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5 easy family dinners for £25: January week 4

From a veggie twist on a Greek moussaka to a classic chicken pie, 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.

  1. Monday: Veggie moussaka

    Monday: Veggie moussaka

    1 tbsp olive oil
    454g pack frozen meat-free mince
    700g pack frozen Mediterranean chargrilled vegetables
    400g tin Grower's Harvest chopped tomatoes
    460g jar mac & cheese pasta bake sauce
    75g Cheddar, grated 
    300g Grower’s Harvest frozen peas

    1. Preheat the oven to gas 5, 190°C, fan 170°C. Heat the oil in a large deep-sided frying pan. Add the meat-free mince and fry for 5 mins. Add the Mediterranean vegetables and cook for 2-3 mins more until beginning to soften. Stir in the tomatoes and simmer for 5 mins.

    2. Spoon the mixture into a large ovenproof dish and top with the white sauce. Scatter the Cheddar over the top.

    3. Bake for 30 mins until golden and bubbling. Meanwhile, add the peas to pan of salted water and cook for 3-4 mins until tender. Drain and serve with the moussaka.

  2. Tuesday: Chorizo and spinach frittata

    Tuesday: Chorizo and spinach frittata

    450g frozen spinach
    2 tsp olive oil
    4 spring onions, finely chopped
    8 spicy chorizo slices, sliced into quarters
    567g tin Grower’s Harvest new potatoes, drained and sliced
    8 eggs
    70g Cheddar, grated

    1. Place the spinach in a colander in the sink. Pour over boiling water to defrost, then squeeze out the excess water with the back of a spoon and set aside.

    2. Heat the olive oil in a large ovenproof frying pan. Add the spring onions and cook for 1 min, then stir in the chorizo and potatoes. Add the spinach to the pan and cook for 3 mins. Scatter over the cheese.

    3. Crack the eggs into a jug, season well and whisk lightly to combine. Pour the eggs into the frying pan and cook the frittata for about 8 mins until the underside and edges just begin to set.

    4. Meanwhile, preheat the grill to high. Place the frittata under the grill and cook for about 3-5 mins until golden and bubbling. Slice into wedges to serve.

  3. Wednesday: Potato and butternut squash gratin

    Wednesday: Potato and butternut squash gratin

    1.6kg Redmere Farms potatoes, peeled
    500g frozen butternut squash chunks 
    700ml milk 
    200ml whipping cream
    4 sage leaves, finely chopped, plus a few whole leaves to decorate
    100g fresh breadcrumbs
    60g Cheddar, grated
    450g frozen green beans

    1. Preheat the oven to gas 5, 190°C, fan 170°C. Slice the potatoes into rounds about the thickness of a £1 coin. Add to a large saucepan with the butternut squash chunks, cover with the milk and cream and season well. Bring to a low simmer and cook for 10 mins until just tender.

    2. Remove the veg with a slotted spoon and layer into a roasting tin or ovenproof baking dish. Mix the chopped sage into the cream and milk mixture and season well.

    3. Pour the cream mixture over the potatoes, then scatter with the breadcrumbs and cheese. Top with the whole sage leaves and cook for 30 mins until golden and bubbling. If the cheese begins to brown too quickly, cover loosely with foil.

    4. While the gratin is cooking, boil the green beans in salted water for 4-5 mins until tender. Drain and serve with the gratin.

  4. Thursday: Tuna fishcakes

    Thursday: Tuna fishcakes

    800g potatoes, peeled and diced
    50ml milk
    200g Grower's Harvest frozen peas
    3 spring onions, finely chopped
    2 x 145g tins Stockwell & Co tuna in brine, drained
    200g fresh breadcrumbs 
    2 eggs, lightly beaten  
    2 tbsp olive oil
    60g pack wild rocket
    250g bag Nightingale Farms cherry tomatoes, quartered

    1. Boil the potatoes in a large pan of water for 10-15 mins until tender. Transfer to a large bowl and mash with the milk.

    2. Boil the peas for 2 mins. Drain, mix with the mash and add the spring onion and tuna, then season well. Shape the mixture into 12 patties. Tip the breadcrumbs onto a plate.

    3. Dip each fishcake in the beaten egg, letting any excess drip off, then dip in the breadcrumbs to coat. Repeat with the remaining mixture.

    4. Heat half the oil in a nonstick frying pan, add 2-3 fishcakes at a time and cook for about 3-4 mins on each side until golden and crispy.

    5. Toss the rocket and tomatoes together in a bowl, drizzle with the remaining olive oil, season well and serve with the fishcakes.

  5. Friday: Creamy chicken, chorizo and spinach pie

    Friday: Creamy chicken, chorizo and spinach pie

    300g pack chicken breast fillets
    280ml milk
    100ml whipping cream
    450g frozen spinach 
    8 slices of chorizo, roughly chopped
    3 sage leaves, finely chopped 
    375g pack ready rolled lighter puff pastry
    1 egg, lightly beaten
    450g frozen green beans, for serving

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Add the chicken to a saucepan along with the milk, cream and 100ml water. Cover and simmer for 20 mins or until the chicken is cooked through. Remove the chicken with a slotted spoon, slice into bite-sized pieces and return to the pan.

    2. Place the spinach in a colander in the sink. Pour over boiling water to defrost, then squeeze out the excess water with the back of a spoon, then add to the chicken along with the chorizo, sage and some seasoning. Stir to combine.

    3. Unroll the puff pastry and cut a 5mm-wide strip to go around the edge of a pie dish. Wet the rim of the dish with water and press down the pastry strip. Spoon in the chicken mixture and brush the pastry rim with egg wash. Place the remaining pastry over the top and press to secure the edges. Trim the excess, then use the back of a fork to crimp the edges together.

    4. Brush all over with the egg and bake for 30 mins until the pastry is risen and golden. Meanwhile, boil the green beans in salted water for 3-4 mins until tender, then drain and serve with the pie.

  6. Shopping list

    20g pack Tesco sage
    2.5kg bag Redmere Farms potatoes
    60g pack Tesco wild rocket
    100g bunch Tesco spring onions
    250g bag Nightingale Farms cherry tomatoes
    80g pack Tesco spicy sliced chorizo
    300g pack Tesco chicken breast fillets
    2 x 145g tins Stockwell & Co. tuna
    2 pints Tesco semi-skimmed milk
    300ml pot Tesco whipping cream
    220g pack Tesco mature Cheddar
    12-pack Tesco medium free-range eggs
    375g pack Tesco ready rolled lighter puff pastry
    800g loaf Tesco white bread
    400g tin Grower's Harvest chopped tomatoes
    460g jar Tesco mac and cheese pasta bake sauce
    567g tin Grower’s Harvest new potatoes
    454g pack Tesco frozen meat-free mince
    700g pack Tesco frozen Mediterranean chargrilled vegetables
    900g pack Grower’s Harvest frozen garden peas
    900g bag Tesco frozen spinach
    900g pack Tesco frozen whole green beans
    500g bag Tesco frozen butternut squash chunks

    + From your storecupboard:
    Olive oil

    *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.