Monday: Sweetcorn, squash and spring onion ramen

1 vegetable stock cube, made up to 1.25ltrs
20g fresh ginger, finely grated
1 garlic clove, crushed
2 red chillies, 1 halved, 1 finely sliced (optional)
3 tbsp reduced-salt soy sauce
100g bunch spring onions, trimmed and finely sliced
250g diced frozen squash
400g frozen sweetcorn
4 eggs
250g pack medium egg noodles
5g fresh coriander, leaves picked

1. Put the stock in a large, lidded saucepan and bring to the boil. Add the ginger, garlic, halved chilli, 1 tbsp soy sauce and half the spring onions. Reduce to a gentle simmer over a medium heat, cover and leave to infuse.

2.Meanwhile, heat a frying pan over a medium-high heat and add the squash with 3 tbsp water. Stir for 5-6 mins until defrosted and the water has evaporated. Stir in the sweetcorn and remaining 2 tbsp soy sauce. Stir-fry for 2-3 mins until the sweetcorn is hot and the soy sauce coats the veg. Remove from the heat.

3.Bring a pan of water to the boil and lower in the eggs. Simmer for 6 mins (or 8 mins for hard-set yolks). Add the noodles for the last 2 mins until tender; drain both. Rinse the eggs under the tap for 30 secs to cool, then remove the shells and halve.

4.Divide the noodles between 4 bowls and add the veg. Top each with 2 egg halves, then pour over the broth, removing the chilli. Top with the remaining spring onions, coriander leaves and the sliced chilli, if you like.

Tuesday: Bean and corn enchiladas

2 tbsp olive oil
3 mixed peppers, sliced
3 red onions, 2½ finely sliced, ½ finely chopped
300g frozen sweetcorn
500g carton passata
30g sachet fajita spice
pinch of sugar
400g tin kidney beans, drained and rinsed
8-pack wholemeal tortillas
250g pack cherry tomatoes, quartered
1 lime, zested and juiced
½ chilli, finely chopped (optional)
15g coriander, finely chopped

1. Heat the oil in a large frying pan over a medium-high heat and fry the peppers and onions for 6-8 mins. Stir in the sweetcorn and cook for another 3-4 mins until softened.

2. Tip the passata into a small pan and add 1 tsp spice mix and a pinch of sugar. Simmer over a medium heat for 3-4 mins until reduced slightly, then pour ⅓ of the sauce into a large casserole or baking dish and spread out.

3. Stir the remaining spice mix into the veg and add the kidney beans and 2 tbsp water. Stir to coat and heat for 2 mins to warm through. Remove from the heat.

4. Preheat the oven to gas 6, 200°C, fan 180°C. Divide the veg filling between the tortillas and roll up into thick cigars. Arrange in a single layer over the sauce. Pour the remaining sauce over the centre, smoothing out to the sides but leaving a few edges exposed. Bake for 15-20 mins until the sauce is bubbling.

5. Meanwhile, toss the tomatoes, lime juice and zest, chilli (if using) and coriander in a small bowl; season with black pepper. Serve the enchiladas with the tomato salsa alongside or scattered over the top.

Wednesday: Mushroom, squash and barley pie

2 tbsp olive oil
1 large or 2 small red onions, finely diced
300g closed-cup mushrooms, sliced
1 garlic clove, crushed
2 tbsp plain flour
150g pearl barley
1 vegetable stock cube, made up to 1ltr
100g soft cheese
250g diced frozen squash
½ Savoy cabbage, cored and shredded
15g fresh parsley, chopped
6 sheets filo pastry
1 broccoli head, cut into florets

1. Heat 1 tbsp oil in an ovenproof, shallow casserole dish or a deep frying pan over a medium heat and fry the onions and mushrooms for 6-8 mins until soft. Add the garlic, fry for 1 min, then add the flour. Mix until the flour disappears.

2. Preheat the oven to gas 6, 200°C, fan 180°C. Stir the barley into the casserole dish, then add the stock. Boil over a high heat for 20 mins, stirring regularly, until the barley is turning tender and the sauce is thickening (add 100ml water if the water evaporates before the barley is tender, otherwise it will start to stick). Stir in the cheese, squash, cabbage and parsley. Simmer for about 5 mins until thickened again. Remove from the heat.

