5 easy family dinners for £25 - Coconut dhal, tarragon pasta, ginger soup...

Monday: Coconut dhal with roasted aubergines

2 aubergines, cut into large chunks
1 tsp ground cumin
2 tbsp olive oil
200g red lentils
1 tsp ground turmeric
400ml tin light coconut milk
1 large onion, sliced
1 garlic clove, crushed
1 tsp medium curry powder
10g fresh coriander, chopped

1. Preheat the oven to gas mark 6, 200°C, fan 180°C. Put the aubergine in a roasting tin and sprinkle over the cumin and half the olive oil. Season and roast for 25-30 mins, until charred and tender. Set aside.

2. Meanwhile, put the lentils in a pan with the turmeric and coconut milk. Season, then pour over 250ml water and bring to the boil. Simmer for 15 mins, until the lentils are soft, adding more water if needed.

3. Heat the remaining oil in a frying pan and add the onion and garlic. Fry over a medium heat for 4-5 mins, until golden and tender. Stir the onions and garlic along with the curry powder into the lentil mixture and cook for another minute.

4. Divide the dhal between 4 serving bowls. Top with the roasted aubergine, scatter over the chopped coriander and serve immediately.

Wednesday: Vegetable fried rice with egg ribbons

1½ tsp vegetable oil
2 eggs
2 carrots, peeled and coarsely grated
75g broccoli florets, sliced
80g mangetout
100g frozen peas
250g pouch microwave wholegrain rice
2 tsp Worcestershire sauce

1. Heat a nonstick frying pan (about 24cm in diameter) and add ¼ tsp oil. Brush it all over the surface of the pan with a pastry brush for an even layer. Break an egg into a cup and whisk well then add to the pan. Tilt the pan and let the egg run until it covers the base. Cook for 30 secs, then flip and repeat. Tip the omelette out onto a plate then repeat with another ¼ tsp oil and the second egg.

2. Heat the remaining oil in a wok and add all the vegetables. Stir-fry on a high heat for 3 mins. Add the rice and stir-fry for another 2 mins.

3. Cut the omelettes into finger-width ribbons and add them to the rice. Cook for a further minute. Add the Worcestershire sauce, stir well and serve immediately.

Friday: Chicken drumstick traybake

1kg Willow Farms chicken drumsticks
3 small red onions, cut into quarters
2 peppers, deseeded and chopped into chunks
400g miniature potatoes, halved
2 tbsp olive oil
2 tsp herbes de Provence
250g cherry tomatoes

1. Preheat the oven to gas 6, 200°C, fan 180°C. In a large bowl, toss the chicken, onions, peppers and potatoes with the oil and herbes de Provence. Spread out on a large baking tray (or two smaller ones) and roast in the oven for 30 mins.

3. After 30 mins, add the tomatoes to the tray and cook for another 15 mins or until the chicken is cooked through with no pink meat showing.

4. Divide between plates and drizzle over the tray juices to serve.