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5 easy family dinners for £25 - Crispy chorizo gnocchi, aubergine parmigiana subs, peperonata tarts...

From crispy gnocchi with chorizo to kid-approved chicken nugget tacos, 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: Sardine panzanella

    Monday: Sardine panzanella

    100g frozen mixed
    3 salad tomatoes, cut into wedges
    1 medium or 2 small red onions, sliced
    3 tbsp olive oil
    150g white baton, cut into bite-sized pieces
    ½ tsp dried oregano
    1 lemon, juiced
    1 garlic clove, crushed
    40g reduced-salt pitted green olives, drained
    120g radishes, trimmed and halved, or quartered if large
    125g cherry tomatoes, halved
    2 x 120g tins sardines in brine, drained
    10g fresh basil, roughly chopped

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the peppers, salad tomatoes and onions on a baking tray. Toss with 1 tbsp oil, then roast for 15-20 mins until the peppers are warm and the tomatoes and onions have softened.

    2. Put the bread cubes on another baking tray and spread out evenly. Toast above the tomatoes and peppers for the last 5 mins of cooking until slightly crisp and golden.

    3. Whisk the remaining olive oil, the oregano, lemon juice, garlic and some seasoning in a large serving bowl. Tip the roasted veg into the serving bowl, scraping in any juices from the tray. Toss well to coat in the dressing.

    4. Fold the toasted bread, olives, radishes, cherry tomatoes, sardines and basil into the bowl and give everything another stir just before serving.

  2. Tuesday: Chicken nugget tacos

    Tuesday: Chicken nugget tacos

    700g sweet potatoes, scrubbed and cut into wedges
    1 tbsp olive oil
    20-pack frozen breaded chicken nuggets
    1 red onion, finely sliced
    ¼ tsp sugar (any kind)
    1 lemon, juiced
    120g radishes, trimmed and cut into matchsticks
    125g cherry tomatoes, quartered
    20g fresh coriander, leaves torn
    8-pack mini tortilla wraps
    75ml soured cream

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Tip the sweet potato wedges onto a baking tray, drizzle over the oil and mix well to coat. Spread out on the tray, then roast for 30-35 mins until golden and tender when pierced with a knife. Put the chicken nuggets on a separate tray and cook above the wedges for the last 10-12 mins of cooking until cooked through and crisp.

    2. Meanwhile, put the onion in a bowl with the sugar, a pinch of salt and half the lemon juice. Toss to coat, then leave to pickle at room temperature. Mix the radishes, cherry tomatoes and remaining lemon juice in another bowl. Stir half the coriander through the salsa and put the rest in a small bowl to serve.

    3. When the wedges and nuggets are nearly done, heat the tortillas for 1 min in the microwave, or wrap in foil and place at the bottom of the oven for the last 5 mins of cooking.

    4. Stuff the tortillas with the nuggets, pickled red onion, salsa, soured cream and a little coriander, and serve with the sweet potato wedges alongside.

  3. Wednesday: Crispy gnocchi with chorizo and green beans

    Wednesday: Crispy gnocchi with chorizo and green beans

    1 tbsp olive oil
    8 slices spicy chorizo, cut into strips
    500g gnocchi
    100g frozen mixed peppers
    ½ tsp dried oregano
    2 garlic cloves, sliced
    220g green beans, trimmed and halved
    ½ lemon, juiced
    10g fresh coriander, leaves torn

    1. Heat the oil in a large, nonstick frying pan over a high heat. Fry the chorizo for 1 min, stirring frequently, until crisp and the oil has turned red. Scoop out the chorizo onto a plate, leaving the oil in the pan.

    2. Add the gnocchi and fry, turning frequently, for 5-7 mins until golden and crisp. Scoop out and add to the chorizo plate. Tip the peppers into the pan along with the oregano; fry for 5-7 mins until softened, then stir in the garlic and fry for 1 min. Add the green beans and 100ml water and fry for another 5 mins until the green beans are tender and the water has evaporated.

