5 easy family dinners for £25 - Bean pot pie, courgette pasta, chicken tacos...

Monday: Niçoise pasta salad

200g fusilli
4 eggs
3 tbsp olive oil
2 tbsp red wine vinegar
1 red onion, finely sliced
100g baby spinach
250g pack cherry tomatoes, halved
½ cucumber, diced
50g pitted black olives, drained and halved
2 x 145g tins tuna in brine, drained
10g fresh parsley, finely chopped

1. Cook the fusilli to pack instructions. Drain well and set aside to cool slightly.

2. Meanwhile, lower the eggs into a seperate pan of boiling water. Boil for 10 mins, then drain and rinse under cold water to cool. Remove the shells and halve or quarter.

3. Whisk the olive oil with the vinegar in a large bowl; season. Stir through the onion, spinach, tomatoes, cucumber and olives. Add the pasta and toss everything together to coat well in the dressing. Fold in the tuna and most of the parsley, then transfer to plates or a serving platter. Top with the eggs, remaining parsley and extra black pepper to serve.

Wednesday: Spring greens and butter bean pot pie

2 tbsp olive oil
1 leek, washed, trimmed and sliced
2 garlic cloves, crushed
3 tbsp plain flour
1 vegetable stock pot, made up to 600ml
450g baby potatoes, halved if large
400g tin butter beans, rinsed and drained
200g frozen peas
200g fresh greens, washed and sliced, thick stalks removed
4 tsp red wine vinegar
375g pack lighter puff pastry
25g pitted black olives, finely chopped
10g fresh parsley, finely chopped

1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat ½ tbsp oil in a large saucepan over a medium heat and fry the leek for 3-4 mins to soften. Add the garlic, fry for 1 min, then stir in the flour until it's incorporated. Slowly whisk in the stock to make a smooth sauce.

2. Meanwhile, boil the potatoes for 12-15 mins until tender; drain and set aside to steam-dry.

3. Stir the beans, peas, greens and 2 tsp vinegar into the sauce. Bring to a simmer to defrost the peas and wilt the greens; season. Transfer to an ovenproof pie or baking dish (about 20 x 25cm).

4. Unroll the pastry and place over the pie dish. Use water to seal the dish, then crimp the edges. Trim any excess from the sides and use to decorate the pie (stick on with a little water). Make a hole in the centre with a sharp knife tip. Bake for 20-25 mins until golden and puffed.

5. Meanwhile, put the potatoes on a baking tray and crush to flatten slightly. Drizzle with 1 tbsp oil, season with pepper, then roast for 15-20 mins until crispy. Mix the olives, parsley, ½ tbsp oil and 2 tsp vinegar in a bowl. Spoon over the potatoes and serve with the pie.

Friday: Quick chicken tacos

400g chicken breast mini fillets, cut into strips
½ lemon, juiced
200g low-fat natural yogurt
1 tbsp Cajun seasoning
1 red onion, finely sliced
3 tbsp red wine vinegar
1 tsp sugar
2 tbsp olive oil
3 peppers, sliced
1 garlic clove, sliced
½ iceburg lettuce, finely sliced
1 red chilli, finely sliced
8 mini plain tortilla wraps

1. Toss the chicken in a bowl with the lemon juice, 100g yogurt and the Cajun seasoning. Season and set aside for 15 mins (or cover and chill for up to 24hrs). Put the onion, vinegar, sugar and a pinch of salt in a small bowl and set aside to pickle.

2. Heat 1 tbsp oil in a large frying pan over a high heat and fry the peppers for 10-15 mins until softened. Stir in the garlic and fry for 2 mins until lightly golden. Season with pepper and tip out onto a plate.

3. Heat 1 tbsp oil in the pan over a high heat and use tongs to transfer the chicken to the pan. Discard any leftover marinade. Fry the chicken for 10 mins, turning often, until golden and cooked through.

4. Meanwhile, dry-fry the tortillas in a seperate frying pan over a high heat for 30 secs each side until warmed. Wrap in foil to keep warm.

5. Stir the peppers through the chicken and heat through for 1-2 mins. Put the lettuce, chilli and 100g yogurt in small bowls and serve with the chicken and peppers, picked red onion and tortillas.