Cheap And Easy Recipes For Students That Can’t Cook

Messenger So you’ve just moved into your new university accommodation. You’re excited, this is all so new, …read more


So you’ve just moved into your new university accommodation. You’re excited, this is all so new, the next three years are going to be amazing.   

Then it comes to doing your first ‘big shop’ and you realise the actual price of cheese. This can’t be right, can it?

There are very few things that hit as hard as that reality. How does anyone afford this? Do people actually eat at university?

Fear not though, we’ve teamed up with Iceland to bring you some money-saving goodness in the form of these creative, wallet-friendly recipes. For a limited time, students can get 10% off their grocery shop in-store and save money online.

Even if your culinary ability stretches about as far as the microwave, all of these recipes can be nailed by even the most novice of chefs.

Dorito chicken



  1. Crush up your Doritos and put into a bowl
  2. Slice your chicken breast into strips
  3. Dust the strips of chicken in flour
  4. Whisk the two eggs
  5. Dip your floured chicken breast slices into the egg
  6. Roll your chicken in the crushed Doritos until evenly coated
  7. Fry the strips in a pan for 10-12 minutes

Halloumi fries



  1. Crush up your crisps and place in shallow bowl
  2. Cut the halloumi into chip sized slices
  3. Cover the halloumi slices in flour
  4. Whisk your eggs and dipp the halloumi slices in
  5. Crush up your crisps and place in shallow bowl
  6. Roll your coated halloumi slices in the crisp until evenly coated
  7. Fry the slices for 2-4 minutes

Mediterranean vegetable lasagne



  1. Drizzle some of the olive oil into a large frying pan over a high heat, then add half of the spring onions and the garlic puree and soften.
  2. Add the Mediterranean vegetables, the cream, the lemon zest and juice and season.
  3. Stir in 1 tub of cottage cheese – the consistency should be creamy and loose.
  4. In a suitable deep oven proof dish. Spoon in a quarter of the veggie mixture to cover the bottom of the tray, then top with a layer of lasagne sheets, and a good grating of Parmesan. Repeat the layers with the rest of the veg and pasta, finishing with a layer of lasagne sheets.
  5. Mix the remaining tub of cottage cheese with 1 splash of water to loosen, then spread evenly over the top of the lasagne along with the remaining spring onions
  6. Drizzle with the olive oil and sprinkle the Parmesan over and place in a preheated 160c oven for 1 hour.
  7. Once fully cooked, place under a preheated grill for 8 minutes, or until golden. Serve with peppery leaf salad, baby plum tomatoes and cucumber.

Vegan Breakfast Hash with Roasted Tomatoes, Wilted Spinach and Chestnut Mushrooms



  1. Place the potatoes in a large pan of water, boil for 10 mins then drain and allow to cool. Peel the skin away then coarsely grate into a large mixing bowl.
  2. Mix the grated potato with the carrots and the peanut butter and season well.
  3. Place a nonstick frying pan over a medium heat and drizzle in some of the veg oil. Pour the grated potato mix into the pan and flatten. Leave in the pan for 5 minutes and then place into a preheated oven at 180c for 15 minutes.
  4. Whilst the hash is in the oven, place a deep sauce pan over a high heat add a drizzle of vegetable oil and the mushrooms. Cook for around 5 minutes until the water from the mushrooms has evaporated. Add the spinach until wilted and then add the soy sauce.
  5. Put the baby plum tomatoes onto a baking tray, drizzle with oil, season and into the oven for the 5 minutes or until their skins have blistered.
  6. Remove the hash from the oven and place onto a plate. Serve with the mushrooms and spinach and the roasted tomatoes.


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