Apples, crisps, lemon or hazelnut yoghurts, home-made fruit cake, masses of coffee and beer.
Friend introduced me to the Marmite and peanut butter combination, a bit of a hefty mouthful which we cut with cucumber.
First year I was still getting over my food aversions, so mashed potato and cheese with celery featured heavily 
or I'd buy sliced ham, salad and chips from Vanbrugh snack bar. I think I may have had instant soup occasionally.
Once I'd discovered that I did like all this stuff after all, I made pasta with tuna tomato sauce, corned beef not-hash, chili and rice. Varied the pasta by sometimes using pilchard instead. Sometimes we'd have tuna pasta salad.
One of our favourite pubs had what they called "fusilli Lucrezia Borgia" which was mushrooms in a white wine and blue cheese sauce. It was always a toss-up between that and their massive chip butty.
Spent years 2 and 3 in a hall that provided breakfast, so began each weekday with fried egg and bacon followed by two slices of brown bread and apricot jam. And coffee, obvs.
Third year I got a toastie maker so had toasties for lunches - either cheese or corned beef, with tomato or beansprouts. Also had a teapot so would make a large pot of tea. I think it was round about this point that I got into lapsang souchong.
Friends instigated a Sunday tradition called "polite-ish tea" which was a bring-and-share sitting mostly on the floor. IIRC hummous featured heavily, and taramasalata.
Following year 3 of us shared a house and got more into veggie-inspired cooking, millet and bulgar wheat as well as lentils and several different beans. Friday Project at church served a great mushroom soup.
£2.99 red wine suddenly started being interesting. If there was a party I'd take Hungarian, Bulgarian or Chilean Cabernet Sauvignon (I and the other two people present who'd brought Cab Sauv would discover each other and share).
I found out a lot about food at university. I came from a fairly standard English lmc background where we ate potatoes every day and only started having savoury rice when the bread strikes of the mid-70s got really annoying. Takeaway was fish and chips and we never went to a restaurant. I remember the student handbook in my first year talking about how the canteen food could be a bit hit-and-miss: "ever had moussaka without aubergines?" As I'd never had moussaka at all, and could barely identify an aubergine in the shop, never mind on my plate, I realised I was stepping into a different world... then I turned up to the department reception and was offered a glass of sherry. I mean, it was totally a weird colour but it was recognisable so I felt comfortable again