5 easy family dinners for £25 - Salmon and broad bean tart, teriyaki meatballs, baked feta pesto pasta...

Monday: Teriyaki meatball noodles

1 tbsp vegetable oil
12-pack Meat & Veg beef meatballs
180g pack teriyaki stir-fry sauce
1 cucumber portion, peeled into ribbons, watery core discarded
½ lime, juiced
250g pack fine egg noodles
250g frozen broad beans
¼ sweetheart cabbage, shredded
4 spring onions, finely sliced
25g roasted salted cashews, roughly chopped

1. Heat the oil in a nonstick frying pan over a medium-high heat and fry the meatballs for 6-8 mins, turning regularly, until golden brown all over. Add the teriyaki sauce and bubble for 2-3 mins until the meatballs are coated and cooked through.

2. Meanwhile, toss the cucumber ribbons in a bowl with the lime juice. Set aside to pickle.

3. Boil the noodles and broad beans in a pan for 2-3 mins until the noodles are tender, then drain well.

4. Divide the noodles and broad beans between 4 bowls. Top with the teriyaki meatballs and sauce, shredded cabbage and pickled cucumber. Scatter with the spring onions and cashews to serve.

Tuesday: Baked feta pesto pasta

200g Greek-style salad cheese
250g pack cherry tomatoes
½ head of broccoli, cut into florets4 tsp olive oil
150g frozen broad beans, defrosted
10g fresh dill, chopped
50g roasted salted cashews
½ lemon, zested and juiced
1 garlic clove, crushed
300g spaghetti

1. Heat the grill to medium-high. Put the cheese in a baking dish about 20 x 25cm, arrange the tomatoes and broccoli around it and season well. Drizzle with 2 tsp oil and grill for 20-25 mins until the tomatoes are bursting, the broccoli is tender and lightly charred, and the cheese is soft.

2. Meanwhile, boil the beans for 2-3 mins until piping hot. Drain (reserving the cooking water), rinse with cold water and drain again. Transfer to a food processor with the dill, cashews, lemon zest and juice, garlic and 2 tsp oil; pulse until finely chopped. Add 2-3 tbsp water and blend again to make a thick pesto.

3. Cook the spaghetti to pack instructions in the reserved hot water. Drain, reserving 100ml water. Stir the pesto into the spaghetti with 50ml water. Tip into the baking dish and toss well to break up the cheese. Add more pasta water to loosen if needed. Serve with a twist of black pepper.

Wednesday: Lemon chicken with rosemary potatoes

550g baby potatoes, halved lengthways
2 tbsp olive oil
10g fresh rosemary, ½ leaves picked and chopped, ½ to garnish
4 garlic cloves, 3 bashed (skin on), 1 peeled and crushed
4 frozen breaded chicken steaks
1 lemon, zested and quartered
¾ sweetheart cabbage, thickly sliced

1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the potatoes with 1 tbsp oil, the rosemary, bashed garlic and some seasoning in a large, shallow roasting tin; roast for 10 mins. Add the chicken steaks and lemon wedges and cook for 20-25 mins until the chicken is crisp and cooked through, and the potatoes are tender.

2. When the chicken has 5 mins left, heat the remaining oil in a frying pan over a medium-high heat and stir-fry the cabbage for 3-4 mins until tender and the edges are lightly golden. Stir in the lemon zest and crushed garlic, then fry for 1-2 mins more until fragrant; season.

3. Squeeze the roasted lemon over the chicken and potatoes and serve with the greens and black pepper.

Thursday: Salmon and broad bean tart

375g pack ready-rolled reduced-fat puff pastry
125g reduced-fat soft cheese
1 garlic clove, crushed
10g fresh dill, chopped
1 lemon, zested and juiced
450g baby potatoes, halved widthways
150g frozen broad beans
1 tbsp olive oil
212g tin pink salmon, drained, skin and bones removed, flaked

1. Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry and lift onto a baking sheet, keeping it on its paper. Score a 1cm border around the edge (don’t go all the way through). Prick the middle with a fork.

2. Mix the soft cheese with the garlic, half the dill, half the lemon zest and 2 tsp lemon juice; season and mix well to combine. Spread over the centre of the pastry using the back of a spoon. Bake for 18-20 mins until the pastry is golden and puffed, and cooked underneath when you lift an edge. Press down the middle with a spatula if the pastry has domed while cooking.

3. Meanwhile, boil the potatoes for 15-20 mins until tender, adding the broad beans for the last 2-3 mins of cooking. Drain well and tip back into the pan.

4. Add the remaining lemon juice, zest, dill, the oil and some black pepper to the potatoes and broad beans; toss well. Flake the salmon over the cooked pastry base, then spoon over the broad beans; season with black pepper. Transfer the potatoes to a serving bowl and spoon any oil left in the pan over the tart. Serve with the new potatoes.

Friday: Lentil and sweet potato shepherd's pie

2 tbsp olive oil
1 onion, finely chopped
1 carrot, scrubbed and finely chopped
10g rosemary, leaves picked and finely chopped
2 garlic cloves, crushed
2 x 390g tins green lentils
400g tin plum tomatoes
500g sweet potatoes, peeled and cut into chunks
½ head of broccoli, cut into florets

1. Heat the oil in a large frying pan over a medium-high heat and fry the onion and carrot for 6-8 mins until lightly golden and tender. Add the rosemary and garlic and fry for another 1-2 mins until fragrant. Add the lentils and the water in the tin, the tomatoes and 250ml water. Break up the tomatoes with a wooden spoon. Season well; bubble over a medium heat for 15-20 mins until thickened and saucy.

2. Meanwhile, boil the sweet potatoes for 15-20 mins until very tender. Drain well, then tip back into the pan; season with black pepper and mash until smooth.

3. Heat the grill to high. Spoon the lentil mixture into a 20cm round or 25 x 20cm baking dish. Spoon on the mash, smooth over to cover the filling, then swirl with a fork. Grill for 10-15 mins until the mash is turning lightly golden in places and the filling is piping hot.

4. Meanwhile, steam the broccoli for 6-8 mins until the stems are tender. Serve alongside the pie.

Shopping list

1 lime
4-pack Suntrail Farms lemons
20g pack fresh rosemary
20g pack fresh dill
1 garlic bulb
100g bunch spring onions
1 cucumber portion
250g pack Nightingale Farms cherry tomatoes
1 onion
500g loose carrots
375g head of broccoli
1 sweetheart cabbage
500g loose sweet potatoes
1kg pack Redmere Farms baby potatoes
180g pack teriyaki stir-fry sauce
200g pack 50% less fat soft cheese
200g pack Creamfields Greekstyle salad cheese
375g pack ready-rolled reduced-fat puff pastry
12-pack Meat & Veg beef meatballs
400g tin Grower’s Harvest plum tomatoes
2 x 390g tins green lentils
212g tin pink salmon
500g pack Hearty Food Co. spaghetti
250g pack fine egg noodles
125g pack Stockwell & Co. roasted & salted cashews
650g pack frozen baby broad beans
4-pack frozen breaded chicken steaks

+ From your storecupboard

Olive oil

*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.