Skip to content

5 easy family dinners for £25 - April week 4

From broccoli, bacon and pea risotto to cheese and mushroom pasties, enjoy five tasty dinners, all for less than £25*. We've done all the hard work for you and prepared a shopping list 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: Cheese and mushroom pasties

    Monday: Cheese and mushroom pasties

    25g butter, plus 1 tbsp
    380g pack mushrooms, sliced
    10g fresh thyme, leaves picked
    1 garlic clove, crushed
    150g fresh greens, washed, thick stalks removed and leaves shredded
    ½ vegetable stock cube, made up to 200ml
    80g grated Cheddar
    plain flour, to dust

    1. Heat 25g butter in a frying pan over a medium heat until melted. Add the mushrooms and fry for 5-6 mins until golden and tender, and all the water that comes off them has evaporated. Season and stir in the thyme and garlic. Fry for 1 min more until fragrant.

    2. Add the shredded greens to the pan and pour over the stock. Simmer for 5 mins until the greens are tender and the stock has reduced. Remove from the heat, tip into a bowl and leave to cool for a few mins.

    3. While the filling is cooling, roll out the pastry on a lightly floured work surface to 5mm thickness. Using a bowl or plate with about a 16cm diameter as a template, cut out 4 rounds from the pastry with a sharp knife. Transfer the circles to a baking tray lined with nonstick baking paper.

    4. Heat the oven to gas 6, 200°C, fan 180°C. Stir the cheese into the mushroom filling, then divide the mixture between the pastry rounds, spooning onto one side of each one, leaving a 1cm border around the edge. Brush the border with a little water. Fold the empty pastry side over the filling and crimp the edges with your finger and thumb to seal the pasties.

    5. Bake for 25-30 mins until golden and crisp. A few mins before they're ready, boil the peas for 2-3 mins until bright green and tender. Drain well and stir in the 1 tbsp butter and season. Serve alongside the pasties.

  2. Tuesday: Roast vegetable and pesto bulgur wheat traybake

    Tuesday: Roast vegetable and pesto bulgur wheat traybake

    400g pack Mediterranean-style vegetables
    3 tbsp pesto
    1 garlic clove, crushed
    1 vegetable stock cube, made up to 500ml
    250g bulgur wheat
    15g fresh basil
    75g Greek-style salad cheese, crumbled

    1. Heat the oven to gas 7, 220°C, fan 200°C. Tip the veg onto a deep roasting tin and roast for 15 mins until lightly golden at the edges and starting to turn tender.

    2. Add the pesto and garlic to the stock, season with pepper and stir to combine. Stir the bulgur wheat into the veg tray and pour over the stock. Mix well and place back in the oven for another 12-14 mins until the bulgur wheat is tender and the stock has been absorbed. Fluff up the bulgur with a fork, then leave to rest for 2-3 mins before serving. Tear over the basil leaves and crumble over the cheese.

  3. Wednesday: Crispy sausage and tomato pasta

    Wednesday: Crispy sausage and tomato pasta

    1 tbsp olive oil
    8 pork sausages
    2 garlic cloves, sliced
    15g fresh basil, chopped, a few whole leaves reserved
    250g cherry tomatoes
    300g penne
    100g grated Cheddar

    1. Heat the oil in a deep-sided frying pan over a medium high heat. Pinch the sausages from their skins into the pan to make small nuggets of sausagemeat. Fry, breaking up with a spatula or wooden spoon, for 8-10 mins until the sausage is crispy, golden brown and well broken up.

    2. Add the garlic, fry for 1 min, then stir in the chopped basil, cherry tomatoes and 150ml water. Reduce the heat to medium-low and simmer for 8-10 mins for the tomatoes to begin to break down.

    3. Meanwhile, bring a large pan of water to the boil and tip in the pasta. Cook for 8-10 mins until tender. Reserve 50ml cooking water and drain.

    4. Tip the cooked penne into the sauce and toss everything together. Season well with pepper and add a splash of the reserved pasta water to help coat the pasta with a little sauce. Serve scattered with the Cheddar and reserved basil leaves.

