Money Matters, You Matter: Eat Well for Less

Helping Hand Menu

Our Catering team understands and appreciates the ongoing challenges individuals face regarding the cost of living, and know your food is a big part of that.

This is why we have got together with our Head Chef to create our helping hand menu - a selection of classic and healthy lunch dishes costing £3.00, available from the Food Court and Atrium Café in Augustine House. Here's an example of what you can expect:

• Jacket Spuds - jacket potato served with any 2 fillings (choose from cheese, tuna and beans).
• A British classic – choose from, sausage chips and beans, or vegan or pork Sausage roll chips and beans.
• Pasta and rice bar - chicken curry, vegan chilli, and Neapolitan tomato sauce. All served with rice or pasta and finished with optional grated cheese (choices will change throughout the week).

We have also reduced our cooked breakfast to £2.20 for five items as well as offering our Cereal Station at the same price – so not only can you get a great value hot lunch but a bargain breakfast too.

In addition, the team have a range of discounts and offers via UPay our cashless and secure payment system. And for those who want to make savings by bringing their own food, remember we have microwaves across our campuses so you can heat up your meals (just ask our catering team for the nearest one).

Refillable Van

We have a Refillable Van coming on to campus on the last Thursday of every month outside Verena Holmes between 1pm and 4pm. This provides a cost-effective way to top up on essentials while avoiding unnecessary packaging at the same time. 

Home cooking - recipe ideas

Why not try some of these recipe ideas at home or with your housemates - a great way to connect with others, reduce costs and eat nutritious meals! 

Chaplain's table

The chaplain’s table is designed as a simple introduction to cooking and baking for whilst at university. Each video will be supplemented by a simple step by step guide, to help you get the most out of your budget and the most out of the joys of hospitality.

Cook along with Head Chef Stuart & Hannah

Head Chef Stuart and Hannah show us how to connect with cooking through a series of tasty meals! So why not gather some friends, and give one of these dishes a go...

Cooking with leftovers

You will be surprised what delicious food you can make with leftovers or things about to go out of date. Try out this recipe by Paul, from the Student Support Team.

Ingredients

• 2 tbsp cooking oil
• Stale bread (where the bread has gone hard and dry, NOT mouldy)
• Leftover vegetables (onions, peppers, courgettes, mushrooms etc in any amount or combination)
• ½ a tin of Passata or chopped tomatoes
• Salt and pepper/ herbs

Method

• Chop or dice vegetables
• Heat cooking oil in a wok or large frying pan
• Add the vegetables and cook until softened, stirring regularly
• Thickly slice the bread then cut into squares then add – this can be a bit messy but splinters and crumbs can go in too.
• Add the passata or chopped tomatoes and stir well– you will want the bread to absorb the liquid.
• Season with salt and pepper, if you have basil/oregano these are good to add too.
• Stir frequently as once the sauce is absorbed the bread may stick to the bottom.
• Once ready the bread will have a soft but chewy texture.

Spectrum.Life Fitness and Nutrition support