    3. Tip the gnocchi and chorizo back into the pan; stir in the lemon juice. Scatter with the coriander to serve.

  4. Thursday: Peperonata tarts

    Thursday: Peperonata tarts

    2 tbsp olive oil
    300g frozen mixed peppers
    2 red onions, finely sliced
    3 salad tomatoes, cut into slim wedges
    ½ tsp dried oregano
    2 tsp sugar (any kind)
    1 lemon, zested and juiced
    320g sheet reduced-fat ready-rolled puff pastry
    40g reduced-salt pitted green olives, drained and halved
    600g baby potatoes
    10g fresh basil, roughly chopped (including stalks)

    1. Preheat the oven to gas 7, 220°C, fan 200°C and put a baking sheet inside to heat up. Heat 1 tbsp oil in a frying pan over a medium-high heat and fry the peppers, onions, tomatoes and oregano with some seasoning for 15-20 mins, stirring regularly, until everything looks caramelised and jammy. Add 50ml water during cooking if it starts to stick to the bottom of the pan. Stir in the sugar and lemon juice; simmer for another 2-3 mins until sticky again.

    2. Unravel the pastry on its paper and cut into 4 equal rectangles. Score each with a 5mm border, then transfer to a board, still on its paper. Spoon the peperonata into the centre of the tarts, spreading out to the borders; scatter with the olives.

    3. Carefully slide the tarts on the baking paper to the hot baking sheet and bake for 15-20 mins until golden and puff ed, and when a corner is lifted the pastry is cooked underneath.

    4. Meanwhile, simmer the potatoes in a pan of boiling salted water for 15 mins until tender when pierced with a knife. Drain well and transfer to a serving bowl. Drizzle over 1 tbsp oil, the lemon zest and chopped basil; season, then toss to coat. Serve alongside the peperonata tarts, scattered with the remaining whole basil leaves.

  5. Friday: Aubergine parmigiana subs

    Friday: Aubergine parmigiana subs

    75ml soured cream
    50g white baton, blitzed to fine breadcrumbs in a food processor
    30g plain flour
    2½ tbsp olive oil
    1 aubergine, cut lengthways into 5mm-thick strips (you should get 4-6 strips)
    2 garlic cloves, crushed
    1 tsp dried oregano
    10g fresh basil, leaves picked, stalks finely chopped
    400g tin plum tomatoes
    ½ tsp sugar (any kind)
    4 white sub rolls
    210g ball mozzarella, drained and sliced
    ½ lemon, juiced
    250g sweet & crunchy salad

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the soured cream in a shallow bowl and stir in 1 tbsp water to loosen. Put the breadcrumbs and fl our in 2 separate bowls.

    2. Dust an aubergine slice in the fl our, coating both sides, then dunk into the soured cream, coating well and scraping off any excess. Transfer to the breadcrumbs and press into both sides until covered. Transfer to a lined baking sheet and repeat with the remaining slices. Drizzle the coated aubergine with 1½ tbsp oil and bake for 20-25 mins, turning halfway, until tender, crispy and golden all over.

    3. Meanwhile, heat ½ tbsp oil in a saucepan over a medium heat. Fry the garlic for 1 min, then add the oregano, chopped basil stalks, tomatoes and sugar. Add 50ml water to the empty tomato tin, swirl around and add to the pan; season. Break up the tomatoes with a spoon and simmer for 15-20 mins until thick and saucy.

    4. Heat the grill to high. Split the sub rolls and toast, cut-side up, until golden. Once the aubergine and sauce are ready, add half the sauce to the base of the sub rolls. Divide the aubergine slices between the subs, then spoon over the remaining sauce. Add a few slices of the cheese to each and transfer to the grill for 2-3 mins until the cheese is bubbling. Top each with a few basil leaves, then sandwich with the sub roll tops.

    5. Whisk the remaining oil with the lemon juice in a large bowl with some black pepper; toss in the salad to coat. Serve alongside the subs.

  6. Shopping list

    4-pack Suntrail Farms lemons
    30g pack fresh coriander
    30g pack fresh basil
    1 large garlic bulb
    240g pack radishes
    250g pack Nightingale Farms cherry tomatoes
    6-pack salad tomatoes
    250g pack sweet & crunchy salad
    1 aubergine
    220g pack green beans
    1kg pack Redmere Farms red onions
    1kg pack sweet potatoes
    1kg pack Redmere Farms baby potatoes
    150ml pot soured cream
    210g pack Creamfields mozzarella
    320g pack reduced-fat ready-rolled puff pastry
    16-pack spicy chorizo slices
    8-pack mini white tortilla wraps
    4-pack white sub rolls
    1 white baton
    500g pack gnocchi
    14g jar dried oregano
    400g tin Grower’s Harvest plum tomatoes
    340g jar reduced-salt pitted green olives
    2 x 120g tins sardines in brine
    500g pack frozen sliced mixed peppers
    20-pack Hearty Food Co. frozen breaded chicken nuggets

    + From your storecupboard

    Olive oil, sugar (any kind), 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.