5 easy family dinners for £25 - Sausage and pea risotto, spaghetti with greens and anchovies, butternut and black bean burritos...

Monday: Spaghetti with greens and anchovies

2 tbsp vegetable oil
2 red onions, thinly sliced
3 garlic cloves, crushed
1 red chilli, finely diced, deseeded if you like
2 lemons, 1 zested and juiced, 1 cut into wedges
50g tin Tesco Finest Cantabrian anchovy fillets, chopped, oil reserved
250g fresh greens, tough core discarded, leaves thinly sliced
350g spaghetti
50g grated Grana Padano

1. Heat the oil in a lidded, high-sided frying pan over a medium heat. Fry the onions with a pinch of salt for 12-15 mins until softened and caramelised. Add a splash of water if they darken too quickly.

2. Add the garlic, chilli, lemon zest, anchovies and their oil; cook for 2-3 mins until the anchovies start to break down. Add the greens and 200ml water; season, then cover and cook over a low-medium heat for 6-8 mins until the greens are tender.

3. Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 100ml pasta water, then stir both into the greens mixture along with the lemon juice and most of the cheese.

4. Use tongs to toss together well until the cheese has melted and the sauce is glossy. Divide among plates, then top with the rest of the cheese and a twist of black pepper. Serve with the lemon wedges for squeezing over.

Wednesday: Butternut and black bean burritos

½ butternut squash, peeled, deseeded and cut into 1cm chunks
475g pack smoky BBQ fajita kit
2 tbsp vegetable oil
200g long-grain rice
1 brown onion, finely diced
2 garlic cloves, crushed
1 red chilli, finely diced, deseeded if you like
400g tin black beans, drained and rinsed
1 lime, zested and cut into wedges
15g fresh coriander, chopped
125g Greek-style salad cheese, crumbled

1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the squash, half the fajita seasoning (from the kit) and 1 tbsp oil in a roasting tray; season, then toss and spread across the tray. Roast for 30 mins, turning halfway, until golden and tender.

2. Meanwhile, cook the rice to pack instructions. Drain and set aside.

3. Heat the remaining oil in a frying pan over a medium heat and fry the onion for 6-7 mins until softened. Add the garlic, chilli and remaining fajita seasoning; cook, stirring, for 2 mins. Add the black beans and 4 tbsp water; season with black pepper, then simmer for 3-4 mins until the liquid has mostly evaporated. Remove from the heat and set aside until the squash is ready.

4. Add the roasted squash to the pan with the beans along with a splash of water. Stir, then simmer over a medium heat for 4-5 mins. Divide the wraps (from the kit) between 2 baking trays and warm in the oven for 2 mins. Stir the lime zest and half the coriander into the squash mixture.

5. Divide the wraps between plates, splitting the rice between them. Top with the squash and bean mix, then spoon over the salsa (from the kit) and scatter over the salad cheese and remaining coriander. Squeeze over the lime wedges and wrap up tightly to serve.

Friday: Sausage and pea risotto

<2 tbsp vegetable oil
1 onion, finely chopped
454g pack reduced-fat sausages, each cut into 5 x 2cm pieces
2 garlic cloves, crushed
300g long-grain rice
1 chicken stock pot, made up to 900ml
450g frozen peas
125g spinach
1 lemon, zested and juiced
50g grated Grana Padano
15g fresh basil, thinly sliced

1. Heat 1 tbsp oil in a lidded, high-sided frying pan over a medium heat and fry the onion for 6-7 mins until softened and golden. Meanwhile, heat the remaining oil in a wide nonstick pan over a medium-high heat and cook the sausage pieces in batches, turning regularly, for 4-5 mins until deep golden brown all over.

2. Add the garlic to the onion pan, cook for 2 mins, then stir in the rice and cook for another 1-2 mins. Add the stock, cover and bring to a simmer over a low-medium heat for 5 mins. Stir through the browned sausage pieces and frozen peas, return to a simmer, then re-cover and cook for 10-12 mins, stirring occasionally, until the rice and sausages are cooked through, adding a splash of water if needed.

3. Stir through the spinach, cook for another 1-2 mins to wilt, then add the lemon zest and juice, and most of the cheese and basil. Season with black pepper to taste, then divide among plates and top with the remaining cheese and basil. Finish with extra black pepper to serve.