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5 easy family dinners for £25 – August week 4

From a summery gnocchi salad to cheat's fish pie or a family pizza, 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: Summer tomato galette

    Monday: Summer tomato galette

    4 baking potatoes, cut into chunky wedges
    3½ tbsp olive oil
    350g ready-rolled puff pastry
    plain flour, for dusting
    6 salad tomatoes, sliced
    ½ red onion, finely sliced
    10g fresh basil, leaves picked and roughly chopped

    1. Heat the oven to gas 7, 220°C, fan 200°C. Put the potato wedges on a baking tray and toss with 1½ tbsp oil and season. Spread out on the tray, then roast in the middle of the oven for 35-40 mins until golden and crunchy on the outside and fluffy in the middle. Toss halfway through.

    2. Add a baking sheet (about 45 x 35cm and without sides) to the top shelf of the oven to heat up. Roll the puff pastry out on a lightly floured work surface into a rectangle about the same size as the baking sheet and 3mm thin. Transfer the pastry to a large piece of baking paper, to help you move it later.

    3. Toss the tomato and onion slices, most of the basil and 1 tbsp oil in a bowl with some seasoning. Top the pastry with the tomato and onion slices, in a single layer, leaving a 3cm border around the sides. Drizzle over any oil left in the bowl.

    4. Fold the pastry border inwards, so the edges are just touching the filling. Remove the hot baking sheet from the oven and transfer the galette on the paper to the tray. Bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes look soft and wilted. Scatter with the reserved basil, finish with a drizzle of oil and serve with the crunchy wedges.

  2. Tuesday: Cheat's fish pie

    Tuesday: Cheat's fish pie

    400g pack frozen fish pie mix
    1 tbsp plain flour
    300g packet fish pie sauce
    400g frozen potato lattices
    400g frozen green beans
    1 tsp olive oil

    1. Heat the oven to gas 6, 200°C, fan 180°C. Tip the frozen fish pie into a medium baking dish about 20 x 15cm and 5cm deep. Sprinkle over the flour, toss to coat, then stir in the sauce.

    2. Add a layer of the potato lattices to the top (use the largest, flattest lattices in the bag), overlapping them slightly, to cover the filling. Bake for 30-35 mins until the filling is bubbling, the fish is cooked through, and the potato lattices are crisp. Leave to stand for 5 mins before serving.

    3. Meanwhile, cook the frozen green beans in a pan of salted boiling water for 4-5 mins­ until tender. Drain well and toss with the oil. Serve alongside the fish pie.

  3. Wednesday: Spicy Mexican beans with tortilla nachos

    Wednesday: Spicy Mexican beans with tortilla nachos

    4 tortilla wraps
    2 tbsp olive oil
    2 peppers, deseeded and finely sliced
    ½ red onion, sliced
    30g sachet fajita seasoning
    2 x 420g tins baked beans
    250g pack Mexican-inspired rice
    125g grated Cheddar

    1. Heat the oven to gas 6, 200°C, fan 180°C. Cut the tortilla wraps into 8 triangles by slicing into quarters, then halving each quarter. Transfer to a bowl and drizzle over 1 tbsp oil. Toss well to coat.

    2. Transfer the tortillas to 2 large baking trays, spreading out in a single layer. Bake for 5-10 mins, until golden and crisp. Remove from the oven, transfer to a plate or bowl and leave to cool.

    3. Heat 1 tbsp oil in an ovenproof frying pan over a medium heat. Fry the peppers and onion for 8-10 mins until tender. Add the fajita seasoning and fry for 30 secs, then tip in the baked beans and bring to a simmer, stirring frequently. Once bubbling, add the rice and heat through for 1-2 mins.

    4. Top with the Cheddar and bake in the oven for 5-10 mins until the cheese has melted. Serve the beans with the tortilla nachos for dunking in, or divide the nachos between plates and spoon over the beans and rice, if you prefer.

  4. Thursday: Caprese gnocchi salad

    Thursday: Caprese gnocchi salad

    500g pack gnocchi
    2 tbsp olive oil, plus extra to drizzle 
    2 x 250g packs cherry tomatoes, halved

    20g fresh basil, leaved picked and torn
    90g bag salad leaves
    210g pack mozzarella, drained and torn into pieces 

    1. Simmer the gnocchi in a large pan of salted water for 1 min, then drain well. Heat the oil in a large frying pan over a medium high heat. Add the drained gnocchi and fry for 6-8 mins, stirring regularly, until crisp and golden. Tip the gnocchi into a large bowl.

    2. Toss in the tomatoes, basil, and some seasoning. Tip the salad leaves onto a large platter, top with the gnocchi and tomato mix, then add the torn mozzarella and serve with a drizzle of olive oil over the salad.

  5. Friday: Sweet potato, pesto and pepperoni pizza

    Friday: Sweet potato, pesto and pepperoni pizza

    400g pack ready-rolled pizza dough
    1 large or 2 medium sweet potatoes
    75g pesto
    60g pepperoni slices
    100g grated Cheddar
    60g bag rocket

    1. Remove the pizza dough from the fridge and leave for 10 mins while you prepare your toppings. Heat the oven to gas 6, 200°C, fan 180°C. Peel the sweet potatoes and slice into thin rounds.

    2. Unravel the pizza dough, keeping it on its baking paper, and transfer to a baking sheet. Prick the base with a fork and spoon over the pesto, smoothing it out with the back of a spoon, leaving a 1cm border around the edge. Add the sweet potato and pepperoni in an alternating pattern just slightly overlapping. Scatter over the cheese.

    3. Bake for 20-25 mins until the cheese is melted and bubbling, the sweet potato is tender, and the pizza dough is puffed and is golden. Serve with the rocket alongside.

  6. Shopping list

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

    30g pack Tesco fresh basil
    4-pack Tesco baking potatoes
    1kg pack Redmere Farms sweet potatoes
    1 Tesco red onion
    375g pack Nightingale Farms peppers
    6-pack Tesco salad tomatoes
    2 x 250g packs Nightingale Farms cherry tomatoes
    90g bag Tesco babyleaf salad
    60g bag Tesco wild rocket
    120g pack Tesco pizza pepperoni
    210g pack Creamfields mozzarella
    250g pack Creamfields grated mature Cheddar
    350g pack Tesco ready-rolled puff pastry
    400g pack Tesco ready-rolled pizza dough
    500g pack Tesco gnocchi
    8-pack H. W. Nevill’s plain tortilla wraps
    300g pack Schwartz fish pie sauce
    190g jar Tesco green pesto
    2 x 420g tins Stockwell & Co. baked beans
    30g sachet Tesco fajita seasoning
    250g pack Tesco Mexican-inspired rice
    400g pack Tesco frozen fish pie mix
    550g pack Tesco frozen potato lattices
    900g pack Tesco frozen green beans

    From the storecupboard
    Olive oil, 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.