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5 easy family dinners for £25 - Leek and bacon carbonara, peanutty chicken stew, sweet potato fajita traybake...

From family-favourite carbonara to a fuss-free fajita traybake, 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: Peanutty chicken and sweet potato stew

    Monday: Peanutty chicken and sweet potato stew

    1 tbsp vegetable oil
    1kg pack chicken legs
    500g sweet potatoes, peeled and cut into 2-3cm chunks
    3 spring onions, thickly sliced
    3 garlic cloves, crushed
    400g tin chopped tomatoes
    1 chicken stock pot, made up to 400ml
    400g tin black-eyed beans, drained and rinsed
    125g crunchy peanut butter
    300g rice
    15g fresh coriander, roughly chopped

    1. Heat the oil in a deep, lidded frying pan or casserole dish over a high heat. Brown the chicken legs for 4-5 mins, turning occasionally, until deep golden brown all over. Transfer to a plate and set aside.

    2. Reduce the heat to medium, then fry the sweet potatoes and spring onions for 4-5 mins, scraping any browned bits from the bottom of the pan, until golden and the onions have softened. Add the garlic and cook for 2 mins more.

    3. Stir in the chopped tomatoes, stock, beans and peanut butter. Bring to a simmer and return the chicken to the pan, skin-side up. Cover, then simmer over a low-medium heat for 15 mins. Remove the lid and cook for another 15-20 mins until thickened and the chicken and sweet potatoes are cooked.

    4. Meanwhile, cook the rice to pack instructions, then divide between bowls. Stir most of the coriander through the stew, then spoon over the rice and scatter with the remaining coriander to serve.

  2. Tuesday: Sticky tofu and mushroom rice bowls

    Tuesday: Sticky tofu and mushroom rice bowls

    399g pack tofu
    300g rice
    2 tbsp vegetable oil
    ½ sweetheart cabbage, outer leaves and tough core removed, halved lengthways and finely sliced
    200g mushrooms, thinly sliced
    250g frozen mixed peppers
    120g pack hoisin sauce
    100g crunchy peanut butter
    1 lime, zested and cut into wedges
    3 garlic cloves, crushed
    15g fresh coriander, roughly chopped

    1. Drain the tofu really well, then wrap in kitchen paper (you may need to do this a few times to remove as much moisture as possible). Set aside for 5 mins.

    2. Cook the rice to pack instructions. Meanwhile, cut the tofu into 2cm pieces. Heat 1 tbsp oil in a wok or frying pan over a high heat, then fry the tofu for 6-8 mins, stirring occasionally, until deep golden and crispy. Transfer to a plate and set aside.

    3. Add the remaining 1 tbsp oil to the pan and add the cabbage, mushrooms and peppers. Stir-fry for 5-6 mins until tender; season.

    4. Meanwhile, whisk together the hoisin sauce, peanut butter, lime zest and 50ml boiling water in a heatproof jug. Set aside.

    5. Add the garlic to the pan and stir-fry for 2 more mins. Return the tofu to the pan along with the peanut butter sauce and most of the coriander. Cook for 1-2 mins until everything is piping hot and coated in the sauce. Divide the rice between bowls, top with the stir-fry, then scatter with the remaining coriander. Serve with lime wedges for squeezing over.

  3. Wednesday: Sweet potato and fajita traybake

    Wednesday: Sweet potato and fajita traybake

    500g sweet potatoes, scrubbed and cut into 2-3cm chunks
    2 tbsp olive oil
    30g pack fajita seasoning
    250g frozen mixed peppers
    1 red onion, cut into 1-2cm wedges
    2 garlic cloves, crushed
    400g tin kidney beans, drained and rinsed
    8-pack tortilla wraps
    75ml 50% less fat crème fraîche
    2 spring onions, finely sliced

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Add the sweet potatoes, 1 tbsp oil and half the fajita seasoning to a roasting tin; toss to coat. Roast for 20 mins or until lightly golden.

