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5 easy family dinners for £25 – August week 2

From a spicy chicken bake to cheesy loaded fries, 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: Bean burgers with carrot fries

    Monday: Bean burgers with carrot fries

    500g carrots, peeled and cut into 1cm-thick fries
    2½ tbsp olive oil
    5 soft white rolls
    1 red onion, finely chopped
    2 garlic cloves, crushed
    1 red chilli, deseeded and finely chopped (optional)
    2 x 400g tins kidney beans, drained and rinsed
    1 tsp dried oregano
    10g fresh flat-leaf parsley, roughly chopped
    small leaves from 1/3 round lettuce
    ¼ cucumber, thinly sliced (optional)
    ½ x 340g jar pickled cabbage, drained

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the carrots on a large baking tray, drizzle with ½ tbsp oil and season lightly. Roast for 25-30 mins until tender. Slice 4 rolls in half and put sliced-side up on the tray for the last 5 mins.

    2. Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat. Add the onion, garlic, and chilli, then cook for 5-7 mins until softened. Blitz in a food processor with the beans, oregano, parsley, remaining bread roll and some seasoning until mostly smooth.

    3. Shape the mixture into 4 patties, about 2cm thick and 8cm wide. Heat 1 tbsp oil in a frying pan over a medium heat and fry the patties for 5 mins each side or until crisp.

    4. Divide the lettuce between the bottom halves of the buns. Top with a patty, cucumber (if using) and cabbage, then the lid. Serve with the fries.

  2. Tuesday: Caesar pasta salad

    Tuesday: Caesar pasta salad

    300g penne
    3 tbsp olive oil
    1 white roll, cut into 1cm cubes
    2 chicken breasts, sliced 
    a pinch dried oregano

    ¾ cucumber, halved lengthways and sliced
    120ml Caesar dressing
    1/3 round lettuce, leaves torn
    25g grated pecorino

    1. Cook the penne for 10 mins until al dente, then drain.

    2. Meanwhile, add half the oil to a frying pan over a medium heat. Add the sliced chicken and fry for 8-10 mins until cooked through, stirring regularly.

    3. Heat the remaining oil in a frying pan over a medium heat and toss in the bread cubes. Fry for 3-5 mins, stirring frequently, until the bread is golden and crisp. Add the oregano and stir again. Tip out of the pan and leave to cool.

    4. Toss the cooked pasta, chicken, cucumber and dressing in a large bowl. When ready to serve, gently fold in the salad leaves, top with the croutons and sprinkle over the pecorino.

  3. Wednesday: Mediterranean veggie pasties

    Wednesday: Mediterranean veggie pasties

    1 tbsp olive oil
    350g courgettes, quartered lengthways and sliced
    2 peppers, deseeded and sliced
    1 red onion, finely sliced
    2 garlic cloves, crushed
    3 tbsp tomato purée
    10g fresh thyme, leaves picked
    1 tsp dried oregano
    25g grated pecorino
    375g ready-rolled shortcrust pastry
    2 tbsp milk, to glaze
    1/3 round lettuce, leaves torn

    1. Heat the oil in a frying pan over a medium-high heat and fry the courgettes, peppers and onion for 8-10 mins until softened. Add the garlic and cook for 1 min. Whisk the tomato purée, thyme and oregano with 3 tbsp boiling water until smooth. Pour into the pan and cook for 1-2 mins until the sauce coats the vegetables. Stir in the pecorino, remove from the heat, and transfer to a plate. Spread out and leave to cool for 10 mins.

    2. Preheat the oven to gas 6, 200°C, fan 180°C. Unravel the pastry and cut into 4 rectangles, then place on a baking tray lined with baking paper, making sure to space them apart. Add 2-3 heaped tbsp of the vegetable filling to one side of each rectangle, leaving a 1cm border. You may have more filling than you need, see tip below.

    3. Brush the borders with milk and pull over the other side of the pastry to cover the veg. Use a fork to seal the three sides together. Glaze with a little more milk, then bake for 25 mins until golden and crisp. Serve with the lettuce.

