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5 easy family dinners for £25 – Turkey flatbreads, sweet potato rosti, beef meatballs...

From a summery tomato and courgette tart to veg-filled meatballs, 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: Greek stuffed sweet potatoes

    Monday: Greek stuffed sweet potatoes

    4 medium sweet potatoes, scrubbed clean and pricked with a fork
    400g tin butter beans, drained and rinsed
    1 red onion, thinly sliced
    1 red chilli, deseeded and finely chopped
    2 tomatoes, finely chopped
    10g fresh oregano, leaves picked and roughly chopped
    1 tbsp olive oil
    1 tbsp balsamic vinegar
    ½ of a cucumber portion, coarsely grated
    10g fresh mint, leaves picked and finely chopped
    ½ lemon, zested and juiced
    150g Greek-style yogurt
    100g Greek-style salad cheese, crumbled
    1 romaine lettuce, finely shredded

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Place the sweet potatoes on a baking tray and roast in the oven for 40-45 mins. Alternatively, microwave for 10-12 mins until tender when pierced with a knife.

    2. Meanwhile, in a large bowl, mix together the butter beans, red onion, chilli, tomatoes, oregano, olive oil, balsamic vinegar and asome seasoning to taste.

    3. In a separate bowl, make the tzatziki by mixing together the cucumber, mint, lemon juice and zest and yogurt.

    4. Cut the cooked sweet potatoes open then load with the butter bean salad and sprinkle with the cheese. Serve with the tzatziki and lettuce on the side.

  2. Tuesday: Spinach and beef meatballs

    Tuesday: Spinach and beef meatballs

    2 tbsp olive oil
    1 onion, finely chopped
    1 carrot, finely grated
    125g spinach
    500g pack 20% fat beef mince
    10g fresh oregano, leaves picked and finely chopped
    4 garlic cloves, finely chopped
    400g tin chopped tomatoes
    300g spaghetti
    2 tbsp pesto
    10g fresh flat-leaf parsley, finely chopped

    1. Heat 1 tbsp oil in a large frying pan over a medium heat and fry the onion and carrot for 5 mins until softened. Add half the spinach and cook for 3-4 mins until wilted and any excess liquid has evaporated. Leave to cool for 10 mins.

    2. When the vegetables are cool enough to handle, tip them into a large mixing bowl with the beef mince and oregano. Mix together until evenly combined then shape into 16 even-sized meatballs.

    3. Heat the remaining 1 tbsp oil in the frying pan over a medium-high heat and fry the meatballs for 5-6 mins until evenly golden, turning regularly. Add the garlic to the pan and fry for 2 mins. Add the chopped tomatoes, 100ml boiling water and season. Simmer for 8 mins, stirring occasionally, until the sauce has reduced and the meatballs are cooked through. Add the remaining spinach and cook for a further 2 mins until wilted.   

    4. Meanwhile, bring a pan of water to the boil and cook the pasta according to packet instructions. Drain, then return to the pan along with the meatballs and tomato sauce. Mix together until the pasta is evenly coated then divide between 4 plates. Top with a drizzle of pesto and a sprinkle of parsley to serve.

  3. Wednesday: Sweet potato rosti with mushrooms and a poached egg

    Wednesday: Sweet potato rosti with mushrooms and a poached egg

    3 tbsp olive oil
    2 onions, thinly sliced
    4 medium-sized sweet potatoes, peeled and coarsely grated
    5 eggs
    2 garlic cloves, finely chopped
    380g pack mushrooms, finely sliced
    10g fresh flat-leaf parsley, finely chopped

    1. Heat 1 tbsp oil in a large frying pan over a medium heat and fry the onion for 8 mins until softened. Tip into a bowl and mix with the grated sweet potato and 1 egg. Season and shape into 4 compact patties.

    2. Heat 1 tbsp oil in the frying pan over a medium heat and fry the rostis for 5-6 mins on each side until crisp and golden. Place on a plate and cover with foil while you fry the mushrooms.

    3. Meanwhile, heat the remaining oil in a separate frying pan over a high heat. Add the garlic and mushrooms and fry for 5 mins until golden. Sprinkle with the parsley, saving a little to garnish.  

