Chef Geoff Scott gives tips for students about the basics of cooking and making the food budget stretch further.
For him, taste is number one and a good dose of nutrition is absolutely crucial.
The idea of vegetable curry is not to use up all the leftovers, but the freshest vegetables you can get.
"What I love about it for students and people on a tight budget is you can work with whatever is in season."
He says instead of quinoa you can use instant bags of premixed brown rice and quinoa.
"It's super-nutritous and it's gluten-free - that's what I love about it."
"It's a classic. It's a really good, inexpensive meal. Baked potato is so delicous and really filling."
"This is a fun recipe which combines the classic Kiwi sausage with a little bit of that Italian frittata, quiche... but no pastry."
Geoff's seasoning staples for the budget home kitchen:
- soy sauce
- Worcester sauce
- mustard (especially Dijon)
- fish sauce