Student Meals Cheat Sheet


College students are renowned for their barely there diets (we’re looking at you beans on toast!), but an increasing number of young scholars are experimenting with ingredients and flavours to the benefit of their stomachs.

In light of this, we’ve collected some of the tastiest student recipes from BBC’s Good Food collection, all of which are cost-effective, quick to cook and guaranteed to be a hit with your housemates.

Cheesy Ham & Broccoli Pasta


300g pasta

1 head of broccoli, cut

1 tbsp oil

1 onion, finely chopped

2 garlic cloves, crushed

250g ham, cut into chunks

300ml pot double cream

1 tbsp English mustard

140g mature cheddar, grated



  1. Bring a large pan of water to the boil and cook the pasta following pack instructions, adding the broccoli florets to the pan for the final 4 mins. Drain and set aside.
  2. Meanwhile, make the sauce. Heat the oil in a large pan and cook the onion for 5 mins to soften, then stir in the garlic and cook for 1 min more. Stir in the ham, cream and mustard, then bring to the boil. Add the pasta and broccoli, then stir in the cheese, coating everything in the sauce.


Cheap-as-chips Veggie Pizza


200g carton passata

5 large Middle Eastern flatbreads

375g spinach

1 garlic clove, chopped

3 balls mozzarella

5 medium eggs

Grated nutmeg


Shaved parmesan



  1. Heat the oven to as high as it will go. Spread 1-2 tbsp of passata over each flatbread. Squeeze as much water as you can from the spinach (this will prevent your pizzas from being soggy), then scatter on top, leaving a gap in the centre. Divide the garlic and mozzarella between the pizzas, seasoning generously as you go.
  2. You will probably only be able to bake 2 pizzas at a time. So put 2 on a baking tray, carefully crack an egg into the middle of each, and season with nutmeg and some of the basil. Bake for 7 mins until the cheese has melted and the egg is cooked to your liking.
  3. Repeat with the remaining pizzas and ingredients. Serve, garnished with a little more basil and some Parmesan. Cut into slices and share between everyone.


Kidney Bean Curry


1 tbsp vegetable oil

1 onion, finely chopped

2 garlic cloves, finely chopped

thumb-sized piece of ginger, peeled and chopped

1 small pack coriander, chopped and shredded

1 tsp ground cumin

1 tsp ground paprika

2 tsp garam masala

400g can chopped tomatoes

400g can kidney beans, in water,

cooked basmati rice


  1. Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
  2. Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
  3. Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.


For the very best in cooking appliances, shop in-store or online.

Author Image

Posts from the Harvey Norman blog team.