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5 easy family dinners for £25 - Fajita rice bowls, coconut fish curry, roasted cauliflower pilaf...

From flavourful fajita bowls to spiced cauliflower pilaf, 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: Roasted cauliflower pilaf

    Monday: Roasted cauliflower pilaf

    300g long-grain rice
    1 small red onion, finely sliced
    ½ lemon, juiced​
    400g frozen cauliflower florets
    2 tbsp harissa seasoning
    2 tbsp olive oil​
    1 vegetable stock pot, made up to 550ml
    200g frozen peas
    200g frozen green beans
    100g baby spinach, roughly chopped

    1. Preheat the oven to gas 9, 240°C, fan 220°C. Rinse the rice until the water that comes off is clear. Cover with more fresh water in a bowl; leave to soak. Put the onion in a bowl, add the lemon juice and a pinch of salt; toss to coat. Set aside to pickle.

    2. Put the cauliflower in a deep roasting tin, about 40 x 45cm, and toss with the harissa seasoning and oil; season. Roast for 10-15 mins until just starting to turn golden at the edges.

    3. Drain the rice and add to the cauliflower tin, along with the hot stock. Mix briefly, then cover with foil and crimp around the edges to create a seal to keep in the steam. Bake for 20 mins.

    4. Remove the foil from the tin (being careful of the steam), fluff up the rice with a fork, then stir in the peas, green beans and spinach. Add the foil back if the rice is looking a little dry, or leave it off if there’s some stock left. Cook for a further 5 mins until the greens are piping hot and the rice is tender. Scatter with the onion and any pickling liquid to serve.

  2. Tuesday: Coconut and green bean curry

    Tuesday: Coconut and green bean curry

    1 small red onion, roughly chopped
    20g ginger, peeled and roughly chopped
    3 garlic cloves
    2 tbsp medium curry powder
    10g fresh coriander, chopped
    300g long-grain rice, washed
    1 tbsp vegetable oil​
    400g tin light coconut milk
    520g pack frozen white fish fillets
    500g frozen green beans
    1 lime, juiced​

    1. Put the onion, ginger, garlic, curry powder and half the coriander in a small blender with 1-2 tbsp water until it comes together in a paste. Cook the rice to pack instructions.

    2. Heat the oil in a large, lidded frying pan over a medium-high heat and fry the paste for 3-4 mins until fragrant. Add the coconut milk, season and bring to a simmer. Nestle the fish fillets into the sauce and add the green beans around them (don’t worry if not everything is submerged).

    3. Cover and simmer for 10 mins, still on a medium-high heat, then remove the lid, stir gently and cook for another 5 mins or until the fish is cooked through, the green beans are tender and the sauce has thickened slightly (it will still be quite thin). Don’t stir too much or the fish will break up. Squeeze over the lime juice and check for seasoning.

    4. Fluff up the rice, divide between bowls and spoon over the curry. Scatter with the reserved coriander to serve.

  3. Wednesday: Creamy bacon pasta salad

    Wednesday: Creamy bacon pasta salad

    150g cooking bacon, meat finely sliced
    250g red lentil fusilli
    200g frozen green beans
    125ml 50% less fat crème fraîche
    1 small garlic clove, crushed​
    ½ lemon, juiced​
    75g baby spinach, washed
    1 cucumber portion, deseeded and sliced
    4 spring onions, finely sliced​

    1. Preheat the grill to high. Put the bacon on the grill tray and grill for 8-10 mins, turning halfway, until very crisp and deep golden. Leave to cool slightly.

    2. Meanwhile, cook the pasta to pack instructions, adding the green beans for the last 3 mins; drain.

    3. Mix the crème fraîche, garlic, lemon juice and some seasoning in a large bowl. Stir in the cooked pasta and green beans, the spinach, cucumber and spring onions; toss well to coat. Divide between plates or tip onto a platter. Crumble over the cooked bacon to serve.

