5 easy family dinners for £25: February week 3

Monday: Aubergine 'steaks' with Greek salad and pitta chips

2 aubergines, halved lengthways
2 tsp dried oregano
2 tbsp olive oil, plus extra for drizzling
2 wholemeal pittas, cut into triangles
1 red onion, thinly sliced
large leaves from 2/3 round lettuce
¾ cucumber, cut into small chunks (optional)
250g cherry tomatoes, halved
10g fresh flat-leaf parsley, roughly chopped
150g Greek-style salad cheese, crumbled
1 lemon, ½ juiced, ½ cut into wedges
100g low-fat natural yogurt

1. Preheat the oven to gas 7, 220°C, fan 200°C and line a baking tray with nonstick baking paper. Score the aubergine flesh into diamonds, being careful not to cut all the way through. Sprinkle with the oregano, season, then drizzle with 1 tbsp oil. Rub the oregano and seasoning into the aubergine with your fingers, then transfer to the baking tray. Bake for 55 mins until soft and tender. Bake the pitta triangles on a separate tray for the last 7 mins.

2. Meanwhile, put the onion in a bowl. Cover with cold water and set aside for 10 mins to soften slightly. Drain well, then transfer to a large serving bowl with the lettuce, cucumber, tomato, parsley and 100g cheese. Whisk in the lemon juice with 1 tbsp oil and some seasoning. Pour over the salad and toss well.

3. Mash 50g cheese in a bowl with the yogurt; season. To serve, divide the aubergines and salad between 4 plates. Drizzle with extra oil, if you like. Serve with the pitta chips, feta dip and lemon wedges on the side.

Tuesday: Bacon and egg fried rice

350g long-grain rice, well rinsed
1½ tbsp olive oil
100g streaky bacon, diced
2 peppers, finely sliced
2 red onions, finely chopped
200g carrots, peeled and coarsely grated
2 garlic cloves, crushed
5cm piece ginger, peeled and grated
1 red chilli, finely chopped
2 eggs
2 tbsp soy sauce

1. Cook the rice in a large pan of boiling water for 10 mins until nearly tender. Drain, rinse with cold water and drain again. Set aside.

2. Meanwhile, heat ½ tbsp oil in a frying pan over a high heat and fry the bacon for 5-7 mins until golden and crisp. Remove from the pan with a slotted spoon and set aside. Add 1 tbsp oil and fry the peppers for 10 mins until lightly charred. Add the onions, carrots, garlic, ginger and chilli and fry over a medium- high heat for 5 mins more.

3. Add the bacon and rice and fry for 5 mins, stirring frequently. Push the rice mixture to one side of the pan and crack the eggs into the gap. Beat the eggs with a wooden spoon, then stir through the rice. Cook for 2 mins, then add the soy sauce and remove from the heat. Divide between 4 shallow bowls to serve.

Wednesday: Bean burgers with carrot fries

500g carrots, peeled and cut into 1cm-thick fries
2½ tbsp olive oil
5 white batch rolls
1 red onion, finely chopped
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped (optional)
2 x 400g tins kidney beans, drained and rinsed
1 tsp dried oregano
10g fresh flat-leaf parsley, roughly chopped
small leaves from 1/3 round lettuce
¼ cucumber, thinly sliced (optional)
½ x 340g jar pickled cabbage, drained

1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the carrots on a large baking tray, drizzle with ½ tbsp oil and season lightly. Roast for 25-30 mins until tender. Slice 4 rolls in half and put sliced-side up on the tray for the last 5 mins.

2. Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat. Add the onion, garlic, and chilli, then cook for 5-7 mins until softened. Blitz in a food processor with the beans, oregano, parsley, remaining bread roll and some seasoning until mostly smooth.

3. Shape the mixture into 4 patties, about 2cm thick and 8cm wide. Heat 1 tbsp oil in a frying pan over a medium heat and fry the patties for 5 mins each side or until crisp.