    2. Add the peppers, onion, garlic, remaining fajita seasoning and oil to the tray, stir to coat, then roast for another 15 mins. Stir through the kidney beans and 2 tbsp water, then return to the oven for 5-8 mins until everything is piping hot. Lay the wraps on 2 baking sheets and add to the oven for the final 2-3 mins to warm through. Serve with the crème fraîche and spring onions.

  4. Thursday: Leek and bacon carbonara

    Thursday: Leek and bacon carbonara

    1 tbsp olive oil
    125g cooking bacon, finely diced
    ½ sweetheart cabbage, outer leaves and tough core removed, halved lengthways and finely sliced
    350g frozen leeks
    350g spaghetti
    2 garlic cloves, crushed
    3 eggs
    50g pack grated pecorino

    1. Heat the oil in a frying pan over a high heat and fry the bacon for 3-4 mins until golden and crispy. Reduce the heat slightly and add the cabbage and leeks; cook for 6-8 mins until most of the liquid has evaporated.

    2. Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 125ml cooking water.

    3. Add the garlic to the bacon pan and cook for 2 mins more. Remove from the heat. Whisk the eggs and most of the pecorino in a jug. Add to the frying pan along with the pasta and reserved water, then stir well to coat. The egg mixture should emulsify into a smooth, creamy sauce after 30 secs. Divide between plates and top with the remaining pecorino and some black pepper to serve.

  5. Friday: Mushroom and bacon pie with creamy mash

    Friday: Mushroom and bacon pie with creamy mash

    1 tbsp olive oil
    100g cooking bacon, finely diced
    425g mushrooms, quartered, or halved if small
    350g frozen leeks
    3 garlic cloves, crushed
    25g plain flour
    1 chicken stock pot, made up to 500ml
    225ml 50% less fat crème fraîche
    320g pack reduced-fat puff pastry
    1 egg, beaten
    4 baking potatoes, peeled and cut into 3cm chunks
    3 spring onions, thinly sliced

    1. Heat the oil in a frying pan over a high heat; fry the bacon for 3-4 mins until golden and crispy. Add the mushrooms and cook for 3-4 mins until golden. Add the leeks and cook for 3-4 mins until softened and any moisture has evaporated. Preheat the oven to gas 7, 220°C, fan 200°C.

    2. Add the garlic and flour; cook, stirring, for 2 mins, then gradually stir in the stock. Bring to a boil, then reduce the heat and simmer for 10-12 mins until thickened. Take off the heat, stir in 150ml crème fraîche, then transfer to a 20 x 25cm baking dish.

    3. Unroll the pastry and use to cover the mushroom mixture, pressing it into the edges of the dish and trimming the excess. Brush with beaten egg, then slice a slit into the centre. Bake for 25 mins or until puffed and golden. Leave to stand for 5 mins.

    4. Meanwhile, boil the potatoes for 12-15 mins until tender. Drain well, then set aside for 5 mins. Mash until smooth; stir through the remaining crème fraîche and the spring onions. Serve with the pie.

  6. Shopping list

    1 lime
    30g pack fresh coriander
    1 large garlic bulb
    100g bunch spring onions
    1 red onion
    625g pack family pack mushrooms
    1 sweetheart cabbage
    1kg pack sweet potatoes
    4-pack baking potatoes
    300ml pot 50% less fat crème fraîche
    50g pack grated pecorino cheese
    320g pack ready-rolled reduced-fat puff pastry
    399g pack Plant Chef firm tofu
    500g pack Woodside Farms cooking bacon
    1kg pack chicken legs
    400g tin Grower’s Harvest chopped tomatoes
    400g tin Grower’s Harvest red kidney beans
    400g tin black-eyed beans
    30g pack fajita seasoning
    120g pack hoisin stir-fry sauce
    500g pack Hearty Food Co. spaghetti
    1kg pack Grower’s Harvest long grain rice
    340g pack Stockwell & Co. crunchy peanut butter
    8-pack H.W. Nevill’s plain tortilla wraps
    6-pack mixed-size free-range eggs
    700g pack frozen sliced leeks
    500g pack frozen sliced mixed peppers

    +From your storecupboard:

    Olive oil, vegetable oil, chicken stock pots, plain flour

    *Based on a family of four. Total cost based on online prices at time of publishing; subject to change.