5 easy family dinners for £25 – October week 1

Monday: Cheesy celeriac bake

1 celeriac (about 700g), peeled and cut into 12-14 thin wedges
1 tbsp olive oil 
50g plain flour
500ml milk
5g fresh thyme, leaves picked
1 tsp Dijon mustard
200g mature Cheddar, grated
2 tbsp crispy onions
450g frozen green beans

1. Heat the oven to gas 6, 200°C, fan 180°C. Toss the celeriac with the oil and some seasoning in a baking dish (about 20 x 15cm and 6cm deep), then arrange the wedges snugly in a single layer. Roast for 30-35 mins until tender when pierced with the tip of a knife, turning halfway through cooking.   

2. Meanwhile, put the flour in a small bowl and mix in a splash of the milk until smooth and lump-free. Tip into a saucepan with the remaining milk and most of the thyme leaves. Bring to a gentle simmer over a medium-low heat, stirring constantly, for 8-10 mins until the sauce thickens enough to coat the back of a spoon. Add the mustard and cheese and stir for another 1-2 mins until the cheese is melted. Season well and remove from the heat.

3. When the celeriac is tender, pour the cheese sauce over it and mix to combine. Turn the oven up to gas 7, 220°C, fan 200°C and bake for 10-15 mins until golden and bubbling. Cook the green beans in a pan of boiling salted water for 4-5 mins until tender, then drain well.

4. Scatter the celeriac bake with the crispy onions and remaining thyme leaves. Serve with the green beans.

Wednesday: Pork teriyaki, rice and broccoli

3 tbsp light soy sauce
20g ginger, finely grated
2 garlic cloves, crushed
1 tbsp Dijon mustard
2 tbsp honey
500g diced pork
300g long-grain rice
½ tbsp vegetable oil
1 broccoli, cut into florets
2 tbsp crispy onions 

1. Combine the soy, ginger, garlic, mustard and honey in a bowl. Add the pork and toss to coat. Leave to marinate for 15 mins at room temperature or for up to 24 hrs covered and chilled.

2. Cook the rice to pack instructions. Meanwhile, heat the oil in a nonstick pan over a high heat and fry the pork along with any marinade from the bowl. Stir fry for 10-12 mins until the pork is cooked through and the marinade is sticky and coats the pork.

3. Meanwhile, boil the broccoli in a pan of salted water for 6-8 mins until the stems are tender. Drain well.

4. Drain the rice and fluff up with a fork. Spoon into shallow bowls and top with the teriyaki pork, and the broccoli. Scatter over the crispy onions to serve.  

Friday: Mackerel stir-fry

2 tbsp vegetable oil
4 mackerel fillets
4 nests fine egg noodles
30g ginger, peeled and finely chopped
2 garlic cloves, sliced  
320g vegetable stir-fry mix
3 tbsp light soy sauce, plus more to serve
15g fresh coriander, leaves picked

1. Heat 1 tbsp oil in a nonstick frying pan over a medium-high heat. Pat the mackerel fillets dry with kitchen paper and fry skin-side down for 5 mins. Flip carefully with a spatula and cook for another 2-3 mins until cooked through and the fish is flaky. Transfer to a plate and keep warm.

2. Cook the noodles in boiling salted water for 2-3 mins until tender. Rinse under cold water and drain well.

3 Meanwhile, heat 1 tbsp oil in a wok or frying pan over a high heat. Add the ginger and garlic, then fry for 1 min until fragrant. Tip in the veg mix and fry for 4-5 mins, stirring continually, until cooked but still with a little bite. Toss in the cooked noodles and soy sauce. Mix well until everything is coated, then divide between bowls. Serve with the mackerel on top, scattered with the coriander leaves. Serve with more soy sauce if you like.