Four meals to feed a family for under £20 including champion chicken noodles

IT may be the half-term break for kids, but for mums and dads this week is busier than ever.

You can cook up some special family time, however, by making a few easy and affordable meals.

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This gnocchi with garlic butter greens will go down brilliantly with all the family[/caption]

Try these four tasty and healthy recipes for four. They cost just £20 – that’s only £5 per meal.

• Recipes from recipes.lidl.co.uk. Cost per serving based on proportion of ingredients used to make the dish. Prices correct at time of going to press.

Pea, leek and tuna spaghetti

TASTY, cheap and easy to make, this dish will go down brilliantly with all the family.

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This tasty pea, leek and tuna spaghetti only costs 85p per person[/caption]

(Serves 4)

• Total cost: £3.43
• Per person: 85p

YOU NEED:

• 350g leeks
• 650ml semi-skimmed milk
• 2 large garlic cloves
• 40g plain flour
• 400g spaghetti
• 300g frozen British ­garden peas
• 145g tuna in spring water

METHOD: Slice the leeks in half lengthways, keeping them attached at the base, and rinse in cold water to get rid of any grit.

Shake dry then slice the leeks and put them in a medium saucepan with 500ml of the milk and some seasoning.

Crush in the garlic and bring to a simmer.

Cook for about eight minutes partially covered, taking care that the milk doesn’t boil over, until the leeks are ­softened and sweet.

Meanwhile, put the flour in a bowl and gradually whisk in the remaining 150ml of milk to make a smooth paste.

Add the spaghetti to a pan of boiling salted water and cook for six minutes. Stir some of the hot milk and leeks into the floury paste, then tip it all back into the leek pan.

Bring to a simmer, ­stirring until thickened, and cook for three to four minutes.

Add the frozen peas to the spaghetti for freshness and cook for a further two to three ­minutes until the pasta is ready, then drain and return to the pan.

Mix in the creamy leek sauce and flake in the tuna (including the ­liquid from the tin).

Toss it all together thoroughly, season to taste and serve in warmed bowls.

Gnocchi with garlic butter greens

GNOCCHI is a real midweek treat, and combined with garlic butter greens, this vibrant and texture-rich recipe will soon become a go-to .

(Serves 4)

• Total cost: £7.32
• Per person: £1.83

YOU NEED:

• 500g asparagus, trimmed
• 250g broccoli
• 1 tbsp olive oil
• 500g gnocchi
• 50g butter
• 1 tbsp garlic, crushed
• 70g rocket

METHOD: Bring a large pan of water to the boil and cook the asparagus and broccoli for two minutes, then quickly drain and plunge into cold water (this will help them keep their colour).

Place a griddle pan over a medium to high heat.

Pat the vegetables dry, then brush with oil and cook on the hot griddle for two to three minutes, turning to give them an even char – it may be easier to do this in batches.

Bring another pan of salted water to the boil and cook the gnocchi according to packet instructions.

Drain and set to one side.

Meanwhile, combine the ­butter and garlic in a large frying pan, ­heating until the butter ­bubbles and the garlic is fragrant.

Add the drained gnocchi and fry for a minute or two, until golden, then add the asparagus and broccoli and toss in the ­butter for a further one to two ­minutes.

Stir through the rocket leaves, mix and season ­generously with salt and pepper. Divide between plates and serve.

Champion chicken noodles

THIS easy chicken stir-fry is super quick to cook, which makes it a great filling meal to serve up after a day of fun.

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This champion chicken noodles is super quick to cook[/caption]

(Serves 4)

• Total cost: £5.22
• Per person: £1.30

YOU NEED:

• ½ tbsp sunflower oil
• 200g chicken breast fillets, chopped into chunks
• 2 carrots, cut as batons
• 1 broccoli head, cut into florets
• 200g mushrooms, quartered
• 1 pack oyster and spring onion sauce
• 250g egg noodles fresh (or cooked if dried)
• ½ pack coriander, chopped

METHOD: Heat the oil in a large wok and add the chicken.

Fry for about five minutes, or until cooked, then add the carrots and broccoli. Stir in the mushrooms and oyster and spring onion sauce and mix well.

Then add the noodles and toss to coat everything evenly in the sauce.

Cook for two minutes until the noodles have warmed through, then divide between bowls and ­garnish with coriander.

On target tortilla pizzas

THIS delicious lower-carb pizza recipe is a great way of using up leftover tortillas, and can be adapted to include your family’s fave toppings.

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This lower-carb pizza recipe can be adapted to include your fave toppings[/caption]

(Serves 4)

• Total cost: £4.45
• Per person: £1.11

YOU NEED:

• 2 red peppers
• 2 red onions
• 4 slices ham
• 4 tortilla wraps
• 4 tbsp tomato purée
• 4 handfuls baby spinach
• 4 handfuls mozzarella, grated

METHOD: Preheat the oven to 200C/180C fan/gas mark 6. Begin by ­preparing the veg. De-seed the pepper and chop into even lengths.

Finely slice the onion and shred the ham into small pieces.

Place the tortilla wraps on a baking sheet and spread the tomato purée evenly across, starting in the ­middle and working your way out to the edges.

Scatter over the spinach, then the ­peppers and onions.

Top with the ham and grated cheese.

Bake in the oven for eight to nine minutes, until the ­tortilla becomes crispy and golden.