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5 easy family dinners for £25 - March week 4

From fragrant braised Moroccan-style chicken to clever stovetop mac and cheese with bacon, enjoy five tasty dinners, all for less than £25*. We've done all the hard work for you and prepared a shopping list 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: Stovetop bacon 'mac and cheese'

    Monday: Stovetop bacon 'mac and cheese'

    280g penne
    2tbsp olive oil
    100g smoked back bacon, roughly chopped
    1 red pepper, deseeded and finely sliced
    2 tbsp plain flour
    1 pint semi-skimmed milk
    100g medium Cheddar, grated
    125g baby spinach

    1. Cook the penne to pack instructions; drain and set aside.

    2. Meanwhile, heat ½ tbsp oil in a saucepan over a medium heat. Add the bacon and fry for 6-8 mins until crisp. Remove with a slotted spoon and set aside on kitchen paper. Add the pepper to the pan and cook for 5-7 mins until softened. Remove from the pan and set aside.

    3. Add 1½ tbsp oil to the pan and, once hot, stir in the flour to combine. Cook for 1 min, then gradually add the milk, stirring continuously. Bring to the boil, then reduce the heat to medium-low and simmer for 2-3 mins until thickened. Stir in the pasta, pepper, cheddar and spinach and cook until the cheese has melted and the spinach has wilted. Season to taste, then divide between 4 bowls and scatter with the crispy bacon to serve.

  2. Tuesday: Roasted squash and chickpea pilaf

    Tuesday: Roasted squash and chickpea pilaf

    1 butternut squash, peeled, deseeded and cut into 2.5cm chunks
    1 tbsp ras el hanout seasoning
    2 tbsp vegetable oil
    300g long-grain rice
    1 vegetable stock pot, made up to 500ml
    2 red onions, finely sliced
    2 garlic cloves, grated
    1cm piece ginger, peeled and grated
    400g tin chickpeas, drained and rinsed
    15g fresh parsley, roughly chopped
    40g roasted and salted peanuts, roughly chopped

    1. Preheat the oven to gas 6, 200ºC, fan 180ºC. Put the squash in a large roasting tin and toss with the ras el hanout and 1 tbsp oil; season lightly. Roast for 30 mins until soft and golden, tossing halfway through.

    2. Meanwhile, put the rice and stock in a lidded saucepan and bring to the boil over a high heat. Reduce the heat, cover and simmer for 10-12 mins until the rice is cooked and the stock is absorbed. Set aside with the lid on until needed.

    3. Meanwhile, heat 1 tbsp oil in a large fring pan over a medium heat. Fry the onions for 15-20 mins, stirring occasionally, until golden. Add the garlic and ginger; fry for 2-3 mins until fragrant. Stir in the chickpeas, rice and most of the parsley.

    4. Divide the pilaf between 4 plates and top with the roasted squash. Scatter over the remaining parsley and the peanuts to serve.

  3. Wednesday: Loaded vegetable quesadillas

    Wednesday: Loaded vegetable quesadillas

    8 tortilla wraps
    1½ tbsp olive oil
    1 red onion, finely sliced
    1 yellow pepper, deseeded and finely sliced
    450g frozen broccoli florets, cooked to pack instructions
    250g pack cherry tomatoes, quartered
    120g Cheddar, coarsely grated
    15g fresh coriander, roughly chopped
    1 large avocado, peeled and stoned
    1 lime, juiced

    1. Preheat the oven to gas 6, 200ºC, fan 180ºC. Lightly brush 4 tortillas with ½ tbsp oil, then cut each into 8 triangles. Arrange on a large baking tray in a single layer (you may need to do this in batches). Bake for 5 mins until golden and crisp; set aside.

    2. Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Fry the onion and pepper for 5 mins, then add the broccoli. Cook for 5 mins, then increase the heat to high, add 200g tomatoes and cook for 5 mins until they've softened and the other vegetables have coloured slightly. Tip into a bowl, stir in most of the coriander and set aside.

    3. Wipe the pan clean and increase the heat to medium-high. Add a tortilla to the pan and spoon in ¼ of the filling onto half of the tortilla. Sprinkle over 30g cheese and fold the tortilla in half. Cook for 2 mins each side until golden and the cheese has melted. Repeat with the remaining tortillas, veg and cheese.

