5 easy family dinners for £25 - Miso-glazed aubergine, summer chicken noodle soup, creamy tomato and sardine pasta...

Monday: Creamy tomato and sardine pasta

1 tbsp vegetable oil
1 onion, finely chopped
15g fresh basil, stalks chopped, leaves torn
3 garlic cloves, crushed
250g pack cherry tomatoes, chopped
50g soft cheese
2 x 90g tins sardines in tomato sauce
300g spaghetti

1. Heat the oil in a lidded frying pan over a medium heat. Add the onion and basil stalks; cover and cook for 10 mins, stirring occasionally, until softened. Add the garlic, cook for 1-2 mins, then add the tomatoes. Cook for 10-12 mins, stirring occasionally, until the tomatoes break down. Stir in the cheese, then flake in the sardines and the sauce from the tin. Add most of the basil leaves and some black pepper.

2. Meanwhile, cook the spaghetti to pack instructions. Drain, reserving a mugful of cooking water. Toss the pasta through the tomato and sardine sauce, adding a splash of the cooking water to loosen, if needed. Divide among bowls, then scatter with the remaining basil and extra black pepper to serve.

Wednesday: Miso-glazed aubergine

200g long-grain rice
150g frozen garden peas
1 courgette, grated
2 aubergines, halved lengthways and cut into 1.5cm half-moons
2 tbsp vegetable oil
2 tbsp miso paste
3cm piece fresh ginger, peeled and grated
½ tsp caster sugar
1 lime, zested, ½ juiced,
½ cut into wedges
3 spring onions, sliced
1 red chilli, sliced

1. Preheat the grill to high. Cook the rice to pack instructions, adding the peas for the last 5 mins. Drain, then stir through the grated courgette.

2. Meanwhile, toss the aubergines in the oil on a baking tray. Arrange in a single layer, then grill for 5-6 mins each side until softened and lightly charred.

3. Mix together the miso paste, ginger, sugar and lime juice and half the zest, then brush half the glaze over the aubergine pieces. Grill for another 2-3 mins until bubbling, then carefully turn over and repeat.

4. Stir half the spring onions through the rice mixture, then divide among plates and top with the aubergines. Serve scattered with the chilli, remaining spring onions and lime zest, with the lime wedges on the side.

Friday: Pea, courgette and cheese fritters

200g frozen garden peas
1 courgette, coarsely grated
100g soft cheese
50g plain four
5 eggs
15g fresh basil, stalks and most leaves chopped
1 lemon, zested, ½ juiced, ½ cut into 4 wedges
3 spring onions, sliced
2 tbsp vegetable oil
2 garlic cloves, finely chopped
300g baby spinach

1. Boil the peas for 3 mins. Drain, then roughly mash with a fork. Put the grated courgette in a clean tea towel and squeeze out as much liquid as possible.

2. In a bowl, whisk the soft cheese, flour and 1 egg until smooth. Stir through the peas, courgette, chopped basil, lemon zest, half the spring onions and a grind of black pepper to combine.

3. Heat 1 tbsp oil in a frying pan over a medium heat. Working in batches to make 8 fritters, fry heaped tablespoons of the batter for 3-4 mins each side until golden and cooked through.

4. Heat the remaining oil in the frying pan and cook the garlic for 1 min. Add the spinach and cook for 3-4 mins until wilted. Stir through the lemon juice.

5. Meanwhile, one at a time, crack each of the remaining eggs into a ramekin, then gently tip into a pan of simmering water. Poach for 4-5 mins until the whites are cooked but the yolks runny.

6. Divide the fritters among plates and top with the garlicky spinach and a poached egg. Scatter with the remaining spring onions and whole basil leaves, and serve with lemon wedges.