5 easy family dinners for £25 – Pesto pasta, spiced rice, broccoli stir-fry...

Monday: Basil and cashew pesto pasta

200g fresh greens, tough stems removed
320g penne
1 small garlic clove, crushed
30g pack fresh basil, leaves picked
40g cashew nuts
50ml olive oil
1 lemon, zested

1. Cook the fresh greens in boiling water for 7 mins, then remove with tongs (leaving the water in the pan) and rinse under cold water until cool. Squeeze out the excess water.

2. Cook the penne in the same pan for 10 mins, then drain, reserving 100ml of the pasta water.

3. Meanwhile, put the greens, garlic, most of the basil, 30g cashews, the oil and most of the lemon zest in a food processor. Blitz until smooth.

4. Tip the drained pasta back into the pan and add the pesto along with the reserved pasta water. Stir well to coat the pasta, then divide between 4 bowls. Top with the remaining basil, lemon zest and cashews to serve.

Wednesday: One-pan Mexican-style spiced rice

1 tbsp olive oil
4 rashers streaky bacon, roughly chopped
1 onion, sliced
1 garlic clove, crushed
1 celery stick, finely chopped
2 mixed peppers, deseeded and sliced
200g long-grain rice, rinsed
400g tin chopped tomatoes
½ reduced-salt chicken stock cube, made up to 225ml
1 tbsp chipotle chilli paste
1 red chilli, sliced and deseeded (if you like)
15g fresh coriander, roughly chopped
1 lime, cut into wedges to serve

1. Heat the oil in a large, lidded frying pan over a medium-high heat and add the bacon. Fry for 3-5 mins until golden and cooked through, then transfer to a plate using a slotted spoon, leaving the oil in the pan.

2. Add the onion, garlic, celery and peppers to the pan and cook for 5 mins. Add the rice, tomatoes and stock. Bring to the boil, then cover, reduce the heat and simmer for 15-18 mins, until the rice is tender.

3. Stir the bacon and chipotle paste through the rice; season to taste. Divide between 4 plates, garnish with the chilli and coriander and serve with the lime wedges to squeeze over.

Friday: Chicken and broccoli stir-fry

240g long-grain rice
1 tbsp olive oil
600g pack chicken thigh fillets, sliced
1 head of broccoli, broken into small florets, stem finely chopped
2 garlic cloves, crushed
5cm piece ginger, peeled and grated
1 red chilli, finely chopped and deseeded (if you like)
1 ½ tbsp reduced-salt soy sauce
40g cashew nuts, roughly chopped
15g fresh coriander, roughly chopped

1. Cook the rice in a large pan of boiling water for 15 mins or until tender. Drain and set aside.

2. Meanwhile, heat the oil in a large frying pan or wok over a high heat. Add the chicken, season and fry for 5 mins until lightly golden. Transfer to a plate with a slotted spoon, leaving any oil in the pan.

3. Add the broccoli, garlic, ginger and most of the chilli to the pan and stir-fry for 5 mins. Return the chicken to the pan and cook for 2 mins or until cooked through. Remove the pan from the heat and add the soy sauce.

4. Divide the rice between 4 plates and top with the chicken and vegetables. Scatter over the cashew nuts, remaining chilli and the coriander to serve.