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5 easy family dinners for £25 - April week 2

From vegetable katsu stir fry to cheesy cauliflower pasta, enjoy five delicious midweek meals, all for less than £25*. We've done the hard work for you and prepared a shopping list, shown at the bottom of the page – you can either shop online, choose Click+Collect or screenshot the list before you head in-store.

  1. Monday: Mushroom and creamy mustard pork steaks

    Monday: Mushroom and creamy mustard pork steaks

    4 baking potatoes, peeled and cut into small chunks
    1 tbsp olive oil
    4 pork loin steaks
    380g mushrooms, sliced
    1 garlic clove, crushed
    2 tbsp Dijon mustard
    150ml double cream
    ½ chicken or vegetable stock cube, made up to 100ml
    60ml milk
    15g parsley, finely chopped

    1. Put the potatoes into a pan of boiling salted water. Cover and cook for 15 mins until very tender.

    2. Meanwhile, heat ½ tbsp oil in a large frying pan over a medium high heat. Season the pork loin steaks on both sides, then fry for 5 mins on each side until golden brown. Remove to a plate and cover with foil.

    3. Heat the remaining ½ tbsp oil in the pan and fry the mushrooms for 8-10 mins until golden. Stir in the garlic and fry for 1 min. Reduce the heat to medium-low and stir in the mustard, cream and stock. Stir well and bring to a simmer. Nestle the pork back into the sauce (with any resting juices on the plate) and cook uncovered for another 5-10 mins until the pork is cooked and the sauce has thickened slightly.

    4. Drain and mash the potatoes with the milk until smooth. Stir the parsley into the cream sauce and pork steaks. Serve with the mash.

  2. Tuesday: Cheat's butternut squash paella

    Tuesday: Cheat's butternut squash paella

    2 tbsp olive oil
    1 red onion, sliced
    2 garlic cloves, crushed
    1 tbsp smoked paprika
    ½ medium butternut squash, peeled, deseeded and cut into 1cm cubes (about 400g prepped weight)
    1 vegetable stock cube, made up to 750ml
    300g paella rice
    300g frozen sliced green beans
    15g parsley, roughly chopped

    1. Heat the oil in a wide, shallow casserole or large frying pan over a medium high heat. Fry the onion for 6-8 mins until softened and lightly golden. Stir in the garlic and paprika, fry for 1 min, then add the butternut squash cubes and stir well to coat in the spices.

    2. Pour the stock over the squash and onions in the pan, season and bring to a simmer. Scatter the rice over the stock, stir briefly, then reduce the heat to low and cook for 20 mins, uncovered and without stirring, until the rice has absorbed most of the stock and the squash is tender when pierced with a fork. If all the stock has been absorbed but the rice is sticking to the bottom of the pan or it still has a crunch in the middle, add 100ml water and cook for 5 mins more.

    3. When the rice is tender, stir through the green beans and cook for another 3-4 mins until all the stock has been absorbed, and the beans are cooked. Scatter over the parsley to serve.

  3. Wednesday: Chicken enchiladas

    Wednesday: Chicken enchiladas

    1 tbsp vegetable oil, plus more for greasing
    1 onion, sliced
    2 garlic cloves, crushed
    650g chicken breast fillets, cut into 1cm strips
    3 mixed peppers, deseeded and sliced
    400g tin black beans, rinsed and drained
    500g passata
    1 chicken stock cube, made up to 100ml
    6 tortilla wraps
    210g ball mozzarella
    15g fresh coriander, chopped

    1. Heat 1 tbsp oil in a frying pan over a medium high heat and fry the onion for 5-6 mins until softened and golden. Stir in the garlic and ½ tbsp paprika, fry for 1 min, then stir in the sliced chicken and peppers. Cook, stirring frequently, for a further 4-5 mins until the chicken is starting to turn golden.

    2. Stir the black beans, half the passata and the stock into the chicken and veg. Season with pepper and simmer for 10-15 mins until the sauce thickens and coats the veg.

    3. Meanwhile, put the remaining passata in a small pan with 1 tsp paprika. Simmer gently over a medium heat for 5-8 mins until thickened slightly. Remove from the heat. 

    4. Heat the oven to gas 7, 220°C, fan 200°C. Lightly oil a baking dish about 30x35cm. Drain the mozzarella ball and coarsely grate or finely chop into small cubes.

