5 easy family dinners for £25 - Cauliflower dhal, fish stew, gnocchi bake...

Monday: Red lentil and cauliflower dhal

4 tbsp vegetable oil
2 onions, finely diced
3 carrots, chopped
3 garlic cloves, crushed
400g tin chopped tomatoes
250g red lentils
200g jar korma paste
1 vegetable stock cube, made up to 1ltr 
1 whole cauliflower, trimmed

1. Heat 2 tbsp oil in a large saucepan and fry the onions and carrots over a medium-high heat for 10 mins until softened. Add the garlic, fry for 1 min, then add the chopped tomatoes and the lentils.

2. Set aside 3 tbsp of the korma paste, then add the rest of the jar and the stock to the lentils. Simmer for 30 mins, stirring occasionally, until the lentils are tender. Add more water if the dhal starts to stick to the bottom of the pan.

3. Meanwhile, preheat the grill to high. Remove all the leaves from the cauliflower and cut into bite-sized pieces, keeping any smaller ones whole. Break the cauliflower into florets and cut the stem into 1cm cubes. Tip all the cauliflower into a bowl with the reserved korma paste and 2 tbsp oil. Toss well to coat, then tip onto a large shallow roasting tray. Grill for 10 mins, then remove the tender golden leaves and set aside. Stir the remaining cauliflower and grill for a further 10-15 mins until golden and tender.

4. When the dhal is ready, stir through most of the cauliflower florets and serve topped with the remaining cauliflower and the crisp leaves.

Wednesday: Mediterranean gnocchi bake

2 tbsp olive oil
1 onion, finely diced
2 garlic cloves, crushed
400g tin chopped tomatoes
15g fresh basil, stalks finely chopped, leaves picked
1 tsp sugar
2 x 500g packs gnocchi
210g pack mozzarella, drained
100g pack leafy butterhead salad
½ lemon, zested and juiced

1. Heat half the oil in a large casserole dish over a medium heat. Fry the onion for 10 mins until softened. Add the garlic and fry for 1 min, then tip in the chopped tomatoes and 200ml water. Season and simmer for 10 mins.

2. Preheat the grill to high. Stir the basil stalks and half the leaves, 1 tsp sugar and another 150ml water into the sauce. Fold in the gnocchi and simmer for 5 mins until the gnocchi is soft and the sauce has thickened.

3. Tear the mozzarella over the gnocchi and grill for 5 mins until the cheese is melted and bubbling. Meanwhile, whisk together the remaining olive oil, lemon zest and juice with some salt and pepper. Toss with the salad leaves and serve alongside the gnocchi bake. Top the gnocchi with the reserved basil leaves to serve.

Friday: Chicken and stuffing traybake

1kg chicken thighs
3 tbsp olive oil
800g potatoes, peeled and cut into chunks
400g parsnips, peeled and quartered 
500g carrots, peeled and cut into batons
2 x 170g packs sage and onion stuffing mix
200g frozen peas
4 tsp chicken gravy granules

1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken thighs in a large deep baking tray, drizzle over 1 tbsp olive oil and season. Roast for 15 mins.

2. Boil the potatoes in a large pan of boiling water for 10 mins. Add the carrots and parsnips to the pan and boil for a further 5 mins; drain.

3. Put a sachet of the stuffing mix into a heatproof bowl. Pour over 400ml boiling water and mix well. Leave to stand for 5 mins. Roll the stuffing into 12-14 golf-ball-sized balls.

4. Remove the chicken tray from the oven and add the veg and stuffing balls. Drizzle with the remaining oil and season the veg. Roast for 25-30 mins until the roast potatoes are golden and crunchy, the vegetables are tender and the chicken is cooked through.

5. Meanwhile, add the peas to a pan of boiling water and cook for 5 mins until tender.

6. Put the gravy granules into a heatproof jug and pour over 280ml boiling water. Whisk with a fork until smooth. Add more water if you prefer a thinner gravy. Serve with the roast chicken and veg.