5 easy family dinners for £25 – August week 1

Monday: Spiced chicken skewers with chickpea salad

2 tsp smoked paprika
1 garlic clove, crushed
300g low-fat natural yogurt
400g pack chicken mini fillets, cut into bite-sized pieces
1 tbsp red wine vinegar
2 tbsp olive oil
½ small onion, finely chopped
350g carrots, peeled and coarsely grated
400g tin chickpeas, rinsed and drained
10g fresh parsley, finely chopped
100g spinach, chopped
6-pack wholemeal pittas, toasted

1. Whisk the paprika, garlic and 150g yogurt in a bowl; season. Stir in the chicken, mix well, then cover and leave to marinate while you make the salad (or for up to 24 hrs in the fridge if making ahead of time).

2. Whisk the vinegar and oil in a large bowl; tip in the onion, carrots and chickpeas, then toss everything together. Set aside.

3. Preheat the grill to high. Divide the chicken between 4 large or 8 smaller skewers (soaked in water for 10 mins if wooden), then grill for 4-5 mins each side until golden, lightly charred and cooked through.

4. Mix the remaining 150g yogurt with the parsley and a pinch of salt. Split the pittas in half. Fold the spinach through the chickpea salad and serve alongside the chicken and pittas, drizzled with the yogurt.

Tuesday: Tuna melt calzone

2 x 145g packs pizza base mix
plain fl our, for dusting
2 tbsp olive oil
3 spring onions, trimmed and chopped
400g tin chopped tomatoes
2 x 145g tins tuna, drained
15g fresh basil, chopped
150g reduced-fat Cheddar, grated
1 tbsp red wine vinegar
½ tsp caster sugar (optional)
250g cherry tomatoes, halved
150g spinach

1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the pizza base mixes in a bowl, make a well in the centre and pour in 200ml warm water. Knead to a ball in the bowl, then put on a lightly floured work surface and knead for 5 mins until smooth. Return to the bowl, cover with a tea towel and leave to prove for 10 mins.

2. Heat 1 tbsp oil in a frying pan over a medium heat. Fry the spring onion for 2-3 mins until fragrant. Stir in the chopped tomatoes and simmer for 6-8 mins until thickened. Remove from the heat. Stir in the tuna and basil; season. Leave to cool slightly.

3. Divide the dough into 4 pieces and roll out on a floured surface to 20cm rounds. Divide the filling between them, over one side and leaving a 1cm border, then add the cheese. Pull the empty side of dough over the filling, then crimp the edges to seal. Transfer to a lined baking sheet and make steam holes. Bake for 20-25 mins until golden.

4. Mix the vinegar with 1 tbsp oil, the sugar (if using) and black pepper. Add the cherry tomatoes and spinach, then toss well. Serve with the calzones.

Wednesday: Sausages and champ

1 tbsp olive oil
3 onions, finely sliced
4 baking potatoes, peeled and chopped
250g fresh greens, washed, thick stems discarded, leaves shredded
2 tbsp plain flour
1 vegetable stock pot, made up to 500ml
8 pork sausages
3 spring onions, trimmed and finely chopped
150g 50% less fat crème fraîche

1. Heat the oil in a frying pan over a medium heat and fry the onions for 15-20 mins, stirring, until golden and caramelised. Add a splash of water if the onions start to catch.

2. Boil the potatoes for 15-20 mins until very tender and a fork goes into them very easily. Put the greens in a metal colander or steamer basket over the potatoes for the last 5-6 mins to steam until tender.

3. Sprinkle the flour over the onions and stir in until it disappears. Gradually add the stock, stirring, until combined. Bring to a simmer, then bubble gently for 10 mins until thickened. Preheat the grill to high.

4. Grill the sausages for 8-10 mins, turning a few times, until golden brown and cooked through.

5. Drain the potatoes and leave to steam-dry in the colander for 1 min before tipping back into the pan. Mash well, then fold in the crème fraîche and spring onions; season.

6. Divide the champ between plates and top with the sausages and greens. Transfer the onion gravy to a warmed jug and serve alongside for everyone to help themselves.

Thursday: Roasted carrot and cheese tart

650g carrots, scrubbed and quartered lengthways
2 tbsp olive oil
100g salad cheese, crumbled
150g 50% less fat crème fraîche
1 garlic clove, crushed
10g fresh parsley, finely chopped
375g pack lighter puff pastry
600g new potatoes, halved if large
250g fresh greens, washed, thick stems discarded, leaves shredded

1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the carrots with the oil in a roasting tin in a single layer, season then roast for 15 mins.

2. Meanwhile, mash 50g salad cheese, the crème fraîche, garlic and most of the parsley together in a bowl; season.

3. Unroll the pastry, still on its paper, and transfer to a baking sheet. Score a 1cm border around the edge – don’t go all the way through. Add the crème fraiche mixture and smooth out to the border using the back of a spoon. Scatter over the roasted carrots and crumble over the remaining cheese with a crack of black pepper. Cook for 20-25 mins until the pastry is golden and puff ed, and dry and crisp underneath if you lift up a corner.

4. Meanwhile, boil the potatoes for 15-20 mins until tender. Put the greens in a metal colander or steamer basket over the potatoes for the last 5-6 mins to steam until tender. Serve the tart scattered with the reserved parsley, with the potatoes and steamed greens.

Friday: One-tray baked pepper and butter bean pasta

3 mixed peppers, deseeded and sliced
2 onions, finely sliced
2 garlic cloves, sliced
2 tbsp olive oil
400g tin chopped tomatoes
2 tsp smoked paprika
400g tin butter beans, rinsed and drained
1 vegetable stock pot, made up to 550ml
350g penne
1 tbsp red wine vinegar
1½ tsp caster sugar
150g baby spinach
15g fresh basil, leaves picked and chopped

1. Preheat the oven to gas 7, 220°C, fan 200°C. Tip the peppers, onions and garlic into a large roasting dish and drizzle over the oil. Season and toss together. Roast for 20 mins or until the peppers are tender.

2. Stir in all the remaining ingredients, apart from the spinach and basil. Mix until the pasta is submerged in the sauce.

3. Cover with foil, return to the oven and cook for 20-25 mins until the pasta is tender and the sauce has thickened to coat the pasta. Add the spinach, stir to wilt and coat in the sauce, then scatter with the basil to serve.