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5 easy family dinners for £25 – November week 1

From a comforting gnocchi gratin to sticky glazed meatballs, 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: Caramelised onion gnocchi gratin

    Monday: Caramelised onion gnocchi gratin

    1½ tbsp olive oil
    2 onions, finely sliced
    20g unsalted butter
    500g gnocchi
    2 garlic cloves, crushed
    a small handful thyme, leaves picked
    ½ vegetable stock cube, made up to 200ml
    1 tbsp balsamic vinegar (optional)
    1 x 210g pack mozzarella, drained and sliced into 3-4mm thick slices
    25g panko breadcrumbs
    320g frozen peas

    1. Heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the onions along with a pinch of salt and cook for 20 mins until nearly fully softened and caramelised, stirring occasionally. Add the butter and cook for a further 5 mins until deeply golden, stirring frequently.

    2. Preheat the oven to gas 6, 200°C, fan 180°C.Meanwhile, bring a large pan of slightly salted water to the boil and add the gnocchi. Cook for 2-3 mins until the gnocchi rise to the surface, then drain and set aside.

    3. Add the garlic and thyme to the onions and cook for 1 min, then add the stock. Bring to a simmer and simmer for 3 mins, until the stock has slightly thickened and reduced.

    4. Stir in the balsamic vinegar, if using, and season with pepper, then stir in the gnocchi. Tip the mixture into a 20cm square tin. Top with the mozzarella slices. Combine the breadcrumbs with the remaining olive oil and sprinkle over the top. Transfer the dish to the oven and bake for 20-25 mins until golden.

    5. Meanwhile, cook the peas in a small saucepan of slightly salted boiling water for 3 mins, then drain. Serve the gnocchi immediately with the peas on the side.

  2. Tuesday: Sticky hoisin traybake meatballs

    Tuesday: Sticky hoisin traybake meatballs

    500g beef mince
    30g ginger, peeled and grated
    3 garlic cloves, crushed
    100ml hoisin sauce
    250g medium egg noodles
    150g pack sugar snap peas, halved
    3 spring onions, finely sliced
    1 tbsp sesame seeds, toasted

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with baking parchment.

    2. Combine the mince, ginger, garlic and 1 tbsp of the hoisin sauce in a mixing bowl. Form into 16 meatballs and place on the tray. Bake in the oven for 10 mins, then brush a little of the remaining hoisin sauce over each meatball and bake for a further 5 mins.

    3. Meanwhile, bring a saucepan of salted water to the boil and add the egg noodles. Cook for 2 mins, then add the sugar snap peas to the pan and cook for a further 3 mins, until the noodles and sugar snap peas have softened but still have a little bite. Drain and set aside in a large mixing bowl.

    4. Remove the meatballs from the oven. Pour the juices from the tray over the noodles and sugar snap peas and toss well to combine. Divide the noodles and sugar snap peas between 4 bowls and top with the meatballs. Scatter over the spring onions and sesame seeds and serve immediately.

  3. Wednesday: Creamy mushroom open pie

    Wednesday: Creamy mushroom open pie

    1 tbsp olive oil, plus extra to drizzle (optional)
    1 x 380g pack mushrooms, sliced
    50g unsalted butter
    2 garlic cloves, crushed
    a small handful of thyme, leaves picked, plus extra for garnish
    1 x 375g pack shortcrust pastry
    100g soft cheese
    400g frozen peas

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the olive oil in a large frying pan over medium-high heat. Add the mushrooms and cook for 12-15 mins until golden and softened, stirring occasionally. Add 15g of butter, the garlic and thyme and cook for a further 2 mins. Season and remove the pan from the heat.

    2. Meanwhile, unroll the pastry onto its baking parchment. Cut out a circle, around 30 cm in diameter. Place the circle on its baking parchment on a large baking tray.

    3. Spread the soft cheese over the pastry, leaving a 4cm border at the edge, then spoon over the mushroom filling. Fold up the edges of the pastry around the filling. Melt 10g of the butter in a microwave or small saucepan and brush the edges of the pastry with the melted butter. Bake in the oven for 25-30 mins until the pastry is golden and cooked through.

