The Ultimate Student Cookbook Recipes

These easy recipes are from The Ultimate Student Cookbook from

They're simple, comforting and quick to prepare, making them perfect for young adults who are self-catering for the first time.

We also asked you for your best food tips for students, so check out the top ten in this image gallery


All-purpose egg fried rice 

Makes two servings


  • 2 eggs

  • 3 tbsp light soy sauce

  • 5 tsp sesame oil

  • 3 tbsp vegetable oil

  • 3 spring onions

  • 2 garlic cloves (peeled, finely chopped)

  • 400g leftover cooked rice 


  1. Crack the eggs into a bowl. Add 1 tablespoon of the soy sauce and 2 teaspoons of the sesame oil. Beat together with a fork until well combined.

  2. Heat 1 tablespoon of the oil in your largest frying pan over a high heat. Once smoking, add the egg and let it bubble up and set as it hits the heat. Let it cook on one side for 2 minutes and

  3. then break up the egg and stir it around. You are aiming for a kind of scrambled omelette. This should take only 1–2 minutes more. Immediately remove to a clean plate.

  4. Tip
    You can add anything from leftover roast chicken to sweetcorn to this recipe. Just remember that anything raw goes in before the rice, and anything cooked can be thrown in afterwards because it only has to be warmed through.
    Take your spring onions and trim off the stringy bits at the ends. You are going to use both the green and white part of the onion, but at different stages in the recipe, so slice all your spring onions into thin disks, but keep the white and the green separate.
  5. Place your frying pan back over a high heat and pour in the remaining vegetable oil. Once hot, add the whites of the spring onions and the garlic. Leave to cook and sizzle for a minute, just long enough to colour the garlic a little. Add the cooked rice and fry, stirring like a maniac, for 3 minutes. You are aiming for all of the grains to become separated. Use your spoon to break down any clumps that may have occurred.

  6. Turn off the heat, add the cooked eggs, green parts of the spring onions and the remaining soy sauce and sesame oil.

This is a meal in its own right but you could always serve it with chicken or a stir-fry of 
your choice.


Bacon and pea spaghetti

Makes two servings


  • 2 servings spaghetti 

  • 2 tbsp olive oil

  • 3 rashers of smoked 
    streaky bacon (cut into 
    finger-size strips)

  • 150g frozen peas

  • 40g parmesan cheese (grated)


  1. Bring a large saucepan of salted water to the boil. Once boiling, add the spaghetti, encouraging it to slide into the water, and cook according to the packet instructions – it should take about 8–10 minutes, unless you’re using quickcook pasta.

  2. While the pasta is cooking, heat the oil in a large frying pan over a high to medium heat. Add the sliced bacon and fry for 3–4 minutes. The bacon should begin rendering its fat and turning crisp.

  3. When the spaghetti is about 2 minutes from being cooked, add the peas and carefully scoop out a mugful of the starchy cooking liquid and leave to one side (this will become the base of your sauce).

  4. Once cooked, drain the spaghetti and peas through a colander and tip them straight into the pan with the frying bacon. Pour in a quarter of the mug of cooking liquid along with the grated Parmesan.

  5. Reduce the heat to the lowest setting, and then mix well until you achieve a delicious and creamy pasta dish.


Use this recipe as a base for other flavour combinations – add something as simple as a squeeze of lemon, finely chopped parsley or some pre-cooked chicken and this dish will take on a whole new level of taste and sophistication.


Last updated: almost 2 years ago