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5 easy family dinners for £25 – June week 4

From a quick chicken stir-fry to easy homemade soup, 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: Basil and cashew pesto pasta

    Monday: Basil and cashew pesto pasta

    200g fresh greens, tough stems removed
    320g penne
    1 small garlic clove, crushed
    30g pack fresh basil, leaves picked
    40g cashew nuts
    50ml olive oil
    1 lemon, zested

    1. Cook the fresh greens in boiling water for 7 mins, then remove with tongs (leaving the water in the pan) and rinse under cold water until cool. Squeeze out the excess water.

    2. Cook the penne in the same pan for 10 mins, then drain, reserving 100ml of the pasta water.

    3. Meanwhile, put the greens, garlic, most of the basil, 30g cashews, the oil and most of the lemon zest in a food processor. Blitz until smooth.

    4. Tip the drained pasta back into the pan and add the pesto along with the reserved pasta water. Stir well to coat the pasta, then divide between 4 bowls. Top with the remaining basil, lemon zest and cashews to serve.

  2. Tuesday: Bacon-wrapped fish with creamy lentils

    Tuesday: Bacon-wrapped fish with creamy lentils

    1 tbsp olive oil
    2 celery sticks, finely chopped
    1 carrot, peeled and finely chopped
    2 garlic cloves, crushed
    250g lentilles vertes, rinsed
    1 reduced-salt vegetable stock cube, made up to 500ml
    75ml soured cream
    15g fresh flat-leaf parsley, chopped
    4 frozen white fish fillets
    8 rashers streaky bacon
    300g fresh greens

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a saucepan over a medium heat. Add the celery, carrot and garlic and cook for 5 mins, then add the lentils and cook for 2 mins. Add the stock and bring to the boil. Reduce the heat and simmer for about 20 mins until the lentils are tender. Stir in the cream and most of the parsley.

    2. Meanwhile, line a baking tray with nonstick baking paper. Wrap each fish fillet in 2 bacon rashers and place on the tray. Bake for 25 mins or until the bacon is crisp and the fish is cooked through.

    3. Meanwhile, steam the fresh greens for 7 mins until tender.

    4. To serve, divide the fresh greens between 4 plates and add the creamy lentils. Top each plate with a fish fillet and garnish with the remaining parsley.

  3. Wednesday: One-pan Mexican-style spiced rice

    Wednesday: One-pan Mexican-style spiced rice

    1 tbsp olive oil
    4 rashers streaky bacon, roughly chopped
    1 onion, sliced
    1 garlic clove, crushed
    1 celery stick, finely chopped
    2 mixed peppers, deseeded and sliced
    200g long-grain rice, rinsed
    400g tin chopped tomatoes
    ½ reduced-salt chicken stock cube, made up to 225ml
    1 tbsp chipotle chilli paste
    1 red chilli, sliced and deseeded (if you like)
    15g fresh coriander, roughly chopped
    1 lime, cut into wedges to serve

    1. Heat the oil in a large, lidded frying pan over a medium-high heat and add the bacon. Fry for 3-5 mins until golden and cooked through, then transfer to a plate using a slotted spoon, leaving the oil in the pan.

    2. Add the onion, garlic, celery and peppers to the pan and cook for 5 mins. Add the rice, tomatoes and stock. Bring to the boil, then cover, reduce the heat and simmer for 15-18 mins, until the rice is tender.

    3. Stir the bacon and chipotle paste through the rice; season to taste. Divide between 4 plates, garnish with the chilli and coriander and serve with the lime wedges to squeeze over.

  4. Thursday: Smoky roasted pepper soup with garlic bread

    Thursday: Smoky roasted pepper soup with garlic bread

    4 red, orange or yellow peppers, deseeded and sliced
    2 tbsp olive oil
    4 celery sticks, finely chopped
    4 garlic cloves, crushed
    2 x 400g tins chopped tomatoes
    1 reduced-salt vegetable stock cube
    15g fresh parsley, roughly chopped
    2 part-baked baguettes
    1 tbsp chipotle chilli paste
    50ml soured cream

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the peppers with ½ tbsp oil and season with pepper. Roast for 20 mins until charred.

    2. Meanwhile, heat ½ tbsp oil in a saucepan over a medium heat. Add the celery and cook for 5 mins. Add half the garlic and cook for 2 mins more, then add the tomatoes and 2 tins full of water. Crumble in the stock cube, increase the heat and simmer for 5 mins, then add the peppers and simmer for 5 mins more.

    3. Meanwhile, mix half the parsley, remaining garlic and 1 tbsp oil in a small bowl. Cut deep, diagonal slices into each baguette without cutting all the way through, then spread the garlic-herb mixture into each gap. Dampen lightly with a little water, then bake for 8-10 mins until golden.

    4. Remove the pan from the heat and stir through the chipotle paste. Blitz using a stick blender and season to taste. Divide the soup between 4 bowls, and swirl through the soured cream. Scatter with the remaining parsley and serve with the garlic baguettes.

  5. Friday: Chicken and broccoli stir-fry

    Friday: Chicken and broccoli stir-fry

    240g long-grain rice
    1 tbsp olive oil
    600g pack chicken thigh fillets, sliced
    1 head of broccoli, broken into small florets, stem finely chopped
    2 garlic cloves, crushed
    5cm piece ginger, peeled and grated
    1 red chilli, finely chopped and deseeded (if you like)
    1 ½ tbsp reduced-salt soy sauce
    40g cashew nuts, roughly chopped
    15g fresh coriander, roughly chopped

    1. Cook the rice in a large pan of boiling water for 15 mins or until tender. Drain and set aside.

    2. Meanwhile, heat the oil in a large frying pan or wok over a high heat. Add the chicken, season and fry for 5 mins until lightly golden. Transfer to a plate with a slotted spoon, leaving any oil in the pan.

    3. Add the broccoli, garlic, ginger and most of the chilli to the pan and stir-fry for 5 mins. Return the chicken to the pan and cook for 2 mins or until cooked through. Remove the pan from the heat and add the soy sauce.

    4. Divide the rice between 4 plates and top with the chicken and vegetables. Scatter over the cashew nuts, remaining chilli and the coriander to serve.

  6. Shopping list

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

    Shopping list

    1 Tesco lemon
    30g pack Tesco fresh flat-leaf parsley
    30g pack Tesco fresh basil
    30g pack Tesco fresh coriander
    1 Tesco onion
    1 Tesco garlic bulb
    5cm piece Tesco ginger
    65g pack Tesco mixed chillies
    500g pack Redmere Farms fresh greens
    1 pack Nightingale Farms celery
    2 x 600g packs Nightingale Farms peppers
    1 Tesco broccoli
    1 Tesco carrot
    600g pack Tesco chicken thigh fillets
    300g pack Tesco smoked streaky bacon
    150ml pot soured cream
    2-pack H.W. Nevill’s part-baked baguettes
    500g pack Hearty Food Co. penne
    1kg pack Grower’s Harvest long-grain rice
    500g pack Tesco lentilles vertes
    3 x 400g tins Grower’s Harvest chopped tomatoes
    150ml bottle Tesco reduced-salt soy sauce
    95g jar Tesco chipotle chilli paste
    150g bag Tesco roasted salted cashew nuts
    520g pack Bay Fishmongers frozen white fish fillets

    + From the storecupboard:
    Olive oil, reduced salt chicken and vegetable stock cubes

    *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.