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5 easy family dinners for £25 - Bean pot pie, courgette pasta, chicken tacos...

From quick chicken tacos to spring greens and butter bean pot pie, 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: Niçoise pasta salad

    Monday: Niçoise pasta salad

    200g fusilli
    4 eggs
    3 tbsp olive oil
    2 tbsp red wine vinegar
    1 red onion, finely sliced
    100g baby spinach
    250g pack cherry tomatoes, halved
    ½ cucumber, diced
    50g pitted black olives, drained and halved
    2 x 145g tins tuna in brine, drained
    10g fresh parsley, finely chopped

    1. Cook the fusilli to pack instructions. Drain well and set aside to cool slightly.

    2. Meanwhile, lower the eggs into a seperate pan of boiling water. Boil for 10 mins, then drain and rinse under cold water to cool. Remove the shells and halve or quarter.

    3. Whisk the olive oil with the vinegar in a large bowl; season. Stir through the onion, spinach, tomatoes, cucumber and olives. Add the pasta and toss everything together to coat well in the dressing. Fold in the tuna and most of the parsley, then transfer to plates or a serving platter. Top with the eggs, remaining parsley and extra black pepper to serve.

  2. Tuesday: Pea and courgette pasta

    Tuesday: Pea and courgette pasta

    300g fusilli
    2 courgettes, peeled into ribbons using a veg peeler
    150g frozen peas
    150g baby spinach
    1 garlic clove, peeled
    30g grated pecorino, plus extra to serve (optional)
    10g fresh parsley
    ½ lemon, zested and juiced
    50g low-fat natural yoghurt

    1. Cook the fusilli to pack instructions. Put the courgette ribbons into a colander. Reserve 50ml pasta water; then drain the pasta over the courgette ribbons to soften slightly. Return to the pan over a very low heat.

    2. Meanwhile, in a seperate pan, boil the peas, spinach and garlic for 3 mins. Drain well and tip into the bowl of a food processor (or into a jug if using a stick blender). Add the pecorino, parsley, lemon zest and yoghurt; season. Blitz to a bright green purée, scraping down the sides of the bowl or jug if needed.

    3. Stir the green sauce and reserved pasta water into the pasta and courgette ribbons, tossing well to coat everything in the sauce. Add lemon juice and seasoning to taste, then serve with extra pecorino, if you like.

  3. Wednesday: Spring greens and butter bean pot pie

    Wednesday: Spring greens and butter bean pot pie

    2 tbsp olive oil
    1 leek, washed, trimmed and sliced
    2 garlic cloves, crushed
    3 tbsp plain flour
    1 vegetable stock pot, made up to 600ml
    450g baby potatoes, halved if large
    400g tin butter beans, rinsed and drained
    200g frozen peas
    200g fresh greens, washed and sliced, thick stalks removed
    4 tsp red wine vinegar
    375g pack lighter puff pastry
    25g pitted black olives, finely chopped
    10g fresh parsley, finely chopped

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat ½ tbsp oil in a large saucepan over a medium heat and fry the leek for 3-4 mins to soften. Add the garlic, fry for 1 min, then stir in the flour until it's incorporated. Slowly whisk in the stock to make a smooth sauce.

    2. Meanwhile, boil the potatoes for 12-15 mins until tender; drain and set aside to steam-dry.

    3. Stir the beans, peas, greens and 2 tsp vinegar into the sauce. Bring to a simmer to defrost the peas and wilt the greens; season. Transfer to an ovenproof pie or baking dish (about 20 x 25cm).

    4. Unroll the pastry and place over the pie dish. Use water to seal the dish, then crimp the edges. Trim any excess from the sides and use to decorate the pie (stick on with a little water). Make a hole in the centre with a sharp knife tip. Bake for 20-25 mins until golden and puffed.

    5. Meanwhile, put the potatoes on a baking tray and crush to flatten slightly. Drizzle with 1 tbsp oil, season with pepper, then roast for 15-20 mins until crispy. Mix the olives, parsley, ½ tbsp oil and 2 tsp vinegar in a bowl. Spoon over the potatoes and serve with the pie.

