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5 easy family dinners for £25 - March

From a cheesy gnocchi bake to a spicy soup, 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: Spiced sweet potato soup

    Spiced sweet potato soup recipe

    3 tbsp olive oil
    1 large or 2 small red onions, chopped
    1 carrot, scrubbed and chopped
    15g ginger, finely grated
    2 garlic cloves, crushed
    2½ tsp ground cumin
    500g sweet potatoes, peeled and cut into 1cm pieces
    1 vegetable stock pot, made up to 650ml
    1 orange, juiced
    400g chickpeas, drained and patted dry
    1 tsp fennel seeds
    2 spring onions, sliced
    ½ crusty cob, sliced

    1. Heat 1 tbsp oil in a large, lidded saucepan over a medium heat and fry the onions and carrot for 5 mins. Add the ginger, garlic and 2 tsp cumin; fry for another 2 mins or until softened and lightly golden. Stir in the sweet potatoes and cook for 2-3 mins until coated in the spiced oil and starting to soften.

    2. Add the stock and orange juice; season to taste. Bring to the boil, then simmer, covered, for 15-20 mins until the sweet potato is very soft. Blitz with a stick blender until smooth.

    3. Meanwhile, heat the remaining oil in a frying pan over a medium-high heat and add the chickpeas, remaining cumin and the fennel seeds; stir until coated. Fry for 6-8 mins until crisp.

    4. Divide the soup between warmed bowls and scatter over the crispy chickpeas along with a drizzle of the spiced oil. Scatter with the spring onions and then serve with the crusty bread.

  2. Tuesday: Cheesy tuna melt wedges

    Cheesy tuna melt wedges recipes

    500g sweet potatoes, scrubbed and cut into wedges
    2 tbsp olive oil
    2 x 145g tins tuna, drained
    325g tin sweetcorn, drained
    3 spring onions, sliced
    125g grated lighter Cheddar
    1 lemon, juiced
    1 butterhead lettuce, shredded
    1 carrot, scrubbed and peeled into ribbons
    1 small or ½ large red onion, finely sliced

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Tip the sweet potato into a shallow roasting tin, drizzle over 1 tbsp oil, season and toss to coat. Spread out in a single layer and roast for 30-35 mins, turning halfway through, until golden and crisp.

    2. Mix the tuna, sweetcorn and most of the spring onions in a bowl; season well. Arrange the wedges in the centre of the tin and spoon over the tuna mix. Scatter over the cheese and bake for a further 6-8 mins until the cheese is golden and bubbling.

    3. Whisk the remaining 1 tbsp oil, the lemon juice and some seasoning in a bowl. Add the lettuce, carrot and red onion, and toss well. Scatter the reserved spring onions over the wedges and serve with the salad.

  3. Wednesday: Crispy gnocchi, broccoli and cheese bake

    Crispy gnocchi, broccoli and cheese bake recipe

    1 tbsp olive oil
    500g pack gnocchi
    ½ head of broccoli, cut into florets
    ½ sweetheart cabbage, sliced
    300g frozen peas
    25g plain flour
    400ml skimmed milk
    1 lemon, zested
    90g Free From green pesto
    100g grated lighter Cheddar

    1. Heat the oil in a large frying pan over a medium-high heat. Add the gnocchi and fry for 6-8 mins, stirring regularly, until golden brown and crisp. Remove from the heat.

    2. Meanwhile, cook the broccoli and cabbage for 5 mins in a pan of simmering water, then add the peas and cook for another 2 mins. Drain well.

    3. Heat the grill to high. Whisk the four with a splash of the milk in a jug until smooth, add the remaining milk, then pour into a fameproof, shallow casserole dish or ovenproof, deep frying pan. Cook over a medium heat for 5-6 mins, stirring constantly, until thick enough to coat the back of a spoon (it will thicken more as the cheese is added). Stir in the lemon zest, pesto and 75g cheese. Mix for 1 min to melt the cheese, then stir in the blanched veg and gnocchi to coat; season. Scatter over the remaining cheese and grill for 5 mins until golden and bubbling.

  4. Thursday: Corned beef and butter bean stew

    Corned beef and butter bean stew recipe

    2 tbsp olive oil
    120g corned beef slices, torn into pieces
    1 red onion, finely chopped
    1 carrot, finely chopped
    2 garlic cloves, crushed
    100g Free From green pesto
    1 vegetable or chicken stock pot, made up to 650ml
    400g tin butter beans, drained and rinsed
    ½ sweetheart cabbage, finely sliced
    300g frozen peas
    ½ crusty cob, sliced

    1. Heat 1 tbsp oil in a large saucepan over a medium-high heat and fry the corned beef for 5 mins, breaking up with a spoon until it turns a darker brown and crumbly. Transfer to a plate.

    2. Heat the remaining oil in the pan, fry the onion and carrot for 5 mins, then stir in the garlic and fry for 1 min. Stir in the pesto, stock, butter beans and cabbage. Bring to the boil, then simmer for 6-8 mins until the cabbage is tender. Stir in the peas and season well. Return to the boil for 2-3 mins until the peas are cooked. Stir in the corned beef to warm through, then serve in deep bowls with the bread for dunking.

  5. Friday: Chicken, broccoli and orange couscous

    Chicken, broccoli and orange couscous recipe

    900g chicken wings
    ½ head of broccoli, cut into florets
    1 large or 2 small red onions, cut into thin wedges
    1 tbsp olive oil
    2 oranges, zested and sliced
    1 tbsp fennel seeds
    2 tsp ground cumin
    250g couscous
    1 chicken stock pot, made up to 500ml
    2 spring onions, finely sliced

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Tip the chicken, broccoli, onions, oil, orange slices, fennel seeds and cumin into a large roasting tin; season with pepper. Toss to coat everything well in the oil and spices. Roast for 30-35 mins until the chicken is cooked through, and the onions and broccoli are tender.

    2. Scatter the couscous into the tin. Stir the orange zest into the stock and pour over. Mix well so the couscous is submerged, then stir to make sure the chicken wings are on top. Bake for another 5-10 mins until the couscous is tender and the stock has been absorbed. Top with the spring onions to serve.

  6. Shopping list

    1 lemon
    5-pack Suntrail Farms oranges
    1 garlic bulb
    15g fresh ginger
    100g bunch spring onions
    1 butterhead lettuce
    1kg pack Redmere Farms red onions
    3 carrots
    1kg pack sweet potatoes
    375g pack broccoli
    1 sweetheart cabbage
    1 pint skimmed milk
    250g pack Creamfields lighter mature grated cheese
    900g-1.2kg pack Willow Farms chicken wings
    150g pack Eastman’s Deli Foods corned beef
    400g crusty cob loaf
    36g jar fennel seeds
    43g jar ground cumin
    500g pack wholewheat couscous
    500g pack gnocchi
    190g jar Free From green pesto
    400g tin butter beans
    400g tin chickpeas
    325g tin Grower’s Harvest sweetcorn
    2 x 145g tins Stockwell & Co. tuna in brine
    900g pack Grower’s Harvest frozen peas

    + From your storecupboard

    Chicken stock cubes, vegetable stock pot, plain flour, olive 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.