in the pan

Chinese-style chicken

By Deena Sequeira

Serves 4


Red pepper sliced and chopped well

1 well chopped onion

1 tsp chopped ginger

1 tsp oyster sauce

1 tbsp sweet & thick soya sauce

1 ½ tbsp olive or sunflower oil

3 garlic cloves

400 g fillet Chicken diced

Thin soya sauce to taste

Cost around: £3.00 (Cost of chicken included)

1. Sauté the onion, garlic and ginger with the oil for around 3 minutes

2. Empty the chopped red pepper into the pan and stir for 1 minutes

3. Add the diced chicken into the pan

4. Add all the sauces and leave it to simmer until chicken is cooked and ready to serve!

Time: 20mins

Tips:  You can find the oyster and soya sauces in any Chinese shop in town. Try going to Kirkgate market for the tiny groceries as you can buy in bulk for much cheaper prices! Lastly, serve the chicken with a veggie dish and some rice and you get a nice fully home-cooked meal.

Crunchie on the cheap!

By Winnie Ip


4 tablespoons Golden Syrup (Morrisons – 66p)

200g Caster Sugar (Morrisons – 99p)

3 teaspoons Bicarbonate of soda (Morrisons - £1.29)

100g Chocolate bar (Morrisons – savers 39p)

Tiny bit of butter (Free – assuming you already have it)

What you need:

Baking tray of some sort!

Saucepan that’s big enough for the syrup and sugar

Something to mix with

Microwavable bowl


1)   Grease your baking tray and set it aside ready for later.

2)   On medium to high heat, boil syrup and sugar together.

3)   Once mixture is brought to boil, simmer on low heat for 5 – 10 mins

4)   Remove from stove and mix the Bicarb in FAST!

5)   Pour into baking tray and let it harden

6)   While waiting for your honeycomb, break chocolate into chunks

7)   Melt chocolate in a microwavable bowl in 20-second intervals.

8)   Break your honeycomb into bite size chunks and dip into melted chocolate.

9)   Place them on the original baking tray and into the fridge for an hour.


You’ll know your honeycomb mixture is ready by putting a drop of it in water. It’ll turn brittle!

Rocky Road

By Winnie Ip

250g Marshmallows (89p)
15g Butter (Morrisons - £1.19)
180g Peanuts (Morrisons – 72p)
100g Chocolate bar (Morrisons – Savers 39p)
Condensed milk (optional – Morrisons – 99p)
What you need:
Microwavable bowl
Baking tray
Something to mix with

1)   Grease baking tray lightly with butter.

2)   *optional* Cut marshmallows into roughly the same size as your peanuts. (If not already)

3)   Melt chocolate and the remaining butter in microwave by 20-second intervals. Mix mixture until chocolate is silky smooth.

4)   *optional* Add condensed milk into chocolate mixture.

5)   Mix peanuts and marshmallows into chocolate.

6)   Pour mixture onto your greased baking tray and place in fridge to set.

7)   Cut into whatever shape and size you want!

Prawn Cocktail Lunch

by Lauren Fongauffier

Serves 1


80 g. of prawns

3 tsp of mayonnaise

1 tsp of ketchup

1 small bunch of parsley, finely chopped

5 slices of cucumber

3 cherry tomatoes, halved

8 capers

1 medium bap

Salt, pepper

Costs around: £1.50

1. Mix the prawns with the mayonnaise, ketchup and parsley, on a plate. Add the capers on top.

2. Arrange the slices of cucumber and halves of tomatoes around the prawns. Season them with salt and pepper.

3. Halve the bap and toast it.

Lunch is ready!

Time: 5-10 mins

I used a ketchup with chilli to make the cocktail sauce a bit spicy.

Instead of capers, you can also use a squeeze of lemon juice.

Italian-style pasta

by Lauren Fongauffier

Serves 2


160 g. Penne pasta

1 red pepper, cored, quartered and then finely sliced

1 onion, peeled and chopped

5 green olives and 5 black olives, halved

125 g. of Mozarella, roughly diced

1 carton of 370 g. of chopped tomatoes ('Finely chopped tomatoes with herbs', Morrisons The Best)

Salt and pepper

Costs around: £3

1. Cook the pasta according to the instructions on the packet.

2. Fry the onion on a medium heat for about 10 minutes, stirring regularly. Then, on a low heat, add the chopped tomatoes and cook for 5-10 minutes.

