So, you’ve landed in the UK for your studies, and you’re buzzing to try all the British grub you can get your hands on. But let’s be honest: those student loans aren’t going to stretch themselves.

Don’t worry; today, we will present you as your go-to guide for whipping up some classic British dishes that are as kind to your wallet as they are to your taste buds.

Fish and Chips

Fish and Chips—a British staple that’s as iconic as the Queen’s Guard. This dish is the ultimate comfort food, offering a crispy, golden exterior that gives way to tender fish and fluffy chips. This dish can be an amazing catalyst to make friends in your amber student accommodation.

Nutrition Intake
  • Calories: 800-1000 per serving
  • Protein: 35-40g
  • Fat: 40-50g
  • Carbohydrates: 70-80g
  • Sodium: 800-1000mg
Things to Shop
  • Cod or Haddock fillets: £6 – £8 per pound
  • Potatoes: £1.50 – £2.50 per bag
  • All-purpose flour: £1.50 – £2 per bag
  • Baking soda: £0.70 – £1.20 per box
  • Salt: £0.40 – £0.70 per box
  • Vegetable oil: £1.70 – £2.50 per bottle
  • Optional: Tartar sauce (£1.50 – £2.50), lemon wedges (£0.70 – £1.20)
Total: Approximately £12 – £20

Recipe

  1. Preheat your oil in a deep fryer or large, deep pan.
  2. Cut potatoes into chips and soak in cold water.
  3. Mix flour, baking soda, and salt for the batter.
  4. Pat dry the fish fillets and coat them in the batter.
  5. Fry the chips until golden, then drain.
  6. Fry the battered fish until it’s crispy and golden.
  7. Serve hot with optional tartar sauce and lemon wedges.
Important Points
  • Make sure the oil is hot enough; it should be around 350°F (175°C).
  • Don’t overcrowd the fryer; fry in batches for best results.
  • Drain the fried items on paper towels to remove excess oil.
  • You can bake the fish and chips instead of frying for a healthier version.
  • Always serve immediately for the best taste and texture.

Vegetable Curry

Classic British Dishes

Classic British Dishes

If you’re craving something warm, hearty, and full of flavour, look no further than a good ol’ Vegetable Curry. This dish is a lifesaver for vegetarians and meat-eaters alike, offering a medley of veggies simmered in a rich, aromatic sauce.

Nutrition Intake
  • Calories: 300-400 per serving
  • Protein: 8-12g
  • Fat: 12-18g
  • Carbohydrates: 40-50g
  • Fibre: 8-10g
Things to Shop
  • Mixed vegetables: £2.50 – £5 per bag
  • Canned or fresh tomatoes: £1.20 – £2.50
  • Onion: £0.60 – £1.20
  • Garlic: £0.40 – £0.70
  • Ginger: £0.60 – £1.20
  • Coconut milk or cream: £1.50 – £2.50
  • Curry powder or paste: £1.50 – £2.50
  • Optional: Fresh cilantro (£0.80 – £1.20)
Total: Approximately £9 – £17

Recipe

  1. Start by sautéing chopped onions, garlic, and ginger in a bit of oil.
  2. Add your choice of mixed vegetables to the pan.
  3. Stir in the curry powder or paste, making sure the veggies are well-coated.
  4. Pour in the tomatoes and coconut milk, then let it simmer.
  5. Cook until the vegetables are tender and the sauce has thickened.
  6. Garnish with fresh cilantro if you like, and serve hot.
Important Points
  • Feel free to customise the veggies based on what you have or what’s in season.
  • If you’re using canned coconut milk, make sure to shake the can well before opening it.
  • Adjust the spice level to your liking; you can always add more curry paste or some chilli flakes.
  • You can add a dollop of yoghurt or a splash of cream for a richer flavour.
  • Serve with rice or naan bread for a complete meal.

