5 easy family dinners for £25: Week 1

Tuesday: Courgette, pea and lemon pilaf

1 tbsp olive oil
2 large Redmere Farms courgettes, diced
1 large onion, finely chopped
3 garlic cloves, finely chopped
300g Grower's Harvest long-grain rice
1 lemon, zested and juiced
1 vegetable stock cube, made up to 600ml
150g Grower's Harvest frozen garden peas
¼ x 190g jar spinach and ricotta pesto (or green pesto)
10g fresh mint, leaves only, finely chopped
100g Redmere Farms spinach

1. Heat the oil in a large, deep, lidded frying pan over a medium heat. Add the courgette and fry for 3-4 mins until just tender and starting to brown, then transfer to a plate with a slotted spoon. Return the pan to a low heat, add the onion, cover and cook gently for 6 mins. Stir in the garlic and cook, uncovered, for 2 mins. Add the rice and lemon zest and stir to coat.

2. Pour in the stock, stir once and bring to the boil. Cover and simmer over a low heat for 10 mins. Add the peas and reserved courgette, then cook, covered, for 5 mins more, or until the rice is completely tender and the stock has been absorbed.

3. Use a fork to stir through the pesto, lemon juice and most of the mint; season well. Cover and set aside for 5 mins to let the rice u up. Stir in the spinach and scatter with the remaining mint to serve.

Thursday: Baked mushrooms with quick garlic bread

500g jar no-added-sugar chunky veg sauce
8 large flat mushrooms, stalks finely chopped
2½ tbsp olive oil
1 large onion, finely chopped
10g thyme sprigs, leaves picked
3 garlic cloves, 2 finely diced, 1 whole
½ ciabatta loaf
75g mature Cheddar, grated
90g bag rocket and babyleaf salad

1. Preheat the oven to gas 6, 200°C, fan 180°C.

2. In a large baking dish, mix the sauce with 100ml water. Add the mushrooms, gill-side up, and bake for 15 mins. Set aside. Preheat the grill to medium-high.

3. Meanwhile, heat 2 tsp oil in a pan over a medium-high heat. Add the mushroom stalks, onion and thyme; cook for 10 mins until soft. Add the diced garlic for 2 mins.

4. Cut 4 thick slices of ciabatta; set aside. In a food processor, blitz the remaining ciabatta into crumbs, then mix with the grated cheese and some black pepper.

5. Divide the onion mixture between each mushroom. Top with the breadcrumbs.

6. Brush both sides of the ciabatta slices with 1½ tbsp oil; put on a baking tray. Grill the bread and mushrooms for 3-5 mins, turning the bread halfway, until the tops are golden and the bread is toasted. Rub the toast with the whole garlic clove.

7. Toss the salad with the remaining 1 tsp oil. Divide the sauce between plates and top with 2 mushrooms. Serve with a slice of garlic bread and the salad alongside.