5 easy family dinners for £25: January week 2

From veggie fajitas to hearty chicken pasta, 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 or screenshot the list before you head in-store.

Add items to basket

  1. Monday: Thai fish parcels

    360g frozen cod fillets
    400g frozen leaf spinach
    1 yellow Nightingale Farms pepper, deseeded and sliced
    2 garlic cloves, crushed
    3cm piece ginger, peeled and grated
    2 limes, 1 juiced, 1 cut into wedges
    1 tbsp olive oil
    240g Grower’s Harvest long-grain rice
    15g fresh coriander, leaves and stems separated and chopped

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Place each of the cod fillets on a large piece of baking paper and divide the spinach and yellow pepper between them.

    2. In a small bowl, combine the garlic, ginger, lime juice and olive oil and season well. Spoon the dressing over each piece of fish. Fold up each baking paper parcel tightly, place on a baking tray and bake for 25-30 mins, until the fish is cooked through and the spinach has wilted.

    3. Meanwhile, boil the rice for 15 mins until tender. Drain and serve with the fish parcels, garnished with the coriander and lime wedges.

  2. Tuesday: Veggie bean fajitas

    1 onion, finely sliced
    2 garlic cloves, crushed
    2 mixed Nightingale Farms peppers, deseeded and finely sliced
    2 tsp paprika
    400g tin Grower’s Harvest chopped tomatoes
    1 vegetable stock cube, made up to 150ml
    2 x 400g tins black beans, drained and rinsed
    100g Greek-style yogurt
    15g fresh coriander, roughly chopped
    1 lime, juiced
    4 plain tortilla wraps
    50g mature Cheddar, grated

    1. Heat a large frying pan over medium-high heat. Add the onion, garlic and peppers to the pan and cook for 10 mins, stirring occasionally, until softened. Add the paprika and continue to cook for 1 min. Pour in the tinned tomatoes and the stock and cook for a further 15 mins until reduced. Add the black beans and cook for a further 5 mins to warm through.

    2. Meanwhile, combine the yogurt with most of the coriander and half the lime juice; season well. Heat the tortilla wraps according to the pack instructions, or griddle if preferred.

    3. Remove the pepper mixture from the heat, stir in the remaining lime juice and season to taste.

    4. Divide between the 4 wraps, sprinkle over the cheese and drizzle with the yogurt dressing. Sprinkle over the remaining coriander to serve.

  3. Wednesday: Cauliflower and spinach curry

    1 tbsp olive oil
    1 onion, thinly sliced
    2 garlic cloves, crushed
    3cm piece ginger, peeled and grated
    2 tbsp medium tikka curry powder
    2 tbsp tomato purée
    900g pack frozen cauliflower florets
    500g frozen spinach
    400g tin Grower's Harvest chopped tomatoes
    1 vegetable stock cube, made up to 200ml
    240g Grower’s Harvest long-grain rice

    1. Heat the olive oil in a large, deep saucepan over a medium heat and add the onion, garlic and ginger. Cook for 5 mins, until the onion is starting to soften, then add the tikka powder and tomato purée and cook for a further 1 min.

    2. Add the cauliflower, spinach, chopped tomatoes and vegetable stock to the pan and increase the heat to high. Cover with a lid, bring to a boil, then reduce the heat to medium and simmer for 20 mins, until the cauliflower is tender and the spinach has wilted.

    3. Meanwhile, bring a large pan of salted water to the boil. Add the rice and cook for 15 mins until tender. Divide the rice between 4 shallow bowls and top with the curry.

  4. Thursday: Creamy red pepper and chicken pasta

    600g pack chicken thigh fillets
    2 red Nightingale Farms peppers, deseeded and thinly sliced
    1 tbsp olive oil
    2 tsp paprika
    320g Hearty Food Co. penne
    500g jar tomato & mascarpone pasta sauce
    50g mature Cheddar, grated
    30g fresh basil, leaves picked

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with baking paper and add the chicken thighs and peppers. Drizzle with the olive oil, sprinkle over the paprika and season. Roast for 30-35 mins, until the chicken is completely cooked through and the peppers are softened.

    2. Meanwhile, bring a large pan of salted water to the boil and add the penne. Cook for 8 mins, then drain and return to the empty pan.

    3. Remove the chicken from the oven and shred using 2 forks. Add to the pasta along with the peppers, tomato & mascarpone sauce, most of the cheese and most of the basil. Heat the mixture for 1-2 mins over a medium heat until warmed through.

    4. Divide the pasta between 4 bowls. Sprinkle the remaining cheese and basil over before serving.

  5. Friday: Veggie naan pizzas

    4 plain naans
    6 tbsp tomato purée
    1 red onion, finely sliced
    1 green pepper, deseeded and sliced
    200g pack paneer, sliced
    1 tbsp olive oil
    75g Greek-style yogurt
    1 garlic clove, crushed

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Place the naans on a large baking tray and spread with the tomato purée. Scatter over the onion and pepper and top with the paneer. Drizzle with olive oil and season. Bake for 10-12 mins, until the naans are crisp.

    2. Meanwhile, make the yogurt drizzle. Combine the yogurt, garlic clove and some seasoning in a small bowl.

    3. Serve the naan pizzas straight from the oven, drizzled with the yogurt dressing.

  6. Shopping list

    3 Tesco limes
    30g pack Tesco fresh coriander
    30g pack Tesco fresh basil
    1 Tesco garlic bulb
    60g piece Tesco ginger
    2 Tesco brown onions
    1 Tesco red onion
    600g pack Nightingale Farms peppers
    1 Tesco green pepper

    600g pack Tesco British chicken thigh fillets
    200g pot Tesco Greek-style yogurt
    150g pack grated Tesco British mature Cheddar
    200g pack Tesco paneer cheese
    8-pack Tesco plain tortilla wraps
    2 x 2-packs Tesco plain naan breads
    2 x 400g tins Grower's Harvest chopped tomatoes
    2 x 400g tins Tesco black beans
    200g tube Tesco tomato purée
    500g jar Tesco tomato & mascarpone pasta sauce
    1kg pack Grower's Harvest long-grain rice
    500g pack Hearty Food Co. penne pasta
    52g pot Tesco paprika
    80g pot Tesco medium tikka curry powder
    360g pack Tesco frozen cod fillets
    900g pack Tesco frozen leaf spinach
    900g pack Tesco frozen cauliflower florets

    +From your storecupboard:
    olive oil, vegetable stock cubes

    Add items to basket

    *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.