8 affordable recipes for student budgeting

The March 2026 student guide to the tastiest meals on a budget

Life as a student is full of new experiences: busy lecture schedules, late night studying, partying, and learning how to live independently. One challenge in particular for most students is adapting to rising food prices when trying to eat filling, yet balanced meals, without spending a fortune. With inflation, it can sometimes feel like these filling and healthy homemade meals are just out of reach. However, the good news is that they don’t have to be!

Being a student doesn’t have to mean Pot Noodles and skipping meals to save money. With a little creativity, meals can become affordable and genuinely delicious. From tasty one pot dinners to bigger meals that you can cook in bulk, there are plenty of options that deliver flavour, fullness, and have fantastic financial benefits.

With this guide, whether you’re cooking in a tiny shared kitchen, you’ve just graduated, you’re working a 9-5 trying to meal plan, or just trying to stretch your food a little bit further, these recipes will help you to make the most of your money, without sacrificing taste.

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7 sensational seasonings and spices for the kitchen:

1. Paprika

A mild, slightly sweet spice made from dried red peppers, emphasising colour and warmth.

2. Salt and Pepper

Essential seasonings to enhance flavour. Salt brings out taste, while pepper adds underlying heat.

3. Chilli Flakes

A spicy addition to your kitchen cupboard, adding heat and bold flavour that ranges from mild to intense heat.

4. Mixed Herbs

A blend of dried herbs (such as thyme, oregano, and basil), adding a balanced aromatic essence.

5. Cumin

A warm and earthy spice with a slightly nutty taste, common in savoury meals.

6. Tumeric

A bright yellow spice adding colour and more of a bitter taste.

7. Garlic and Onion Powder

Finely ground seasonings adding savoury depth and strong aromatic flavour.

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Meat Menu:

Comforting Chilli Con Carne (Serves 6)

A hearty, spicy stew known for its rich flavour and warmth, making it a popular comfort food all over the world. Perfect for batch cooking and putting in the freezer for later dates.

Each serving provides 420 kcal, 43g protein, 22g carbohydrate (of which 9.5 sugars), 12g of fat, 9.5g fibre, and 1g salt.

Dairy-free, Nut-free, Egg-free

Ingredients:

• 2tbsp olive oil

• 2 onions

• 2 garlic cloves or alternatively garlic powder

• 1kg/2lb 4oz beef mince

• A dash of red wine (optional)

• 2x 400g chopped tomatoes

• 2tbsp of tomato puree

• 2-3tsp of chilli flakes

• 2tsp paprika

• 1 red pepper (optional)

• 2tsp mixed herbs

• Salt and pepper

• Shake of Worcestershire sauce

• 1 beef stock cube

• 1x 400g of kidney beans

• Rice to serve

Method:

1. Heat the oil in a large pan and fry the onions and garlic until softened. Add in the mince and break it up, cooking it on an increased heat until brown all over. If using red pepper, add this in now along with the red wine, then boil for another 2 minutes.

2. Stir in the chopped tomatoes, tomato puree, chilli flakes, paprika, mixed herbs and a shake of Worcestershire sauce before crumbling the stock cube into the mix. Season well with salt and pepper.

3. Bring to a simmer, and cover the pan with a lid allowing it to cook on a lower heat for around 30-40 minutes, mixing occasionally until the mixture is thickened.

4. Add in the kidney beans and cook for an extra 10 minutes, before adding in any extra seasonings if necessary.

5. Serve with rice.

Approximate price per portion (Aldi Prices): £1.70

Colourful Chorizo and Bean Stew (Serves 2)

Bursting with vibrance and bold flavouring, this dish provides satisfaction and is able to be adapted as served with rice, pasta, or bread, depending on your preference. Spice up your average stew with chorizo and cannellini beans for a super dinner on a budget!

Each serving provides 517 kcal, 30g protein, 45g carbohydrates (of which 13g sugars), 21g fat (of which 7g saturates), 17g fibre, and 2g salt.

Ingredients:

• Splash of oil

• 110g of spicy Spanish chorizo, cut into pieces

• 1 onion

• 1 garlic clove

• 400g chopped tomatoes

• 1 tin of cannellini beans in water, drained

• 2tsp of paprika, salt, pepper, mixed herbs

• 1/2tsp chilli flakes

• Pasta, rice, or crusty bread to serve

Method:

1. Heat oil in a large pan over a medium heat, add in the chorizo, and cook until the oil starts to run from the chorizo.

