5 easy family dinners for £25 – Cheat's fish tacos, butternut squash and chickpea stew, teriyaki pork meatballs with crispy rice…

Monday: Cheat's fish tacos

4 frozen battered white fish fillets
150g cherry tomatoes, chopped
½ red onion, finely chopped
1 lime, zested, ½ juiced, ½ cut into wedges
1 small garlic clove, finely crushed
10g fresh coriander, ½ finely chopped
100ml soured cream
8 mini white plain tortilla wraps
¼ (about 250g) white cabbage, woody core discarded, thinly sliced
1 red chilli, thinly sliced

1. Preheat the oven to gas 7, 220°C, fan 200°C. Cook the fish fillets according to the pack instructions. Cut each fillet into 4 even-sized chunks.

2. Meanwhile, mix the tomatoes, onion, lime juice, garlic and chopped coriander together until combined.

3. Mix the soured cream and lime zest together.

4. Warm the tortillas in a dry frying pan for 20 secs on each side, then wrap in a clean tea towel. Serve with the cabbage, fish chunks, tomato salsa, soured cream, remaining coriander, chilli and lime wedges for DIY tacos.

Wednesday: Smoky chicken drumsticks with slaw

1kg chicken drumsticks
½ x 30g sachet smoky fajita seasoning
¾ (about 750g) white cabbage, woody core discarded, thinly sliced
2 carrots, scrubbed and coarsely grated
1 red onion, thinly sliced
1 lemon, juiced
300g long-grain rice
10g fresh coriander, chopped
100ml soured cream

1. Preheat the oven to gas 7, 220°C, fan 200°C. Using a sharp knife, cut 4 slashes into each drumstick, then toss in the fajita seasoning until evenly coated.

2. Arrange in a single layer on a baking tray and roast for 40-45 mins until the skin is golden and crisp and the drumsticks are cooked through.

3. Toss the cabbage, carrots, onion and lemon juice together until the veg are evenly coated and set aside. Meanwhile, cook the rice to pack instructions, then fold through half the coriander.

4. When ready to serve, mix the soured cream through the slaw. Serve the chicken drumsticks alongside the rice and slaw, garnished with the remaining coriander.

Friday: Teriyaki pork meatballs with crispy rice

200g long-grain rice
500g pack lean pork mince
5% fat 6cm piece fresh ginger, ½ finely grated, ½ sliced into matchsticks
4 spring onions, ½ finely chopped, ½ thinly sliced into matchsticks
10g fresh coriander, ½ finely chopped
1 large garlic clove, minced
1 lime, zested, ½ juiced and ½ cut into wedges
2 tbsp vegetable oil
165g pouch teriyaki stir-fry sauce
1 cucumber, halved and thinly sliced on the diagonal
1 red chilli, thinly sliced

1. Cook the rice according to pack instructions. Remove the lid, fluff up with a fork and allow to steam-dry, uncovered, for 5 mins.

2. Meanwhile, in a bowl, mix the mince, the finely grated ginger, chopped spring onions, finely chopped coriander, garlic and lime zest with a wooden spoon until well combined. Shape into 16 meatballs; roughly 30g each.

3. Heat 1 tbsp oil in a frying pan over a medium heat. Cook the meatballs for 12-15 mins, turning occasionally, until golden and cooked through. Pour over the teriyaki sauce and 50ml water and cook for 1-2 mins until piping hot and the meatballs are coated in a glossy sauce.

4. Meanwhile, heat the remaining 1 tbsp oil in a frying pan over a high heat. Once very hot, carefully add the cooked rice and fry for 5 mins, tossing every 2 mins until starting to turn crisp and golden.

5. Toss the cucumber, remaining spring onions and coriander and the lime juice together and serve with the crispy rice and meatballs drizzled with the sauce. Top with the thinly sliced ginger and chilli and serve with the lime wedges.