    4. Meanwhile, mash the avocado with the lime juice in a bowl. Stir in the remaining coriander and tomatoes; season. Cut the quesadillas in half and serve with the guacamole and tortilla chips.

  4. Thursday: Thai red fish curry

    Thursday: Thai red fish curry

    1 tbsp vegetable oil
    2 garlic cloves, grated
    1cm piece ginger, peeled and grated
    1 green pepper (or any colour), deseeded and finely sliced
    200g jar red Thai curry paste
    450g frozen broccoli florets
    4 frozen white fish fillets
    ¼ vegetable stock pot, made up to 125ml
    400ml tin light coconut milk
    240g long-grain rice
    15g fresh coriander, roughly chopped
    40g roasted and salted peanuts, roughly chopped
    1 lime, cut into wedges

    1. Heat the oil in a large, deep, lidded frying pan over a medium heat. Fry the garlic, ginger and pepper for 5-7 mins until the pepper starts to soften. Add the curry paste and cook for 1 min.

    2. Add the broccoli and fish, then pour over the vegetable stock and coconut milk. Bring to a simmer over a medium-high heat, then reduce the heat to medium-low. Cover and simmer gently for 12-15 mins until the fish is cooked through and the broccoli florets are tender. Remove from the heat and gently flake the fish in the pan and stir through most of the coriander. Season lightly.

    3. Meanwhile, cook the rice to packet instructions. Divide between 4 bowls and spoon over the fish curry. Scatter with the peanuts and remaining coriander, and serve with the lime wedges for squeezing over.

  5. Friday: Moroccan-style braised chicken thighs

    Friday: Moroccan-style braised chicken thighs

    900g-1.2kg pack chicken thighs
    1 tbsp ras el hanout
    1 tbsp olive oil, plus extra to drizzle (optional)
    ¾ vegetable stock pot, made up to 400ml
    240g couscous
    1 red onion, very finely sliced
    125g baby spinach
    100g green olives, sliced
    1 lemon, zested and juiced
    15g fresh parsley, roughly chopped

    1. Sprinkle the chicken thighs with the ras el hanout and season lightly. Heat the oil in a large lidded frying pan over a medium heat and add the chicken thighs, skin side down. Cook for 12-15 mins until the skin is golden and crisp. Turn the chicken over and cook for a further 3 mins, then remove from the pan. Drain the fat into a bowl and set aside, then return the chicken to the pan and pour in 100ml stock around the chicken. Cover and cook over a low-medium heat for 30 mins until tender and cooked through.

    2. Meanwhile, put the couscous and onion in a large heatproof bowl with 2 tbsp of the reserved chicken fat (discarding the rest). Pour over the remaining stock. Cover and leave for 5 mins, then fluff up with a fork. Stir through the spinach, olives and lemon juice, and most of the zest and parsley. Season lightly.

    3. Divide the couscous between 4 plates and top with the chicken thighs. Scatter with the remaining parsley and lemon zest, and drizzle with a little extra virgin olive oil to serve, if you like.

  6. Shopping list

    1 Tesco lemon
    2 Tesco limes
    30g pack Tesco fresh coriander
    30g pack fresh Tesco flat-leaf parsley
    1 Tesco garlic bulb
    2cm piece fresh ginger
    250g pack Nightingale Farms cherry tomatoes
    1 large Tesco avocado
    250g pack Tesco baby spinach
    600g pack Nightingale Farms peppers
    4 Tesco red onions
    1 Tesco butternut squash
    220g pack Tesco medium Cheddar
    1 pint Tesco semi-skimmed milk
    900g-1.2kg pack Willow Farms chicken thighs
    300g pack Woodside Farms smoked back bacon
    500g pack Tesco couscous
    500g pack Hearty Food Co. penne
    1kg pack Grower's Harvest long-grain rice
    4-pack Tesco vegetable stock pots
    50g jar Tesco ras el hanout seasoning
    200g jar Tesco red Thai curry paste
    400g tin Tesco chickpeas
    400ml tin Tesco light coconut milk
    340g jar Tesco pitted green olives in brine
    200g pack Stockwell & Co. roasted and salted peanuts
    8-pack H. W. Nevill's white tortilla wraps
    900g Tesco frozen broccoli florets
    520g pack Bay Fishmongers white fish fillets

    +From your storecupboard:
    Olive oil, plain flour, vegetable oil

    *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.