Skip to content

5 easy family dinners for £25: January week 2

From a creamy sausage and mushroom stroganoff to hearty chilli beans on toast, enjoy a week's worth of delicious family dinners, 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: Quick sausage and mushroom stroganoff

    Monday: Quick sausage and mushroom stroganoff

    1tbsp vegetable oil
    8-pack pork sausages
    485g pack chestnut mushrooms, sliced
    300g long-grain rice
    2 garlic cloves, crushed
    200g pot reduced-salt chicken stock cube, made up to 100ml
    1 tbsp Dijon mustard
    P320g frozen peas
    10g fresh parsley, finely chopped

    1. Heat the oil in a deep, nonstick frying pan over a medium heat. Pinch the sausages from their skins and break the meat into pieces in the pan, discarding the skins. Fry for 5 mins, breaking into little pieces with a spatula, until lightly golden, adding a splash of water if it starts to stick. Add the mushrooms and cook for 10 mins until golden and any water that comes off the mushrooms has evaporated.

    2. Meanwhile, rinse the rice well in a sieve until the water runs clear. Tip the rice into a saucepan with 600ml water. Bring to the boil, then turn the heat down to low, cover and cook for 10-12 mins undisturbed.

    3. Stir the garlic into the mushrooms, cook for 1 min, then add the soured cream dip, chicken stock and mustard. Bubble gently over a low heat for 4-5 mins until thickened slightly.

    4. Meanwhile, cook the peas in a pan of boiling water for 2-3 mins, then drain. Fluff up the rice with a fork and serve with the peas and stroganoff, scattered with parsley.

  2. Tuesday: Creamy mustard chicken traybake

    Tuesday: Creamy mustard chicken traybake

    650g chicken breast fillets, halved
    567g tin new potatoes, drained and halved if large
    2 tbsp olive oil
    150g soft cheese
    2 tbsp Dijon mustard
    250g spring greens, shredded, thick stalks discarded
    200g frozen peas
    3 slices wholemeal bread, cut into 1cm cubes
    1 lemon, zested
    1 garlic clove, crushed
    10g fresh parsley, finely chopped

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken pieces and new potatoes in a roasting tin about 20 x 30cm and 7cm deep. Drizzle over 1 tbsp oil, toss well, season and roast for 15 mins.

    2. Meanwhile, whisk the soft cheese, mustard and stock in a jug until smooth. Blanch the greens and peas in a large pan of boiling salted water for 2-3 mins until just tender; drain well.

    3. Toss the bread cubes in a bowl with 1 tbsp oil, the lemon zest, garlic and half the parsley. Spread them out over a baking tray in a single layer.After 15 mins, stir the greens into the chicken and potatoes, and pour over the cheese sauce, tossing to coat. Roast for another 10 mins until the chicken is cooked through and the sauce coats everything. Toast the bread in the oven for 8-10 mins, tossing halfway through, until crisp.

    4. Scatter the crunchy lemon and garlic croutons over the chicken and sprinkle with the remaining parsley to serve.

  3. Wednesday: Fish puttanesca

    Wednesday: Fish puttanesca

    520g pack frozen white fish fillets
    2 tbsp olive oil
    2 garlic cloves, sliced
    50g black olives, drained
    2 tbsp capers, drained
    400g tin chopped tomatoes
    300g spaghetti
    10g fresh parsley, finely chopped
    1 lemon, zested

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the frozen fish on a lined baking tray, season well and drizzle over 1 tbsp oil. Bake for 15-20 mins until cooked through and flaky.

    2. Meanwhile, heat 1 tbsp oil in a deep frying pan over a low heat and fry the garlic for 1-2 mins until lightly golden. Add the olives, capers and chopped tomatoes with half a tin of water. Bring to a bubble over a medium heat, then simmer gently for 10 mins. Season well.

    3. At the same time, cook the spaghetti to pack instructions. Drain well, reserving 50ml of the pasta water.

    4. When the fish is cooked, drain of any water from the tray and break the fish into chunky pieces with a spatula. Tip the drained spaghetti into the tomato sauce and toss together, adding a splash of the pasta water if needed for the sauce to coat the spaghetti. Add the fish and toss again gently to keep some large chunks of fish. Scatter over the parsley and lemon zest to serve.

