5 easy family dinners for £25 – Halloumi pittas, spaghetti with romesco sauce, crispy tofu Singapore-style noodles

Monday: Spicy and smoky baked eggs

2-pack part-baked baguettes
1 tbsp olive oil
1 onion, finely diced
1 tbsp smoked paprika
1 red chilli, finely chopped, deseeded if you like
2 garlic cloves, crushed
400g tin chopped tomatoes
1 vegetable stock pot pinch of sugar
400g tin kidney beans, drained and rinsed
15g fresh coriander, roughly chopped
4 eggs
2 spring onions, trimmed and thinly sliced

1 Preheat the oven to gas 7, 220°C, fan 200°C. Bake the baguettes to pack instructions, then set aside.

2. Meanwhile, heat the oil in a large, lidded frying pan over a medium-high heat and fry the onion for 5-6 mins until softened. Add the paprika, chilli and garlic, and cook for 2 mins. Stir in the chopped tomatoes, stock pot, 250ml water, the sugar and kidney beans; bring to a simmer. Reduce the heat to low-medium and bubble for 15 mins or until thickened. Stir through most of the coriander.

3. Use a spoon to make 4 indents and break an egg into each gap. Cover, then cook for 6-8 mins until the whites have set and the yolks are cooked to your liking. Top with the remaining coriander and the spring onions. Serve with the bread for dipping.

Wednesday: Halloumi pittas with sweet potato wedges

500g sweet potatoes, scrubbed
3 tbsp olive oil
1½ tsp smoked paprika
½ cucumber
100g cherry tomatoes, quartered
2 spring onions, trimmed and thinly sliced
15g fresh flat-leaf parsley, roughly chopped
75g low-fat natural yogurt
1 lemon, juiced
225g pack halloumi
½ tsp medium curry powder
6-pack white pittas, toasted and halved widthways
100g shredded iceberg lettuce

1. Preheat the oven to gas 7, 220°C, fan 200°C. Cut the sweet potatoes into fnger-length wedges; about 2-3cm thick. Add to a large baking tray with 2 tbsp oil and 1 tsp smoked paprika. Toss to coat, then spread out in the tray and roast for 30-35 mins, turning halfway, until golden and crispy.

2. Meanwhile, quarter the cucumber lengthways, then fnely slice and add to a bowl with the tomatoes, spring onions, parsley, yogurt and lemon juice. Season, stir to coat and set aside.

3. Pat dry the halloumi, halve lengthways, then cut in half again widthways to give 4 rectangles. Cut each rectangle into 6 thin slices (don’t worry if some break). Add to a bowl with the remaining oil and paprika, and the curry powder, then carefully toss to coat.

4. About 10 mins before the sweet potatoes are ready, heat a wide frying pan over a medium-high heat. Add half the halloumi and fry for 2-3 mins each side until deep golden brown. Transfer to a baking tray and keep warm in the oven; repeat with the remaining halloumi.

5. To assemble, open up each pitta half and divide the iceberg lettuce, salad and halloumi pieces among them. Serve 3 stuffed pitta halves on each plate with the sweet potato wedges alongside.

Friday: Green bean and sweet potato curry

300g long-grain rice
1 lemon, zested and cut into wedges
1 tbsp vegetable oil
1 onion, finely diced
3 large garlic cloves, crushed
10g fresh ginger, peeled and finely grated
2 tbsp medium curry powder
500g sweet potatoes, peeled and chopped into 2-3cm chunks
400g tin light coconut milk
1 vegetable stock pot, made up to 300ml
110g green beans, trimmed and halved
15g fresh coriander, roughly chopped
40g toasted flaked almonds

1. Thoroughly rinse the rice under cold running water, then add to a large, lidded saucepan with the lemon zest and 700ml water; cover and set aside.

2. Meanwhile, heat the oil in a large, lidded frying pan over a medium-high heat, then fry the onion for 5-6 mins until softened, reducing the heat if it starts to catch. Stir in the garlic, ginger and curry powder and fry for another 2 mins.

3. Add the sweet potatoes, coconut milk and stock, season, then cover and bring to a simmer. Reduce the heat to low-medium and cook for 10 mins or until the sweet potato chunks start to soften.

4. Meanwhile, bring the covered rice pan to the boil; once bubbling, reduce the heat to low. Simmer for 12-15 mins until the water is absorbed, then set aside for 5-10 mins, still covered, until needed.

5. Add the green beans to the sweet potato pan, return to a simmer, then cook, uncovered, for 12-15 mins or until the beans and sweet potato are tender and the sauce has thickened. Stir through most of the coriander.

6. Divide the lemony rice between bowls, then top with the curry. Scatter with the faked almonds and remaining coriander, and serve with lemon wedges for squeezing over.