5 easy family dinners for £25: Summer special

Tuesday: DIY gyros board

2 baking potatoes, cut into finger-sized chips, rinsed and patted dry
2 tbsp vegetable oil
4 British chicken legs, excess skin trimmed
1 tsp smoked paprika
3 large garlic cloves, finely crushed
1 red onion, thinly sliced
1 lemon
250g Nightingale Farms cherry tomatoes, halved
100g Creamfields low-fat natural yogurt
4 x Greek-style folded flatbreads
½ cucumber, roughly chopped
15g flat-leaf parsley, finely chopped

1. Preheat the oven to 220°C, fan 200°C, gas 7.

2. On a large baking tray, toss the potatoes and 1 tbsp oil together until evenly coated. Roast for 35-40 mins, tossing frequently, until crisp and cooked throughout. Season with freshly ground black pepper.

3. Meanwhile, on a separate baking tray, toss the chicken legs in 1 tbsp oil, the smoked paprika and 2 crushed garlic cloves. Turn skin-side up and roast for 40 mins until the skin is golden and crisp and they ‘re cooked throughout. Shred the meat and season with a grind of black pepper and a squeeze of lemon.

4. Meanwhile, toss the red onion in the juice from half the lemon and a pinch of salt. Set aside to pickle for 30 mins until bright pink, then mix in the tomatoes and a pinch of parsley.

5. Mix the yogurt with the remaining crushed garlic clove.

6. Warm the flatbreads in the oven for 1 min.

7. Arrange the flatbreads, shredded chicken, garlic yoghurt, tomato and onion salad and cucumber on a large plate or platter and scatter with parsley for everyone to build their own gyros at the table.

Thursday: Patatas bravas tortilla

2 tbsp olive oil
2 baking potatoes, peeled, quartered and cut into 0.5mm slices
1 onion, finely chopped
2 large garlic cloves, finely crushed
½ tsp smoked paprika
100g Grower’s Harvest tomato passata
6 large free-range eggs, lightly beaten
2 tomatoes on the vine, thinly sliced
½ cucumber, thinly sliced
10g coriander, finely chopped
1 Little Gem lettuce, roughly chopped

1. Preheat the oven to 180°C, fan 160°C, gas 4.

2. Heat 1 tbsp oil in a roughly 20cm nonstick, ovenproof frying pan over a medium heat. Add the potatoes and onion, then cook for 15 mins, stirring frequently, until softened. Add the garlic and smoked paprika, then cook for 30 secs until fragrant. Mix in the passata and cook for 5 mins until piping hot and thickened.

3. Tip the mixture into a bowl and use a fork to mix in the egg until evenly distributed. Wipe the pan clean and return to the heat with 1 tbsp oil.

4. Pour the egg mixture back into the pan and cook on a low-medium heat for 5 mins. Transfer to the oven and cook for a further 12-15 mins until just set. Transfer to a clean plate and cut into wedges.

5. Arrange the tomatoes and cucumber on a plate and scatter with coriander. Serve with the tortilla and lettuce.

Shopping List

1 loose red pepper
3 loose red onions
1 loose onion
1 large garlic
1 250g Nightingale Farms cherry tomatoes
1 500g tomatoes on the vine
1 whole cucumber
1 4 pack baking potatoes
1 loose ripe and ready avocado
1 Little Gem lettuce twin pack
1 60g wild rocket
1 30g pack flat-leaf parsley
1 30g pack coriander
1 loose lemon
1 loose lime
2 x 210g Creamfields mozzarella
1 500g pack Creamfields low fat natural yoghurt
1 box 6 large free-range eggs
1 1kg pack British chicken legs
1 250g 5% fat lean beef steak mince
1 4 pack Greek-style folded flatbreads
1 Tesco 8 mini white tortilla wraps
1 500g Grower’s Harvest tomato passata
1 500g pack sourdough bread mix
1 48g jar smoked paprika
1 500g pack Hearty Food Co. spaghetti
1 250g pack Hearty Food Co. 10 fish fingers

+From your storecupboard:

vegetable oil, olive oil, salt, black pepper, sugar

*Based on a family of four. Total cost based on online prices at time of publishing; subject to change.