From staying on budget, to reducing waste, Marta Bueno Arcos explores the key to simplifying student-cooking.
Let’s be honest, student life is already challenging enough. When you’re knee deep in an assignment or lab report, the last thing you want to do is spend an hour cooking, plus another twenty minutes cleaning up afterward. But takeaways can get expensive fast, and finding quick, healthy, and affordable meals can feel impossible without a plan. Luckily, there’s a simple solution.
To stay on budget, never cook just one portion. Whenever you have time to cook, it takes only a little extra effort to make multiple servings. Freeze the extras or keep them as leftovers for later in the week instead of buying pre-made meals.
Another key to saving money is meal planning. However, cooking one massive batch of the same dish for the entire week can feel monotonous. Instead, start by making a list of meals you genuinely enjoy. The secret to saving money and preventing food waste is buying what you’ll actually use, not what you think you should buy. Then, group meals that share ingredients so you can make the most out of what you purchase.
It’s also helpful to prepare ingredients rather than full meals. Wash your produce as soon as you buy it and cut up anything you might want to eat as is or add to dishes later. Keep ready to eat options on hand, such as fruit paired with yogurt and granola; veggies with hummus; or prepped vegetables for soups or stir-fries. Prepare one or two main carb sources, like pasta, rice, or potatoes, and proteins such as tofu, chicken, or fish, for the week. This lets you mix and match different combinations, so you can eat something new each day without committing to one meal all week, saving both time and money with just a little prep work.
And don’t throw out your scraps. A great way to reduce food waste is by making homemade vegetable stock from scraps like onion ends, carrot or potato peels, and broccoli stems - just make sure everything’s clean. If you’re not using them right away, freeze the scraps in a ziplock bag. When you’re ready, toss them in a pot with olive oil, salt, and water, then simmer for about 30 minutes before straining. This stock can then be used in many dishes such as spaghetti bolognese, or a simple soup.
Pro tip: Keep things exciting by switching up your spices and flavour profiles. Even with the same basic components, your meals can taste completely different. For example, try a Mediterranean mix of oregano, thyme, garlic, and rosemary, or a smoky blend of garlic powder, pepper, smoked paprika, and cumin.