5 easy family dinners for £25 - Sweet potato pancakes, chicken spaghetti, baked eggs...

Monday: Sweet potato and cheese pancakes

1 Redmere Farms sweet potato, scrubbed and cut into chunks
500g Redmere Farms potatoes, scrubbed and cut into chunks
3 tbsp olive oil
2 Redmere Farms red onions, diced
4 garlic cloves, crushed
½ lemon, juiced
50g plain flour
120g Creamfield’s Greek-style salad cheese
1 Nightingale Farms round lettuce, shredded
125g baby spinach
250g pack Nightingale Farms cherry tomatoes, halved

1. Boil the sweet and white potatoes for 10-12 mins, or until tender. Drain and set aside.

2. Meanwhile, heat ½ tbsp oil in a frying pan over a medium heat. Add the onions and three-quarters of the garlic and cook for 10 mins until softened. Transfer to a mixing bowl.

3. Put the remaining garlic in a small bowl with the lemon juice and set aside.

4. Transfer the potatoes to the mixing bowl with the onions and mash roughly. In a separate small bowl, mix the flour with 80ml water and stir to make a batter; add to the potatoes. Crumble in the cheese, season and mix.

5. Heat 1 tbsp oil in a large frying pan over a medium heat. Spoon 3 tbsp mixture per pancake into the pan, working in batches as needed. Cook for 5 mins each side until browned. Add another ½ tbsp oil if needed.

6. Toss together the lettuce, spinach and tomatoes. Whisk 1 tbsp oil into the lemon juice and garlic mix, then drizzle over the salad and toss to coat. Serve with the pancakes.

Wednesday: Baked eggs and beans

1 tbsp olive oil
2 Redmere Farms red onions, finely sliced
2 peppers, sliced
1 large garlic clove, finely chopped
400g tin Grower’s Harvest chopped tomatoes
1½ x 420g tins Stockwell & Co. baked beans
125g baby spinach
4 eggs
crusty bread, to serve

1. Heat the oil in a large frying pan over a medium heat. Add the onions and peppers; season. Fry for 5 mins, stirring occasionally. Stir in the garlic and cook for 2 mins more.

2. Add the tomatoes, half-fill the tin with water and add to the pan. Cook for 5 mins, then stir in the baked beans and cook for 5 mins more.

3. Stir in the spinach. Make 4 hollows and crack the eggs into them. Cook for 4-5 mins or until the whites have just set. Serve with crusty bread, if you like.

Friday: Cheesy meatball traybake

1 tbsp olive oil
1 Redmere Farms red onion, finely chopped
1 garlic clove, finely chopped
336g pack 12 beef meatballs
500g Grower’s Harvest tomato passata
1 tbsp tomato purée
1 bay leaf
1 tsp sugar
200g orzo
80g Creamfield's Greek-style salad cheese, crumbled
15g fresh basil leaves (optional)

1. Preheat the oven to gas 5, 190°C, fan 170°C. Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5-7 mins until starting to soften. Add the meatballs and cook for 8-10 mins more, turning occasionally, until browned. Pour in the passata and 200ml water, then stir in the tomato purée, bay leaf and sugar. Season and bring to a simmer. Transfer to a roasting tin and bake for 10 mins.

2. Rinse the orzo under cold water. Drain well, then stir into the meatball mixture. Bake for 20 mins, then scatter over the cheese and bake for a further 10-12 mins or until cooked. If you like, you can pop it under the grill for the final 2-3 mins to brown the cheese. Scatter over the basil to serve, if using.