Skip to content

5 easy family dinners for £25 – August week 1

From cheesy pancakes to a hearty risotto, 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: Chilli chickpea fritters

    Monday: Chilli chickpea fritters

    2 x 400g tins chickpeas, drained
    1 egg, lightly beaten
    50g plain flour
    1 lemon, zested and cut into wedges
    2 carrots, coarsely grated
    1 red chilli, deseeded and finely chopped
    3 spring onions, finely sliced
    2 tbsp olive oil
    225g pack halloumi, cut into 5mm slices
    2 Little Gem lettuce, finely shredded
    3 tbsp sweet chilli dipping sauce

    1. Tip the chickpeas into the bowl of a food processor and pulse until they form a rough paste.  Alternatively, mash them with a potato masher until smooth. Transfer to a bowl and mix in the egg, flour, lemon zest, grated carrot, chilli and spring onion (reserving some to garnish). Mix until well combined and season with pepper. Shape the mix into 8 fritters.

    2. Heat 1 tbsp oil in a large, nonstick frying pan over a medium-high heat and, working in batches, fry the fritters for 3-4 mins on each side until golden. Set aside.

    3. Wipe the pan clean with kitchen paper, then heat the remaining 1 tbsp oil in the pan over a high heat. Fry the halloumi for 3-4 mins on each side until golden and crisp.

    4. To serve, divide the lettuce between plates. Top with 2 fritters per portion, the grilled halloumi, the remaining spring onion, a drizzle of sweet chilli sauce and a wedge of lemon.

  2. Tuesday: Mediterranean gnocchi bake

    Tuesday: Mediterranean gnocchi bake

    2 tbsp olive oil
    1 onion, finely diced
    2 garlic cloves, crushed
    400g tin chopped tomatoes
    15g fresh basil, stalks finely chopped, leaves picked
    1 tsp sugar
    2 x 500g packs gnocchi
    210g pack mozzarella, drained
    100g pack leafy butterhead salad
    ½ lemon, zested and juiced

    1. Heat half the oil in a large casserole dish over a medium heat. Fry the onion for 10 mins until softened. Add the garlic and fry for 1 min, then tip in the chopped tomatoes and 200ml water. Season and simmer for 10 mins.

    2. Preheat the grill to high. Stir the basil stalks and half the leaves, 1 tsp sugar and another 150ml water into the sauce. Fold in the gnocchi and simmer for 5 mins until the gnocchi is soft and the sauce has thickened.

    3. Tear the mozzarella over the gnocchi and grill for 5 mins until the cheese is melted and bubbling. Meanwhile, whisk together the remaining olive oil, lemon zest and juice with some salt and pepper. Toss with the salad leaves and serve alongside the gnocchi bake. Top the gnocchi with the reserved basil leaves to serve.

  3. Wednesday: Carrot and sausage risotto

    Wednesday: Carrot and sausage risotto

    2 tbsp vegetable oil
    8 Lincolnshire sausages
    1 onion, finely chopped
    4 garlic cloves, finely chopped
    300g risotto rice
    1 vegetable stock cube, made up to 1ltr
    2 carrots, peeled and coarsely grated
    ½ lemon, juiced
    20g flat-leaf parsley, finely chopped
    100g Cheddar, coarsely grated

    1. Heat half the oil in a large casserole dish over a medium heat. Add the sausages and fry for 10 mins until crispy and cooked through. Remove from the pan and cut into thick slices.

    2. Add the remaining oil, onion and garlic to the pan. Fry for 8-10 mins until the onion is softened. Add the grated carrot and the rice and cook for 1 min before adding a ladleful of hot stock. Cook, stirring continuously, until the stock has been absorbed, then add another ladleful. Continue to cook like this for 15-18 mins until all the stock has been absorbed and the rice is al dente.

    3. Stir through the sliced sausage, lemon juice, half the parsley and the Cheddar and season to taste. Scatter with the remaining parsley to serve.

