5 easy family dinners for £25: Week 3

Monday: Beef keema

500g pack Boswell Farms beef mince 20% fat
½ onion, finely chopped
3 garlic cloves, finely chopped
25g piece ginger, peeled and finely chopped
15g fresh coriander, leaves and stalks chopped separately
2 tbsp medium tikka curry powder
400g tin Grower's Harvest chopped tomatoes
1 reduced-salt beef stock cube, made up to 200ml
200g Grower's Harvest long-grain rice
200g pot 0% fat natural yogurt
300g tin garden peas, drained

1. Heat a large nonstick frying pan over a high heat. Add half the mince and stir-fry for 3-4 mins until browned. Tip into a colander placed over a bowl to drain. Repeat with the remaining mince.

2. Return the strained meat juices to the pan and reduce the heat to low-medium. Add the onion, garlic and ginger and cook for 6-8 mins until softened. Stir in the coriander stalks and tikka powder and cook for 2-3 mins, stirring, until fragrant.

3. Return the browned mince to the pan and add the tomatoes and stock; season. Bring to the boil, then simmer, uncovered, for 20 mins, stirring occasionally. Meanwhile, cook the rice to pack instructions.

4. After 20 mins, stir in 1 tbsp of yogurt, the drained peas and half the coriander leaves. Cook for 2 mins, then taste and season if needed. Scatter with the remaining coriander, then serve with the rice and a spoonful of yogurt.

Wednesday: Greek-style gnocchi salad

500g pack gnocchi
2 tbsp olive oil
1 large garlic clove, finely chopped
1 Suntrail Farms lemon, zested and juiced
15g fresh basil, stalks chopped, leaves shredded
80g pitted black olives (from a 330g jar), drained and sliced
250g pack Nightingale Farms cherry tomatoes, halved
1 cucumber portion, sliced into half moons
½ red onion, very finely sliced
150g Creamfields Greek-style salad cheese, diced

1. Boil the gnocchi in a large pan of water for 3 mins. Drain well, then pat dry with kitchen paper. Heat ½ tbsp oil in a large frying pan over a high heat. Add half the gnocchi (it may spatter a little) and stir-fry for 4-5 mins until golden. Transfer to a plate with a slotted spoon, then repeat with the remaining gnocchi.

2. Return the pan to a low heat and add the remaining oil. Add the garlic, lemon zest and chopped basil stalks and cook for 1-2 mins until fragrant but not coloured; remove from the heat. Add the lemon juice and season with pepper, then whisk with a fork to combine.

3. Return the gnocchi to the pan, toss to coat, then tip into a large bowl. Add the olives, tomatoes, cucumber, onion and cheese. Toss gently to mix, then top with shredded basil leaves to serve.

Friday: Niçoise frittata

175g frozen green beans
100g Redmere Farms spinach
8 eggs
½ tbsp olive oil
145g tin Stockwell and Co. tuna, drained
½ x 567g tin new potatoes, drained and halved
250g pack Nightingale Farms cherry tomatoes, halved
80g pitted black olives (from a 330g jar), drained and sliced
½ red onion, very finely sliced
½ tsp caster sugar
½ Suntrail Farms lemon, zested and juiced
¼ x 30g pack fresh basil

1. Cook the beans in a pan of boiling water for 3 mins. Remove with a slotted spoon, rinse under cold water and pat dry. Add the spinach to the boiling water and cook for 30 secs until wilted. Drain, rinse under cold water, then squeeze out the excess water and finely chop.

2. Crack the eggs into a jug, season well and whisk lightly to combine.

3. Preheat the grill to high. In a 24cm nonstick, ovenproof frying pan, heat 1½ tbsp oil over a low-medium heat. Pour in the egg, scatter over the beans, spinach, tuna and potatoes, and half the tomatoes, olives and red onion. Cook for 15 mins until the edges and base are almost set, then transfer to the grill for 5-6 mins until the top is set and golden. Leave to rest in the pan for 5 mins.

4. Whisk the remaining oil in a bowl with the sugar, lemon zest and juice. Add the remaining tomatoes, olives and onion. Tear over the basil leaves, season with pepper and toss to combine. Slide the frittata onto a board, spoon over the tomato and olive salsa and slice into wedges to serve.