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5 easy family dinners for £25 – Miso aubergine tacos, spinach and cheese risotto, sausage meatballs with pea pesto and spaghetti

From a speedy veggie risotto to fun and colourful tacos, 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: Sardine, spring onion and butter bean fishcakes

    Monday: Sardine, spring onion and butter bean fishcakes

    100g frozen peas
    2 x 400g tins butter beans, drained and rinsed
    3 spring onions, trimmed and finely sliced
    2 lemons, 1 zested and juiced, 1 cut into wedges
    2 x 120g tins sardines in brine, drained
    30g plain flour
    2 tbsp vegetable oil
    3 tbsp olive oil
    1 tbsp clear honey
    100g baby spinach
    ½ iceberg lettuce, shredded
    120g radishes, trimmed and thinly sliced

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Boil the peas for 3 mins in a pan; drain, then run under cold water to cool.

    2. Put the peas in a food processor with the butter beans, spring onions and lemon zest. Pulse until a similar consistency to mashed potatoes, with some of the peas still holding their shape – it shouldn’t be smooth. Put in a mixing bowl and fake in the sardines; season and mix well. Divide into 8, then shape into 8cm fish cakes.

    3. Add the four to a plate and season with pepper. Lightly coat each fishcake in the four, then set aside.

    4. Heat 1 tbsp vegetable oil in a nonstick frying pan over a medium-high heat, then fry the fishcakes in batches for 3-4 mins each side until deep golden and crispy. Put on a baking tray, then bake for 8 mins to cook through.

    5. Meanwhile, whisk together the lemon juice, olive oil and honey in a jug; season. Put the spinach, lettuce and radishes in a bowl; toss with the dressing. Serve with the fishcakes and lemon wedges for squeezing over.

  2. Tuesday: Spinach and cheese risotto

    Tuesday: Spinach and cheese risotto

    2 tbsp olive oil
    2 red onions, finely diced
    3 garlic cloves, crushed
    1 lemon, zested and juiced
    300g long-grain rice
    1 vegetable stock pot, made up to 800ml
    250g frozen peas
    150g baby spinach
    15g fresh basil, roughly chopped
    100g Greek-style salad cheese, crumbled

    1. Heat the oil in a large, lidded, high-sided frying pan over a medium heat. Fry the onion with a pinch of salt for 8-10 mins, stirring occasionally, until soft and turning light brown.

    2. Add the garlic and lemon zest; cook, stirring, for 1 min. Add the rice and cook for another 2 mins, stirring, until turning translucent. Stir in the stock, peas and spinach, then bring to a simmer. Cover, reduce the heat, and simmer for 12-15 mins, stirring 2-3 times, until the stock is absorbed and the rice is tender.

    3. Remove from the heat and set aside for 5 mins, covered. Stir through the lemon juice, most of the basil and half the cheese, then divide between bowls and scatter over the remaining cheese and basil and a crack of black pepper.

  3. Wednesday: Sticky honey and miso chicken

    Wednesday: Sticky honey and miso chicken

    45g miso paste
    2½ tbsp clear honey
    2½ tbsp reduced-salt soy sauce
    40g fresh ginger, peeled and finely grated
    2 large garlic cloves, crushed
    2 tbsp vegetable oil
    8 chicken drumsticks
    300g long-grain rice
    1 broccoli head, cut into florets, larger florets halved
    2 red onions, cut into thick wedges
    3 spring onions, trimmed and thinly sliced

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Whisk the miso, honey, soy sauce, ginger, garlic and oil in a jug. Add the chicken to a large, high-sided roasting tin, then pour over the miso mixture and toss to coat. Spread into an even layer, then roast for 20 mins or until the chicken is lightly golden and the sauce is starting to thicken.

    2. Meanwhile, rinse the rice well in a sieve under cold running water for 1-2 mins, then add to a large, lidded pan with 700ml water; cover and set aside.

    3. Add the broccoli and red onion to the chicken tray and use a spatula to turn everything in the sticky miso sauce to coat. Roast for another 20-25 mins, until everything is golden and the chicken is cooked through.

    4. Meanwhile, bring the covered rice pan to the boil: once bubbling, turn the heat to low. Simmer for 12-15 mins until the water is absorbed, then leave, still covered, until ready to serve. Divide between bowls, then top with the chicken and veg, spooning over any sauce from the tray. Scatter with the spring onions to serve.