    Cook's tip: Any leftover filling can be added to pasta as a simple salad or serve with couscous for a quick lunch.

  4. Thursday: Spicy chicken, rice and peas bake

    Thursday: Spicy chicken, rice and peas bake

    4 chicken legs
    1 tbsp olive oil
    2 tbsp paprika 
    10g fresh thyme, ½ leaves picked, ½ whole sprigs

    300g long-grain rice
    1 chicken stock cube, made up to 100ml 
    400g tin light coconut milk
    2 red chillies, 1 diced, 1 sliced 
    2 garlic cloves, crushed

    400g tin kidney beans, drained and rinsed
    ½ bunch spring onions, finely sliced

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken legs in a single layer in a shallow casserole dish, and drizzle over the oil. Season, then sprinkle over the paprika and add the whole thyme sprigs to the dish. Mix everything together to coat. Roast for 30 mins.

    2. While the chicken is cooking, rinse the rice well and leave to soak in cold water. After 30 mins in the oven, remove the chicken legs from the dish. Set aside and discard the thyme sprigs. Drain the rice and add to the casserole dish. Pour in the chicken stock and coconut milk and stir in the diced chilli, garlic, beans and most of the spring onions and thyme leaves. Stir everything to combine, then nestle the chicken legs back into the dish with any juices from the plate.

    3. Cover with a lid or foil and bake for 25-30 mins until the stock has been absorbed and the rice is tender. Top with the sliced chilli and remaining spring onion and thyme.

  5. Friday: Loaded sweet potato and parsnip fries

    Friday: Loaded sweet potato and parsnip fries

    600g sweet potatoes, scrubbed and cut into fries
    500g parsnips, peeled and cut into fries
    2 tbsp vegetable oil
    250g cooking bacon, diced
    100g Danish blue cheese, crumbled
    10g fresh parsley, roughly chopped
    100g low-fat natural yogurt
    ½ bunch spring onions, finely chopped
    3 tbsp drained pickled red cabbage

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Mix the sweet potato and parsnip fries with the oil on one large or 2 medium baking trays. Season and spread out evenly, so there’s a little space between each fry. Roast for 25-30 mins until golden and crisp, turning everything over halfway through.

    2. Meanwhile, fry the bacon for 5 mins until crispy and golden. Drain on kitchen paper. Mash half the cheese and half the parsley with all the yogurt and some black pepper in a small bowl with a fork. Add 1 tbsp of water to loosen.

    3. When the fries are done, top with spoonfuls of the blue cheese yogurt. Crumble over the remaining blue cheese and scatter with the crispy bacon, spring onion and red cabbage. Top with the remaining parsley to serve.

  6. Shopping list

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

    Shopping list
    30g pack Tesco fresh flat-leaf parsley
    20g pack Tesco fresh thyme
    600g Tesco loose sweet potatoes
    500g Tesco loose carrots
    500g pack Redmere Farms parsnips
    1 Tesco garlic bulb
    2 Tesco loose red onions
    60g pack Tesco red chillies
    100g bunch Tesco spring onions
    350g pack Redmere Farms courgettes
    375g pack Nightingale Farms peppers
    1 Nightingale Farms round lettuce
    1 Tesco cucumber
    500g pack Woodside Farms cooking bacon
    1kg pack Tesco chicken legs
    300g pack Tesco chicken breasts
    150g pack Danish blue cheese
    50g pack Tesco grated pecorino cheese
    500g pot Creamfields low-fat natural yogurt
    375g pack Tesco ready-rolled shortcrust pastry
    6-pack Tesco soft white rolls
    400ml tin Tesco light coconut milk
    3 x 400g tins Tesco red kidney beans
    340g jar Tesco pickled red cabbage
    52g jar Tesco paprika
    14g jar Tesco dried oregano
    200g tube Tesco tomato purée
    250ml bottle Caesar dressing
    1kg pack Grower’s Harvest long-grain rice
    500g pack Hearty Food Co. penne pasta

    From the storecupboard
    Chicken stock cube, milk, 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.