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5 easy family dinners for £25 - Chicken fajita, ham minestrone, tomato stew...

From simple aubergine parmigiana pasta to spicy salmon fried rice, 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: Chicken fajita traybake with pea 'guacamole'

    Monday: Chicken fajita traybake with pea 'guacamole'

    1kg chicken thighs
    500g sweet potatoes, scrubbed, trimmed and cut into wedges
    1½ tbsp vegetable oil
    2 small or 1 medium onion, sliced
    3 mixed peppers, sliced
    30g pack fajita seasoning
    400g tin kidney beans, drained and rinsed
    320g frozen peas
    100g low-fat yogurt, plus extra to serve (optional)
    1 lime, ½ juiced, ½ cut into wedges
    1 red chilli, finely sliced
    15g fresh coriander, leaves picked

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Tip the chicken thighs and sweet potato wedges into a large roasting tin (about 40 x 50cm) and drizzle over 1 tbsp oil. Toss to coat, then arrange the chicken thighs skin-side up. Roast for 15 mins.

    2. Add the onions and peppers to the tin. Sprinkle over the fajita seasoning and remaining ½ tbsp oil, then toss to coat well. Arrange everything in an even layer if possible, or arrange the chicken thighs on top. Roast for 20 mins until the sweet potatoes and peppers are tender. Scatter the kidney beans around the chicken, give everything a stir and return to the oven for 5-10 mins until the beans are hot and the chicken is cooked through.

    3. Meanwhile, blanch the peas in boiling water for 3 mins; drain, then transfer to a jug. Add half the lime juice and 2 tbsp yogurt. Blitz with a stick blender to make a chunky paste, then transfer to a small bowl. Put the remaining yogurt in a separate small bowl.

    4. Squeeze the remaining lime juice over the traybake and serve with the pea ‘guacamole’, yogurt, lime wedges, chilli and coriander alongside so everyone can help themselves.

  2. Tuesday: Ham and pea minestrone

    Tuesday: Ham and pea minestrone

    1 reduced-salt chicken stock cube, made up to 1ltr
    250g fresh greens, washed and thinly sliced, thick stems discarded
    200g tin Danish ham, cut into 1cm cubes
    4 spring onions, sliced
    320g frozen peas
    150g spaghetti, broken into pieces
    10g fresh basil, roughly chopped
    ½ lemon, zested and juiced
    2 tbsp olive oil
    ½ crusty white bloomer, cut into
    8 slices

    1. Bring the stock to a simmer in a large, lidded saucepan over a medium heat. Stir in the fresh greens and the ham, simmer for 2-3 mins until the greens start to soften, then stir in the spring onions, peas and spaghetti. Bring back to a simmer, then cook, covered, for a further 8-10 mins until the pasta is cooked, and the greens are tender.

    2. Meanwhile, mix the basil, lemon zest and juice, and olive oil in a small bowl. Swirl the fl avoured oil into the soup and serve with crusty bread.

  3. Wednesday: Butter bean and tomato stew with garlic bread

    Wednesday: Butter bean and tomato stew with garlic bread

    3½ tbsp olive oil
    1 onion, finely chopped
    4 garlic cloves, crushed
    2 x 400g tins chopped tomatoes
    1½ tsp dried oregano, plus an extra pinch
    1 lemon, zested, plus 1 tbsp juice
    ½ tsp caster sugar
    2 x 400g tins butter beans, rinsed and drained
    200g baby spinach leaves
    ½ crusty white bloomer, cut into 8 slices
    10g fresh basil, finely chopped

    1. Heat 1 tbsp oil in a large saucepan over a medium heat and fry the onion with a pinch of salt for 6-8 mins until tender. Add half the garlic, fry for 30 secs, then add the tomatoes, swirl each can out with 50ml water and add to the pan with 1½ tsp oregano. Simmer for 10 mins until the sauce thickens slightly. Add the zest and juice, sugar, beans and spinach; stir until the spinach wilts, then simmer for another 10 mins until the sauce is thick enough to coat the beans. Add a splash of water if the beans look dry.

