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5 easy family dinners for £25 - Chicken chilli, green veg risotto, tuna melt fishcakes...

From an easy chicken chilli to fun tuna melt fishcakes, 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: Tuna melt fishcakes

    Monday: Tuna melt fishcakes

    4-pack baking potatoes, peeled and chopped
    80g spring onions, finely chopped
    2 x 145g tins tuna in brine, drained
    200g tin sweetcorn, drained
    2 tbsp plain flour
    210g ball mozzarella, drained and cut into 8
    2 slices wholemeal bread, whizzed to crumbs
    1 tbsp olive oil
    380g frozen peas
    ½ lemon, zested and juiced
    10g fresh mint, leaves finely chopped

    1. Boil the potatoes for 15-20 mins until tender, then drain and mash. Preheat the oven to gas 6, 200°C, fan 180°C.

    2. Mix three-quarters of the spring onions, all of the tuna, sweetcorn and the flour into the mash. Season and mix well. Divide the mash mixture into 8, shape each into a 4cm thick patty, then push a piece of cheese into the centre. Re-shape to cover and seal.

    3. Turn the fishcakes in the breadcrumbs to coat well.

    4. Heat the oil in a frying pan over a medium heat, then fry the fishcakes in batches for 2 mins each side, or until golden. Transfer to a baking sheet, then bake for 10 mins, or until piping hot and the cheese has melted.

    5. Meanwhile, boil the peas for 4 mins; drain, then roughly mash. Stir through the lemon juice and mint. Serve with the fishcakes, scattered with the remaining spring onions and lemon zest.

  2. Tuesday: Chickpea, pepper and potato Spanish-style stew

    Tuesday: Chickpea, pepper and potato Spanish-style stew

    2 tbsp olive oil
    1 brown onion, finely sliced
    1 garlic clove, minced
    250g mixed frozen peppers
    1 large potato, (approx. 250g) peeled and chopped into 2cm cubes
    1 tsp ground cumin
    2 tsp smoked paprika
    1 bay leaf (optional)
    1 tsp chilli powder (optional)
    400g tins chopped tomatoes
    1 veg stock pot, made up to 400ml
    400g tin chickpeas, drained and rinsed
    300g long grain rice
    15g chopped fresh herbs, such as mint, parsley
    100g natural yogurt
    1 garlic clove, minced
    50g pumpkin seeds, toasted
    1 lemon, cut into wedges

    1. In a heavy-bottomed, lidded saucepan fry your onion with a pinch of salt in the oil until soft. Add the garlic, peppers and potato cubes and cook for 5 minutes, stirring frequently, until starting to soften. Next add the spices and mix well. Cook until fragrant.

    2. Add your chopped tomatoes and stock, and bring to a simmer. Cover with a lid and cook until the veg is just soft, stirring occasionally, for around 15 mins. Remove the lid, add the chickpeas and cook for a further 5 mins. Season to taste.

    3. Cook the rice to packet instructions and, once ready, mix in the chopped herbs.

    4. Meanwhile, combine the yogurt and garlic in a bowl.

    5. Serve the stew alongside the rice, drizzled with garlic yogurt and topped with toasted seeds and lemon wedges.

  3. Wednesday: Pea and feta swirls

    Wednesday: Pea and feta swirls

    500g garden peas
    100g soft cheese
    200g Greek-style salad cheese, crumbled
    50g olive oil or melted butter
    20g yogurt
    6 sheets filo pastry, approx. 125g
    1 tbsp pumpkin seeds
    For the dip
    100g yogurt
    2 tbsp mint, finely chopped
    ½ lemon, juiced
    mixed leaf salad, to serve

    1. Boil the peas for 5 mins and drain well. Leave to cool slightly before crushing with a masher or a fork. Mix in the soft cheese, a couple of twists of black pepper before gently folding in the crumbled salad cheese. Set aside.

    2. Whisk together the olive oil or melted butter and the yogurt in a bowl.

    3. Preheat the oven to gas 6, 220°C, 200°C fan and line a baking tray with baking paper.

    4. Cover the sheets of filo pastry with a damp tea towel to prevent them drying out. Lay one sheet of filo on the work surface with the long edge towards you, then brush liberally with the yogurt mixture. Spread a sixth (approx. 125g) of the pea mixture in a line, 2cm in from the long edge of the filo sheet. Starting at this edge, loosely roll into a log, and then into a swirl. Put on the tray and cover with another damp towel while you repeat with the rest of the pastry and mixture.