4. Divide the lettuce between the bottom halves of the buns. Top with a patty, cucumber (if using) and cabbage, then the lid. Serve with the fries.

Thursday: Full-of-veg hash

750g potatoes, peeled and diced
2 tbsp olive oil
100g streaky bacon, roughly chopped
2 red onions, finely chopped
300g carrots, peeled and diced
1 large or 2 small courgettes, diced
2 garlic cloves, crushed
4 eggs
5g fresh flat-leaf parsley, roughly chopped
1 red chilli, sliced
½ x 340g jar pickled cabbage

1. Preheat the oven to gas 7, 220°C, fan 200°C. Bring a pan of salted water to the boil and simmer the potatoes for 5 mins, then drain and set aside.

2. Heat 1 tbsp oil in a large, ovenproof frying pan over a high heat and fry the bacon for 5 mins until crisp. Add the onions, carrots, courgettes, garlic and potatoes; season and cook for 5 mins. Transfer the pan to the oven and bake for 25-30 mins until the veg is tender and golden.

3. Meanwhile, heat the remaining oil in a frying pan over a medium-high heat and fry the eggs for 2-3 mins or until cooked to your liking.

4. Divide the hash between 4 plates and top each with a fried egg. Scatter with parsley and chilli, then serve with the pickled red cabbage on the side.

Friday: One-tray pork pittas

500g potatoes, cut into wedges
1½ tbsp olive oil
3 peppers, sliced
2 red onions, cut into wedges
1 courgette, cut into 2cm chunks
4 garlic cloves, 3 skin-on, 1 crushed
700g pack pork chops, fat trimmed
2 tsp dried oregano
4 wholemeal pittas
150g low-fat natural yogurt
1 lemon, ½ zested and juiced, ½ cut into wedges
5g fresh flat-leaf parsley, chopped

1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes on a large baking tray, season and drizzle with ½ tbsp oil. Bake for 25 mins, then reduce the oven temperature to gas 6, 200°C, fan 180°C.

2. Push the potatoes to one side of the tray and add the peppers, onions, courgette and skin-on garlic to the other side. Place the pork on top of the veg, sprinkle with the oregano, season, then drizzle with 1 tbsp oil. Roast for 25 mins, turning the pork halfway, until the pork is cooked through and the veg is golden and tender. Add the pittas to the oven for the final 5 mins.

3. Meanwhile, mix the yogurt with the crushed garlic, lemon juice and most of the parsley. Season to taste.

4. Slice the pork into strips. Slice open the pittas and fill with the pork and vegetables. Drizzle with some of the yogurt, scatter with the cheese, lemon zest and remaining parsley, and serve with the potatoes, lemon wedges and remaining yogurt.

Shopping list

2 Tesco lemons
30g pack Tesco flat-leaf parsley
1 Tesco garlic bulb
100g piece Tesco ginger
60g pack Tesco red chillies
1.25kg pack Tesco Maris Piper potatoes
1kg pack Redmere Farms carrots
1kg pack Redmere Farms red onions
2 Tesco aubergines
350g pack Redmere Farms courgettes
600g pack Nightingale Farms peppers
1 Nightingale Farms round lettuce
1 Tesco cucumber (optional)
250g pack Nightingale Farms cherry tomatoes
700g pack Woodside Farms pork chops
275g pack Woodside Farms streaky bacon
500g pot Creamfields low-fat natural yogurt
200g pack Creamfields Greek-style salad cheese
6-pack Tesco medium eggs
6-pack Tesco white batch rolls
6-pack Tesco wholemeal pittas
2 x 400g tins Grower's Harvest kidney beans
14g jar Tesco dried oregano
150ml bottle Tesco dark soy sauce
340g jar Tesco pickled red cabbage
1kg bag Tesco Grower's Harvest long-grain rice

+ From the storecupboard:
Olive oil

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*Based on a family of four. Total cost is based on online prices at the time of publishing and is subject to change. Dependent on product availability, total basket price online may change due to substitutions.