5 kids' lunches for £15: Week 7

Sweet potato and pepper soup

1 brown onion, peeled and roughly chopped
1 large carrot, peeled and roughly chopped
2 celery sticks, roughly chopped
1 sweet potato, (skin on) chopped
1 red pepper, deseeded and chopped
2 garlic cloves, chopped
400g tin plum tomatoes
2 multiseed folded flatbreads, cut into triangles
1 tbsp olive oil, plus extra for drizzling
1 reduced salt vegetable stock cube, made up to 900ml

1. Preheat the oven to gas 7, 220°C, fan 200°C. Add the onion, carrot, celery, sweet potato, red pepper, garlic and tinned tomatoes to a large saucepan set over a medium heat. Bring to the boil, then simmer for 5 mins.

2. Meanwhile, place the flatbread triangles onto a baking tray. Drizzle over 1 tbsp oil and bake for 10 mins until golden.

3. Pour the stock into the saucepan, stir well, cover and cook for 25 mins or until all the vegetables are soft.

4. Blitz with a hand blender or in a food processor until smooth. Serve with the flatbread croutons and a drizzle of olive oil.

Cheesy turkey mince pizzas

2 tbsp olive oil
½ red onion, very finely chopped
½ yellow pepper, finely chopped
2 garlic cloves, finely chopped
250g turkey thigh mince
½ x 400g tin plum tomatoes
2 multiseed folded flatbreads
2 small handfuls extra-mature grated Cheddar
2 tbsp tzatziki, mixed with ½ tsp water to loosen

1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a frying pan and fry the onion, pepper and garlic for 2 mins. Add the turkey mince and cook over a medium heat for 5 mins until lightly browned.

2. Add the tomatoes, squashing them with the back of a fork to break them down, then cook for 5 mins until the tomatoes have reduced and coat the mince.

3. Place the flatbreads on a baking tray and divide the turkey mix between them, spreading to the edges. Top with the cheese and cook in the oven for 5-8 mins or until the cheese is melted. Drizzle with the tzatziki to serve.

Turkey meatballs with pasta and hidden veg

½ red onion
1 small carrot
1 celery stick
250g turkey thigh mince
1 tbsp olive oil
½ yellow pepper, deseeded and finely chopped
½ x 400g tin plum tomatoes
½ chicken stock cube, made up to 600ml
125g wholewheat fusilli
15g fresh basil leaves, to serve

1. Using a box grater, grate the onion, carrot and celery. Tip into a bowl and crumble in the turkey mince. Mix well to combine and roll into 12 little balls.

2. Heat 1 tbsp oil in a frying pan. Add the meatballs and yellow pepper and cook for 3-5 mins until the meatballs are golden and the pepper is beginning to soften. Push to the side of the pan and add the tinned tomatoes, crushing them with the back of a spoon to break them down. Pour in the stock, cover and cook for 15 mins until the meatballs are cooked through and the sauce has reduced slightly.

3. Meanwhile, boil the pasta for 10 mins for al dente. Drain and add to the meatballs and toss to coat in the sauce. Sprinkle with basil leaves to serve.