    2. Meanwhile, preheat the grill to high. Grill the bloomer slices for 1-2 mins each side until lightly golden. Mix the remaining 2½ tbsp oil, the garlic, half the basil, a pinch of oregano and some black pepper. Brush over one side of the toasts and grill for 1-2 mins until crunchy and the garlic is fragrant. Stir the remaining basil through the stew and serve with the garlic toasts.

  4. Thursday: Aubergine parmigiana one-pot pasta

    Thursday: Aubergine parmigiana one-pot pasta

    2 tbsp olive oil, plus 2 tsp (optional)
    2 aubergines, cut into 2cm cubes
    1 onion, sliced
    2 garlic cloves, crushed
    1 tsp dried oregano
    2 x 400g tins chopped tomatoes
    300g spaghetti
    210g ball mozzarella, drained and sliced
    10g fresh basil, leaves picked

    1. Heat 1 tbsp oil in a deep, wide, lidded frying pan or fl ameproof casserole dish (check the spaghetti fi ts in widthways) over a medium-high heat. Fry the aubergine in 2 batches with a pinch of salt for 6-8 mins until golden all over. Transfer the fi rst batch to a plate lined with kitchen paper while you cook the second, adding 2 tsp more oil if necessary. Transfer the rest of the coked aubergine to the lined plate.

    2. Reduce the heat to medium, add 1 tbsp oil and fry the onion for 5 mins. Stir in the garlic and oregano, fry for 30 secs, then add the tomatoes. Half-fi ll each can with water (200ml each), swill and add to the pan. Season and bring to a simmer.

    3. Once simmering, add the spaghetti and aubergine, pressing the spaghetti into the sauce to completely submerge. Cover and simmer over a medium heat for 10-12 mins or until the spaghetti is cooked. Stir regularly to separate the spaghetti strands and stop them sticking to the pan. Add a splash more water if the sauce looks too dry before the pasta is cooked.

    4. Tear the mozzarella and fold into the sauce before serving so it starts to melt. Scatter with basil to serve.

  5. Friday: Chilli and lime salmon fried rice

    Friday: Chilli and lime salmon fried rice

    1 tbsp vegetable oil
    4 spring onions, whites and greens separated, both finely sliced
    1 red chilli, deseeded and sliced
    2 garlic cloves, crushed
    2 x 250g pouches wholegrain rice
    150g spinach, roughly chopped
    418g tin pink salmon, drained, skin and bones removed, fish broken into chunky pieces
    3 tbsp sweet chilli sauce
    1 lime, juiced
    15g fresh coriander, leaves picked (or chopped)
    40g salted peanuts, chopped

    1. Heat the oil in a large frying pan or wok on a high heat until shimmering. Add the spring onion whites and the chilli, and fry for 30 secs until lightly golden in places. Add the garlic and fry for another 30 secs, stirring continually, until fragrant.

    2. Add the rice, breaking up the grains with your hands as it goes into the pan. Stir-fry for 2-3 mins, breaking any clumps, until the rice is piping hot and the grains have separated. Stir in the spinach and fry for 2-3 mins until wilted.

    3. Stir in the salmon, sweet chilli sauce and lime juice. Toss gently to coat everything in the sauce and cook for 1-2 mins until the salmon is piping hot. Scatter with the spring onion greens, coriander leaves and salted peanuts to serve.

  6. Shopping list

    2 limes
    4-pack Suntrail Farms lemons
    30g pack fresh coriander
    30g pack fresh basil
    60g pack red chillies
    1 garlic bulb
    1kg pack Redmere Farms onions
    100g bunch spring onions
    3-pack Nightingale Farms peppers
    2 aubergines
    500g loose sweet potatoes
    500g pack Redmere Farms fresh greens
    500g pack baby spinach
    180g pack sweet chilli sauce
    500g pot Creamfields low-fat natural yogurt
    210g pack Creamfields mozzarella
    1kg pack chicken thighs
    400g crusty white bloomer
    200g tin Danish ham
    418g tin pink salmon
    400g tin Grower’s Harvest kidney beans
    2 x 400g tins butter beans
    4 x 400g tins Grower’s Harvest chopped tomatoes
    500g pack Hearty Food Co spaghetti
    2 x 250g pouches wholegrain microwave rice
    30g pack fajita seasoning
    14g jar oregano
    200g pack Stockwell Co salted peanuts
    1kg pack frozen garden peas

    *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.