    5. Once all the swirls are on the tray, brush with any remaining yogurt mixture, scatter with pumpkin seeds, and bake for 25-30 mins or until golden brown and crispy.

    6. Make the dip by combining the yogurt, chopped mint and lemon juice, with some seasoning. Serve alongside the pastry spirals with a mixed leaf salad.

  4. Thursday: Chicken chilli

    Thursday: Chicken chilli

    1 tsp olive oil
    1 onion, finely chopped
    2 garlic cloves, finely chopped
    250g frozen sliced mixed peppers
    500g pack 5% fat chicken mince
    2 tbsp red onion chutney
    30g pack fajita seasoning
    400g tin red kidney beans, drained and rinsed
    400g tin chopped tomatoes
    250g long-grain rice
    4 tbsp low-fat natural yogurt
    20g spring onions, finely sliced

    1. Heat the oil in a pan over a low-medium heat and fry the onion for 5 mins. Increase the heat to high, stir through the garlic and peppers, and cook for 2 mins more.

    2. Add the chicken mince and cook for 5 mins. Stir through the chutney and half the fajita spice mix (or more if you prefer it spicier), then add the kidney beans and chopped tomatoes. Simmer for 10 mins, or until thickened.

    3. Meanwhile, cook the rice to pack instructions. Divide among plates, then spoon over the chilli. Top with yogurt and scatter with the spring onions to serve.

  5. Friday: Green veg risotto

    Friday: Green veg risotto

    1 tbsp olive oil
    ½ red onion, finely chopped
    2 garlic cloves, finely chopped
    1 lemon, zested
    300g long-grain rice
    75g red onion chutney
    1 vegetable stock pot, made up to 1.3ltrs
    100g baby spinach
    250g frozen peas, defrosted
    10g fresh mint leaves, picked
    100g soft cheese
    30g pumpkin seeds, toasted

    1. Heat the oil in a frying pan over a low-medium heat and fry the onion with some seasoning for 5 mins. Add the garlic, half the lemon zest and the rice, stirring until the rice is coated.

    2. Stir through the chutney, then add a ladleful of stock, stirring constantly until almost all the liquid has been absorbed. Repeat for 10-15 mins until the rice is cooked but still al dente, and about 200ml stock remains. Remove from the heat.

    3. Add the remaining stock to a blender with the spinach, half the peas and half the mint, then blitz until smooth. Pour into the risotto with the remaining peas and half the soft cheese and return to a low heat for 3-4 mins until piping hot. Divide among bowls, top with the remaining soft cheese, then scatter with the remaining lemon zest, mint leaves and the toasted pumpkin seeds to serve.

  6. Shopping list

    4-pack Suntrail Farms lemons
    20g pack fresh dill
    30g pack fresh mint
    150g pack pumpkin seeds
    1 large garlic bulb
    100g bunch spring onions
    250g bag baby spinach
    120g bag mixed leaf salad
    2 onions
    1 red onion
    5 loose baking potatoes
    500g pack 5% fat chicken mince
    200g pack Creamfields soft cheese
    210g pack Creamfields mozzarella
    200g pack Creamfields Greek-style salad cheese
    500g pot Creamfields low-fat natural yogurt
    800g loaf H. W. Nevill’s wholemeal sliced bread
    30g sachet fajita seasoning
    43g pot ground cumin
    48g pot smoked paprika
    1kg pack Grower’s Harvest long-grain rice
    2 x 400g tin Grower’s Harvest chopped tomatoes
    400g tin Grower’s Harvest red kidney beans
    400g tin chickpeas
    200g tin sweetcorn
    2 x 145g tins Stockwell & Co.tuna chunks in brine
    295g jar red onion chutney
    125g sheets filo pastry
    500g pack frozen sliced mixed peppers
    1.6kg pack frozen garden peas

    + From your storecupboard

    Plain flour, olive oil, vegetable stock pots

    *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.