So you’re poor and hungry — and it probably seems like the end of the world. Luckily for you, there are thousands upon thousands of dirt cheap, foolproof recipes out there for the starving student on a budget — and we’ve got some of them right here. Whether you’re cooking for one or need to rustle up something cheeky with your spare change, get ready – these are student recipes with a difference (because they’re easier and cheaper).

Foolproof Omelette

What you need:

2 large eggs

1 tbsp of oil or margarine

A splash of milk

1 small handful of grated cheese

Salt & pepper

What to do:

Whisk all ingredients (- the oil) together in a jug. Heat a frying pan with the oil on medium/high heat until hot. Pour in the egg mixture and cook for 4-5 minutes on each side until golden. (Optional:) If you’re feeling brave, flip it. Otherwise, fold it.

Easy Oriental Fried Rice

What you need:

Leftover rice (or just boil some fresh)

3 tbsp of soy sauce

3 tbsp of chilli sauce (or something else nice and spicy)

1 small onion

1 clove of garlic

Any meat you’ve got lying around (chicken, turkey, it’s all good)

1 egg

(Optional:) Sesame seeds and spring onion for the topping

What to do:

Preheat the pan and drizzle with oil – then throw in some minced garlic and chopped onion. Add the meat and fry until the meat’s properly heated. Add your rice, 3 tbsp of soy sauce and chilli sauce – mix and fry for a couple of minutes. Remove your pan from the heat – add the egg and stir the rice until it thickens (should take around a minute). (Optional:) sprinkle the dish with whatever topping(s) you so desire.

Cake in a Cup

What you need:

3 tbsp of caster sugar

3 tbsp of all-purpose flour

3 tbsp of oil

1 egg

A cheeky drop of vanilla essence

What to do:

Mix the caster sugar, flour, egg and oil in a mixer or blender to create a smooth paste or batter. Pour into a cup. Microwave for 2½ minutes. Check the cake with a toothpick to see if it’s done – if not, give it another 30 seconds and you’re sorted.

(Controversial) Marmite Pasta

What you need:

2 tbsp of Marmite

1 tbsp of butter

45g of grated cheese

100g of whatever pasta shape works for you

What to do:

Cook the pasta according to the packet instructions. While the pasta’s cooking, mix in your Marmite, butter and cheese in a bowl to form a paste. Once the pasta is drained, add the paste and stir – ensuring all your pasta is nicely covered.

Cheeky Fajitas

What you need:

3 boneless, skinless chicken breasts (cut into wide strips)

2 large onions, sliced

1 red pepper and 1 green pepper (both de-seeded and sliced)

8 warmed wheat tortillas

250g guacamole

250ml sour cream

(Optional:) 1 tbsp coriander leaves

What to do:

Pre-heat the oven to 200C (400F). Put the chicken strips into a roasting pan, cover with foil and bake in the oven for 30 minutes. Take off the foil and bake for a further 15 minutes. When cooked, slice the wide strips of chicken into nice thin strips. Fry the onions and peppers until soft. Construct those bad boys however you fancy – then roll up and you’re done.

Baked Chocolate Banana

What you need:

1 ripe banana, peeled

A handful of grated chocolate or chocolate drops

1 tbsp of honey

A squeeze of ½ a lemon

1 small cup of orange juice

What to do:

Pre-heat the oven to 200C (400F). Tear off a sheet of kitchen foil big enough to wrap the banana in. Place the banana on the foil and squeeze a little lemon juice over it – then sprinkle on a little of the orange juice. Sprinkle your grated chocolate over the banana and then spoon the honey on. Fold the kitchen foil into parcels around the banana (sides first, then seal at the top). Oven bake for 20 minutes, open the foil and carefully spoon your banana on to a plate. Top with those fresh juices and it’s good to go.

Dirty Rarebit

What you need:

1 sourdough bread loaf, sliced

200g of grated cheddar

1 tsp of Dijon mustard

2 spring onions, thinly sliced

1 egg, beaten

What to do:

Place the bread slices under the grill and toast for 2-3 minutes until golden on top. Mix the cheese, mustard, spring onions and egg together and spread a little over the untoasted sides. Pop them back under the grill and toast for another 3 minutes until the cheese is melted and golden – then serve.

Bon appetite!