Skip to content

5 easy family dinners for £25 – March week 3

From a giant cheesy pasty to a quick veggie omelette, 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: Ratatouille omelette

    Monday: Ratatouille omelette

    2 tbsp vegetable oil
    2 loose courgettes, cut into 1 cm chunks
    2 red onions, thinly sliced
    2 peppers, cut into 3cm chunks 
    400g tin chopped tomatoes
    2 garlic cloves, finely crushed
    10g flat-leaf parsley, finely chopped
    16 eggs
    80g mature Cheddar, coarsely grated
    40g butter, cut into 4 cubes
    1 round lettuce, washed and roughly chopped
    1 tbsp honey and mustard dressing

    1. Heat 1 tbsp oil in a large saucepan over a medium-high heat and add the courgettes, onions and peppers. Fry for 2-3 mins, then add the chopped tomatoes, garlic and 50ml boiling water. Bring to the boil, then reduce to a simmer for 20 mins, stirring occasionally, until the vegetables are tender but holding their shape and the sauce has thickened. Stir through half the parsley and season to taste. 

    2. Whisk the eggs with half the grated cheese, the remaining parsley and some seasoning.

    3. Heat a little of the remaining oil and a cube of butter in nonstick frying pan over a medium-high heat. Pour in a quarter of the whisked eggs and fry for 1-2 mins, then carefully flip using a spatula and cook for a further 1 min until the eggs are set. Slide onto a plate and fill with a quarter of the ratatouille and a sprinkle of the remaining cheese. Repeat until you have used all the ingredients.

    4. Toss the round lettuce in the honey and mustard dressing and serve with the ratatouille omelettes. 

  2. Tuesday: Chorizo and grated courgette spaghetti

    Tuesday: Chorizo and grated courgette spaghetti

    1 tbsp vegetable oil
    ½ x 225g chorizo ring, skin removed and sausage finely chopped
    1 red onion, finely chopped
    100g butter, cubed
    4 garlic cloves, thinly sliced
    300g spaghetti 
    1 courgette, coarsely grated
    10g flat-leaf parsley, finely chopped

    1. Heat the oil over a high heat in a medium-sized frying pan. Add the chorizo and onion and fry for 6-8 mins until crisp. Add the butter and garlic, reduce the heat to medium and cook for a further 3 mins. 

    2. Bring a pan of salted water to the boil and cook the pasta for 10 mins until al dente.  Drain, reserving 50ml of the cooking water and return both to the pan along with the chorizo sauce, courgette and parsley. Beat well with a wooden spoon, then divide between 4 pasta bowls and serve with a grind of black pepper. 

  3. Wednesday: Giant cheesy leek pasty

    Wednesday: Giant cheesy leek pasty

    500g frozen leaf spinach, defrosted
    50g butter
    3 garlic cloves, finely chopped
    700g sliced leeks
    100g mature Cheddar, coarsely grated
    500g block puff pastry
    1 tbsp plain flour, for dusting
    1 egg, lightly beaten
    3 large carrots, peeled and coarsely grated
    1 tbsp honey and mustard dressing
    ½ tbsp wholegrain mustard

    1. Preheat a large baking tray in the oven to gas 7, 220°C, fan 200°C.

    2. Place the spinach in a sieve and squeeze out any excess liquid.

    3. Melt the butter in a large frying pan over a high heat. Add the garlic, leeks and spinach and fry for 10 mins until softened and heated through. Remove from the heat and mix through the grated Cheddar. Season to taste.   

    4. Divide the pastry into 2 blocks, one 1/3 smaller than the other, and shape into 2 round disks. 

    5. Lightly dust a clean worksurface with the flour and roll the smaller disc of pastry into a 25cm circle, trimming to size if needed. Slide the pastry onto a sheet of baking paper and top with the leek filling, leaving a 3cm border around the edge. Brush the pastry with beaten egg.  

    6. Roll the second disc out to a 35cm circle and, using the rolling pin, lift the pastry over the leek filling and smooth with your hands to create a bowler hat shape. Crimp the edges of the pastry with a fork and trim off any excess. Brush with the remaining egg and score a cross in the middle of the pie to allow the steam to escape. 

    7. Using the baking paper, slide the pie onto the preheated baking tray and bake in the oven for 25 mins until golden.

    8.  Mix together the carrot, dressing and mustard and season to taste. Serve with the pie. 

  4. Thursday: Baked chorizo and white fish orzo

    Thursday: Baked chorizo and white fish orzo

    1 tbsp vegetable oil
    ½ 225g Spanish chorizo ring, skin removed and sausage finely chopped
    1 red onion, finely chopped
    3 garlic cloves, finely chopped
    1 pepper, finely chopped
    400g frozen spinach, defrosted
    10g flat-leaf parsley, finely chopped
    300g orzo
    400g chopped tomatoes
    4 x frozen white fish fillets

    1. Preheat the oven to gas 6, 200°C, fan 180°C. 

    2. Heat the oil in a shallow ovenproof casserole dish over a high heat. Add the chorizo, onion, garlic and peppers and fry for 5 mins until the chorizo is starting to crisp. 

    3. Place the spinach in a sieve and squeeze out the excess liquid. 

    4. Add half the parsley, the orzo, tinned tomato, spinach and 800ml boiling water to the pan and stir to combine. Bring to the boil and simmer for 3 mins, stirring occasionally.

    5. Top the orzo with the fillets of fish so they are slightly covered and bake in the oven for 20-25 mins until the fish is cooked throughout. Serve topped with the remaining parsley.

  5. Friday: Caramelised onion hot dogs

    Friday: Caramelised onion hot dogs

    1 tbsp vegetable oil
    20g butter
    6 red onions, thinly sliced
    1 tbsp caster sugar
    1 tbsp wholegrain mustard
    560g jar hot dogs
    4 white hot dog rolls
    40g mature Cheddar, grated
    180g tub coleslaw

    1. Heat the oil and butter in a frying pan over a medium heat, add the onions and fry for 20 mins, stirring occasionally until very soft. Increase the heat and stir through the sugar and mustard and cook for 5 mins until lightly caramelised. Season to taste. 

    2. Meanwhile, cook the hot dogs according to packet instructions. 

    3. Cut open the rolls and fill with the hot dogs topped with the onions and a sprinkle of cheese. Serve with the coleslaw on the side.

  6. Shopping list

    30g pack Tesco fresh flat-leaf parsley
    3 Tesco loose carrots
    1kg pack Tesco red onions
    375g pack Nightingale Farms peppers
    3 Tesco loose courgettes
    1 Tesco garlic bulb
    1 Nightingale Farms round lettuce
    225g Tesco Finest spanish chorizo ring
    250g pack Tesco salted butter
    220g pack Tesco mature Cheddar
    12-pack Tesco medium free-range eggs
    6-pack Tesco medium free-range eggs
    6-pack Tesco white hot dog rolls
    500g pack Tesco puff pastry
    180g tub Tesco coleslaw
    2 x 400g tins Grower's Harvest chopped tomatoes
    560g jar Ye Olde Oak jumbo hot dogs
    180g jar Tesco wholegrain mustard
    250ml bottle Tesco honey & mustard dressing
    500g pack Tesco Finest orzo
    500g pack Hearty Food Co. spaghetti
    520g pack Bay Fishmongers frozen white fish fillets
    700g pack Tesco frozen sliced leeks
    900g pack Tesco frozen leaf spinach

    + From the storecupboard:
    Caster sugar, plain flour, vegetable oil

    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.