5 easy family dinners for £25 – August week 5

Monday: Greek stuffed sweet potatoes

4 medium sweet potatoes, scrubbed clean and pricked with a fork
400g tin butter beans, drained and rinsed
1 red onion, thinly sliced
1 red chilli, deseeded and finely chopped
2 tomatoes, finely chopped
10g fresh oregano, leaves picked and roughly chopped
1 tbsp olive oil
1 tbsp balsamic vinegar
½ of a cucumber portion, coarsely grated
10g fresh mint, leaves picked and finely chopped
½ lemon, zested and juiced
150g Greek-style yogurt
100g Greek-style salad cheese, crumbled
1 romaine lettuce, finely shredded

1. Preheat the oven to gas 7, 220°C, fan 200°C. Place the sweet potatoes on a baking tray and roast in the oven for 40-45 mins. Alternatively, microwave for 10-12 mins until tender when pierced with a knife.

2. Meanwhile, in a large bowl, mix together the butter beans, red onion, chilli, tomatoes, oregano, olive oil, balsamic vinegar and asome seasoning to taste.

3. In a separate bowl, make the tzatziki by mixing together the cucumber, mint, lemon juice and zest and yogurt.

4. Cut the cooked sweet potatoes open then load with the butter bean salad and sprinkle with the cheese. Serve with the tzatziki and lettuce on the side.

Wednesday: Sweet potato rosti with mushrooms and a poached egg

3 tbsp olive oil
2 onions, thinly sliced
4 medium-sized sweet potatoes, peeled and coarsely grated
5 eggs
2 garlic cloves, finely chopped
380g pack mushrooms, finely sliced
10g fresh flat-leaf parsley, finely chopped

1. Heat 1 tbsp oil in a large frying pan over a medium heat and fry the onion for 8 mins until softened. Tip into a bowl and mix with the grated sweet potato and 1 egg. Season and shape into 4 compact patties.

2. Heat 1 tbsp oil in the frying pan over a medium heat and fry the rostis for 5-6 mins on each side until crisp and golden. Place on a plate and cover with foil while you fry the mushrooms.

3. Meanwhile, heat the remaining oil in a separate frying pan over a high heat. Add the garlic and mushrooms and fry for 5 mins until golden. Sprinkle with the parsley, saving a little to garnish.  

4. Bring a large pan of salted water to the boil, reduce to a gentle simmer then carefully crack the eggs into the water, one by one. Poach for 3-5 mins until the white is cooked but the yolk is runny. Remove from the water with a slotted spoon and serve on top of the rostis and garlic mushrooms. Sprinkle with the remaining parsley to serve.

Friday: Turkey kofta with flatbreads

500g 7% fat turkey thigh mince
20g fresh mint, finely chopped
1 courgette, grated
1 red chilli, deseeded and finely chopped
3 garlic cloves, crushed
1 egg, beaten
10g fresh flat-leaf parsley, finely chopped
1 tbsp olive oil, plus extra for greasing
100g Greek-style yogurt
250g cherry tomatoes, quartered
1 tbsp balsamic vinegar
4-pack flatbreads
100g Greek-style salad cheese, crumbled
lettuce, finely shredded
¼ of a cucumber portion, finely chopped
½ lemon, cut into wedges 

1. Preheat the grill to high. Lightly grease a baking tray with oil.

2. In a large mixing bowl, mix together the turkey mince, mint, courgette, chilli, 2 crushed garlic cloves, egg and parsley (saving a little to garnish) until evenly combined. Shape the mix into 16 sausage-shaped koftas and place on the baking tray. Drizzle with oil and place under the grill for 10-12 mins, turning halfway through, until evenly golden and cooked throughout.

3. Meanwhile, mix together the remaining garlic clove and yogurt, then season with pepper.

4. In a separate bowl, mix together the cherry tomatoes and balsamic vinegar, then season with pepper.

5. Warm the flatbreads according to packet instructions. Top the warm flatbreads with the koftas, garlic yogurt, salad cheese, romaine lettuce, cucumber and a pinch of parsley. Serve with the tomato salad and a wedge of lemon.