September means back to school! For many students, budgets don’t stretch far – resulting in an unhealthy diet consisting of cheap foods and takeaways.
To prevent this, we’ve collated three cheap student recipes from BBC Good Food. This way you can stay healthy without having to compromise on price!
Try these, easy to make, veggie halloumi wraps with coleslaw! Add substantial amounts of hummus for a perfect quick snack or midweek meal!
- 50g pumpkin seeds
- 2 tbsp cumin seeds
- 1 small red cabbage (about 650g)
- 2 mixed peppers, cut into strips
- 2 tbsp white wine vinegar
- 2 tbsp extra virgin olive oil
- 6-8 flatbreads or wraps
- 100g hummus
- Roast the pumpkin seeds with the cumin seeds in a large frying pan until they begin to pop and smell fragrant, then transfer to a large bowl. Add the cabbage, peppers and vinegar, and season well. Mix thoroughly and set aside.
- Heat oven to low and put the bread in to warm through. Using the pan you used to toast the seeds, fry the halloumi in batches for 3 mins each side until crispy and golden. Transfer to the oven to keep warm.
- Spread a layer of hummus on each flatbread and top with a handful of slaw, halloumi and rocket to serve.
Mexican pulled chicken and beans
Get more for your budget, with this sharing platter of slow-cooked chipotle chicken. It will keep the guests happy and it won’t break the bank either!
- 8 bone-in chicken thighs, skin removed
- 3 tbsp chipotle paste
- 2 garlic cloves, crushed
- 2 x 400g cans chopped tomatoes
- 1 large onion, finely sliced
- 2 x 400g cans black beans, drained
- 400g cans kidney beans drained
- handful parsley coriander or mint, roughly chopped
- small iceberg lettuce, shredded
- ½ cucumber, diced
- drizzle of olive oil
- large bag of tortilla chips, to serve
- lime wedges, to serve
- Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 2 tbsp of the chipotle paste. Put the rest in a medium bowl with the garlic, tomatoes, onion and some seasoning. Stir to combine, then tip into a large roasting tin. Sit the chicken thighs close together on top of the sauce. Cover with foil and bake for 1 hr.
- Remove the roasting tin from the oven, add all the beans and stir into the tomato mixture around the chicken. Put back in the oven, uncovered, for 20 mins or until the chicken is tender and the beans are hot.
- Meanwhile, mix the herbs, lettuce and cucumber with a drizzle of olive oil and set aside.
- Shred the chicken using a knife and fork, and discard the bones. Mix the chicken through the sauce and beans. Serve with the salad, tortilla chips and lime wedges.
Jumbo Sausage Roll
Pastry time! Sausage rolls are a student favourite, and this giant version with spicy homemade baked beans can constantly be picked at.
- 400g sausage meat, or pack of 8 sausages
- 2 tbsp dried mixed herbs
- 300g jar hot salsa dip
- 1 egg beaten
- 375g ready-rolled puff pastry sheet
- 3 x 400g cans cannellini or haricot beans (or a mixture), drained
- 400g can chopped tomatoes
- 1 green chilli, thinly sliced
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment or foil. In a large bowl, mix together the sausage meat, herbs, half the salsa and roughly half the egg until well combined.
- Unroll the pastry sheet on your baking tray. Pile the sausage mixture onto one side of the pastry – along the longer side – leaving a gap of 4cm around the edge. Brush a little of the egg around the edges, then fold the pastry over the filling. Press the edges together with a fork and score a few air holes through the top with a knife (to let steam escape). Brush with the remaining egg and bake for 40 mins.
- Meanwhile, tip the beans, tomatoes, remaining salsa and some seasoning into a saucepan and cover with a lid. Simmer for 20 mins or until the sauce is thick and clings to the beans. To serve, scatter the beans with the chilli and serve with slices of sausage roll.