5 easy family dinners for £25 – Tuna tostadas, avocado pasta, naan pizzas...

Monday: Giant tuna tostadas

1 tbsp olive oil
2 red onions, finely chopped
2 garlic cloves, crushed
400g tin kidney beans, drained and rinsed
175g cherry tomatoes, finely chopped
¼ cucumber, finely diced
1 lime, ½ juiced, ½ cut into wedges
4 corn cobettes
4 white tortilla wraps
2 x 145g tins tuna in brine, drained
5g fresh basil, leaves torn

1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat ½ tbsp oil in a frying pan over a medium heat. Fry half the onions for 5 mins, then add the garlic and fry for 1 min. Add the beans and fry for 3 mins. Remove from the heat and roughly mash. Cover and set aside.

2. Mix the tomatoes, cucumber, lime juice and remaining onion in a bowl. Season and set aside.

3. Heat a griddle or frying pan over a high heat. Once hot, add the corn cobettes and griddle for about 10 mins, turning regularly, until charred on all sides.

4. Meanwhile, brush the tortillas with ½ tbsp oil. Spread out in a single layer on 2 large baking trays, then bake for 5-7 mins until crisp.

5. Spread the bean mix over the base of each tortilla. Flake over the tuna, then top with the salsa. Scatter over the basil leaves and serve with the corn and lime wedges.

Wednesday: Broccoli and pea fritters with bacon and eggs

8 rashers streaky bacon
350g pack broccoli, broken into small florets, stem finely chopped
200g frozen peas
5 eggs
75g plain flour
50g grated mature Cheddar cheese
1 small garlic clove, crushed
1 tbsp olive oil

1. Preheat the oven to gas 6, 200°C, fan 180°C. Bake the bacon on a foil-lined baking tray for 12-15 mins, turning halfway, until crisp. Reduce the oven to gas 1, 120°C, fan 100°C, leaving the bacon in to keep warm.

2. Meanwhile, boil the broccoli for 4 mins; remove with a slotted spoon. Put 300g in a mixing bowl and set the rest aside. Add the peas to the water and simmer for 3 mins; drain. Add 50g to the bowl with the broccoli and set the rest aside with the reserved broccoli, covering to keep warm.

3. Roughly blitz the broccoli and peas in the bowl using a stick blender (or in a food processor). Mix in 1 egg, the flour, cheese and garlic; season.

4. Heat the oil in a frying pan over a medium-high heat. Divide the fritter mix into 8. Fry in batches, flattening into 1cm-thick discs in the pan, for 5-6 mins each side until golden. Transfer to a baking tray and put in the oven to keep warm.

5. Meanwhile, poach 2 eggs in a pan of simmering water for 3 mins or until cooked to your liking. Use a slotted spoon to transfer to a plate lined with kitchen paper. Repeat with the remaining eggs.

6. Serve 2 fritters each, topped with bacon and an egg, and the reserved broccoli and peas alongside.

Friday: Naan bread pizzas

300g passata
4 plain naans
210g pack mozzarella, drained and roughly torn
100g grated mature Cheddar
1 red onion, finely sliced
60g pitted green olives, sliced
1 ½ tbsp olive oil
1 lemon, zested and juiced
125g baby spinach
½ cucumber, roughly chopped
10g fresh basil, leaves picked

1. Preheat the oven to gas 6, 200°C, fan 180°C. Put 2 large baking trays in the oven to heat up.

2. Spread the passata over the top of each naan, leaving a 1cm border. Top each with mozzarella, Cheddar, onion and olives, then season with black pepper. Transfer to the hot trays and bake for 12-15 mins until the cheese has melted and the naans are golden and crisp.

3. Meanwhile, whisk together the oil, half the lemon juice, a little lemon zest and some seasoning in a salad bowl to make a dressing. Add the spinach and cucumber and toss well to coat. Add more lemon juice, to taste, if needed. Top the naan with the basil leaves and serve with the salad.