5 easy family dinners for £25 - Crispy chorizo gnocchi, aubergine parmigiana subs, peperonata tarts...

Monday: Sardine panzanella

100g frozen mixed
peppers
3 salad tomatoes, cut into wedges
1 medium or 2 small red onions, sliced
3 tbsp olive oil
150g white baton, cut into bite-sized pieces
½ tsp dried oregano
1 lemon, juiced
1 garlic clove, crushed
40g reduced-salt pitted green olives, drained
120g radishes, trimmed and halved, or quartered if large
125g cherry tomatoes, halved
2 x 120g tins sardines in brine, drained
10g fresh basil, roughly chopped

1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the peppers, salad tomatoes and onions on a baking tray. Toss with 1 tbsp oil, then roast for 15-20 mins until the peppers are warm and the tomatoes and onions have softened.

2. Put the bread cubes on another baking tray and spread out evenly. Toast above the tomatoes and peppers for the last 5 mins of cooking until slightly crisp and golden.

3. Whisk the remaining olive oil, the oregano, lemon juice, garlic and some seasoning in a large serving bowl. Tip the roasted veg into the serving bowl, scraping in any juices from the tray. Toss well to coat in the dressing.

4. Fold the toasted bread, olives, radishes, cherry tomatoes, sardines and basil into the bowl and give everything another stir just before serving.

Wednesday: Crispy gnocchi with chorizo and green beans

1 tbsp olive oil
8 slices spicy chorizo, cut into strips
500g gnocchi
100g frozen mixed peppers
½ tsp dried oregano
2 garlic cloves, sliced
220g green beans, trimmed and halved
½ lemon, juiced
10g fresh coriander, leaves torn

1. Heat the oil in a large, nonstick frying pan over a high heat. Fry the chorizo for 1 min, stirring frequently, until crisp and the oil has turned red. Scoop out the chorizo onto a plate, leaving the oil in the pan.

2. Add the gnocchi and fry, turning frequently, for 5-7 mins until golden and crisp. Scoop out and add to the chorizo plate. Tip the peppers into the pan along with the oregano; fry for 5-7 mins until softened, then stir in the garlic and fry for 1 min. Add the green beans and 100ml water and fry for another 5 mins until the green beans are tender and the water has evaporated.

3. Tip the gnocchi and chorizo back into the pan; stir in the lemon juice. Scatter with the coriander to serve.

Friday: Aubergine parmigiana subs

75ml soured cream
50g white baton, blitzed to fine breadcrumbs in a food processor
30g plain flour
2½ tbsp olive oil
1 aubergine, cut lengthways into 5mm-thick strips (you should get 4-6 strips)
2 garlic cloves, crushed
1 tsp dried oregano
10g fresh basil, leaves picked, stalks finely chopped
400g tin plum tomatoes
½ tsp sugar (any kind)
4 white sub rolls
210g ball mozzarella, drained and sliced
½ lemon, juiced
250g sweet & crunchy salad

1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the soured cream in a shallow bowl and stir in 1 tbsp water to loosen. Put the breadcrumbs and fl our in 2 separate bowls.

2. Dust an aubergine slice in the fl our, coating both sides, then dunk into the soured cream, coating well and scraping off any excess. Transfer to the breadcrumbs and press into both sides until covered. Transfer to a lined baking sheet and repeat with the remaining slices. Drizzle the coated aubergine with 1½ tbsp oil and bake for 20-25 mins, turning halfway, until tender, crispy and golden all over.

3. Meanwhile, heat ½ tbsp oil in a saucepan over a medium heat. Fry the garlic for 1 min, then add the oregano, chopped basil stalks, tomatoes and sugar. Add 50ml water to the empty tomato tin, swirl around and add to the pan; season. Break up the tomatoes with a spoon and simmer for 15-20 mins until thick and saucy.

4. Heat the grill to high. Split the sub rolls and toast, cut-side up, until golden. Once the aubergine and sauce are ready, add half the sauce to the base of the sub rolls. Divide the aubergine slices between the subs, then spoon over the remaining sauce. Add a few slices of the cheese to each and transfer to the grill for 2-3 mins until the cheese is bubbling. Top each with a few basil leaves, then sandwich with the sub roll tops.

5. Whisk the remaining oil with the lemon juice in a large bowl with some black pepper; toss in the salad to coat. Serve alongside the subs.