  4. Thursday: Butternut tagine and cauliflower 'couscous'

    Thursday: Butternut tagine and cauliflower 'couscous'

    1 tbsp olive oil
    2 red onions, finely sliced
    250g frozen sliced peppers
    350g pack butternut squash & sweet potato
    2 tbsp harissa seasoning
    390g tin green lentils in water
    400g tin plum tomatoes
    1 vegetable stock pot, made up to 400ml
    500g frozen cauliflower florets
    10g fresh coriander, finely chopped

    1. Heat the oil in a deep frying pan over a medium-high heat and fry the onions for 6-8 mins. Add the frozen peppers, the squash mix and harissa seasoning; fry for another 6-8 mins until the peppers have defrosted.

    2. Add the lentils with the water in the tin, the plum tomatoes and stock. Simmer for 15-20 mins until the squash is tender and the sauce has thickened.

    3. Meanwhile, put the frozen caulifower in a heatproof bowl and microwave on high* for 6-8 mins, stirring halfway, until defrosted and warm but not piping hot. Pat dry with kitchen paper and tip into a food processor. Pulse a few times to break up the forets into ‘grains’ resembling couscous. (Don’t blend too much or you’ll end up with a purée!) Transfer to a bowl and return to the microwave for 2-3 mins until warmed through. Stir in most of the coriander.

    4. Divide the caulifower couscous between 4 bowls and spoon over the squash tagine. Serve with the remaining coriander scattered over.

  5. Friday: Fajita rice bowls

    Friday: Fajita rice bowls

    300g long-grain rice, washed
    1 tbsp vegetable oil​
    400g beef mince
    2 garlic cloves, crushed
    30g sachet fajita seasoning
    1 medium or 2 small red onions, finely sliced
    250g frozen sliced peppers
    400g tin black beans, drained and rinsed​
    250g frozen peas​
    1 lime, zested and cut into 6 wedges
    10g coriander, finely chopped, a few leaves reserved to serve
    4 spring onions, finely sliced​

    1. Cook the rice to pack instructions. Heat ½ tbsp oil in a frying pan over a medium-high heat and fry the mince, breaking up with a spoon, for 8-10 mins until golden and crisp. Drain off the excess fat. Add the garlic and fajita seasoning; fry for 2 mins more.

    2. Meanwhile, heat ½ tbsp oil in another frying pan. Fry the onions and peppers over a high heat for 4-6 mins until soft and piping hot. Stir in the black beans and cook for 2-3 mins to warm through.

    3. Boil the peas for 2-3 mins until defrosted, then drain and rinse for a few secs to cool. Put in a blender (or use a stick blender), season with pepper and squeeze in 2 lime wedges. Blend to a chunky guacamole; add 1 tbsp water to bring together, if needed. Stir the lime zest and coriander through the crème fraîche.

    4. Divide the rice between 4 bowls. Spoon over the crispy mince and the bean mixture. Add a dollop of the herby crème fraîche, the pea guacamole and the coriander leaves. Scatter with the spring onions and serve with a lime wedge for squeezing over.

  6. Shopping list

    1 lemon
    2 limes
    30g pack fresh coriander
    1 garlic bulb
    20g piece fresh ginger
    1 cucumber portion
    250g pack baby spinach
    350g pack butternut squash & sweet potato
    1kg pack Redmere Farms red onions
    300ml pot 50% less fat crème fraîche
    500g pack Woodside Farms cooking bacon
    500g pack 20% fat beef mince
    1kg pack Grower’s Harvest long-grain rice
    250g pack red lentil fusilli
    400g tin Grower’s Harvest plum tomatoes
    400ml tin lighter coconut milk
    390g tin green lentils in water
    400g tin black beans
    48g jar harissa seasoning
    30g sachet fajita seasoning
    80g pot medium curry powder
    500g pack frozen sliced mixed peppers
    900g pack frozen cauliflower florets
    900g pack frozen green beans
    900g pack Grower’s Harvest frozen peas
    520g pack Bay Fishmongers frozen white fish fillets

    + From your storecupboard

    Olive oil, vegetable 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.