5 easy family dinners for £25 - Bean quesadillas, pizza squash, cowboy pie...

Monday: Bean quesadillas

2 tbsp vegetable oil
2 red onions, finely chopped
1 red pepper, deseeded and finely chopped
395g tin taco mixed beans in spicy tomato sauce
2 tbsp BBQ sauce
325g tin Grower's Harvest sweetcorn, drained
15g fresh coriander, finely chopped
2 salad tomatoes, finely chopped
1 lime, juiced
8 plain tortilla wraps
170g mature Cheddar, carsley chopped
150ml soured cream

1. Heat 1 tbsp oil in a nonstick frying pan over a high heat. Fry the onions and pepper, stirring occasionally, for 6-8 mins until softened. Transfer to a bowl and mix with the taco beans and BBQ sauce.

2. Tip the sweetcorn into a bowl and mix with half the coriander, the tomatoes and lime juice and season well. Set aside.

3. Heat a frying pan over a medium heat. Place 1. tortilla in the pain and top with a quarter each of the bean mix, cheese and remianing coriander. Top with a second tortilla and fry for 1-2 mins until the base is crisp. Using a spatula, carefully flip the quesadilla and fry for a further 1-2 mins until piping hot and the cheese has melted. Transfer to a plate and keep warm while you repeat with the remaining tortillas.

4. Cut the quesadillas into triangles and serve with the sweetcorn salsa and soured cream on the side.

Tuesday: Pizza baked squash

2 small butternut squashes, peeled, halved lengthways and seeds removed
1 tbsp vegetable oil
3 tbsp sundried tomato paste
4 salad tomatoes, thinly sliced
2 x 210g packs mozzarella, thinly sliced
60g wild rocket
2 tbsp balsamic dressing
1g fresh basil, leaves picked

1. Preheat the oven to gas 7, 200°C, fan 200°C. Score a 1cm-deep diamond pattern across the cut sides of the squash and rub all over with the oil. Season and place cut side up on a baking treay. Roast for 40 mins until tender.

2. Preheat the grill to high. Spread the sundried tomato paste evenly over the cut-side of the squash halves and top with slices of tomatoes and mozzarella. Grill for 2 mins until golden and bubbling.

3. Meanwhile, toss the rocket with the balsamic dressing. To serve, scatter the squash with basil and serve with the dressed rocket.

Wednesday: Sausage, red pepper and potato hash

2 large baking potatoes, cut into 2cm cubes
1 tbsp vegetable oil
8 frozen Cumberland sausages
2 red onions, thinly sliced
2 red peppers, deseeded and cut into thin strips
2 garlic cloves, crushed
3 tbsp sundried tomato paste
100g frozen garden peas, blanched
15g fresh coriander, finely chopped

1. Cook the potatoes in a large pan of boiling water for 12-15 mins. Drain and set aside.

2. Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the sausages and onion for 15 mins, stirring occassionally, until the sausages are fully cooked through. Increase the heat to high, add the red pepper and cook for 2 mins.

3. Add the potatoes, garlic, sundried tomato paste and peas. Cook for a further 5 mins until the potatoes are crispy, the sausages are piping hot and the peas are tender. Serve with sprinkled coriander.

Friday: Cowboy pie

8 frozen pork sausages
900g pack frozen mashed potato
1 tbsp vegetable oil
2 red onions, thinly sliced
3 garlic cloves, crushed
2 x 420g tins Stockwell & Co. baked beans
2 tbsp BBQ sauce
50g mature Cheddar, coarsely grated
400g Grower’s Harvest frozen garden peas

1. Preheat the grill to high. Place the frozen sausages on a nonstick baking tray and grill for 20 mins, turning frequently, until evenly olden and cooked through. Cut into bite-sized pieces on a slight diagonal.

2. Meanwhile, cook the mashed potato accroding to pack instructions. Set aside.

3. Heat the oil in a frying pan over a high heat. Fry the onions and garlic for 5-6 mins until lightly golden. Remove from the heat and stir through the sausages, baked beans and BBQ sauce and season. Tip into a large overproorf dish.

4. Top with the mashed potato, swirling it with a fork to encourage a crispy finish. Sprinkly over the cheese and grill for 10 mins until golden and bubbling.

5. Meanwhile, cook the peas in a pan of boiling, salted water for 3-5 mins until tender. Drain and serve with the cowboy pie.