5 easy family dinners for £25 – Beef and lentil cottage pie, squash and sage pasta, curried chickpea burgers…

Monday: Curried chickpea burgers

650g floury potatoes, scrubbed and cut into wedges
3 tbsp vegetable oil
400g tin chickpeas, drained and rinsed
1 onion, finely chopped
1 lemon, zested, ½ juiced
10g fresh coriander, finely chopped
1 tbsp medium curry powder
5 soft white rolls, 1 torn into chunks, rest split open
2 tbsp plain flour
1 carrot, peeled and shaved into ribbons with a veg peeler
4 tbsp mango chutney
½ butterhead lettuce, washed, leaves separated and torn if large

1. Preheat the oven to gas 7, 220°C, fan 200°C. Tip the potato wedges onto a baking tray and drizzle with 1½ tbsp oil; season. Toss to coat, then space out on the tray. Roast for 30-35 mins, turning halfway, until crisp on the outside and fluffy in the middle.

2. Meanwhile, pat the chickpeas dry with kitchen paper and tip into a food processor with the onion, lemon zest, half the coriander, the curry powder and torn bread. Season well, then pulse to a chunky paste that holds together when pressed. Shape into 4 patties. Dust the patties with the flour to coat.

3. Heat 1½ tbsp oil in a frying pan over a medium-high heat and fry the patties for 2-3 mins each side until golden and crisp.

4. Put the carrot in a bowl and toss with the lemon juice, remaining coriander and a pinch of salt. Add 1 tbsp mango chutney and a few lettuce leaves to each split roll. Top with a patty, some carrot, then the bun tops. Serve with the potato wedges and leftover carrot salad.

Wednesday: Squash, sage and mozzarella pasta

1 small butternut squash, peeled and cut into 2cm cubes (around 500g prepped weight)
2 garlic cloves
20g pack fresh sage, leaves picked, stems reserved
300g spaghetti
1 tbsp olive oil, plus extra to serve (optional
210g ball mozzarella, drained

1. Put the squash cubes in a lidded pan and cover with water. Add the garlic, sage stems and a pinch of salt. Bring to a simmer over a medium- high heat, then cover and boil for 15 mins until the squash is tender. Drain well, discarding the sage stems. Or, cover with water in a microwave-safe bowl. Cover, then microwave on high for 8-10 mins* until the squash is very tender.

2. When the squash is almost done, cook the spaghetti to pack instructions. Drain, reserving 100ml pasta water.

3. Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat, then add the sage leaves for 1-2 mins until crisp. Drain on kitchen paper.

4. Blend the squash with a stick blender or in a food processor until smooth, adding a little pasta water to loosen the sauce if needed.

5. Pour the sauce over the drained spaghetti, adding a little more pasta water to loosen if needed; season. Divide between 4 bowls, tear the mozzarella ball into bite-sized pieces and scatter over the pasta with the crispy sage leaves. Add black pepper and a drizzle of olive oil to serve, if you like.

^*Timings correct for a 1,000W microwave

Friday: Sardine fishcakes

650g floury potatoes, peeled and chopped
250g pack cherry tomatoes, quartered
½ small onion, finely chopped
1 tbsp olive oil
1 lemon, zested and juiced
2 x 120g tins sardines in brine, drained
10g fresh coriander, chopped
2 tbsp plain flour
4 tbsp vegetable oil
½ butterhead lettuce, washed, leaves separated

1. Boil the potatoes in a large pan of water over a high heat for 10-15 mins until very tender when pierced. Drain well and tip back into the pan. Leave to steam-dry and cool for 2 mins.

2. Meanwhile, tip the tomatoes and onion into a bowl. Add ½ tbsp oil and half the lemon juice; season, toss well and set aside. Whisk the remaining lemon juice and olive oil in another bowl; set aside.

3. Mash the potatoes until smooth, then fold in the sardines, lemon zest and half the coriander; season. Divide the mixture into 8, then shape into fishcakes using damp hands.

4. Put the flour on a plate. Press the fishcakes into the flour on both sides to coat, dusting off any excess flour.

5. Heat 2 tbsp vegetable oil in a nonstick frying pan over a medium-high heat for 1 min until gently shimmering. Fry half the fishcakes for 2-3 mins until golden and crisp, then flip and cook for another 1-2 mins until golden. Transfer to a plate lined with kitchen paper, then repeat with the remaining oil and fishcakes

6. Toss the lettuce into the bowl with the dressing to coat. Stir the reserved coriander into the tomato salad, then serve alongside the fishcakes with the lettuce.