3. In a separate pan, fry the red pepper on a low to medium heat for about 20 minutes – until soft. Stir regularly too.

4. When cooked, drain the pasta. Then divide onto plates. Add the onion, tomatoes and red pepper.

5. Add the olives and mozarella. Season with salt and pepper. Stir. Enjoy!

Time around:

30 mins (including cooking time)


I also used Fusilli pasta for this recipe but you can use other shapes, according to your taste.

Before cooking the pasta, put a bit of oil in the water. This will prevent it from becoming sticky.

If the red pepper is not soft enough after 20 minutes, add a bit of water in the pan and cook for a further 5 minutes.

Stirring all the ingredients together, when on the plate, will melt the mozzarella and make it more tasty.

Carrot and Lentil Soup

By Emma Johnson

95p for 2/3 servings

Soups are great to use up any leftover vegetables which a looking a little soft. If you have any onions, leeks etc laying around chop them finely and fry in a little oil before starting.

  • Tin of chopped tomatoes – 31p
  • 100gs Red lentils – 89p for 500gs – 18p
  • 2.5 medium carrots – 64p for 1kg – 32p
  • Ginger (about the size of thumb) – around 10p
  • Half an onion – 75p for 1kg – 4p
  • Dash of olive oil, salt, pepper, vegetable stock cube
  1. Finely mince the ginger. Peel first if fresh or use 1 tablespoon of crushed ginger from a jar.
  2. Finely chop half an onion.
  1. OPTIONAL - Add in chilli flakes or crushed chilli.
  1. Fry all ingredients gently in 1 tablespoon of oil.
  2. Dice carrots into quarters.
  3. Boil kettle, and dissolve the stock cube into boiling water.
  4. Add carrots to the mix and cover with the stock cube and water.
  5. Rinse 100g of red lentils and add to the mix.
  6. Boil the mix for 10 minutes on a low heat.
  7. Add the tin of tomatoes and season with salt and pepper to taste.
  8. Blitz with food processor or soup blender.
  9. Add more water if needed.
  11. Use coconut milk and cumin, instead of tomatoes, for a more luxurious soup
  • Boil a sweet potato with the carrots for a thicker soup.

Peanut Thai curry

By Emma Johnson

£1 - serves 2


  • 150g Rice – 40p for 1kg – 6p
  • 2 heaped tablespoons of peanut butter – 700g for £2.37 – 20p
  • 30ml of soy sauce - £1.50 for 1litre in the Chinese supermarket  - 5p
  • Juice of 1 lemon – 30p
  • 1 clove of garlic – 30p for a bulb – 4p
  • 1 tablespoon of fresh/dried coriander – (dried coriander) £1.45 for 7g – 10p
  • Ginger (about the size of thumb) – around 10p
  • Vegetable options – 150g frozen broccoli, cauliflower or peas - £1 for 1kg – 15p
  • 1 tablespoon of sugar 
  1. Finely chop and mush together soy sauce, juice, garlic, coriander, ginger and sugar in a bowl.
  2. Heat the peanut butter on a low heat in the microwave to melt and add to the mixture.
  3. OPTIONAL – add water to thin the mixture for a more covered dish
  4. Boil water and cook rice
  5. Quickly cook the vegetables, for frozen vegetables you can boil the kettle and run over the vegetables to quickly defrost.
  6. Layer rice, vegetables then sauce

Mushroom risotto

By Emma Johnson
82p for 2 servings 82p for 2 servings
  • 150g arborio rice – 99p for 500g  - 30p
  • Half an onion - – 75p for 1kg – 4p
  • 250g mushrooms – 80p for 375g – 43p
  • 30ml soy sauce - £1.50 for 1litre in the Chinese supermarket  - 5p
  • Olive oil, salt, pepper, vegetable stock


  1. Finely dice half the onion.
  2. Fry on a low heat in 1 tablespoon of oil
  3. When soft add the rice to the pan to crack the grains.
  4. Make 1 pint of vegetable stock. For a smoother, softer and saucier risotto, use very hot water. For a sticker, thicker more solid risotto, use lukewarm water.
  5. Crack off the stems of your mushrooms, dice them and add to the rice.
  6. Add the stock little by little.
  7. Keep stirring, this releases the gluten.
  8. When the rice is almost cooked (a little opaque bit in the centre), quarter and add the mushrooms. Add the soy sauce.

