5 easy family dinners for under £25 - January

Monday: Green pasta

350g broccoli, cut into small florets
200g frozen peas
4 garlic cloves
4 tbsp olive oil
15g fresh basil
60g cashew nuts
1 lemon, zested and juiced
300g wholewheat spaghetti
80g sliced curly kale

1. Boil half the broccoli for 4 mins; add half the peas after 1 min. Drain, reserving the cooking water. Refresh under the cold tap and drain again.

2. Put the cooked vegetables in a small food processor with half the garlic, 2 tbsp oil, the basil stalks and most of the leaves, the cashews, lemon zest and juice and 1 tbsp water. Blitz to form a sauce, stopping now and then to scrape down the sides. Season to taste.

3. Heat 1 tbsp oil in a frying pan over a medium-low heat. Add the remaining garlic and fry for about 2 mins, shaking the pan, until the garlic begins to sizzle and has turned pale golden. Drain on kitchen paper – the garlic will become crisp as it cools.

4. Bring the cooking water back to the boil, topping up if needed, and add the pasta. Simmer for 7 mins, then add the kale, remaining broccoli and peas and simmer for 3-4 mins until the pasta is al dente and the veg is tender. Drain, reserving 150ml cooking water. Retur to the saucepan and stir in the sauce and reserved cooking water, tossing to coat thoroughly. Divide between 4 bowls or plates, topping with the crisp garlic and reserved basil leaves to serve.

Wednesday: Italian-style lentil stew

3 tbsp olive oil
2 leeks, finely sliced
3 garlic cloves, 2 finely chopped, 1 halved
4 celery sticks, finely chopped
2 parsnips, peeled and diced
1 carrot, peeled and diced
150g dried green lentils
2 tbsp tomato purée
½ tsp crushed chillies, plus extra to serve (optional)
1 vegetable stock pot, made up to 1.5ltr
100g sliced curly kale
4 slices (150g) wholemeal bread
1 lemon, quartered

1. Heat 2 tbsp oil in a large, lidded saucepan over a medium heat. Add the leaks and cook for 5 mins. Add the chopped garlic, celery, parsnips and carrot and cook, stirring for 5 mins more.

2. Stir in the lentils, tomato purée and chilli flakes, followed by the stock. Bring to the boil, cover and simmer over a low heat for 35 mins until the lentils are soft. Stir in the kale and simmer for 5 mins more until the vegetables are all tender and the stew is thick and soupy. Season to taste.

3. Toast the bread, then rub on both sides wiht the cut sides of the garlic clove. Brush with the remaining oil, season and halve diagonally. Divide between 4 bowls and spoon over the stew. Serve with the lemon wedges to squeeze over and extra crushed chillies, if you like.

Friday: Cheesy roasted carrot risotto

5 large carrots, peeled, trimmed and quartered lengthways
2 tbsp olive oil
60g wholemeal bread, blitzed into crumbs
2 leeks, trimmed and finely sliced
2 garlic cloves, finely chopped
240g arborio risotto rice
1 vegetable stock pot made up to 900ml
50g grated pecorino
100g soft cheese
10g fresh coriander, leaves picked

1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the carrots with 1 tbsp oil on a baking tray; season and roast for 25 mins until soft and browned. Scatter over the breadcrumbs and return to the oven for 5 mins until the crumbs are crisp and lightly browned. 

2. Meanwhile, heat 1 tbsp oil in a large saucepan over a medium-low heat. Add the leeks and cook for 5 mins until softened. Stir in the garlic and cook for 1 min.

3. Increase the heat to medium, add the rice and stir for 1 min. Add a ladle of hot stock and stir continuously until most of the liquid has been absorbed. Repeat this process for 16-17 mins until the rice is just cooked and all the stock has been added. 

4. Turn off the heat, stir in the pecorino and half the soft cheese; season to taste. Set aside for 3 mins, then stir in half the carrots and divide between 4 serving bowls. Top with the remaining carrots and the breadcrumbs. Dot with the remaining soft cheese, season with black pepper and scatter with the coriander leaves to serve.