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5 easy family dinners for £25 – July week 3

From a veg-filled pie to a colourful chicken curry, 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.

  1. Monday: Homemade smoky beans and potatoes

    Monday: Homemade smoky beans and potatoes

    4 jacket potatoes
    1 tbsp olive oil
    1 onion, chopped
    2 garlic cloves, crushed
    2 peppers, deseeded and finely sliced
    1½ tsp paprika
    2 x 420g tins baked beans
    15g fresh basil, leaves picked

    1. Preheat the oven to gas 8, 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. Heat the olive oil in a large, nonstick frying pan over medium heat and add the onion. Fry for 5-7 mins, until starting to soften. Add the garlic, peppers and paprika and fry for a further 5 mins.

    3. Add the beans to the pan and simmer for 5 mins. Garnish with basil and serve immediately with the jacket potatoes.

  2. Tuesday: Pork, egg and chips

    Tuesday: Pork, egg and chips

    600g frozen chips
    2 tbsp olive oil
    4 pork loin steaks
    1 onion, cut into wedges
    4 rings of tinned pineapple
    350g frozen peas
    15g fresh mint, roughly chopped
    4 eggs 

    1. Preheat the oven to gas 8, 220’C, fan 200’C. Place the chips on a large baking tray in an even layer. Cook for 20-25 mins until golden and crisp.

    2. Meanwhile, heat 1 tbsp olive oil in a large, ovenproof frying pan over a high heat. Season the pork loin steaks and add to the pan along with the onion wedges. Fry the pork for 2 mins per side until lightly golden. Place a pineapple slice on top of each pork loin. Put the frying pan in the oven on the shelf below the chips for 8 mins or until the pork is cooked through. Set aside to rest for 5 mins. Set aside to rest for 5 mins.

    3. Bring a saucepan of slightly salted water to the boil and add the peas. Simmer for 3-4 mins, until tender, then drain. Toss with ½ tbsp olive oil and the chopped mint.

    4. Meanwhile, heat ½ tbsp olive oil in a large frying pan and fry the eggs over medium-high heat until cooked to your liking. Divide the chips, onions, minted peas and pork loins between 4 plates. Drizzle the pork loins with any juice from the pan and top with an egg. Serve immediately.

  3. Wednesday: Spinach and feta filo pie with carrot salad

    Wednesday: Spinach and feta filo pie with carrot salad

    2 tbsp olive oil
    1 onion, finely chopped
    2 garlic cloves, crushed
    900g frozen spinach
    2 eggs
    200g feta, crumbled
    1 lemon, zested and juiced
    8 sheets of filo pastry
    50g unsalted butter, melted
    4 carrots, peeled and coarsely grated
    15g fresh coriander, roughly chopped
    15g fresh mint, roughly chopped

    1. Heat 1 tbsp olive oil in a large, lidded frying pan over a medium-high heat and add the onion. Fry for 5-7 mins, until starting to soften, then add the garlic and spinach. Cover the pan with a lid and cook for 15-20 mins, stirring occasionally, until the spinach has wilted. Remove the pan from the heat, leave until cool enough to handle, then place the spinach into a clean tea towel and squeeze out as much liquid as possible.

    2. Place the spinach mixture into a large bowl and add the eggs, feta and lemon zest. Season generously and mix to fully combine. Preheat the oven to gas 6, 200’C, fan 180’C.

    3. Line a 23cm cake tin with a filo pastry sheet and brush with melted butter. Repeat with another 3 sheets, brushing each sheet with butter. Spoon the spinach mixture on top of the pastry and cover with the remaining 4 sheets, brushing each with butter like before. Bake for 25-30 mins until golden.

    4. Meanwhile, make the carrot salad. Place the grated carrot, coriander and mint into a bowl with the remaining olive oil and 1 tbsp lemon juice. Mix well and season to taste. Add more lemon juice if needed. Serve the pie with the carrot salad.

  4. Thursday: Zesty ricotta and broccoli spaghetti

    Thursday: Zesty ricotta and broccoli spaghetti

    1 head of broccoli, separated into florets and stalk finely chopped
    250g ricotta
    1 lemon, zested and juiced
    15g fresh basil, stalks finely chopped and leaves torn
    300g spaghetti
    300g frozen garden peas

    1. Cook the broccoli stalk and half the florets in a large pan of boiling water for 8 mins until very tender. Drain, tip into a bowl and mash to a rough paste. Add the ricotta, lemon zest and juice, basil (reserving some to garnish) and seasoning and mix until smooth.

    2. Meanwhile, cook the spaghetti according to pack instructions, adding the remaining broccoli and peas to the pan for the final 5 mins. Drain, reserving 50ml of the cooking water, return to the pan with the water and the ricotta mixture. Mix until the spaghetti is evenly coated. Scatter with the remaining basil to serve.

  5. Friday: Caribbean-inspired chicken curry

    Friday: Caribbean-inspired chicken curry

    1 tbsp olive oil
    8 chicken drumsticks
    1 pepper, deseeded and sliced
    1 tbsp medium curry powder
    400ml tin coconut milk
    4 rings of tinned pineapple, chopped, plus 100ml juice from the tin
    400g tin kidney beans
    240g long-grain rice
    15g fresh coriander, roughly chopped

    1. Preheat the oven to gas 4, 180’C, fan 160’C. Heat the olive oil in a large, ovenproof frying pan over a high heat. Season the chicken drumsticks and place into the pan. Cook for 7-10 mins, turning regularly to brown on all sides. Add the pepper and curry powder and mix to coat the chicken.

    2. Add the coconut milk, chopped pineapple and reserved 100ml of pineapple juice from the tin and stir everything together. Cook in the oven for 30 mins, then add the kidney beans and cook for a further 10 mins, until the chicken is cooked through and tender.

    3. Meanwhile, bring a large pan of slightly salted water to the boil and cook the rice for 15 mins, until tender. Drain and set aside.

    4. Divide the rice between 4 shallow bowls and top with the curry. Scatter with coriander before serving.

  6. Shopping list

    Head to Tesco.com for a shopping list where you can buy everything you need for this week here.

    Shopping list
    2 Tesco lemons
    30g pack Tesco fresh basil
    30g pack Tesco fresh coriander
    30g pack Tesco fresh mint
    1 Tesco garlic bulb
    4-pack Tesco baking potatoes
    3 Tesco loose brown onions
    4 Tesco loose carrots
    1 Tesco broccoli
    375g pack Nightingale Farms peppers
    540g pack Tesco pork loin steaks
    900g pack Willow Farm chicken drumsticks
    6-pack Tesco medium free-range eggs
    250g pack Tesco unsalted butter
    200g pack Creamfields Greek feta
    250g tub Tesco ricotta
    250g pack Theos filo pastry
    2 x 227g tins Tesco pineapple slices
    400g tin Grower’s Harvest red kidney beans
    400g tin Tesco coconut milk
    2 x 420g tins Stockwell & Co. baked beans
    52g pot Tesco paprika
    80g pot Tesco medium curry powder
    500g pack Hearty Food Co. spaghetti
    1kg bag Grower’s Harvest long-grain rice
    1.5kg bag Hearty Food Co. frozen straight cut chips
    900g bag Tesco frozen spinach
    900g bag Grower’s Harvest frozen garden peas

    From the 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.