5 easy family dinners for £25 - Vegetable quesadillas, red fish curry, mac and cheese...

Monday: Stovetop bacon 'mac and cheese'

280g penne
2tbsp olive oil
100g smoked back bacon, roughly chopped
1 red pepper, deseeded and finely sliced
2 tbsp plain flour
1 pint semi-skimmed milk
100g Tesco British mature Cheddar, grated
125g baby spinach

1. Cook the penne to pack instructions; drain and set aside.

2. Meanwhile, heat ½ tbsp oil in a saucepan over a medium heat. Add the bacon and fry for 6-8 mins until crisp. Remove with a slotted spoon and set aside on kitchen paper. Add the pepper to the pan and cook for 5-7 mins until softened. Remove from the pan and set aside.

3. Add 1½ tbsp oil to the pan and, once hot, stir in the flour to combine. Cook for 1 min, then gradually add the milk, stirring continuously. Bring to the boil, then reduce the heat to medium-low and simmer for 2-3 mins until thickened. Stir in the pasta, pepper, cheddar and spinach and cook until the cheese has melted and the spinach has wilted. Season to taste, then divide between 4 bowls and scatter with the crispy bacon to serve.

Wednesday: Loaded vegetable quesadillas

8 tortilla wraps
1½ tbsp olive oil
1 red onion, finely sliced
1 yellow pepper, deseeded and finely sliced
450g frozen broccoli florets, cooked to pack instructions
250g pack cherry tomatoes, quartered
120g Cheddar, coarsely grated
15g fresh coriander, roughly chopped
1 large avocado, peeled and stoned
1 lime, juiced

1. Preheat the oven to gas 6, 200ºC, fan 180ºC. Lightly brush 4 tortillas with ½ tbsp oil, then cut each into 8 triangles. Arrange on a large baking tray in a single layer (you may need to do this in batches). Bake for 5 mins until golden and crisp; set aside.

2. Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Fry the onion and pepper for 5 mins, then add the broccoli. Cook for 5 mins, then increase the heat to high, add 200g tomatoes and cook for 5 mins until they've softened and the other vegetables have coloured slightly. Tip into a bowl, stir in most of the coriander and set aside.

3. Wipe the pan clean and increase the heat to medium-high. Add a tortilla to the pan and spoon in ¼ of the filling onto half of the tortilla. Sprinkle over 30g cheese and fold the tortilla in half. Cook for 2 mins each side until golden and the cheese has melted. Repeat with the remaining tortillas, veg and cheese.

4. Meanwhile, mash the avocado with the lime juice in a bowl. Stir in the remaining coriander and tomatoes; season. Cut the quesadillas in half and serve with the guacamole and tortilla chips.

Friday: Moroccan-style braised chicken thighs

900g-1.2kg pack chicken thighs
1 tbsp ras el hanout
1 tbsp olive oil, plus extra to drizzle (optional)
¾ vegetable stock pot, made up to 400ml
240g couscous
1 red onion, very finely sliced
125g baby spinach
100g green olives, sliced
1 lemon, zested and juiced
15g fresh parsley, roughly chopped

1. Sprinkle the chicken thighs with the ras el hanout and season lightly. Heat the oil in a large lidded frying pan over a medium heat and add the chicken thighs, skin side down. Cook for 12-15 mins until the skin is golden and crisp. Turn the chicken over and cook for a further 3 mins, then remove from the pan. Drain the fat into a bowl and set aside, then return the chicken to the pan and pour in 100ml stock around the chicken. Cover and cook over a low-medium heat for 30 mins until tender and cooked through.

2. Meanwhile, put the couscous and onion in a large heatproof bowl with 2 tbsp of the reserved chicken fat (discarding the rest). Pour over the remaining stock. Cover and leave for 5 mins, then fluff up with a fork. Stir through the spinach, olives and lemon juice, and most of the zest and parsley. Season lightly.

3. Divide the couscous between 4 plates and top with the chicken thighs. Scatter with the remaining parsley and lemon zest, and drizzle with a little extra virgin olive oil to serve, if you like.