5 easy family dinners for £25 – Mediterranean traybake, chicken, leek and bacon pot pie, mushroom chow mein…

Monday: Mediterranean traybake

4 baking potatoes, cut into 3cm chunks
2 tbsp vegetable oil
1 red onion, cut into 8 wedges
1 red pepper, cut into thin strips
250g pack cherry tomatoes
½ red chilli, deseeded and finely diced
95g reduced-fat pesto
150g salad cheese, crumbled into chunks
4 wholemeal pitta breads, halved

1. Preheat the oven to gas 9, 240°C, fan 220°C. Arrange the potato chunks on a baking tray, drizzle over 1½ tbsp oil, season and toss to coat. Roast for 25 mins, stirring halfway through.

2. Reduce the oven to gas 7, 220°C, fan 200°C. Remove the potatoes from the oven and add the onion, pepper, tomatoes and half the chilli; drizzle with the remaining oil. Roast for 15 mins until the onion and peppers are tender and the tomatoes are bursting.

3. Stir through most of the pesto, scatter over the cheese and return to the oven for 6-8 mins until the cheese is golden brown.

4. Lay the pittas out on a baking tray and pop in the oven for the final 2 mins of the cooking time.

5. Drizzle over the remaining pesto and top with the remaining chilli. Serve with the pitta breads.

Wednesday: Chicken, leek and bacon pot pie with garlicky greens

200g smoked back bacon, finely chopped
1 leek, quartered lengthwise and finely chopped
5g plain flour, plus extra for dusting
½ reduced-salt vegetable stock cube, made up to 200ml
400g tin cream of chicken & mushroom soup
450g pack shortcrust pastry mix
2 tsp vegetable oil
250g fresh greens, tough core removed and leaves finely shredded
1 garlic clove, crushed

1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat a frying pan over a medium-high heat and fry the bacon for 6-8 mins until crispy. Add the leek and cook, stirring, for 3-4 mins.

2. Reduce the heat to medium. Add the flour, then cook, stirring, for 2 mins. Reduce the heat to low, then gradually add the stock. Stir through the tinned soup, bring to a simmer, then reduce the heat; cook for 10-12 mins.

3. Meanwhile, prepare the pastry to pack instructions, then roll out on a floured surface to a 3mm thick rectangle that’s a little larger than a 20 x 25cm baking dish.

4. Transfer the pie filling to the dish. Cut the pastry to fit, then lay it on top of the filling; press the edges with a fork. Cut a steam hole and bake for 35-40 mins.

5. About 10 mins before the pie is ready, heat the oil in a lidded frying pan over a medium heat. Add the greens, cook for 3-4 mins until just wilted, then add the garlic. Cook for 1 min, then add 3 tbsp water and cover. Cook for 4-5 mins until tender. Serve the pie with the greens.

Friday: Mushroom chow mein

2 tbsp vegetable oil
400g mushrooms, quartered
½ red onion, thinly sliced
250g pack medium egg noodles
2 garlic cloves, crushed or finely chopped
1 red chilli, finely chopped
250g fresh greens, tough core removed and leaves finely shredded
2 x 120g packs chow mein stir-fry sauce

1. Heat the oil in a wok or frying pan over a high heat. Add the mushrooms and onion, stir-frying for 6-7 mins until golden brown and tender.

2. Meanwhile, cook the noodles to pack instructions. Reduce the heat on the wok to medium-high, then add the garlic and half the chilli and stir-fry for 1-2 mins until aromatic. Add the greens and stir-fry for a further 4-5 mins until they are wilted and tender, adding a splash of water to help soften if needed. Add the stir-fry sauce and leave it to bubble for 1-2 mins, reducing the heat if needed, until thickened and glossy.

3. Drain the noodles and add to the wok, tossing to coat in the sauce. Divide among plates and top with the remaining chilli to serve.