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5 easy family dinners for £25 - Goan-style curry, bean quesadillas, chorizo gnocchi...

From a quick and easy chicken traybake to a fragrant Goan-style fish 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: Chorizo and pepper gnocchi

    Monday: Chorizo and pepper gnocchi

    4 tsp olive oil
    2 red onions, finely sliced
    1 ½ mixed peppers, sliced
    60g chorizo slices, cut into strips
    2 garlic cloves, crushed
    ¼-½ tsp crushed chillies, to taste
    500g pack gnocchi
    ½ lemon, juiced
    100g baby spinach
    10g pecorino
    10g fresh basil, leaves picked

    1. Heat 2 tsp oil in a large frying pan over a medium heat. Add the onions, peppers, 50ml water and a pinch of salt, and fry for 10 mins until tender. Add the chorizo, garlic and chillies, and fry for 1-2 mins until fragrant and the chorizo starts to release its oils.

    2. Tip the gnocchi into the pan with another 1 tsp oil and cook for 10 mins, stirring frequently, until the gnocchi starts to crisp and turn golden.

    3. Meanwhile, whisk the remaining 1 tsp oil in a bowl with the lemon juice and season with a little black pepper. Toss through the spinach. Serve the gnocchi scattered with the cheese and basil leaves, with the spinach salad alongside.

  2. Tuesday: Goan-style fish curry

    Tuesday: Goan-style fish curry

    1 tbsp medium curry powder
    20g fresh coriander, roughly chopped
    15g piece fresh ginger, peeled and roughly chopped
    ¼-½ tsp crushed chillies, to taste
    2 garlic cloves, chopped
    4 spring onions, 2 chopped, 2 shredded
    1 lemon, juiced
    400ml unsweetened coconut milk alternative
    200g long-grain rice
    520g white fish fillets, defrosted
    50 plain flour
    2 tbsp vegetable oil

    1. Put 1 tbsp curry powder, most of the coriander, the ginger, crushed chillies, garlic, chopped spring onions and half the lemon juice in a blender (or use a stick blender). Add a pinch of salt and 200ml coconut milk, then blend to a smooth paste.

    2. Tip the curry paste into a deep frying pan over a medium heat and cook, stirring for 2-3 mins until fragrant. Add the remaining 200ml coconut milk and simmer uncovered for 15 mins until thickened slightly.

    3. Meanwhile, wash the rice until the water runs clear. Tip into a lidded saucepan with 400ml water and bring to a simmer over a high heat. Once simmering, reduce the heat to low, cover and leave undisturbed for 10-12 mins until the water has been absorbed and the rice is tender. Set aside and leave to steam with the lid on until serving.

    4. Pat the fish dry with kitchen paper. Cut each fillet into 3 equal strips. Put the flour on a plate with a pinch of salt and 1 tsp curry powder. Dust the fish all over with the seasoned flour. Heat the oil in a nonstick large frying pan over a high heat and fry the fish for 1-2 mins each side until lightly golden and cooked through. Transfer to a plate.

    5. Once the sauce has thickened slightly, taste for seasoning and add more crushed chillies or lemon juice, if you like. Nestle in the fish fillets, simmer for 30 secs to warm through, then serve alongside the rice with shredded spring onions and coriander scattered over to serve.

  3. Wednesday: Chicken, chickpea and pepper traybake

    Wednesday: Chicken, chickpea and pepper traybake

    650g chicken breat fillets, each cut into 3 pieces
    2 x 400g tins chickpeas, drained and rinsed
    1 ½ mixed peppers, sliced
    2 red onions, cut into thin wedges
    50g green olives, drained
    2 tbsp olive oil
    2 tsp smoked paprika, plus a pinch
    1 lemon, zested and cut into 8 wedges
    ½ low-salt chicken stock cube, made up to 150ml
    1 small garlic clove crushed
    100g low-fat natural yogurt
    10g fresh basil, leaves picked and sliced
    ½ crusty white cob loaf, to serve

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken breasts, chickpeas, peppers, onions and olives in a 30 x 40cm roasting tin so everything fits snugly. Whisk the oil with 2 tsp paprika, the lemon zest and a little seasoning, then drizzle it over everything; toss to coat. Nestle 4 lemon wedges into the tin, reserving the rest. Pour in the stock and bake for 30-35 mins until the chicken is cooked through and the veg is tender.

