5 easy family dinners for £25 - Katsu chicken burritos, green pesto spaghetti, puttanesca-style fish traybake…

Monday: Cowboy beans and sausage traybake

3 large baking potatoes, cut into 2cm wedges
2 tbsp smoked paprika, plus ½ tsp
4 garlic cloves, crushed
1 tbsp vegetable oil
1 red onion, chopped
1 green pepper, deseeded and cut into 1cm chunks
420g tin baked beans in tomato sauce
400g tin plum tomatoes, chopped
1 low-salt vegetable stock cube, made up to 300ml
100g fresh greens, stem discarded, chopped
454g pack 50% reduced-fat pork sausages, pricked
6 tbsp low-fat natural yogurt
20g fresh flat-leaf parsley, finely chopped

1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the potatoes with 1 tbsp paprika, 1 crushed garlic clove and the vegetable oil on a baking tray until evenly coated. Roast for 35-40 mins, tossing occasionally, until the potatoes are golden and crisp.

2. Meanwhile, in a separate roasting tray, mix the onion, pepper, baked beans, tomatoes, stock, greens, 1 tbsp paprika and 2½ garlic cloves until evenly combined. Top with the sausages and cook for 30 mins until golden and cooked through.

3. Mix the yogurt with the remaining garlic and ½ tsp paprika. Serve alongside the sausages and beans, sprinkled with parsley, and the potato wedges.

Wednesday: Curried parsnip and carrot soup

1 tbsp vegetable oil
2 onions, chopped
5cm piece fresh ginger, finely chopped
2 tbsp mild curry powder
4 parsnips, scrubbed and cut into 1cm rounds
6 carrots, scrubbed and cut into 1cm rounds
1 baking potato, peeled and chopped
1 low-salt vegetable stock cube, made up to 1.5ltr
1 lemon, zested and juiced
260g pack naans
4 tbsp low-fat natural yogurt
10g fresh flat-leaf parsley, finely chopped

1. Heat the oil in a saucepan over a medium heat. Add the onions and ginger, cover and cook for 8-10 mins, stirring every so often until softened. Stir through the curry powder, cook for 1 min until fragrant, then add the parsnips, carrots, potato and stock. Bring to the boil, cover and simmer for 20-25 mins until the vegetables are tender.

2. Blitz with a stick blender until smooth, then blend in the lemon zest and juice.

3. Meanwhile, heat the naans to pack instructions.

4. Divide the soup between bowls and swirl 1 tbsp yogurt into each. Top with the parsley and some black pepper and serve with the warmed naans for dipping.

Friday: Puttanesca-style fish traybake

1 red onion, thinly sliced
3 large garlic cloves, crushed
2 mixed peppers, deseeded and sliced
70g pack pitted black olives with sea salt
400g tin plum tomatoes, roughly chopped
4 frozen white fish fillets
¼ tsp smoked paprika
½ lemon, cut into 4 thin slices
200g long-grain rice
200g frozen peas
100g fresh greens, woody stem discarded, cut into 1cm strips
10g fresh basil, leaves picked

1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the onion, garlic, peppers, olives and tomatoes together in a roasting tray until evenly combined. Bake for 15 mins until piping hot. Nestle the fish into the sauce, sprinkle over the paprika and top each fillet with a slice of lemon. Bake for 15-18 mins until the fish has turned opaque and is starting to flake.

2. Meanwhile, cook the rice to pack instructions.

3. Boil the peas and greens for 5 mins, then drain. Divide the rice among plates, sit the sauce and fish on top, then scatter over the basil leaves and serve with the peas and greens.