Five Quick And Cheap Meals For Students Who Hate Cooking

You’ll be a chef in no time.


There’s so much to do when you start uni that spending an hour every night and preparing meals probably isn’t the best use of your time.

We’re here to show you that it doesn’t need to be that way. We’ve teamed up with Holland & Barrett to pull together some quick and easy recipes that will taste incredible, without breaking the bank.

We’ve also chosen stuff that you can make in batch too, so you can save even more time and money.

Breakfast protein smoothie



If you’re the kind of person that struggles with making breakfast in the morning, getting your day off to a good start via a smoothie can be a super simple alternative.

It also means you can prepare the night before. Just throw all your ingredients together in a blender and leave it in the fridge for the morning.

Holland & Barrett

Posh beans on toast


Who doesn’t love beans on toast? It’s the easiest recipe in the world. However, it can be a little bit boring. So why not try a posh version?

  1. Start off by heating some oil in a pan. Once it’s sizzling, pop the leek in at a medium heat until soft (usually around five minutes). Throw in the paprika and garlic, and cook for another five minutes. Add the tomatoes and honey, season, and simmer for 10 minutes. Then add the beans, and cook for another 10 minutes.
  2. While that’s cooking, poach the eggs. Grab a bowl, and mix the sour cream and basil. Save one leaf for later.
  3. Put your bread in the toaster, and while that’s cooking take the beans off the stove, and add the sour cream. Pop the toast on the plate, cover it with the beans, and add the poached egg on top. To make it look ever posher, garnish with a leftover basil leaf.

Tu-No Pasta Bake



Another incredibly simple, yet delicious meal – a classic pasta bake is perfect for cooking in batch to see you through the week before payday. Plus, this particular dish just so happens to be vegan.

  1. Preheat your oven to 180’C/Gas mark 4. Grab a pan and add water, bring to the boil and put in the dried pasta. Cook it for two minutes less than the instructions on the packet, then drain.
  2. Heat your oil in a pan, add onion and garlic and fry. Add your plant-based tuna, and heat through.
  3. Add the chopped tomatoes, herbs, and some black pepper. Cook for 5 minutes, then add to the cooked pasta – mix thoroughly.
  4. Then, put it all in an oven dish and sprinkle with yeast flakes. Bake for 20-30 minutes.

Vegan Chilli


  1. Soak your soya mince in boiling water for five minutes, then drain. Heat the oil in a large pan, then add onion and peppers and the mince. Cook for 5 minutes until soft. Tip in the cumin, chilli powder, and paprika, and cook for another minute.
  2. Add the beans and tomatoes. Bring it to the boil, and simmer for 15 mins. Make yourself a cup of tea while you wait (optional).
  3. Season, and serve with rice.

Mushroom Ramen

Ingredients needed:

Ramen seems a lot more complicated than it actually is, in reality it couldn’t be much easier.

  1. Heat up some oil in a pan, chop up your mushrooms and half of your spring onion – throw it all together with your noodles and fry for around three minutes.
  2. Mix some boiled water and a vegetable stock cube in another pan before adding your noodles, mushroom, and spring onions. Add a couple of teaspoons of soy sauce and leave on a medium heat for around 15/20 minutes.
  3. While that’s cooking, hard boil an egg. Then when serving, peel and add to your bowl.
  4. Sprinkle your leftover spring onion on top for some extra flavour.

Stock up on all of the above and more at Holland & Barrett! Students can save 10% right now when shopping online or in store – all you’ll need is a valid student card.

Part of a paid partnership with Holland & Barrett.

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