Peppered goats' cheese with rocket salad



(Serves 1)

  1. For the peppered goats' cheese, roll the cubes of cheese in black pepper to coat on all sides.
  2. Heat the olive oil in a small frying pan and fry the cheese until golden-brown and crisp on all sides.
  3. For the rocket salad, place the rocket in a bowl and drizzle over the oil and vinegar. Season with salt and freshly ground black pepper and stir well to coat the leaves.
  4. To serve, place the rocket salad onto a plate and top with the peppered goats' cheese and beetroot.
Other ideas

Rocket makes a delicious addition to salads but can also be used to make soups and to replace basil in pesto. A bed of rocket is a good base on which to serve grilled poultry or fish.

Garlic, spinach and cream pasta

(Serves 1)

2 tbsp olive oil

½  red onion chopped

garlic cloves, chopped

2 handfuls spinach leaves

75ml double cream

200g of  spaghetti pasta

salt and ground black pepper

1 tbsp grated parmesan, to serve

Preparation method
  1. Heat the oil in a frying pan over a medium heat, add the onion and garlic and fry for 3-4 minutes, or until softened.
  2. Add the spinach and fry for a further 1-2 minutes, or until wilted.
  3. Add the double cream and the cooked spaghetti and season, to taste, with salt and freshly ground black pepper. Continue to simmer for a further 1-2 minutes, or until the mixture has warmed through.
  4. To serve, spoon the pasta onto a serving plate. Spinach is a leafy green vegetable that is generally cooked, but can also be eaten raw when young enough to be tender. It has a bittersweet taste and its strong colour can be used to dye pasta green, for example.



300g small salad potatoes , halved

2 handfuls frozen peas

50g butter

2 smoked haddock fillets, about 150g each

a splash white wine or chicken stock

½ small bunch chives , chopped


Cook the potatoes until tender, then add the frozen peas for the last 2 minutes of cooking. Gently crush with half the butter.

Heat the rest of the butter in a pan and cook the haddock for 3 minutes on each side. Remove the haddock then add a splash of wine or chicken stock and reduce a little. Stir in the chives.

Put the potato on 2 plates, top with the haddock and the chive butter.


Snip chives with scissors instead of chopping them, and do not subject them to much cooking as they are delicate. Instead, use chives in garnishes, salads, egg mayonnaise sandwiches, vegetable stocks, soups, creamy sauces, potato dishes and omelettes, adding the herb to the dish just before serving.

Chilli and coriander stir-fried prawns


(Serves 1-2)


1 tbsp olive oil

10 cooked king prawns

1 chilli, finely chopped

small bunch asparagus, blanched

handful fresh coriander, chopped

lime, juice only

salt and freshly ground black pepper

Preparation method

Heat the olive oil in a wok, add the prawns and chilli and fry for one minute.Add the blanched asparagus to the wok and stir fry for 1-2 minutes. Add the coriander and lime juice and season well with salt and freshly ground black pepper. Serve immediately

 Parsley pesto

Makes a small jar (6 servings)

2 cloves garlic

pinch of salt

50g pine nuts

Bunch (about 150g) of flat leaved parsley

250ml extra virgin olive oil

50g freshly grated parmesan


  1. Separate the leaves from the parsley and wash and then dry them very carefully and thoroughly in a clean, dry teatowel.
  2. Either in a food processor or using a pestle and mortar smash the garlic and then add the nuts and crush them.
  3. Add the parsley a few leaves at a time and crush or pulse the food processor or stick blender until you have a thick, green paste.

Using a wooden spoon slowly pour in the oil, stirring all the time until it is mixed in. Stir in the cheese. Taste and adjust seasoning.
Serve within a couple of days. The pesto will keep well covered in the fridge with a thin layer of olive oil over it to stop it discolouring.

Spaghetti Bolognese

By Nicole Barber 

Serves 4


300g Quorn mince - £1.89 / 250g Beef Mince £1.79

Original pasta sauce – 78p

Tinned tomatoes – 50p

Small mushrooms – 65p

Carrot – 10p

Onion – 7p

400g Spaghetti -16p

Total - £4.15 (quorn) / £4.05

Per portion - £1.03 / £1.01


1.     Add a little cooking oil to a large saucepan and add your Quorn or beef mince to the pan. Fry until the mince is brown. If using cheap beef mince you might want to drain off some of the excess fat from the meat.