    4. Meanwhile, cook the peas in a small pan of slightly salted boiling water for 3 mins, then drain. Toss with the remaining butter.

    Remove the tart from the oven and drizzle the mushrooms with a little olive oil, if desired and sprinkle over a little fresh thyme. Cut into wedges and serve warm with the buttered peas.

  4. Thursday: Sesame-crusted salmon harissa tagliatelle

    Thursday: Sesame-crusted salmon harissa tagliatelle

    330g skinless wild salmon fillets
    1 tbsp olive oil
    1 tbsp sesame seeds, toasted
    320g tagliatelle
    ½ x 125g bag baby leaf spinach
    2 tbsp harissa paste
    ½ x 250g pack cherry tomatoes, halved 

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Place the frozen salmon fillets on a large baking tray lined with baking paper. Drizzle with olive oil, season and sprinkle over the sesame seeds. Bake in the oven for 18-20 mins until cooked through. Roughly flake and set aside.

    2. Meanwhile, bring a large pan of water to the boil. Add the tagliatelle and cook for 7-8 mins until soft but still with a little bite. Reserve 150ml of the pasta water and drain the pasta.

    3. Return the tagliatelle to the pan and add the spinach, harissa, cherry tomatoes and 100ml pasta water. Gently toss to combine. Add a little more pasta water if needed. Carefully stir through the flaked salmon. Divide the pasta between 4 bowls to serve.

  5. Friday: Spiced chicken escalope with couscous salad

    Friday: Spiced chicken escalope with couscous salad

    2 x 300g packs skinless and boneless chicken breasts
    2 tbsp plain flour
    4 tbsp harissa paste
    100g panko breadcrumbs
    3 tbsp vegetable oil
    2 x 110g packs lemon and coriander couscous
    ½ x 250g pack cherry tomatoes, halved
    2 spring onions, finely sliced
    ½ x 125g bag baby leaf spinach

    1. Place the chicken breasts between two sheets of baking parchment and lightly bash with a rolling pin or heavy saucepan until around 1cm thick. Dust the chicken in the flour, shaking off any excess. Spread the harissa paste over the floured chicken, fully covering the meat. Coat the fillets in the breadcrumbs, pressing the breadcrumbs firmly into the breasts to make sure they stick.

    2. Heat the vegetable oil in a large frying pan over medium heat. Add the coated chicken breasts and cook for 4-5 mins per side, until golden, crisp and cooked through. You might have to do this in batches.

    3. Meanwhile, prepare the couscous according to the pack instructions. Stir through the spinach and leave for 1 min to slightly wilt, before adding the cherry tomatoes, spring onions and seasoning. Serve the chicken escalopes immediately along with the couscous salad.

  6. Shopping list

    Head to Tesco.com for a shopping list where you can buy everything you need for this week here.

    20g pack Tesco fresh thyme
    2 x Tesco onions
    1 Tesco garlic bulb
    30g piece Tesco root ginger
    100g bunch Tesco spring onions
    250g pack Nightingale Farms cherry tomatoes
    125g bag Fresh & Naked baby spinach
    150g pack Tesco sugar snap peas
    380g pack Redmere Farms mushrooms 
    500g pack Boswell Farms 20% fat beef mince
    650g pack Tesco chicken breasts
    200g tub Creamfields soft cheese
    210g pack Creamfields mozzarella
    375g pack Tesco ready-rolled shortcrust pastry
    150g bag Tesco panko breadcrumbs
    180g pack Tesco plum and hoisin stir-fry sauce
    100g jar Al’fez harissa paste
    100g bag Tesco sesame seeds
    500g pack Tesco couscous
    500g bag Tesco gnocchi
    250g pack Tesco medium egg noodles
    500g pack Tesco tagliatelle
    330g pack Tesco frozen wild salmon fillets
    900g pack Tesco frozen garden peas

    From the storecupboard: balsamic vinegar (optional), butter, plain flour, olive oil, vegetable oil, vegetable stock cubes.

    *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.