  4. Thursday - Sweet chilli vegetable rice bowl

    Thursday - Sweet chilli vegetable rice bowl

    350g easy cook long grain and wild rice, rinsed
    2 tbsp vegetable oil
    1 broccoli head, separated into small florets
    4 garlic cloves, finely chopped
    250g chestnut mushrooms, quartered
    4 tbsp sweet chilli dipping sauce
    4 spring onions, finely sliced
    4 eggs
    1 red chilli, finely sliced 

    1. Boil the rice in a large pan of salted for 20 mins or until tender.

    2. Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Add the broccoli and 3 tbsp boiling water and cook for 3-5 mins until the broccoli is starting to soften and the water has evaporated. Add the garlic and mushrooms and fry for 6-8 mins until the vegetables have softened. Stir through 2 tbsp sweet chilli sauce and most of the spring onions, saving a few to garnish. Divide the rice and vegetables between 4 bowls.  

    3. Wipe the pan clean and heat the remaining 1 tbsp oil over a high heat.  Crack in the eggs and fry for 3-4 mins until the white is cooked but the yolk is still runny.

    4. Top each bowl with an egg, sprinkle over the remaining spring onion, the red chilli and drizzle with sweet chilli sauce.

  5. Friday: Cheese and ham pancakes

    Friday: Cheese and ham pancakes

    800g straight cut chips
    2 tbsp vegetable oil
    2 onions, finely sliced
    50g plain flour
    1 egg, lightly beaten
    150ml semi-skimmed milk
    125g cooked ham, torn
    150g Cheddar, coarsely grated
    10g flat-leaf parsley, finely chopped

    1. Preheat the oven to gas 7, 220°C, fan 200°C.  Tip the chips onto a large baking tray and bake for 18-20 mins, turning halfway through, until golden.

    2. Meanwhile, heat 1 tbsp oil in a small saucepan over a medium heat.  Add the onions and fry for 15-20 mins, stirring occasionally until completely soft and golden.

    3. Tip the flour into a large jug. Make a well in the middle and gradually whisk in the egg and milk until you have a smooth batter.

    4. When the chips and onions are almost cooked, heat a medium nonstick frying pan over a medium heat and wipe with oiled kitchen paper. Pour approximately 3 tbsp batter into the pan, tilting it to coat the pan evenly. Cook for 1 min, flip and cook for a further 30 secs until golden. Sprinkle the softened onion, ham, Cheddar and parsley (saving a little parsley to garnish) over one side of the crepe and fold over the pancake. Cook for 1 min to melt the cheese. Repeat until you’ve used all the ingredients and have 4 crepes in total.  Serve with the chips and sprinkle with the extra parsley.

  6. Shopping list

    Head to Tesco.com for a shopping list where you can buy everything you need for this week here.

    Shopping list
    2 Tesco loose lemons
    30g pack Tesco fresh flat-leaf parsley
    30g pack Tesco fresh basil
    4 Tesco loose carrots
    4 Tesco loose onions
    1 Tesco broccoli
    250g pack Tesco chestnut mushrooms
    1 Tesco garlic bulb
    60g pack Tesco red chillies
    100g bunch Tesco spring onions
    1 pack Tesco little gem lettuce
    100g bag Tesco leafy butterhead salad
    125g pack Tesco British cooked ham
    8-pack Tesco Lincolnshire sausages
    400g pack Creamfields mature white cheddar
    210g pack Creamfields mozzarella
    225g pack Tesco halloumi
    1-pint Tesco semi-skimmed milk
    6-pack Tesco free-range eggs
    500g bag Tesco plain flour
    400g tin Grower's Harvest chopped tomatoes
    2 x 400g tins Summer Pride chickpeas
    290g bottle Tesco sweet chilli dipping sauce
    2 x 500g packs Tesco gnocchi
    500g pack Tesco arborio risotto rice
    500g pack Tesco easy cook long grain and wild rice
    1.5kg bag Hearty Food Co. frozen straight cut chips

    From the storecupboard

    Chicken stock cubes, olive oil, vegetable oil

    *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.