5 easy family dinners for £25: February week 4

From indulgent carbonara pizzas to hearty turkey burritos, 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.


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  1. Monday: Taco bean burgers

    Monday: Taco bean burgers

    3 tbsp vegetable oil
    ½ onion, finely chopped 
    2 carrots, peeled and coarsely grated on a box grater
    1 garlic clove, crushed
    395g tin taco mixed beans in spicy tomato sauce
    15g fresh coriander, half finely chopped, half roughly chopped
    50g plain flour
    4 sweetcorn cobettes 
    100g mature Cheddar, grated
    4 burger buns

    1. Heat 1 tbsp oil in a large, nonstick frying pan over a medium heat. Fry the onion and ¼ of the grated carrot for 5 mins until soft and lightly golden. Stir in the garlic and fry for 1 min more. Remove from the heat and leave to cool.

    2. Drain the tomato sauce from the beans into a small pan. Tip the beans into a bowl and use a fork to mash to a thick paste. Mix in the cooled onion and carrot mixture, coriander and flour. Season well.

    3. Heat 2 tbsp oil in a frying pan over a medium heat. Divide the bean mixture into 4 balls and add to the pan. Flatten with a spatula to 2cm thick. Fry for 4-5 mins on each side until crisp and a golden crust forms on the outside. Once cooked on both sides, top the burgers with the grated cheese. Reduce the heat to low and cook for 2-3 mins until the cheese has melted.

    4. Meanwhile, put the cobettes in a single layer in a medium saucepan and cover with boiling water. Cover with a lid and steam for 8 mins. Heat the reserved tomato sauce in the small pan and simmer for 2 mins until thickened.

    5. To serve, toast the buns, then top the bottom buns with the remaining grated carrot. Top with a burger patty and a spoonful of tomato sauce. Top with the coriander and sandwich with the burger lids. Serve with the sweetcorn cobettes.

  2. Tuesday: Full English baked potatoes

    Tuesday: Full English baked potatoes

    4 large potatoes
    1 tsp vegetable oil, plus extra for drizzling 
    250g cooking bacon 
    250g mushrooms, sliced
    1 tbsp Worcester sauce
    1 garlic clove, crushed
    150ml crème fraîche
    2 salad tomatoes, halved
    30g rocket

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Pierce the potatoes with a sharp knife a few times, then microwave on high for 10 mins*. Check to see if a knife easily pierces them. If not, cook for 3-5 mins and test again. Put on a baking sheet and drizzle with a little oil. Bake for 10 mins until golden.

    2. Meanwhile, heat 1 tsp oil in a frying pan over a medium-high heat and fry the bacon for 4 mins each side until golden and crisp. Remove from the pan and set aside. Add the mushrooms to the pan and fry for 6 mins until golden and softened. Stir in the Worcester sauce and garlic, fry for 1 min, then add the crème fraîche and season with pepper. Remove from the heat while you finish the baked potatoes.

    3. Heat the grill to high. Put the tomatoes on a tray, season and grill for 10 mins until soft.

    4. Warm the mushroom mixture over a low heat and halve the baked potatoes. Spoon over the creamy mushrooms and top with the bacon. Serve with a grilled tomato and a handful of rocket.

    *Timings are based on an 800W microwave and will vary depending on your device.

  3. Wednesday: Egg-fried rice

    Wednesday: Egg-fried rice

    300g long-grain rice
    1 broccoli head, cut into florets
    3 tbsp vegetable oil
    1 onion, diced
    600g frozen crunchy veg medley
    2 garlic cloves, crushed
    1cm piece ginger, peeled and grated
    4 eggs
    3 tbsp Worcester sauce

    1. Boil the rice in a large saucepan for 10 mins until tender, then tip into a sieve and rinse with cold water. Spread out on a large plate and leave to cool. Place the broccoli in a large pan of boiling water and cook for 5 mins.

    2. Heat 1 tbsp oil in a large, deep frying pan or wok over a medium high heat. Add the onion and fry for 10 mins until softened. Add another 1 tbsp oil and toss in the vegetable medley. Cook for 10 mins until the veg has defrosted and is starting to cook through. Drain the broccoli and add to the pan.

    3. Add the cooked rice, ginger and garlic to the pan. Fry, mixing well with the veg, for 5 mins until the rice is piping hot and starting to crisp.

