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5 easy family dinners for £25 - Vegetable orzotto, carrot tart, pasta bake...

From a pretty veggie tart to a crowd-pleasing pasta bake, 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: Full English traybake

    Monday: Full English traybake

    450g potatoes, cut into 1cm cubes
    30g unsalted butter, melted
    8 pork sausages
    1 garlic clove, crushed
    4 sprigs thyme, leaves removed from stalks
    2 tsp olive oil
    4 salad tomatoes, halved
    200g mushrooms, quartered
    4 eggs
    10g fresh parsley, roughly chopped
    50g Greek-style salad cheese, crumbled

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Place the chopped potatoes on a large roasting tin. Pour over the melted butter, season well and stir so the potatoes are well coated. Add the sausages to the tin and roast for 20 mins.

    2. Combine the garlic, thyme, olive oil, tomatoes and mushrooms in a large bowl. Stir to coat and season well.

    3. After 20 mins, add the tomato and mushroom mix to the roasting tin. Roast for 10 more mins.

    4. Make 4 small spaces in the tin and crack an egg into each gap. Return to the oven for 3-4 mins until the eggs are cooked.

    5. Sprinkle over chopped parsley and crumbled cheese to serve.

  2. Tuesday: Green vegetable orzotto

    Tuesday: Green vegetable orzotto

    15g unsalted butter
    1 onion, finely chopped
    300g arborio risotto rice
    1 garlic clove, crushed
    2 vegetable stock cubes made up to 1ltr
    1 tbsp olive oil
    1 courgette, thinly sliced (optional) 
    250g frozen spinach
    50ml whipping cream
    150g frozen garden peas
    1 lemon, juiced
    80g mature Cheddar, grated

    1. Melt the butter in a large saucepan. Add the onion and cook for 10 mins until soft. Add the rice and garlic and cook for 1 min, before adding a ladleful of hot stock. Cook, stirring continuously, until the stock has been absorbed, then add another ladleful. Continue to cook like this for 15-18 mins until all the stock has been absorbed and the rice is al dente.

    2. Meanwhile, if using the courgette, add 1 tbsp olive oil to a frying pan. Fry the courgette slices in batches over a medium heat until golden. Remove from the pan and rest on a plate lined with kitchen paper.

    3. Place the spinach in a colander in the sink and pour over hot water to wilt. Squeeze out the excess liquid with a spooon and place in a bowl. Pour over the cream and blitz with a hand blender until smooth. Set aside.

    4. Cook the peas in a small pan of boiling water for 2 mins or until tender.

    5. Once the rice is cooked, stir the peas and creamy spinach into the risotto. Remove from the heat and stir in the lemon juice and most of the cheese. Divide between serving bowls and top with the fried courgettes (if using) and reserved cheese.

  3. Wednesday: Upside down carrot tart

    Wednesday: Upside down carrot tart

    1 onion, sliced 
    30g unsalted butter 
    ½ lemon, juiced 
    4 sprigs thyme, leaves removed & chopped, plus extra sprigs to garnish 
    1 tbsp sugar 
    600g carrots, peeled & cut into 2cm chunks 
    375g ready-rolled light puff pastry sheet 
    40g Greek-style salad cheese, crumbled

    For the salad dressing 
    1 tbsp olive oil 
    ½ lemon, juiced 
    ½ tsp Dijon mustard 
    90g mixed leaves

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Melt 10g butter in a small saucepan over a low heat and add the sliced onions. Stir regularly and cook for 10 mins until soft and golden brown. 

    2. Meanwhile, melt the remaining butter with the sugar and chopped thyme in a large frying pan. Stir until the sugar is fully dissolved. Add the carrots to the pan in a single layer and pour in 75ml water. Cook for 10-12 mins, turning once halfway. The carrots should be golden at the bottom and a very small amount of liquid should remain in the pan.

    3. Unroll the puff pastry and cut out a circle 2cm wider than your pie dish (ours was 22cm wide). Tip the cooked carrots into the pie dish and arrange in a single layer. Sprinkle over the caramelised onions.

    4. Carefully place the pastry on top, tucking the overhanging pastry down the inside sides of the pie dish. Bake for 30 mins until puffed and golden.