  4. Thursday: Miso aubergine tacos

    Thursday: Miso aubergine tacos

    2 aubergines, trimmed and cut into 2-3cm chunks
    4½ tbsp olive oil
    4-pack baking potatoes, cut into wedges
    200g frozen peas
    2 spring onions, trimmed and finely sliced
    1 lime, zested and juiced
    2 red onions, thinly sliced
    50g miso paste
    3 tbsp reduced-salt soy sauce
    3 tbsp clear honey
    8-pack mini tortilla wraps
    ¼ iceberg lettuce, shredded
    120g radishes, trimmed and thinly sliced

    1. Preheat the oven to gas 7, 220°C, fan 200°C and line a baking tray with nonstick baking paper. Add the aubergine, season and drizzle with 1½ tbsp oil. Toss to coat and spread out on the tray.

    2. Put the potatoes on a separate baking tray, toss with 1½ tbsp oil. Roast the potato wedges for 45-50 mins and the aubergine for 40 mins, turning both halfway through, until tender and golden.

    3. Meanwhile, boil the peas for 3 mins in a saucepan. Drain, then run under cold water to cool. Tip into a food processor with the spring onions, lime zest and juice, 1 tbsp oil and 1 tbsp water. Blitz until fairly smooth, adding a little water to loosen if you like.

    4. Heat the remaining ½ tbsp oil in a frying pan over a medium heat. Fry the red onion for 8-10 mins until golden.

    5. Whisk together the miso, soy sauce, honey and 2 tbsp water in a jug. Add to the red onion mixture with the aubergine; stir well and simmer for 4-5 mins until reduced.

    6. When ready to serve, warm the wraps in the oven for 2 mins. Serve with the miso aubergine, smashed peas, shredded lettuce and radishes, with the potato wedges alongside.

  5. Friday: Sausage meatballs with pea pesto and spaghetti

    Friday: Sausage meatballs with pea pesto and spaghetti

    454g pack 50% reduced-fat pork sausages
    350g frozen peas
    15g fresh basil, torn
    1 lemon, zested and juiced
    1 garlic clove, crushed
    2 tbsp olive oil
    100g Greek-style salad cheese
    350g spaghetti

    1. Preheat the oven to gas 7, 220°C, fan 200°C and line a large baking sheet with nonstick baking paper. Squeeze the sausages from their skins and divide the meat into 20 small balls, each about the size of a walnut; spread out on the tray. Bake for 22-25 mins, turning halfway, until golden and cooked through.

    2. Meanwhile, boil the peas in a pan for 3 mins. Scoop out with a slotted spoon, reserving the water, then run under cold water to cool. Tip into a food processor with most of the basil, the lemon zest and juice, crushed garlic, olive oil and 50g salad cheese; season, then blitz to a fairly chunky mixture (don’t worry if it’s a bit thick, as it will loosen later).

    3. Cook the spaghetti to pack instructions in the pea pan. Drain, reserving 200ml cooking water, then return to the pan with the pesto and cooking water. Toss together over a low heat for 1-2 mins until warmed through and everything is coated in the pesto.

    4. Divide between 4 plates, then top with the sausage meatballs and crumble over the remaining cheese and basil to serve.

  6. 5 easy family dinners for £25 - April - Shopping list

    1 lime
    4-pack Suntrail Farms lemons
    30g bag fresh basil
    1 large garlic bulb
    40g loose root ginger
    100g bunch spring onions
    1 iceberg lettuce
    240g pack radishes
    250g bag baby spinach
    2 aubergines
    1kg bag Redmere Farms red onions
    1 broccoli head
    4-pack baking potatoes
    200g pack Creamfields
    Greek-style salad cheese
    900-1.2kg pack Willow Farm chicken drumsticks
    454g pack 50% reduced-fat pork sausages
    500g pack Hearty Food Co. spaghetti
    1kg bag Grower’s Harvest long-grain rice
    2 x 120g tins sardines in brine
    2 x 400g tins butter beans
    150ml bottle reduced-salt soy sauce
    100g jar miso paste
    340g jar Stockwell & Co. clear honey
    8-pack mini white tortilla wraps
    900g bag Grower’s Harvest frozen garden peas

    + From your storecupboard

    plain flour, vegetable oil, olive oil, vegetable stock pot


    *Based on a family of four. Total cost based on online prices at time of publishing; subject to change.