    4. Bring a large pan of salted water to the boil, reduce to a gentle simmer then carefully crack the eggs into the water, one by one. Poach for 3-5 mins until the white is cooked but the yolk is runny. Remove from the water with a slotted spoon and serve on top of the rostis and garlic mushrooms. Sprinkle with the remaining parsley to serve.

  4. Thursday: Mackerel katsu rice bowls

    Thursday: Mackerel katsu rice bowls

    300g long-grain rice, washed and drained
    150g frozen peas
    15g fresh coriander, ½ leaves picked, ½ roughly chopped
    1 lime, zested and cut into wedges
    120g radishes, trimmed and finely sliced
    ½ cucumber, halved lengthways, deseeded and sliced
    50g spring onions, trimmed and finely sliced
    2 x 125g tins mackerel in katsu curry sauce

    1. Cook the rice to pack instructions. Add the peas to the pan for the last 1 min of cooking, stirring briefy. Drain, tip back into the pan, then leave to rest for 2 mins with the lid on.

    2. Fluff up the rice and peas with a fork. Stir in the chopped coriander and lime zest, and squeeze in the juice from half the lime wedges. Divide between 4 deep bowls and top with little piles of radish, cucumber, spring onion, the mackerel in katsu sauce and the reserved coriander leaves. Serve with the remaining lime wedges.

  5. Friday: Turkey kofta with flatbreads

    Friday: Turkey kofta with flatbreads

    500g 7% fat turkey thigh mince
    20g fresh mint, finely chopped
    1 courgette, grated
    1 red chilli, deseeded and finely chopped
    3 garlic cloves, crushed
    1 egg, beaten
    10g fresh flat-leaf parsley, finely chopped
    1 tbsp olive oil, plus extra for greasing
    100g Greek-style yogurt
    250g cherry tomatoes, quartered
    1 tbsp balsamic vinegar
    4-pack flatbreads
    100g Greek-style salad cheese, crumbled
    lettuce, finely shredded
    ¼ of a cucumber portion, finely chopped
    ½ lemon, cut into wedges 

    1. Preheat the grill to high. Lightly grease a baking tray with oil.

    2. In a large mixing bowl, mix together the turkey mince, mint, courgette, chilli, 2 crushed garlic cloves, egg and parsley (saving a little to garnish) until evenly combined. Shape the mix into 16 sausage-shaped koftas and place on the baking tray. Drizzle with oil and place under the grill for 10-12 mins, turning halfway through, until evenly golden and cooked throughout.

    3. Meanwhile, mix together the remaining garlic clove and yogurt, then season with pepper.

    4. In a separate bowl, mix together the cherry tomatoes and balsamic vinegar, then season with pepper.

    5. Warm the flatbreads according to packet instructions. Top the warm flatbreads with the koftas, garlic yogurt, salad cheese, romaine lettuce, cucumber and a pinch of parsley. Serve with the tomato salad and a wedge of lemon.

  6. Shopping list

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

    Shopping list

    1 Tesco lemon
    20g pack Tesco fresh oregano
    30g pack Tesco fresh mint
    30g pack Tesco fresh flat-leaf parsley
    2 x 1kg bags Redmere Farms sweet potatoes
    2.5kg Perfectly Imperfect potatoes
    1 Tesco carrot
    380g pack Redmere Farms mushrooms
    1 Tesco red onion
    3 Tesco brown onions
    1 Tesco garlic bulb
    65g pack Tesco mixed chillies
    6-pack Tesco salad tomatoes
    250g Nightingale Farms cherry tomatoes
    350g Redmere Farms courgettes
    1 Tesco cucumber
    1 Iceberg lettuce
    250g Tesco baby spinach
    500g pack Tesco 7% fat turkey thigh mince
    500g Tesco 20% fat beef mince
    500g pot Creamfields Greek style natural yogurt
    300ml tub Tesco crème fraiche
    200g Creamfields Greek style salad cheese
    6-pack Tesco eggs
    375g pack Tesco ready rolled lighter puff pastry
    6-pack Tesco folded flatbreads
    400g tin Tesco butter beans
    400g tin Grower's Harvest chopped tomatoes
    190g jar Tesco classic green pesto
    250ml bottle Tesco balsamic vinegar
    500g Hearty Food Co. spaghetti

    From the storecupboard
    Olive 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.