5 kids' lunches for £15: Week 8

Sweet potato and chorizo frittata

1 medium sweet potato, diced
2 tbsp olive oil
4 spring onions, sliced
1 garlic clove, crushed
8 slices chorizo, chopped
5 eggs, lightly whisked handful
shredded lettuce leaves
¼ cucumber portion, cut into chunky rounds

1. Preheat the oven to gas 6, 200°C, fan 180°C. Simmer the sweet potato in boiling water for 10 mins until tender, then drain.

2. Heat ½ tbsp oil in a 20cm ovenproof frying pan or shallow casserole dish over a medium heat, then add the spring onions, garlic and chorizo and cook for 2 mins.

3. Tip into a mixing bowl and add the drained sweet potato. Pour in the whisked eggs and stir to combine the veg and eggs.

4. Add the remaining oil to the pan, then tip in the frittata mix. Cook over a medium heat for 5 mins until the base is cooked and the mix is beginning to come away from the edges. Transfer the frittata to the oven and cook for 10 mins until golden and set in the middle.

5. Leave to cool slightly, then invert the frittata onto a chopping board or serving plate. Serve with the lettuce and cucumber.

Vegetable bean soup

2 tbsp olive oil, plus extra to serve
1 onion, roughly chopped
1 carrot, roughly chopped
2 celery sticks, roughly chopped
3 garlic cloves, chopped
400g tin plum tomatoes
75g orzo
400g tin cannellini beans, drained
1 vegetable stock cube, made up to 600ml
2-4 mini wholemeal tortilla wraps

1. Heat the oil in a pan and cook the onion, carrot and celery and the garlic for 5 mins until the veg is starting to soften.

2. Add the tomatoes, orzo, cannellini beans and stock. Cover and simmer for 20 mins, stirring occasionally, until the pasta is cooked and the tomatoes have reduced.

3. Heat the wraps under the grill for a few mins or toast in a pan to heat up and crisp slightly. Slice into triangles and serve with the soup.

Chicken and chorizo wraps

2 chicken breast fillets
1 garlic clove, grated
1 tbsp olive oil
½ lemon, zested and juiced
8 slices chorizo, cut into half moons
4 mini wholemeal tortilla wraps
small handful shredded lettuce
½ yellow pepper, deseeded and finely sliced
2 celery sticks, chopped

1. Preheat the grill to high. Cut the chicken into 4 long strips and place in a bowl. Add the garlic, olive oil, lemon zest and lemon juice. Mix to coat.

2. Place the chicken on a baking tray and grill for 10-12 mins, turning halfway through, until cooked through.

3. Divide the chicken between the wraps and top with the chorizo and lettuce. Serve with the pepper and celery.