    5. Spoon the chicken and pepper filling into the middle of each tortilla wrap and roll up to make fat cigar shapes. Transfer to the oiled baking dish, seam-side down. Spoon over the tomato sauce, and scatter over the mozzarella. Bake for 20-25 mins until the cheese is golden and bubbling, and any exposed tortilla is golden and crisp. Scatter with coriander to serve.

  4. Thursday: Cauliflower cheese pasta

    Thursday: Cauliflower cheese pasta

    1 medium cauliflower
    3 tbsp olive oil
    1 bread roll
    3 tbsp plain flour
    500ml milk
    150g mature Cheddar, grated
    300g penne

    1. Heat the oven to gas 7, 220°C, fan 200°C. Cut the cauliflower into small florets, the stalk into 1cm cubes and the leaves into bite-sized strips or pieces. Tip all the cauliflower onto a large baking tray and drizzle over 2 tbsp oil and some seasoning. Toss well so everything is coated in oil. Roast for 25-30 mins until the florets and stalk pieces are tender and the leaves are crisp and golden. Remove any smaller leaves halfway through cooking if they’re picking up too much colour.

    2. Tear the bread roll into small breadcrumbs or blitz to crumbs in a small food processor. Tip onto a baking tray and toss with 1 tbsp oil and some pepper so the breadcrumbs are well coated. Place in the oven under the cauliflower to toast for 5-10 mins, stirring halfway though, until golden and crunchy.

    3. Meanwhile, whisk the flour with 3 tbsp milk in a small bowl until smooth and lump free. Transfer to a small pan and gradually add the remaining milk with some seasoning. Place over a medium low heat and cook gently for 6-8 mins, stirring continually, until the sauce thickens to coat the back of a spoon. Stir in the Cheddar and mix for another 1-2 mins to melt the cheese.

    4. Cook the pasta in a large pan of boiling salted water for 8-10 mins until al dente. Drain well, keeping 50ml cooking water. Tip back into the pan over a low heat and pour in the cheese sauce and the roasted cauliflower. Mix everything well to coat in the cheese sauce. Add the reserved cooking water if your sauce is too thick. Serve in shallow bowls scattered with the crunchy breadcrumbs.

  5. Friday: Japanese-style vegetable stir-fry

    Friday: Japanese-style vegetable stir-fry

    4 nests medium egg noodles
    2 tbsp vegetable oil
    1 onion, finely sliced
    320g vegetable stir fry mix
    2 garlic cloves, sliced
    180g katsu curry sauce
    125g spinach
    15g coriander, leaves picked

    1. Cook the noodles in boiling salted water for 1-2 mins until they are just tender. Drain well.

    2. Heat the oil in a wok or deep frying pan over a high heat for 30 secs until very hot. Carefully tip in the onion and cook for 2-3 mins continually stirring, until lightly golden. Stir in the vegetable stir fry mix and sliced garlic and fry for another 3-4 mins until the veg have softened slightly but still retain a crunch.

    3. Pour the sauce into the vegetables, rinse out the pack with 50ml water and add to the pan. Mix well and cook for 30 secs-1 min until the sauce is bubbling, then fold in the spinach and cooked noodles. Stir to coat in the sauce and wilt the spinach. Serve with the coriander scattered over.

  6. Shopping list

    380g pack Redmere Farms mushrooms
    1 Tesco garlic bulb
    30g pack Tesco flat leaf parsley
    4 Tesco baking potatoes
    1 Tesco red onion
    1 Tesco butternut squash
    2 Tesco onions
    375g pack Nightingale Farms peppers
    1 Tesco cauliflower
    320g pack Tesco vegetable and beansprout stir fry
    125g pack Fresh & Naked spinach
    30g pack Tesco coriander
    180g pouch Tesco katsu curry sauce
    720g pack Woodside Farms pork loin steaks
    650g pack Tesco chicken breasts
    300ml pot Creamfields double cream
    210g pack Creamfields mozzarella
    1 pint Tesco semi skimmed milk
    220g pack Tesco mature cheddar
    185g jar Tesco Dijon mustard
    400g tin Tesco black beans
    48g jar Tesco smoked paprika
    500g pack Tesco paella rice
    500g carton Grower's Harvest passata
    8 pack H.W Nevills plain tortilla wraps
    1 Tesco crusty white roll
    250g pack Tesco medium egg noodles
    900g pack frozen Tesco fine whole green beans

    +From the storecupboard: olive oil, chicken or vegetable stock cubes, vegetable oil, plain flour.

    *Based on a family of four. Total cost is based on online prices at the time of publishing and is subject to change. Dependent on product availability, total basket price online may change due to substitutions.