  4. Thursday: Pea and potato curry

    Thursday: Pea and potato curry

    300g long-grain rice
    1 tbsp vegetable oil
    2 onions, thinly sliced
    2 garlic cloves, crushed
    1 chilli, deseeded (optional) and finely chopped
    2 tbsp medium curry powder
    2 x 400g tins chopped tomatoes
    250g fresh greens, sliced, thick stalks discarded
    567g tin new potatoes, drained and halved if large
    250g frozen peas
    4 spring onions, roughly sliced
    10g fresh coriander, chopped
    1 lemon, cut into wedges to serve

    1. Rinse the rice in a sieve until the water runs clear. Tip into a lidded saucepan with 600ml water. Bring to the boil, then reduce the heat to low, cover and cook for 10-12 mins until tender and the water has been absorbed. Set aside with the lid on.

    2. Meanwhile, heat the oil in a large saucepan over a medium heat and fry the onions for 6-8 mins until lightly golden and tender. Add the garlic, chilli and curry powder, fry for 2-3 mins more, then add the chopped tomatoes and half a tin of water. Simmer for 10 mins, stirring frequently, until thickened slightly. Stir in the greens and bubble for 3 mins or until just wilted, then add the potatoes and peas. Cook for another 5-6 mins until piping hot. Season well and add a splash more water to coat the veg if needed.

    3. Fluff up the rice with a fork. Scatter the spring onion and coriander over the curry. Serve alongside the rice, with lemon wedges to squeeze over.

  5. Friday: Chilli beans on toast

    Friday: Chilli beans on toast

    1 tbsp olive oil
    1 onion, finely chopped
    3 peppers, deseeded and diced
    2 garlic cloves, crushed
    1 red chilli, deseeded (optional) and finely chopped
    30g sachet fajita seasoning
    400g tin chopped tomatoes
    1 reduced-salt vegetable stock cube, made up to 250ml
    2 x 400g tins black beans, drained and rinsed
    8 slices wholemeal farmhouse bread
    50g soft cheese
    10g fresh coriander, roughly chopped
    4 spring onions, finely sliced

    1. Heat the oil in a medium saucepan over a medium heat and fry the onion and peppers for 8-10 mins until soft, stirring frequently. Add the garlic and chilli and fry for 1 min more, or until fragrant.

    2. Stir in the fajita seasoning, then add the chopped tomatoes, stock and black beans. Simmer for a further 10-15 mins until thickened. Season well.

    3. Meanwhile, toast the bread and divide between 4 plates. Spoon over the chilli beans and add a dollop of soft cheese. Sprinkle with the coriander and spring onions, then grind over some black pepper.

  6. Shopping list

    4-pack Suntrail Farms lemons
    30g pack fresh coriander
    30g pack fresh parsley
    1 garlic bulb
    60g pack red chillies
    100g bunch spring onions
    1kg pack brown onions
    375g pack Nightingale Farms peppers
    500g pack Redmere Farms fresh greens
    485g pack chestnut mushrooms
    200g tub Creamfields soft cheese
    200g pot reduced-fat soured cream and chive dip
    8-pack Woodside Farms pork sausages
    640g pack chicken breast fillets
    800g wholemeal thick loaf
    1kg pack Grower's Harvest long-grain rice
    500g pack Hearty Food Co. spaghetti
    4 x 400g tins Grower's Harvest chopped tomatoes
    2 x 400g tins black beans
    2 x 567g tins Grower's Harvest new potatoes in water
    330g jar pitted black olives
    190g jar capers
    215g jar French mustard
    80g pot medium curry powder
    30g sachet fajita seasoning
    900g pack Grower's Harvest frozen garden peas
    520g pack Bay Fishmongers frozen white fish fillets

    +From your storecupboard:
    olive oil, vegetable oil, reduced-salt vegetable stock cube, reduced-salt chicken stock cube


    *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.