5 easy family dinners for £25 – March week 1

From a roast dinner-inspired traybake to a creamy fish stew, 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.


Add items to basket

  1. Monday: Red lentil and cauliflower dhal

    Monday: Red lentil and cauliflower dhal

    4 tbsp vegetable oil
    2 onions, finely diced
    3 carrots, chopped
    3 garlic cloves, crushed
    400g tin chopped tomatoes
    250g red lentils
    200g jar korma paste
    1 vegetable stock cube, made up to 1ltr 
    1 whole cauliflower, trimmed

    1. Heat 2 tbsp oil in a large saucepan and fry the onions and carrots over a medium-high heat for 10 mins until softened. Add the garlic, fry for 1 min, then add the chopped tomatoes and the lentils.

    2. Set aside 3 tbsp of the korma paste, then add the rest of the jar and the stock to the lentils. Simmer for 30 mins, stirring occasionally, until the lentils are tender. Add more water if the dhal starts to stick to the bottom of the pan.

    3. Meanwhile, preheat the grill to high. Remove all the leaves from the cauliflower and cut into bite-sized pieces, keeping any smaller ones whole. Break the cauliflower into florets and cut the stem into 1cm cubes. Tip all the cauliflower into a bowl with the reserved korma paste and 2 tbsp oil. Toss well to coat, then tip onto a large shallow roasting tray. Grill for 10 mins, then remove the tender golden leaves and set aside. Stir the remaining cauliflower and grill for a further 10-15 mins until golden and tender.

    4. When the dhal is ready, stir through most of the cauliflower florets and serve topped with the remaining cauliflower and the crisp leaves.

  2. Tuesday: Creamy fish stew

    Tuesday: Creamy fish stew

    1 tbsp olive oil
    1 onion, diced
    1 garlic clove, crushed
    800g potatoes, peeled and cut into 2cm chunks
    1 fish stock pot, made with 500ml water
    2 tbsp plain flour
    300ml semi-skimmed milk
    400g pack frozen fish pie mix
    300g frozen peas
    110g green beans, trimmed and halved

    1. Heat the oil in a large saucepan and fry the onion over a medium heat for 10 mins until softened. Add the garlic, fry for 1 min, then add the potatoes. Pour in the fish stock. Simmer for 15 mins until the potatoes are just tender.

    2. Mix the flour with 2-3 tbsp of the milk to make a smooth paste and pour this into the pan with the remaining milk. Bring to a simmer and cook for 3-4 mins, stirring, until thickened slightly. Gently stir through the fish pie mix, peas and beans. Cover and simmer on a low heat for 8-10 mins until the fish is cooked through and the green beans are tender. Season with pepper and serve in shallow bowls.

  3. Wednesday: Mediterranean gnocchi bake

    Wednesday: Mediterranean gnocchi bake

    2 tbsp olive oil
    1 onion, finely diced
    2 garlic cloves, crushed
    400g tin chopped tomatoes
    15g fresh basil, stalks finely chopped, leaves picked
    1 tsp sugar
    2 x 500g packs gnocchi
    210g pack mozzarella, drained
    100g pack leafy butterhead salad
    ½ lemon, zested and juiced

    1. Heat half the oil in a large casserole dish over a medium heat. Fry the onion for 10 mins until softened. Add the garlic and fry for 1 min, then tip in the chopped tomatoes and 200ml water. Season and simmer for 10 mins.

    2. Preheat the grill to high. Stir the basil stalks and half the leaves, 1 tsp sugar and another 150ml water into the sauce. Fold in the gnocchi and simmer for 5 mins until the gnocchi is soft and the sauce has thickened.

    3. Tear the mozzarella over the gnocchi and grill for 5 mins until the cheese is melted and bubbling. Meanwhile, whisk together the remaining olive oil, lemon zest and juice with some salt and pepper. Toss with the salad leaves and serve alongside the gnocchi bake. Top the gnocchi with the reserved basil leaves to serve.

  4. Thursday: Green orzotto

    Thursday: Green orzotto

    1 tbsp olive oil
    2 onions, finely diced
    2 garlic cloves, crushed
    300g orzo
    1 vegetable stock cube, made up to 1ltr 
    250g fresh greens
    200g frozen peas
    110g green beans, trimmed and cut into 2cm lengths
    ½ lemon, zested and juiced
    15g fresh basil, chopped
    50g pack grated pecorino

    1. Heat the oil in a large shallow casserole dish over a medium heat and fry the onion for 10 mins until soft. Add the garlic, fry for 1 min, then add the orzo. Mix well to coat in the oil and onions, then pour in 700ml of the stock. Bring to the boil and simmer for 5 mins.

    2. Remove the thick stalks from the spring greens and shred the leaves. Stir into the orzo with the peas and green beans. Simmer again for a further 8-10 mins, continually stirring, gradually adding more stock as you need (you might not need it all), until the veg is cooked and the orzo is creamy and tender. Season with pepper. Stir through the lemon juice and most of the basil and cheese.

    3. Serve in shallow bowls, scattered with the remaining cheese, basil and the lemon zest.

  5. Friday: Chicken and stuffing traybake

    Friday: Chicken and stuffing traybake

    1kg chicken thighs
    3 tbsp olive oil
    800g potatoes, peeled and cut into chunks
    400g parsnips, peeled and quartered 
    500g carrots, peeled and cut into batons
    2 x 170g packs sage and onion stuffing mix
    200g frozen peas
    4 tsp chicken gravy granules

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken thighs in a large deep baking tray, drizzle over 1 tbsp olive oil and season. Roast for 15 mins.

    2. Boil the potatoes in a large pan of boiling water for 10 mins. Add the carrots and parsnips to the pan and boil for a further 5 mins; drain.

    3. Put a sachet of the stuffing mix into a heatproof bowl. Pour over 400ml boiling water and mix well. Leave to stand for 5 mins. Roll the stuffing into 12-14 golf-ball-sized balls.

    4. Remove the chicken tray from the oven and add the veg and stuffing balls. Drizzle with the remaining oil and season the veg. Roast for 25-30 mins until the roast potatoes are golden and crunchy, the vegetables are tender and the chicken is cooked through.

    5. Meanwhile, add the peas to a pan of boiling water and cook for 5 mins until tender.

    6. Put the gravy granules into a heatproof jug and pour over 280ml boiling water. Whisk with a fork until smooth. Add more water if you prefer a thinner gravy. Serve with the roast chicken and veg.

  6. Shopping list

    1 Tesco lemon
    30g pack Tesco fresh basil
    2.5kg pack Redmere Farms potatoes
    1kg pack Redmere Farms carrots
    500g pack Redmere Farms parsnips
    1kg pack Redmere Farms onions
    1 Tesco garlic bulb
    1 Tesco whole cauliflower
    220g pack Redmere Farms green beans
    500g pack Redmere Farms fresh greens
    100g pack Tesco butterhead salad
    1kg pack Tesco chicken thighs
    568ml Tesco semi-skimmed milk
    210g pack Creamfields mozzarella
    50g pack Tesco grated pecorino
    2 x 400g tins Tesco chopped tomatoes
    200g jar Tesco korma paste
    2 x 500g packs Tesco gnocchi
    500g pack Tesco Finest orzo
    500g pack Tesco red split lentils
    2 x 170g packs Tesco sage and onion stuffing mix
    200g pot Tesco chicken gravy granules
    4 Tesco fish stock pots
    900g pack Grower's Harvest frozen garden peas
    400g pack Tesco frozen fish pie mix

    + From the storecupboard:

    Olive oil, plain flour, sugar, vegetable 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.