    2. Meanwhile, mix the garlic, yogurt, a pinch of paprika and half the basil in a small bowl. Wrap the bread in foil and warm through in the oven for the last 5 mins of the traybake’s cooking time.

    3. Scatter over the remaining basil and serve with warm crusty bread, the garlicky yogurt and remaining lemon wedges for squeezing over.

  4. Thursday: Spiced tomato soup with bean quesadillas

    Thursday: Spiced tomato soup with bean quesadillas

    1 tbsp olive oil
    2 red onions, finely chopped
    ¼-½ tsp crushed chillies, to taste
    1 tsp smoked paprika
    1 garlic clove, crushed
    2 x 400g tins chopped tomatoes
    1 low-salt vegetable stock cube, make up to 400ml
    1 tsp caster sugar
    400g tin black beans, drained and rinsed
    2 spring onions, finely chopped
    35g pecorino
    4 wholemeal wraps
    50g low-fat natural yogurt, plus 4 tbsp to serve

    1. Heat the oil in a large saucepan over a medium heat and fry the onions for 6-8 mins until soft. Stir in the chillies, paprika and garlic, and fry for 1-2 mins until fragrant. Stir in the chopped tomatoes, stock and sugar. Simmer for 10 mins.

    2. Meanwhile, mix the black beans, spring onions and pecorino in a bowl. Divide the mix between the wraps, piling it onto one half of the circles. Fold the empty side over the fillings and press down well to seal.

    3. Heat a large, dry frying pan over a medium heat and fry the quesadillas, 1 or 2 at a time, for 2-3 mins either side until golden.

    4. Remove the soup from the heat and blend until very smooth. Add more chilli and a pinch more sugar if needed. Stir in the yogurt, then divide between 4 bowls, topping each with an extra spoonful of yogurt. Cut the quesadillas into 3 triangles and serve alongside.

  5. Friday: Green baked eggs

    Friday: Green baked eggs

    320g frozen peas
    1 head of broccoli, cut into small florets, stalk sliced
    2 tbsp olive oil
    2 spring onions, sliced
    400g tin butter beans, drained and rinsed
    150g spinach
    50g green olives, drained and sliced
    4 eggs
    ½ crusty white cob loaf, cut into thick slices
    1 garlic clove, halved
    100g low-fat natural yogurt
    10g fresh basil, chopped

    1. Boil the peas and broccoli in a large pan for 4-6 mins until the broccoli stems are tender; drain. 

    2. Heat 1 tbsp oil in a wide, lidded frying pan over a medium-high heat and fry the spring onions for 3 mins. Stir in the peas and broccoli, butter beans, spinach and olives. Add 50ml water and cook for 5 mins until the spinach has wilted and the water has evaporated. Season well.

    3. Make 4 wells in the greens and crack the eggs into each space. Cover and cook for 4-6 mins until the white are set and the yolks are cooked to you liking.

    4. Toast or grill the bread slices, rub each piece with the cut side of the halved garlic clove, the drizzle with the remaining 1 tbsp olive oil. Spoon the yogurt over the baked eggs and scatter with the basil. Serve with the garlic toasts.

  6. Shopping list

    4-pack Suntrail Farms lemons
    30g pack fresh coriander
    30g pack fresh basil
    1 garlic bulb
    15g piece fresh ginger
    100g bunch spring onions
    1kg pack Redmere Farms red onions
    250g pack baby spinach
    375g pack Nightingale Farms peppers
    375g head of broccoli
    500g pot Creamfields low-fat natural yogurt
    50g pack grated pecorino
    1ltr unsweetened coconut milk-alternative
    6-pack medium free-range eggs
    80g pack chorizo slices
    650g pack chicken breast fillets
    400g crusty white cob loaf
    8-pack H.W. Nevill’s wholemeal wraps
    500g pack gnocchi
    1kg pack Grower’s Harvest long-grain rice
    2 x 400g tins Grower’s Harvest chopped tomatoes
    2 x 400g tins chickpeas
    400g tin black beans
    400g tin butter beans
    48g jar smoked paprika
    28g jar crushed chillies
    80g jar medium curry powder
    340g jar pitted green olives
    520g pack frozen Bay Fishmongers white fish fillets
    900g pack frozen Grower’s Harvest garden peas

    + From the storecupboard:

    Low-salt chicken stock cube, low-salt vegetable stock cube, olive oil, vegetable oil, caster sugar, plain flour

    *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.