5 easy family dinners for £25 - Sausage and lentil cassoulet, chicken and grain traybake, spiced carrot falafel burgers...

Monday: Sausage and lentil cassoulet

1½ tbsp olive oil
454g pack reduced-fat pork sausages
2 red onions, finely diced
600g carrots, scrubbed and finely chopped
250g pack chestnut mushrooms, quartered
3 garlic cloves, finely chopped
3 tbsp tomato purée
400g tin chopped tomatoes
400g tin green lentils, drained and rinsed
½ chicken stock pot, made up to 400ml
250g fresh greens, halved lengthways and finely sliced, tough core removed
15g fresh parsley, chopped

1. Heat 1 tbsp oil in a lidded frying pan over a medium-high heat and fry the sausages for 5-6 mins, turning regularly, until browned all over. Transfer to a plate and set aside. Add the onions, carrots and mushrooms to the pan and fry for 8-10 mins, stirring, until softened and golden.

2. Reduce the heat to medium and add the garlic and tomato purée. Cook for 2 mins, then add the chopped tomatoes, lentils, stock and sausages. Season with black pepper, stir, then cover and cook over a low-medium heat for 10 mins. Remove the lid; simmer for 15 mins until thickened.

3. Meanwhile, heat the remaining 1⁄2 tbsp oil in another lidded pan over a medium heat and fry the greens for 4-5 mins, stirring, until slightly wilted and starting to colour. Add a splash of water, season, then cover and steam for another 4-5 mins until tender.

4. Stir most of the parsley through the cassoulet, then finish with a scattering on top, Serve with the greens alongside.

Wednesday: Chicken and grain traybake

900g-1.2kg pack chicken drumsticks
2 red onions, cut into wedges
600g carrots, scrubbed and cut into batons
2 tbsp olive oil
2 garlic cloves, crushed or finely chopped
250g bulgur wheat
250g fresh greens, tough core removed and finely sliced
1 chicken stock pot, made up to 500ml

1. Preheat the oven to gas 9, 240°C, fan 220°C. Add the chicken, onions and carrots to a roasting tin, drizzle with oil and season. Toss to coat, then spread across the tray with the chicken on top. Roast for 30-35 mins until the chicken is golden brown and the vegetables have softened, stirring the garlic through for the final 5 mins of the roasting time.

2. Transfer the chicken to a plate. Add the bulgur wheat, greens and stock to the tray. Season, stir well, then nestle the chicken on top. Cover tightly with foil, then return to the oven for 12-15 mins until all is cooked. Leave to stand for a few mins before serving.

Friday: Spiced carrot falafel burgers

4-pack baking potatoes, scrubbed and cut into 2cm wedges
2 tbsp olive oil
2 x 400g tins chickpeas, drained and rinsed
300g carrots, peeled or scrubbed and coarsely grated
1 red onion, finely diced
45g harissa paste
1 red chilli, finely diced, deseeded if you prefer
2 garlic cloves, crushed
1 lemon, zested and juiced
4 wholemeal rolls, halved
½ red cabbage, tough core and outer leaves removed, very finely shredded
4 spring onions, trimmed and thinly sliced
350g low-fat natural yogurt

1. Preheat the oven to gas 7, 220°C, fan 200°C. Add the potatoes to a baking tray, drizzle with 1 tbsp oil and season; toss to coat, then bake for 35-40 mins, turning halfway, until crispy and golden.

2. Meanwhile, pulse the chickpeas in a food processor until roughly chopped. Add the carrots, onion, harissa, chilli, garlic and half the lemon zest; season and blitz until it holds together but still has some texture. Divide into 4 and shape into patties about 2cm thick and 8-9cm wide.

3. Heat ½ tbsp oil in a nonstick frying pan over a high heat. Fry 2 patties for 2-3 mins each side until golden all over; transfer to a baking tray. Repeat, then bake the patties for 15 mins until deep golden and firmed. Add the halved rolls to the tray for the last 2 mins to warm through.

4. Meanwhile, toss together the cabbage, spring onions, lemon juice and 200g yogurt in a mixing bowl with some seasoning. Divide the falafel burgers between the warm rolls, top with slaw and sandwich with the roll lids. Stir the remaining lemon zest into the remaining 150g yogurt with a little black pepper. Serve alongside the burgers with the wedges and remaining slaw on the side.