2. Add the onion and garlic and cook until soft.

3. Add in the chopped tomatoes, beans, and seasonings, and then let simmer for 10 minutes.

4. Add a splash of water if the consistency is too thick.

5. Serve with pasta, rice, or bread.

Approximate price per portion (Aldi Prices): £1.85

Chicken Wraps (Serves 2)

Juicy chicken wraps are super quick and easy, filled with tender chicken, tasty vegetables and flavourful sauces all tucked into a soft tortilla. Easy to customise and ready in minutes, they’re perfect for a delicious and balanced lunch or dinner.

Ingredients:

• 2 chicken breasts

• 2 peppers

• 1 onion

• 2 garlic cloves

• Salad leaves or lettuce

• 6 tomatoes

• ⅓ of a cucumber

• Tortilla wraps

• Paprika, cumin, salt, pepper, chilli flakes

• Grated cheese

• Sauce of your choice - I personally love mayo, ketchup, and sriracha!

Method:

1. Slice up all of the vegetables to your liking. For this recipe, the salad is uncooked in the tortilla. However, for more of a fajita style wrap, fry up the vegetables in a pan.

2. Once the veg is chopped, add it to the sides of the two plates.

3. Put oil in the pan, and on a medium heat add in the chicken, seasonings, and garlic and mix together.

4. As the chicken cooks through fully, warm up the oven and place 4 tortillas in there, so that when the wraps are assembled your tortillas are nice and warm.

5. Once the chicken is cooked, dish it up onto the other side of the plate and remove the wraps from the oven.

6. Assemble the wraps together using both the salad and cooked chicken, adding sauces and cheese on top for a delicious finish!

Approximate price per portion (Aldi prices): £3.53

Pork Stir-Fry (Serves 2)

This stir-fry is a quick, flavour-packed favourite, with tender pork tossed with vibrant vegetables in a sensational savoury sauce. Perfect for busy weeknights, as it comes together in minutes, delivering a delicious meal that you just can’t refuse.

Each serving provides 359kcal, 40.3g protein, 12.4g carbohydrate (of which 10.1g sugars), 15.4g fat (of which 4.8g saturates), 4.7g fibre and 2.41g salt

Ingredients:

• 250g pork tenderloin cut into chunks

• 150g button mushrooms, sliced

• Soy sauce

• 2 peppers, sliced

• Mangetout (sugar-peas)

• 1 garlic clove

• 4 spring onions

• Black pepper

• 1tsp paprika and turmeric

• 1 stock cube, either vegetable or chicken

• Noodles or rice (to serve)

NOTE: For cheaper vegetables, shops now sell ‘stir-fry’ packets of vegetables able to be cooked immediately for a faster, cheaper approach!

Method:

1. Season the pork with ground pepper, paprika, and turmeric in a pan on high heat.

2. Add in soy sauce and fry the pork for 1-2 minutes.

3. Add in all of the vegetables and reduce to a lower heat so that the pork can cook through.

4. Add water so that the meat is not dry and add in a vegetable or chicken stock cube.

5. Serve with noodles or rice.

Approximate price per portion (Aldi prices): £2.15

Vegetarian Menu:

Egg Fried Vegetable Rice (Serves 2)

A perfect meal for using up vegetables in the fridge in the most delicious way possible that elevates a rice bowl just that bit more. Perfect for lunch and easy to batch cook.

Vegetarian, Nut-free

Ingredients:

• 1tbsp vegetable oil

• 2 peppers

• 4-5 spring onions, OR 1 large brown onion

• 3 garlic cloves

• 3 free-range eggs, beaten

• 100g of peas

• 250g rice

• 1 vegetable stock cube

• 3tsp of paprika, salt, pepper, cumin

• 1tsp of chilli flakes

• Mushrooms

• 1tsp soy sauce

Method:

1. Bring a small pan of water to a boil and cook the peas for 1 minute, then set aside.

2. Heat 1tsp of oil in a non-stick frying pan and cook the peppers, garlic, mushrooms, and spring onions for 4 minutes. Add in the seasonings to the mix and stir consistently.

3. Add in the vegetable stock cube and mix again.

4. Push the vegetables to one side of the pan and add oil to the other side. Pour the beaten eggs into the pan away from the vegetables, and scramble them over a medium heat.

5. Add the cooked rice and peas to the mix and stir. Cook together for 5-10 minutes or until everything is steaming hot. Add some soy sauce and toss together before serving.

Approximate price per portion (Aldi price): £2.16

Sweet Potato Soup (Serves 3-4)

Sweet potato soup is a creamy, comforting dish often encompassing a naturally sweet and earthy flavour that can be enhanced with spices such as ginger, cinnamon or chilli for extra warmth.

