Rather than looking at cooking for yourself every day as a chore, take a leaf out of author Signe Johansen’s book and rejoice in the freedom of individual cooking. Embracing the opportunity to get creative in the kitchen, Solo includes advice on keeping a handy larder in order to be able to rustle up delicious food at the drop of a hat, or get ahead with big batches should you fancy. While it’s true that some of the ingredients are premium – this is not a book specifically aimed at students, after all – many are not. Take a look at the spicy, garlicky, lemony, herby sardines on toast which elevates humble tinned fish to something quite special. It comes under the “Light Bites and Things on Toast” chapter which is perfect for when you’ve had a busy day of lectures and can’t be bothered to slave over a hot stove. And with a decent store cupboard, dinners like late-night miso ramen, Cuban-inspired rice and beans or Indian spiced scrambled eggs cost just pennies but really deliver in the flavour department. Making anything from this book feels like spoiling yourself: it’s the ultimate in self care.

