5 easy family dinners for £25 - Cauliflower shawarma, 'broken lasagne', pakora burgers...

Monday: Pakora burgers

4-pack baking potatoes, cut into wedges
1½ tbsp rapeseed oil
150g baby spinach
1 red onion, finely chopped
1 carrot, scrubbed and grated
400g tin chickpeas, drained and roughly mashed
40g plain four
2 tsp garam masala
4 white batch rolls, split
For the raita
250g Plant Chef plain soya yogurt alternative
⅓ cucumber, grated
1 small garlic clove, finely chopped
10g fresh coriander, chopped
¼ tsp garam masala

1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the potato wedges on 2 baking trays, drizzle over 1 tbsp oil and season. Toss to coat; bake for 15 mins.

2. Meanwhile, put 125g spinach in a microwave-safe bowl and microwave on high for 1½-2 mins until wilted. Cool a little, then squeeze out any excess liquid and fnely chop. Mix with the onion, carrot, chickpeas, flour and garam masala and some seasoning; shape into 4 patties.

3. Heat the remaining oil in a frying pan over a medium heat and fry the burgers for 3-4 mins, turning halfway, until golden. Transfer to the baking trays with the wedges and return to the oven for 15 mins to cook through.

4. Meanwhile, mix all the ingredients for the raita in a bowl. Season and set aside.

5. Divide the remaining spinach between the rolls, add the burgers and top with a spoonful of raita. Serve with the potato wedges and remaining raita.

Wednesday: Cauliflower 'shawarma' pittas

1 red onion, finely sliced
1 lemon, juiced
¼ tsp caster sugar
500g sweet potatoes, scrubbed and cut into thin matchstick fries
3 tbsp rapeseed oil
1 cauliflower, broken into florets, tender leaves reserved
250g Plant Chef plain soya yogurt alternative
1 tbsp Lebanese 7-spice
125g cherry tomatoes, finely chopped
⅓ cucumber, finely chopped
10g fresh coriander, finely chopped
6 wholemeal pittas, toasted and split open

1. Preheat the oven to gas 6, 200°C, fan 180°C. Tip the onion into a heatproof bowl and cover with boiling water. Set aside for 10 mins; drain. Return the onion to the bowl with all but 1 tbsp of the lemon juice, the sugar, a pinch of salt and 1 tbsp boiling water and set aside to pickle.

2. Put the sweet potatoes on a baking tray and drizzle with 1 tbsp oil; season and toss to coat. Bake for 25-30 mins until tender.

3. Meanwhile, mix the caulifower forets and leaves with 125g yogurt alternative, 1 tbsp oil, the 7-spice and some seasoning. Transfer to a lined baking tray and roast for 20-25 mins, turning halfway, until golden and crisp.

4. Mix the tomatoes, cucumber, coriander, remaining oil and 1 tbsp lemon juice in a bowl with some seasoning.

5. To serve, stuff the pittas with the crispy caulifower and spoon over the salsa, pickled onion and remaining yogurt. Serve with the sweet potato fries.

Friday: Roasted sweet potato and spinach 'broken lasagne'

500g sweet potatoes, peeled and diced into 1-2cm chunks
2 garlic cloves, unpeeled and lightly crushed
1 tbsp rapeseed oil
200g baby spinach
400g tin chopped tomatoes
390g tin green lentils, drained and rinsed
1 vegetable stock cube, made up to 400ml
200g lasagne sheets, broken into pieces
210g pack mozzarella, drained and torn into small pieces

1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the sweet potatoes and garlic on a baking tray, drizzle over the oil, season and toss to coat; roast for 15 mins. Stir in the spinach and return to the oven for 5 mins to wilt. Squeeze the garlic cloves from their skins and roughly mash.

2. Spoon the sweet potato mixture and mashed garlic into a bowl and stir in the tinned tomatoes, lentils and stock. Add the broken lasagne sheets, season and mix well to combine. Pour into a 2ltr baking dish, top with the mozzarella and bake for 30-35 mins until golden and cooked through. Leave to sit for 5-10 mins before serving.