Dairy-free, Egg-free, Gluten-free, Nut-free, Vegetarian, Vegan

Each serving provides 234kcal, 3g protein, 43g carbohydrates (of which 16g sugars), 4g fat (of which 0.5g saturates), 9g fibre, 0.5g salt

Ingredients:

• 1tbsp olive oil

• 1 onion, chopped

• 2 large carrots, peeled and chopped

• 4cm, or 1 ½ of fresh ginger, finely chopped

• 1 garlic clove, crushed

• 1tsp chilli flakes

• 700g sweet potatoes, peeled and cubed

• 1.2 litres/2 pints of vegetable stock

• Salt and pepper

Method:

1. Heat the oil in a large pan over a medium-high heat. Add in the carrots and onion until softened. Then stir in the ginger, garlic, and chilli flakes and fry for 2 minutes.

2. Stir in the sweet potatoes and stock, turning up the heat and bringing to a boil. Reduce the heat and let simmer for 15 minutes, until the sweet potato is tender.

3. Remove the pan from the heat and blend the soup until smooth. Taste and then season accordingly to serve.

Approximate price per portion (Aldi prices): £3.30

Vegetable Curry (Serves 3)

Infused with aromatic herbs and fresh flavours, this vegetable curry offers a satisfying balance of heat and sweetness in every bite.

Egg-free, Gluten-free, Nut-free, Vegan, Vegetarian

Each serving provides 335kcal, 9g protein, 41g carbohydrates (of which 14.5g sugars) 12.5g fat (of which 1.5g saturates), 10g fibre, and 0.5g salt.

Ingredients:

• 2 medium potatoes (around 350g) peeled and cut into 2cm in chunks

• 1 large carrot, peeled and sliced

• ½ broccoli or cauliflower cut into small florets and halved

• 3tbsp vegetable oil

• 1 large onion, finely chopped

• 1tbsp medium or hot curry powder

• 1 x 227g tin chopped tomatoes

• 1tbsp of salt and pepper

• 300ml vegetable stock

• 100g frozen peas, or two large handfuls of spinach leaves

• Plain yoghurt or a vegan alternative to serve

Method:

1. Fill half a saucepan with cold water and add the potatoes and carrots. Bring to a boil and cook for approximately 8 minutes then add the cauliflower or broccoli and boil for 2 minutes more. Drain and set aside.

2. Heat oil in a large pan on a medium heat. Add in the onion, stirring regularly for 8 minutes or until softened. Sprinkle the curry powder over and cook for 30 seconds more.

3. Add the tomatoes to the mix and cook for 2-3 minutes, stirring consistently. Add the stock and salt and pepper and bring to a simmer.

4. Add the other vegetables and peas or spinach and simmer gently for 5 minutes. If the sauce thickens too much, add some water.

5. Serve immediately with yoghurt.

Approximate price per portion (Aldi prices): £1.56

Arrabbiata Pasta (Serves 1)

A fast and spicy supper ready in 20 minutes. Infused with garlic, chilli flakes, and fresh herbs, this meal delivers bold and satisfying flavours in every bite.

Ingredients:

• 100g dried pasta

• 3tbsp oil

• 4 garlic cloves

• 1tsp chilli flakes

• 400g tin of chopped tomatoes

• Salt and pepper

• 25g cheddar or parmesan to serve

Method:

1. Half-fill a medium saucepan with water and cover with a lid. Place over a high heat and bring to a boil. Add the pasta and stir. Cook for 10–12 minutes, or until the pasta is tender but retains just a little ‘bite.’ Stir occasionally as the pasta cooks, so it doesn’t stick.

2. Heat the oil in a frying pan. Add the garlic and cook over low heat for 2 minutes, stirring regularly. Add the chilli flakes and cook for a few seconds more, stirring constantly.

3. Remove the pan from the heat and gently stir the tomatoes into the garlic-infused oil. Place the pan over a medium-high heat and bring to a simmer. Cook for 5–7 minutes, stirring regularly until the sauce is fairly thick and glossy. Season with a little salt and lots of pepper.

4. Drain the pasta in a colander, then add to the tomato sauce. Toss together and sprinkle with the cheese to serve.

Approximate price per portion (Aldi prices): £1.25

I hope that this guide will help to adapt your meals, whether when cooking for the first time or trying out any of these new recipes.

All recipes/recipes similar can be found at: https://www.bbc.co.uk/food/budget