By Basant El-Faramawy
Students facing budget constraints can now prepare nutritious meals for under £2 per portion, according to recipes developed by chef Jason Shaw of Elevated Food for Life in collaboration with university comparison site Whatuni. A survey by Whatuni found 30% of student ambassadors worry about budgeting, while searches for "student meals" have risen 91% in a month.
Mexican Lentil Soup
The Mexican lentil soup serves eight and takes 40 minutes to prepare. It uses ingredients such as olive oil, onion, celery, carrots, garlic, bone marrow broth, sweet potatoes, salsa verde, lentils, frozen sweetcorn, diced green chiles, and chili powder. The soup provides protein-rich lentils with fiber and anti-inflammatory polyphenols, supporting heart health and blood sugar stability. Optional toppings include grated cheese, diced avocado, and lime juice.
Chickpea and Aubergine Dopiaza
The chickpea and aubergine dopiaza serves two and costs about £1.25 per portion, ready in 30 minutes. Ingredients include chickpeas, aquafaba, onions, aubergine, Indian gravy or mild curry sauce, ground coriander, garlic, coconut oil, fresh coriander, dried tarragon, salt, and pepper. The dish is rich in plant-based protein, soluble fiber, and antioxidants like nasunin from aubergine, and is freezer-friendly for up to three months.
Thyme-Roasted Sweet Potatoes
Thyme-roasted sweet potatoes serve six and take 40 minutes. The recipe calls for sweet potatoes cubed, olive oil, kosher salt, black pepper, garlic powder, and dried thyme. Roasted at 230°C (450°F), they become crispy outside and tender inside. Sweet potatoes provide beta-carotene, fiber, vitamins, and minerals, and the dish works as a versatile side or meal-prep base.