    5. While the tart is cooking, whisk the dressing ingredients together. Toss with the mixed salad.

    6. Remove the carrot tart from the oven and leave to cool for 5 mins before turning out onto a serving plate. Sprinkle over the crumbled salad sheet, decorate with a few extra thyme leaves and serve immediately with the salad.

  4. Thursday: Creamy mustard salmon with potato rosti

    Thursday: Creamy mustard salmon with potato rosti

    15g unsalted butter
    1 garlic clove, crushed
    ½ vegetable stock cube, made up to 250ml
    300g frozen spinach
    250ml whipping cream
    1 tsp Dijon mustard
    4 frozen skinless wild Alaskan salmon fillets, defrosted

    For the potato rosti
    800g potatoes
    ½ onion, chopped
    1 tsp plain flour
    10g thyme, leaves removed from stalks
    10g butter

    To serve
    200g garden peas
    1 tbsp chopped parsley

    1. Melt the butter in the frying pan. Add the garlic and cook for 1 min, then pour in the stock and simmer until reduced by half.

    2. Add the frozen spinach and cook for 5 mins until piping hot. Stir in the cream, Dijon mustard and season well. Add the salmon to the pan and cook in the sauce for 5-10 mins until the sauce is slightly reduced and the salmon is cooked through.

    3. For the potato rosti, peel and coarsely grate the potatoes. Place in a large bowl with the chopped onion, flour and thyme leaves and season well. Take 2 tbsp of the mix at a time and use your hands to form small flat patties.

    4. Melt the butter in a frying pan over a medium heat and cook the potato rosti for 3 mins on each side until golden and crisp. Transfer to a baking tray and bake for 10 mins to cook through.

    5. Boil the peas for 2 mins until tender. To serve, sprinkle with chopped parsley. Serve with the peas and potato rostis.

  5. Friday: Bolognese pasta bake

    Friday: Bolognese pasta bake

    400g​ ​conchiglie pasta shells
    1 tsp vegetable oil
    500g beef mince
    1 onion, finely chopped
    1 garlic clove, crushed
    2 large carrots, peeled and diced
    100g mushrooms, chopped
    440g jar Hearty Food Co. tomato & herb pasta sauce
    140g mature Cheddar, coarsely grated

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Boil the pasta shells for 10-12 mins until al dente.

    2. Add 1 tsp oil to a large frying pan and set over a high heat. Add the mince and fry for 5 mins until browned – you may need to do this in batches. Once browned, remove the mince from the pan and set aside.

    3. Add the onion, garlic, carrots and mushrooms to the empty pan. Cook over a medium heat for 10 mins until the veg is beginning to soften.

    4. Return the mince to the pan and pour over the pasta sauce. Season and simmer for 5 mins until the sauce is heated through. Tip in the cooked pasta and stir to combine.

    5. Tip the mixture into a large baking dish. Scatter with grated Cheddar and bake for 20-25 mins until golden.

  6. Shopping list

    2 Tesco lemons
    30g pack Tesco fresh parsley
    20g pack Tesco fresh thyme
    1.25kg bag Tesco Maris Piper potatoes
    1kg bag Redmere Farms carrots
    1 Tesco garlic bulb
    4 Tesco brown onions
    6-pack Tesco salad tomatoes
    300g pack Tesco closed cup mushrooms
    90g bag Fresh & Naked mixed leaves
    8-pack Woodside Farm pork sausages
    500g pack Boswell Farms 20% beef mince
    200g pack Creamfields Greek-style salad cheese
    300ml pot Tesco whipping cream
    250g pack Tesco unsalted butter
    220g pack Tesco mature Cheddar
    6-pack Tesco medium free-range eggs
    375g sheet Tesco ready-rolled light puff pastry
    440g jar Hearty Food Co tomato & herb pasta sauce
    185g jar Tesco Dijon mustard
    500g bag Tesco arborio risotto rice
    500g bag Tesco conchiglie pasta shells
    900g bag Tesco frozen spinach
    900g pack Grower’s Harvest frozen garden peas
    330g pack Tesco frozen skinless wild salmon fillets

    + From the storecupboard:

    Sugar, olive oil, plain flour, vegetable oil, vegetable stock cubes

    *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.