3. If your pan isn’t ovenproof, transfer to a pie dish. Scrunch up the filo sheets and add them to the top of the pie – you don’t need to layer them, just make sure there are lots of folds and peaks. Brush the top of the pastry with the remaining 1 tbsp oil, then bake for 15-20 mins until golden.

4. While the pie is cooking, boil the broccoli florets for 4-6 mins until tender; drain well. Serve alongside the pie.

Thursday: Microwave pearl barley risotto

350g pearl barley
400g tin chopped tomatoes
1 vegetable stock pot, made up to 500ml
3 garlic cloves, 2 crushed, 1 chopped
½ Savoy cabbage, core discarded, shredded
15g fresh parsley, finely chopped
1 lemon, zested

1. Put the barley, tomatoes, stock and crushed garlic in a large microwaveable bowl. Mix well. Cover with clingfilm or a microwave-safe lid, then microwave on high* for 10 mins, stirring halfway through (being careful of the steam escaping). Leave to rest for 2 mins.

2. Once rested, stir in the cabbage and 50-100ml more water if all the liquid has been absorbed. Cover again and microwave for 5 mins until the barley is tender, the greens have softened and most of the liquid has been absorbed. Leave to rest for 5 mins, uncovered if there’s some water still in the bowl, or covered if it’s all been absorbed.

3. Meanwhile, mix the parsley, lemon zest and chopped garlic in a bowl. Season with black pepper, then scatter over the risotto.

Friday: Crispy new potato, pepper and feta traybake

567g tin new potatoes, drained
1 tbsp plain flour
4 tbsp olive oil
2 mixed peppers, sliced
250g pack cherry tomatoes
2½ small red onions, 2 cut into slim wedges, ½ finely sliced
2-pack part-baked baguettes
½ lemon, juiced
½ tsp sugar
½ iceberg lettuce, shredded
400g tin butter beans, drained and rinsed
200g salad cheese
10g fresh coriander, roughly chopped

1. Preheat the oven to gas 7, 220°C, fan 200°C. Pat the potatoes with kitchen paper and tip into a bowl. Sprinkle over the flour, toss to coat, then transfer to a baking tray or shallow roasting tin (about 40 x 30cm). Season, drizzle over 2 tbsp oil and roast for 10 mins until turning crisp and lightly golden.

2. Add the peppers, tomatoes and onion wedges to the tray and toss well in the leftover oil. Roast for 15 mins until the veg is tender.

3. Put the baguettes on a baking sheet and cook to pack instructions underneath the traybake. Whisk the lemon juice, sugar and 2 tbsp oil in a large bowl; season. Toss in the lettuce and sliced onions, then mix to coat.

4. Stir the beans through the traybake, crumble over the cheese, then cook for another 5 mins until the cheese is just picking up some golden-brown tinges and everything is piping hot. Scatter with the coriander to serve, alongside the salad and crusty bread.

Shopping list

1 lime
1 lemon
30g pack fresh coriander
30g pack fresh flat-leaf parsley
1 garlic bulb
20g fresh ginger
60g pack red chillies
100g bunch spring onions
1 iceberg lettuce
1kg pack Nightingale Farms red onions
600g pack Nightingale Farms mixed peppers
2 x 250g packs Nightingale Farms cherry tomatoes
375g pack broccoli
1 Savoy cabbage
300g pack closed-cup mushrooms
200g pack Creamfields soft cheese
200g pack Creamfields salad cheese
250g pack filo pastry
6-pack medium free-range eggs
2-pack H.W. Nevill’s part-baked baguettes
8-pack H.W. Nevill’s wholemeal tortilla wraps
30g sachet fajita seasoning
150ml bottle reduced-salt soy sauce
500g carton Grower’s Harvest tomato passata
400g tin Grower’s Harvest tinned tomatoes
400g tin Grower’s Harvest kidney beans
400g tin butter beans
567g tin Grower’s Harvest new potatoes
500g pack pearl barley
250g pack medium egg noodles
907g pack Grower’s Harvest frozen sweetcorn
500g pack frozen butternut squash chunks

+ From your storecupboard:

Vegetable stock cubes, vegetable stock pot, olive oil, white sugar, plain flour

*Based on a family of four. Total cost is based on online prices at the time of publishing and is subject to change. Dependent on product availability, total basket price online may change due to substitutions.

5 easy family dinners for under £25 - January

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