Scotch Eggs

Scotch Eggs—a delightful British invention that wraps a boiled egg in a cosy blanket of sausage meat and breadcrumbs. This dish is a tasty adventure from the first bite to the last, perfect for picnics, snacks, or even a unique dinner.

Nutrition Intake
  • Calories: 450-550 per serving
  • Protein: 20-25g
  • Fat: 30-35g
  • Carbohydrates: 20-25g
  • Cholesterol: 200-220 mg
Things to Shop
  • Medium-sized eggs: £1.20 – £2.50 per dozen
  • Sausage meat: £3.50 – £6 per pound
  • All-purpose flour: £1.50 – £2 per bag
  • Breadcrumbs: £1.20 – £2.50 per box
  • Salt and pepper: £0.40 – £0.70 per box
  • Optional: Herbs (£0.80 – £1.20)
  • Vegetable oil: £1.70 – £2.50 per bottle
Total: Approximately £11 – £19

Recipe

  1. Start by soft-boiling your eggs, then peel them carefully.
  2. Season the sausage meat with salt, pepper, and optional herbs.
  3. Flatten a portion of sausage meat and wrap it around each boiled egg.
  4. Roll the wrapped egg in flour, dip it in a beaten egg, and coat it with breadcrumbs.
  5. Heat oil in a deep fryer or pan and fry the Scotch Eggs until golden brown.
  6. Drain on paper towels and serve warm or at room temperature.
Important Points
  • Please make sure the eggs are soft-boiled; they’ll cook further during frying.
  • You can use flavoured sausage meat for an extra kick.
  • If you don’t have a deep fryer in your student accommodation, a deep pan with enough oil will work fine.
  • You can bake the Scotch Eggs instead of frying for a healthier twist.
  • These are great served with mustard, mayo, or even a spicy dipping sauce.

Bubble and Squeak

Ever heard of Bubble and Squeak? No, it’s not a children’s book; it’s a classic British dish that’s all about making something delicious out of leftovers. Think of it as the ultimate “clean out your fridge” meal that’s both comforting and eco-friendly.

Nutrition Intake
  • Calories: 250-350 per serving
  • Protein: 8-12g
  • Fat: 12-16g
  • Carbohydrates: 30-40g
  • Fibre: 4-6g
Things to Shop
  • Leftover mashed potatoes: £1.50 – £2.50 (if buying fresh)
  • Leftover cooked vegetables: £1.50 – £4 (if buying fresh)
  • Onion: £0.60 – £1.20
  • Butter or oil: £1.20 – £2.50
  • Salt and pepper: £0.40 – £0.70
  • Optional: Cheese (£1.20 – £2.50), bacon bits (£1.20 – £2.50), or herbs (£0.80 – £1.20)
Total: Approximately £7 – £15

Recipe

  1. Chop up your leftover veggies and mix them with the mashed potatoes.
  2. Dice an onion and sauté it in a bit of butter or oil until translucent.
  3. Combine the sautéed onion with the potato-veggie mix.
  4. Season with salt, pepper, and any optional extras you like.
  5. Form the mixture into patties and fry them in a hot pan until golden on both sides.
  6. Serve hot, maybe with a side of gravy or a dollop of sour cream.
Important Points
  • This dish is all about flexibility, so feel free to use whatever veggies you have on hand.
  • Make sure the pan is hot before you start frying to get that nice, crispy texture.
  • If your mixture is too wet, you can add a bit of flour to help it hold together.
  • For a vegan version, use plant-based butter or oil for frying.
  • Bubble and Squeak are best served immediately but can also be refrigerated and reheated.

Conclusion

We hope this article helps you to identify easy and affordable British meals for international students. Being an international student in the UK is an adventure in itself, and the food you eat should be a part of that journey. So go ahead, roll up your sleeves and get cooking.

How can amber help you?

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Author’s Bio

Archit is an avid writer who is keen to get his doctorate. When not writing, he can be found reading, taking the metro and then questioning this decision, and haunting local bookstores.