    4. Beat the eggs in a jug; season with pepper. Move the rice and veg to the side of the pan. Add the remaining oil and pour in the egg to the empty side. Cook, stirring constantly, for 3 mins until the eggs are cooked through, then mix with the veg and rice. Mix in the Worcester sauce and serve.

  4. Thursday: Turkey burrito

    Thursday: Turkey burrito

    200g long grain rice
    2 tbsp vegetable oil
    1 onion, sliced
    3 mixed peppers, deseeded and sliced
    250g pack turkey thigh mince
    1 garlic clove, crushed
    30g sachet fajita seasoning 
    395g tin taco mixed beans in spicy tomato sauce
    8 plain tortilla wraps
    200g mature Cheddar, grated
    1 large avocado, sliced
    15g fresh coriander, roughly chopped
    50ml crème fraîche

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

    2. Meanwhile, heat the oil in a large frying pan over a high heat and fry the onion and peppers for 10 mins, stirring regularly, until the veg is soft and golden.

    3. Add the turkey mince to the pan. Fry for 8 mins, stirring constantly, until cooked through and golden brown. Stir in the garlic and fajita seasoning. Cook for another 2 mins, then remove from the heat.

    4. Tip the taco beans into a small saucepan and simmer for 5 mins until warmed through and thickened. Keep warm over a low heat until you assemble the burritos.

    5. Warm the tortillas in a stack in the microwave for 1 min until soft or toast them individually in a dry frying pan for 20 secs on each side before stacking to keep warm. Fluff up the rice with a fork.

    6. To serve, divide the rice between the wraps, then top with the turkey mince and peppers. Add the spicy beans and a few slices of avocado. Scatter over a little cheese, coriander and a small dollop of crème fraîche. Fold up the top and bottom edges, then roll to fully enclose the filling. Cut in half and serve immediately.

  5. Friday: Carbonara pizza

    Friday: Carbonara pizza

    150g cooking bacon, sliced
    130g mushrooms, sliced 
    2 garlic cloves, crushed 
    100ml crème fraîche 
    210g pack mozzarella 
    2 sourdough pizza bases 
    100g mature Cheddar, grated 
    30g rocket 
    1 tsp olive oil

    1. Heat the oven to gas 6, 200°C, fan 180°C. Put a large flat baking sheet that will fit both pizza bases in the oven to heat up.

    2. Fry the bacon over a medium heat for 5 mins until crisp. Remove from the pan and set aside. Add the mushrooms to the pan and fry for 5 mins until golden. Season with pepper and add half the garlic and fry for 1 min. Mix the crème fraiche with the remaining garlic and black pepper. Finely chop the mozzarella.

    3. Place the pizza bases on the hot baking tray. Divide the crème fraiche mixture between the pizza bases and spread out evenly, leaving a 1cm border around the edges.

    4. Top the pizzas with the bacon and mushrooms, then scatter over the mozzarella and the Cheddar. Cook for 9-10 mins until the cheese is bubbling and the bacon is golden and crisp. Serve with the rocket, drizzled with a little olive oil.

  6. Shopping list

    30g pack Tesco fresh coriander
    3-pack Tesco brown onions 
    700g pack Tesco jacket potatoes 
    1 Tesco garlic bulb 
    100g piece Tesco ginger 
    2 Tesco loose carrots 
    380g pack Redmere Farms mushrooms 
    4-pack Tesco sweetcorn cobettes 
    1 Tesco broccoli head
    1 Tesco large avocado 
    6-pack Tesco salad tomatoes 
    375g pack Nightingale Farms peppers 
    60g pack Tesco wild rocket 
    500g pack Woodside Farms cooking bacon 
    250g pack Tesco turkey thigh mince 
    210g pack Creamfields mozzarella 
    400g Creamfields mature Cheddar
    300ml pot Tesco créme fraîche 
     
    6-pack Tesco medium free-range eggs 
    2-pack Tesco sourdough pizza bases 
    8-pack Tesco plain tortilla wraps 
    4-pack Tesco large seeded burger buns 
    150ml bottle Tesco Worcester sauce 
    2 x 395g tins Tesco taco mixed beans in spicy tomato sauce 
    30g sachet Tesco fajita seasoning 
    1kg pack Grower's Harvest long-grain rice 
    900g pack Tesco frozen crunchy vegetable medley

    + From your storecupboard:

    Olive oil, plain flour, 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.