2.     Chop the onions and carrots into small chunks and add to the sauce pan, cook until they begin to soften.

3.     Slice the mushroom and add to the saucepan.

4.     Add the jar of cooking sauce and the tinned tomatoes.

5.     Cook until the sauce is hot and the vegetables are softened. When using mince, the longer you cook it, the softer and tastier it will be.

6.     Divide into 4 portions and either serve them to your friends or freeze some (once completely cool!). Serve with pasta and some cheese.

Running short on time? Grate the onion and carrot instead of dicing. This will make preparation and cooking much quicker.
Why Quorn mince? Quorn mince is slightly cheaper than beef mince, and it has a much lower saturated fat content! So it’s worth trying.
Want to make it a bit more special?You could try adding some tomato puree, garlic, balsamic vinegar or herbs to improve the flavour. 

Chicken, Cheese and Pepper Pasta

By Romail Robin

Chicken Breast 100g (Asda Butchers Selection Breast Mini Fillets 220g) - £2.20

Cheese – any kind preferred really! (Asda Mozzarella 125g) £0.83

1 pepper  (Asda Mixed Peppers 3 pack) £1

Pasta 200g – same as cheese! (Asda Conchiglie 500g) £0.50

Total: £4.53 (Approx £1.75/serving)


1. Cut chicken into diced pieces and put in oven on the 250° mark (for 20mins)

2. After 10 mins… boil pasta in a small-medium sized saucepan (for 10mins)

3. After 5 mins… cut pepper into finely diced pieces and fry (for 5 mins)

4. Take chicken out of oven, rinse pasta and empty into bowl with peppers and added grated cheese

5. Enjoy!

Approx. time: 20mins


1. Herbs/spices can be added to the chicken to make it more savoury
2. Chicken can be fried as an alternative
3. Pasta sauce can be added if required
4. A glass of Strawberry Ribena is recommended! (P.S. Blackcurrant’s allowed too)


Vodka Pizza

By Leanne Carpenter

Homemade Vodka Stuffed Crust Pizza with no measuring required:

What you will need:

·         A mixing bowl

·         Rolling Pin

·         Oven tray

·         Frying pan

·         Mixing Spoon


·         Plain Flour

·         Warm water

·         Salt

·         Olive Oil

·         Butter/margarine

·         Tomato Puree/ ketchup

·         Cheese

·         Toppings e.g. Bacon, mushrooms, peppers, peperoni, onion ect.

·         Vodka (optional)


1)      Fill half of your bowl with plain flour

2)      Get a spoonful of butter and rub into the flour, keep adding the butter until mixture looks like breadcrumbs

3)      Add in the salt to season

4)      Pour a drizzle of olive oil into the mixture

5)      Then add in a bit of water and start to knead the mixture until it forms a dough. Add in more water if necessary

6)      Flour the surface and roll out the mixture to the shape of your tray

7)      Spread the tomato puree evenly across the pizza base

8)      Sprinkle the cheese over the top

To make the stuffed crust:

1)      Put the cheese right up to the edge of the base

2)      Carefully roll over the edges of the base so there is cheese inside and gently press down so it seals

To make the toppings

1)      Chop all your vegetables and add to the frying pan

2)      Drizzle a little bit of vodka into the pan

3)      Fry the vegetables until golden brown

4)      Fry the bacon or grill it for a healthier option

5)      Then add all your toppings to the pizza

6)      Season with salt, pepper, basil and mixed herbs or any other herbs you have around

7)      Cook at medium heat for 15-20 minutes until all the cheese has melted and the crust is golden.


Cheapest place I found to get all the ingredients:


ASDA Baby Mushrooms 75p for 150grams

Ready Chopped red onions 50p for 200g

3 pack of peppers £1 so one pepper is 33p

500g of plain flour 40p

200g of tomato puree 48p

350g of cathedral city cheese for £2

250g of unsalted butter £1

So to make a minimal pizza with a few toppings is £5.46 which serves 4-6 people and a lot of the ingredients you can re- use for other meals.

(Prices correct on 19th January 2013) and there are other supermarkets available with similar prices




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