5 Budget-Friendly Winter Dinners

Cold nights call for serious comfort food. But whether you’re a pro in the kitchen or more of a microwave master, living on a student budget can make meal planning tricky. Don’t worry, we’ve got you covered with five thrifty yet tasty dinners you can easily whip up in your Leicester student accommodation. They’re quick-to-make, satisfying and nutritious to boot. 

1. Souped-up noodles

There’s nothing quite as comforting as a bowl of noodles, and these are super simple to put together. You can add whatever you like, making them a great way to use up any veg you have lying around. You’ll find instant noodles in most supermarkets, but why not take a trip to one of Leicester’s Asian supermarkets, where you’ll find a larger range and some more interesting toppings to add to your dish, too!

Ingredients

• Packet of instant noodles in whatever flavour you like (kimchi is especially good)
• Tsp miso paste
• 1 egg
• Spring onion, sliced
• Finely sliced greens, such as mangetout, sugarsnap peas, tenderstem broccoli or cabbage
• Dash of soy sauce
• Hot sauce such as sriracha or tabasco
• NB: We also like this recipe with a fried egg on top instead of boiled. If you don’t like egg, you can add any protein you like, such as tofu, cooked prawns or chicken. 

Method

Bring a saucepan of water to a roiling boil, lower in the egg and cook for six minutes (for a jammy yolk). Remove and place it in a bowl of cold water. Cook the noodles according to the packet instructions, adding a heaped teaspoon of miso to the broth before you add the noodles. Chuck in your sliced greens and if you’re adding any extra protein, add it now too. Meanwhile, peel your egg and cut in half.

Once the noodles and greens are cooked, transfer to a bowl, top with the egg and spring onion, a dash of soy sauce and hot sauce to taste. 

2. Sausage casserole

This slightly posh version of sausage and beans is warming, filling and uses ingredients you’ll likely have lying around or can grab from the corner shop if not.

Serves 2/3

Ingredients

• 1 tbsp of olive or vegetable oil
• Pack of meat or veggie sausages
• 1 onion, thinly sliced into half-moons
• 200g chestnut mushrooms, quartered
• 2 garlic cloves, crushed
• Tin of baked beans
• Tin of tomatoes
• ½ tbsp tomato puree
• Half a chicken or vegetable stock cube
• 2 tbsp Worcestershire sauce
• ½ teaspoon dried mixed herbs

Method

Heat a tablespoon of oil in a pan and then brown the sausages all over before lifting them out onto a plate. Gently fry the onions and mushrooms in the same pan, adding a little more oil if necessary. Once softened, add the garlic and cook for a minute more before adding the Worcestershire sauce and tomato puree and cooking for another minute. Return the sausages to the pan and add the tin of tomatoes. Fill the empty tin halfway with boiling water and pour that into the pan, along with the half stock cube. Bring to the boil and then cook for around 20 minutes, stirring occasionally, until the sauce has reduced. Tip in the beans and cook for five minutes more. 

Season to taste and serve with buttery jacket potatoes or rice.

3. Delicious dal

Dal is a standout when it comes to budget comfort food: it’s filling, nutritious and really cheap (not to mention vegan!). All you need is a bag of split peas or lentils, a few spices and you’ve got a warming dinner that doubles up as tomorrow’s lunch. We’re not saying that this will be as good as the dals you’ll find in Leicester’s Indian restaurants, but it comes a close second!

Ingredients

• 2 tbsp vegetable or olive oil
• 200g split red lentils
• 1 tin of tomatoes
• 2 tbls of garlic and ginger paste (it keeps well and saves you prep time)
• 1 onion, sliced into half-moons
• 2 green chillies, split lengthways
• ½ tsp ground turmeric
• 2 tsp brown mustard seeds
• 1 tsp cumin seeds
• Salt

Method

Rinse the lentils in plenty of cold water until it runs clear. Put them in a medium saucepan with 600ml of fresh water. Add the tomatoes, chillies, turmeric and salt, bring to the boil and simmer for around 20 minutes, making sure to remove any foam. Meanwhile, heat the oil in a frying pan. Cook the mustard seeds until they pop, then add the onions, garlic and ginger paste and cook until soft. When the lentils are soft and mashable, stir in the onion mix. 

Check for seasoning and then serve with naan bread or paratha.

4. Easy minestrone

Rich, colourful and packed with flavour, minestrone is just one of those brilliant dishes that you can throw anything into and will come out tasting great! This will last you a good few days; in fact, it tastes even better after day one as it gives the flavours time to develop.

Ingredients

• Tin of tomatoes (as good quality as you can afford)
• 3 tbsp olive or vegetable oil
• 25 grams butter
• 1 onion, finely sliced
• 1 clove of garlic, crushed
• 2 carrots, peeled and diced
• 2 sticks of celery, finely diced
• Savoy cabbage or kale, shredded
• 150g green beans, cut into 2cm lengths
• Tin of cannellini or borlotti beans
• 70g small-shaped pasta
• 1 litre of chicken or vegetable stock
• ½ tsp dried oregano
• ¼ chilli flakes
• Bacon lardons (you can leave out or use smoked tofu if you want to make it vegetarian)
• Parmesan cheese

Method

If you’re using bacon or tofu, heat 1 tablespoon of oil in a saucepan and fry the pieces until they’re crispy. Remove from the pan. Next, add the remaining oil and the butter and saute the carrot, onion and celery until soft. Add the garlic and cook for a minute or two more. Next, add the chopped tomatoes, puree, stock, herbs and chilli flakes. Bring to the boil and simmer, covered, for 30 minutes. Then, add the pasta, the greens, the beans and the bacon or tofu and cook uncovered for a further 10 minutes, topping up with more water if you think it needs it. 

Serve in big bowls with loads of grated parmesan and a drizzle of olive oil.

5. Mediterranean traybake

A traybake means that everything goes into one tray, so it’s faff-free and there’s minimal washing up. We use chicken thighs here because they’re cheaper than breasts and stay nice and juicy when cooking this way. You can also use halloumi to make it vegetarian.

Serves 2

Ingredients

• 4 chicken thighs (or halloumi cut into thick slices)
• 2 medium potatoes, cut into wedges
• 1 red pepper, thickly sliced
• 1 red onion, thickly sliced
• 1 packet cherry tomatoes
• 2 cloves garlic, crushed
• 2 tbsp vegetable or olive oil
• 1 tsp paprika
• ½ teaspoon oregano
• Lemon

Method

Preheat the oven to 200°C (fan 180°C).

Toss the vegetables with the oil, garlic, paprika, oregano and salt and pepper. Spread evenly on a baking tray. Place the chicken thighs on top of the vegetables, drizzle with oil and season well. Roast for 40-45 minutes until the chicken is golden and cooked. Squeeze with lemon juice before serving. NB: If you’re using halloumi, add it to the vegetables for the final 15 minutes of cooking only.

Luxury student rooms in Leicester 

Feeling inspired to cook up a storm in your Leicester student accommodation? Whether it’s a quick snack in your private kitchenette or a fun dinner with friends in the communal kitchen, our luxury spaces make it easy to eat well and live well. 

Get in touch to find out more: true student Leicester