'My 7 student staples will save you money and keep you eating well'

When you're filling up your shopping basket as a student, there are some useful and stereotypical ingredients that will most likely feature:

These make the list for good reason – they're affordable, easy to use and tasty.

But if you want your meal rotation to be varied, nutritious and a bit more exciting, here are seven I'd add to your basket...

Place it on a saucer in spot where it will get some daylight – but not direct sunshine – and water it from the bottom.

Then pick leaves as and when you need them. It will last much longer than a pack of cut basil and carry far more, fresher flavour than dried herbs.

Just a few leaves added to pasta, sauces and salads will bring so much flavour and scent. On top of that, the kitchen will get a sweet-smelling houseplant!

This sounds fancy but it's just an oil blend which is a mixture of olive and a cheaper type of oil like rapeseed.

It has a higher smoking point (when the oil burns) than extra-virgin olive oil and more flavour than your average vegetable, rapeseed or sunflower oil.

Stick with me: I know that regular, fine salt is a lot cheaper, but you won't regret investing a couple of quid on a tub or box of this stuff. It'll last you ages and can improve your cooking in ways that table salt could never.

You'll find simple, budget meals (like egg on toast or some roasted veg, for example) are a world apart when sprinkled with flaky salt rather than fine table salt.

The same applies to pepper: if you can, use freshly ground black pepper for way more flavour. Properly seasoning your food is the easiest way to make your cooking better.

In the same supermarket aisle as baked beans, they're often similarly priced and rapidly expand your meal options. Use black beans for enchiladas, cannellini beans for a quick salad or kidney beans in a veg-packed jambalaya.

Not only are they versatile and easy to cook with, but they're packed full of nutrients, counting as both a protein source and one of your five a day.

Get into the habit of building meals around beans and pulses rather than meat or processed veggie alternatives and watch your food bill come right down.

We all know that rice and pasta are popular options for students – and for good reason. They're affordable (especially when you buy in bulk), quick and easy to use and will go with a variety of dishes.

All virtues that also apply to dry red lentils. They're the least hard work of all the dried lentils – they don't need soaking, cook quickly and can be added straight into dishes like soup.

Don't just stick to tuna, reach for sardines too. They're ideal with pasta and whatever greens are in season.

I love the ones that come in a spicy tomato sauce, so you get a protein and flavour hit.

This is such a great standby ingredient. Plus, one bag of frozen spinach is equivalent to at least 10 bags of fresh, so it works out much cheaper.

Just take out a block or two whenever you need it and add straight into your cooking.

Alternatively, defrost some in advance, squeeze out the excess moisture and use it as you would fresh.

Originally published September 2023, updated in September 2026.

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