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5 easy family dinners for £25: February week 2

From a veg-filled traybake to Chinese chicken drumsticks, 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 or screenshot the list before you head in-store.


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  1. Monday: Cheat's red pepper rice

    Monday: Cheat's red pepper rice

    2 tbsp vegetable oil 
    1 red onion, finely sliced 
    1 garlic clove, crushed 
    480g jar roasted red peppers, drained and sliced 
    325g tin sweetcorn, drained 
    210g tin butter beans, drained 
    2 x 250g pouches Mexican inspired rice 
    1 tbsp tomato purée 
    1 lemon, cut into wedges (optional)
    50g spring onions, sliced 

    1. Heat the oil over a medium heat in a large shallow casserole dish. Fry the onion for 10 mins until softened, then stir in the garlic and fry for 1 min.

    2. Stir the red peppers, sweetcorn and butter beans into the pan and fry for 2 mins. Tip the rice into the pan, stir well and cook for 2 mins until the rice is hot.

    3. Mix the tomato purée with 200ml boiling water in a jug. Pour over the rice and stir to combine. Cover with a lid, turn the heat to low and cook for 5 mins. Remove the lid, scatter over the spring onions and serve with lemon wedges (if using) for squeezing over. 

  2. Tuesday: Pesto vegetable traybake

    Tuesday: Pesto vegetable traybake

    500g baby potatoes, halved (quartered if large) 
    400g bag butternut squash and sweet potato mix 
    2 red onions, cut into thin wedges 
    3 tbsp olive oil, plus extra for drizzling 
    100g green pesto 
    1 courgette, cut into chunks 
    3 salad tomatoes, cut into wedges 
    1 ciabatta roll 
    200g pack Greek-style salad cheese

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes, squash and red onion onto a large shallow roasting tray and drizzle with 2 tbsp oil. Season and toss to combine. Roast for 20 mins. 

    2. In a small bowl, mix 2 tbsp of the pesto with 1 tbsp oil to make a dressing. Set aside for later. Whisk the remaining pesto with 3 tbsp water to loosen.

    3. After 20 mins, add the courgette and tomatoes to the tray and roast for another 10 mins until the veg is tender.

    4. Pour the loosened pesto over the veg and toss everything together. Tear the ciabatta roll into chunky croutons and scatter over the veg. Crumble over the salad cheese and drizzle everything with oil. Roast for another 5-10 mins until the croutons are toasted and the cheese is turning golden. Drizzle over the pesto dressing to serve.

  3. Wednesday: Sweet and sour pork stir-fry

    Wednesday: Sweet and sour pork stir-fry

    300g long grain rice 
    2 tbsp plain flour 
    227g tin pineapple slices in natural juice 
    2 tbsp light soy sauce 
    ½ tbsp finely grated ginger 
    2 tbsp clear honey 
    2 tbsp tomato purée 
    1 garlic clove, crushed 
    2 tbsp vegetable oil 
    500g pack pork stir-fry
    1 red onion, sliced  
    150g pack mangetout

    1. Bring a large pan of salted water to the boil. Add the rice and cook for 15 mins until tender.

    2. Meanwhile, put the flour into a bowl.  Drain the pineapple slices, reserving the juice. Add the juice to the flour and whisk well until there are no lumps. Add the soy sauce, ginger, honey, tomato purée, garlic and 4 tbsp water. Mix well until fully combined and smooth.

    3. Cut the pineapple slices into chunks. Heat 1 tbsp oil in a wok or high sided frying pan over a high heat. Fry the pork strips for 4-6 mins until cooked through and starting to turn lightly golden. Remove from the pan and set aside.

    4. Add another 1 tbsp oil to the pan and fry the red onion and mangetout for 3-4 mins until tender. Add the chopped pineapple, sauce and cooked pork back to the pan, and simmer everything for 4-5 mins until the sauce has thickened and coats the veg. Add a splash of water if the sauce thickens too much.

    5. Drain the rice. Serve in bowls with the sweet and sour pork over the top.

  4. Thursday: Tomato and courgette tart

    Thursday: Tomato and courgette tart

    3 salad tomatoes 
    1 courgette 
    50g green pesto 
    150g crème fraîche 
    1 garlic clove, crushed 
    375g sheet ready rolled lighter puff pastry 
    1½ tbsp olive oil 
    500g baby potatoes, cleaned and halved if large 

    1. Heat the oven to gas 7, 220°C, fan 200°C and put a large baking sheet in the oven to heat up.

    2. Thinly slice the tomatoes. Use a vegetable peeler to peel the courgette into long ribbons. Mix the pesto, crème fraîche and garlic together in a small bowl with some seasoning. Unroll the puff pastry (keeping it on the baking paper) and score a 1cm border around the edge of the pastry, without going all the way through. Spread the crème fraîche mixture across the pastry, going up to the border.

    3. Arrange the courgette and tomato, overlapping slightly, across the pastry. Season and drizzle with ½ tbsp oil.

    4. Slide the tart onto the preheated baking tray using the paper and bake for 25 mins until golden and puffed.

    5. Meanwhile cook the potatoes in boiling salted water for 15-20 mins until tender when pierced with the tip of a knife. Drain and drizzle with the remaining olive oil before serving with slices of the tart.

  5. Friday: Chinese chicken drumstick traybake

    Friday: Chinese chicken drumstick traybake

    3 tbsp clear honey 
    3 tbsp light soy sauce 
    ½ tbsp finely grated ginger 
    2 garlic cloves, crushed 
    ½ tsp Chinese five spice 
    1kg pack chicken drumsticks 
    4 nests medium egg noodles 
    50g spring onions, finely sliced

    1. Heat the oven to gas 6, 200°C, fan 180°C. Whisk the honey, soy, ginger, garlic and Chinese five spice with 3 tbsp water in a large bowl, then add the chicken drumsticks and toss together well. Tip into a roasting tray where the chicken fits snugly (to prevent excess marinade burning). Roast for 35-40 mins (turning halfway through) until the chicken is cooked through, and they are sticky and glossy.

    2. When the chicken drumsticks have 5 mins left, bring a large pan of salted water to the boil, and cook the noodles for 3-4 mins until tender. Drain well and serve with the chicken, scattering with spring onions to serve.

  6. Shopping list


    1kg bag Redmere Farms baby potatoes 
    400g bag Tesco sweet potato and butternut squash 
    1 Tesco garlic bulb 
    100g piece Tesco ginger 
    1kg bag Redmere Farms red onions 
    350g Redmere Farms courgettes 
    6-pack Tesco salad tomatoes 
    150g pack Tesco mangetout 
    100g bunch Tesco spring onions 
    1kg pack Tesco chicken drumsticks 
    500g pack Tesco pork stir-fry 
    200g pack Creamfields Greek-style salad cheese 
    300ml pot Tesco crème fraîche 
    1 Tesco ciabatta roll 
    375g sheet Tesco ready-rolled light puff pastry 
    480g jar Aleyna roasted red peppers 
    325g tin Grower’s Harvest sweetcorn 
    210g tin Tesco butter beans 
    227g tin Tesco pineapple slices 
    142g tin Tesco tomato purée 
    190g jar Tesco green pesto 
    340g jar Stockwell and Co. clear honey 
    150ml bottle Tesco light soy sauce 
    85g jar Tesco Chinese five spice 
    1kg bag Grower's Harvest long grain rice 
    2 x 250g pouches Tesco Mexican inspired rice 
    250g pack Tesco medium egg noodles

    + From your storecupboard

    Plain flour, olive oil, vegetable oil

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    *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.