  4. Thursday: Bangers and smashed spring potatoes

    Thursday: Bangers and smashed spring potatoes

    1 tbsp olive oil
    3 red onions, finely sliced
    1 tbsp plain flour
    1 vegetable stock pot, made up to 700ml
    1 tbsp red wine vinegar
    1 tbsp sugar
    8 pork sausages
    500g baby potatoes, halved (or quartered if large)
    250g fresh greens, washed, stalks discarded, leaves finely sliced
    250g frozen peas

    1. Heat the oil in a large saucepan over a medium heat and fry the onions for 10-15 mins until soft and lightly golden, stirring frequently. Add a splash of water if the onions are taking on too much colour or sticking. Stir through the flour until incorporated, then pour in the stock. Simmer for 10 mins until thickened. Stir in the vinegar and sugar.

    2. Meanwhile, preheat the grill to medium-high. Put the sausages on a baking tray and grill for 15-18 mins, turning occasionally, until golden and cooked through.

    3. Boil the potatoes for 10-15 mins until a sharp knife pierces them easily. Add the greens and peas to the pan, bring back to the boil, then simmer for 2-3 mins more until the veg is tender and bright green. Drain well, then tip back into the warm pan. Mash briefly to crush the potatoes and stir together; season well. Pour the gravy into a jug and serve alongside the spring green mash and sausages.

  5. Friday: Quick chicken tacos

    Friday: Quick chicken tacos

    400g chicken breast mini fillets, cut into strips
    ½ lemon, juiced
    200g low-fat natural yogurt
    1 tbsp Cajun seasoning
    1 red onion, finely sliced
    3 tbsp red wine vinegar
    1 tsp sugar
    2 tbsp olive oil
    3 peppers, sliced
    1 garlic clove, sliced
    ½ iceburg lettuce, finely sliced
    1 red chilli, finely sliced
    8 mini plain tortilla wraps

    1. Toss the chicken in a bowl with the lemon juice, 100g yogurt and the Cajun seasoning. Season and set aside for 15 mins (or cover and chill for up to 24hrs). Put the onion, vinegar, sugar and a pinch of salt in a small bowl and set aside to pickle.

    2. Heat 1 tbsp oil in a large frying pan over a high heat and fry the peppers for 10-15 mins until softened. Stir in the garlic and fry for 2 mins until lightly golden. Season with pepper and tip out onto a plate.

    3. Heat 1 tbsp oil in the pan over a high heat and use tongs to transfer the chicken to the pan. Discard any leftover marinade. Fry the chicken for 10 mins, turning often, until golden and cooked through.

    4. Meanwhile, dry-fry the tortillas in a seperate frying pan over a high heat for 30 secs each side until warmed. Wrap in foil to keep warm.

    5. Stir the peppers through the chicken and heat through for 1-2 mins. Put the lettuce, chilli and 100g yogurt in small bowls and serve with the chicken and peppers, picked red onion and tortillas.

  6. Shopping list

    1 Tesco lemon
    30g pack Tesco fresh parsley
    1 Tesco Leek
    1 Tesco garlic bulb
    1 Tesco red chilli
    5 Tesco red onions
    1kg Tesco baby potatoes
    500g pack Redmere Farms fresh greens
    250g pack Tesco baby spinach
    250g pack Tesco cherry tomatoes
    1 Tesco cucumber portion (half a cucumber)
    375g pack Redmere Farms peppers
    2 Tesco courgettes
    1 Tesco iceburg lettuce
    375g pack Tesco ready-rolled lighter puff pastry
    4 Tesco free range eggs
    500g pot Creamfields low-fat natural yoghurt
    50g pack Tesco grated pecorino
    12-pack Woodside Farm pork sausages
    400g pack Tesco chicken breast mini fillets
    2 x 145g tins Tesco tuna in brine
    500g pack Tesco fusilli
    8 Tesco mini white tortilla wraps
    4-pack Tesco vegetable stock pots
    350ml bottle Tesco red wine vinegar
    330g jar Tesco pitted black olives
    45g jar Tesco Cajun seasoning
    400g tin Tesco butter beans
    900g pack Tesco frozen peas

    +From the storecupboard: olive oil, plain flour, sugar.

    *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.