  4. Thursday: One-tray Thai green fish curry

    Thursday: One-tray Thai green fish curry

    400g frozen broccoli, defrosted
    400g tin chickpeas, rinsed and drained
    4 tbsp Thai green curry paste
    ½ veg stock cube, made up to 150ml
    4 frozen fish fillets, defrosted
    1 tsp veg oil
    300g long-grain rice
    1 lime, cut into wedges

    1. Heat the oven to gas 7, 220°C, fan 200°C. Put the broccoli and chickpeas into a large roasting tin, about 25 x 20cm.

    2. Stir the curry paste into the stock. Pour into the tray, mixing well so the veg is fully coated. Add the fish to the tray, nestling it a little into the sauce. Season and drizzle the fish with the oil. Roast for 12-15 mins until the fish is cooked through and flaky, and the sauce has thickened slightly to coat the broccoli and chickpeas.

    3. Meanwhile, cook the rice to pack instructions and drain. Squeeze a few of the lime wedges over the traybake and serve alongside the rice with extra lime wedges to squeeze over.

  5. Friday: Broccoli, bacon and pea risotto

    Friday: Broccoli, bacon and pea risotto

    1 vegetable stock cube
    400g frozen broccoli florets
    60g butter
    1 tbsp olive oil
    1 onion, finely chopped
    2 garlic cloves, crushed
    10g fresh thyme, leaves picked
    300g arborio risotto rice
    50g grated Cheddar
    300g smoked back bacon, cut into cubes
    320g frozen peas, blanched and drained
    150g Greek-style salad cheese, crumbled

    1. Put the stock cube in a large pan with 1ltr boiling water. Stir to dissolve and bring to a simmer over a medium high heat. Add the frozen broccoli, bring back up to a simmer and cook for 2-3 mins until tender, then transfer to a plate with a slotted spoon. Reduce the heat to low, cover the stock pan, and leave to keep warm while you start the risotto.

    2. Heat half the butter and all the oil in a heavy-based saucepan over a medium heat. Add the onion and cook gently for 8-10 mins until the onion is soft but not golden. Stir in the garlic and most of the thyme leaves and fry for 1-2 mins until fragrant. Stir in the rice and mix well to coat each grain.

    3. Add a ladle of stock to the rice pan and stir until just absorbed. Keep adding stock, a ladle at a time, until all the stock has been absorbed and the rice is tender and creamy. It should take about 20-25 mins. When the rice is tender, stir in the cooked broccoli, Cheddar and remaining butter. Remove from the heat and cover with a lid or a sheet of foil. Leave to rest for 10 mins.

    4. Meanwhile, put the bacon cubes in a cold frying pan, then place over a medium-high heat. Fry, stirring frequently, until crisp and golden, about 10 mins. Stir the peas into the bacon pan to heat through, scraping any bacon bits up from the bottom of the pan. Stir the bacon and peas into the risotto, and top with the crumbled salad cheese and some thyme leaves to serve.

  6. Shopping list

    380g pack Redmere Farms mushrooms
    1 Tesco garlic bulb
    20g pack Tesco thyme
    250g pack Tesco butter
    500g pack Redmere Farms fresh greens
    500g pack Tesco puff pastry
    250g pack Creamfields grated lighter mature cheese
    900g pack Grower's Harvest garden peas
    500g pack Tesco bulgur wheat
    400g pack Tesco mediterranean style roasting vegetables
    190g jar Tesco classic green pesto
    30g pack Tesco basil
    8 Tesco British sausages
    250g pack Nightingal Farms cherry tomatoes
    500g pack Hearty Food Co. penne pasta
    520g Bay Fishmongers white fish fillets
    400g tin Tesco chickpeas
    900g pack Tesco frozen broccoli florets
    200g jar Tesco Thai green curry paste
    1kg pack Grower's Harvest long grain rice
    1 Tesco lime
    1 Tesco onion
    500g pack Tesco arborio risotto rice
    200g pack Creamfields Greek Style salad cheese

    +From your storecupboard:
    Olive oil, vegetable oil, reduced-salt vegetable stock cube, 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.