5 easy family dinners for £25 – Gnocchi gratin, mushroom pie, salmon tagliatelle...

Monday: Caramelised onion gnocchi gratin

1½ tbsp olive oil
2 onions, finely sliced
20g unsalted butter
500g gnocchi
2 garlic cloves, crushed
a small handful thyme, leaves picked
½ vegetable stock cube, made up to 200ml
1 tbsp balsamic vinegar (optional)
1 x 210g pack mozzarella, drained and sliced into 3-4mm thick slices
25g panko breadcrumbs
320g frozen peas

1. Heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the onions along with a pinch of salt and cook for 20 mins until nearly fully softened and caramelised, stirring occasionally. Add the butter and cook for a further 5 mins until deeply golden, stirring frequently.

2. Preheat the oven to gas 6, 200°C, fan 180°C.Meanwhile, bring a large pan of slightly salted water to the boil and add the gnocchi. Cook for 2-3 mins until the gnocchi rise to the surface, then drain and set aside.

3. Add the garlic and thyme to the onions and cook for 1 min, then add the stock. Bring to a simmer and simmer for 3 mins, until the stock has slightly thickened and reduced.

4. Stir in the balsamic vinegar, if using, and season with pepper, then stir in the gnocchi. Tip the mixture into a 20cm square tin. Top with the mozzarella slices. Combine the breadcrumbs with the remaining olive oil and sprinkle over the top. Transfer the dish to the oven and bake for 20-25 mins until golden.

5. Meanwhile, cook the peas in a small saucepan of slightly salted boiling water for 3 mins, then drain. Serve the gnocchi immediately with the peas on the side.

Wednesday: Creamy mushroom open pie

1 tbsp olive oil, plus extra to drizzle (optional)
1 x 380g pack mushrooms, sliced
50g unsalted butter
2 garlic cloves, crushed
a small handful of thyme, leaves picked, plus extra for garnish
1 x 375g pack shortcrust pastry
100g soft cheese
400g frozen peas

1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the olive oil in a large frying pan over medium-high heat. Add the mushrooms and cook for 12-15 mins until golden and softened, stirring occasionally. Add 15g of butter, the garlic and thyme and cook for a further 2 mins. Season and remove the pan from the heat.

2. Meanwhile, unroll the pastry onto its baking parchment. Cut out a circle, around 30 cm in diameter. Place the circle on its baking parchment on a large baking tray.

3. Spread the soft cheese over the pastry, leaving a 4cm border at the edge, then spoon over the mushroom filling. Fold up the edges of the pastry around the filling. Melt 10g of the butter in a microwave or small saucepan and brush the edges of the pastry with the melted butter. Bake in the oven for 25-30 mins until the pastry is golden and cooked through.

4. Meanwhile, cook the peas in a small pan of slightly salted boiling water for 3 mins, then drain. Toss with the remaining butter.

Remove the tart from the oven and drizzle the mushrooms with a little olive oil, if desired and sprinkle over a little fresh thyme. Cut into wedges and serve warm with the buttered peas.

Friday: Spiced chicken escalope with couscous salad

2 x 300g packs skinless and boneless chicken breasts
2 tbsp plain flour
4 tbsp harissa paste
100g panko breadcrumbs
3 tbsp vegetable oil
2 x 110g packs lemon and coriander couscous
½ x 250g pack cherry tomatoes, halved
2 spring onions, finely sliced
½ x 125g bag baby leaf spinach

1. Place the chicken breasts between two sheets of baking parchment and lightly bash with a rolling pin or heavy saucepan until around 1cm thick. Dust the chicken in the flour, shaking off any excess. Spread the harissa paste over the floured chicken, fully covering the meat. Coat the fillets in the breadcrumbs, pressing the breadcrumbs firmly into the breasts to make sure they stick.

2. Heat the vegetable oil in a large frying pan over medium heat. Add the coated chicken breasts and cook for 4-5 mins per side, until golden, crisp and cooked through. You might have to do this in batches.

3. Meanwhile, prepare the couscous according to the pack instructions. Stir through the spinach and leave for 1 min to slightly wilt, before adding the cherry tomatoes, spring onions and seasoning. Serve the chicken escalopes immediately along with the couscous salad.