5 easy family dinners for £25 – Tomato galette, gnocchi salad, tortilla nachos...

Monday: Summer tomato galette

4 baking potatoes, cut into chunky wedges
3½ tbsp olive oil
350g ready-rolled puff pastry
plain flour, for dusting
6 salad tomatoes, sliced
½ red onion, finely sliced
10g fresh basil, leaves picked and roughly chopped

1. Heat the oven to gas 7, 220°C, fan 200°C. Put the potato wedges on a baking tray and toss with 1½ tbsp oil and season. Spread out on the tray, then roast in the middle of the oven for 35-40 mins until golden and crunchy on the outside and fluffy in the middle. Toss halfway through.

2. Add a baking sheet (about 45 x 35cm and without sides) to the top shelf of the oven to heat up. Roll the puff pastry out on a lightly floured work surface into a rectangle about the same size as the baking sheet and 3mm thin. Transfer the pastry to a large piece of baking paper, to help you move it later.

3. Toss the tomato and onion slices, most of the basil and 1 tbsp oil in a bowl with some seasoning. Top the pastry with the tomato and onion slices, in a single layer, leaving a 3cm border around the sides. Drizzle over any oil left in the bowl.

4. Fold the pastry border inwards, so the edges are just touching the filling. Remove the hot baking sheet from the oven and transfer the galette on the paper to the tray. Bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes look soft and wilted. Scatter with the reserved basil, finish with a drizzle of oil and serve with the crunchy wedges.

Wednesday: Spicy Mexican beans with tortilla nachos

4 tortilla wraps
2 tbsp olive oil
2 peppers, deseeded and finely sliced
½ red onion, sliced
30g sachet fajita seasoning
2 x 420g tins baked beans
250g pack Mexican-inspired rice
125g grated Cheddar

1. Heat the oven to gas 6, 200°C, fan 180°C. Cut the tortilla wraps into 8 triangles by slicing into quarters, then halving each quarter. Transfer to a bowl and drizzle over 1 tbsp oil. Toss well to coat.

2. Transfer the tortillas to 2 large baking trays, spreading out in a single layer. Bake for 5-10 mins, until golden and crisp. Remove from the oven, transfer to a plate or bowl and leave to cool.

3. Heat 1 tbsp oil in an ovenproof frying pan over a medium heat. Fry the peppers and onion for 8-10 mins until tender. Add the fajita seasoning and fry for 30 secs, then tip in the baked beans and bring to a simmer, stirring frequently. Once bubbling, add the rice and heat through for 1-2 mins.

4. Top with the Cheddar and bake in the oven for 5-10 mins until the cheese has melted. Serve the beans with the tortilla nachos for dunking in, or divide the nachos between plates and spoon over the beans and rice, if you prefer.

Friday: Sweet potato, pesto and pepperoni pizza

400g pack ready-rolled pizza dough
1 large or 2 medium sweet potatoes
75g pesto
60g pepperoni slices
100g grated Cheddar
60g bag rocket

1. Remove the pizza dough from the fridge and leave for 10 mins while you prepare your toppings. Heat the oven to gas 6, 200°C, fan 180°C. Peel the sweet potatoes and slice into thin rounds.

2. Unravel the pizza dough, keeping it on its baking paper, and transfer to a baking sheet. Prick the base with a fork and spoon over the pesto, smoothing it out with the back of a spoon, leaving a 1cm border around the edge. Add the sweet potato and pepperoni in an alternating pattern just slightly overlapping. Scatter over the cheese.

3. Bake for 20-25 mins until the cheese is melted and bubbling, the sweet potato is tender, and the pizza dough is puffed and is golden. Serve with the rocket alongside.