Skip to content

5 easy family dinners for £25 – November week 2

From a warming sausage casserole to fun chicken goujon burgers, 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: Tomato and aubergine pasta with chorizo breadcrumbs

    Monday: Tomato and aubergine pasta with chorizo breadcrumbs

    2 tbsp olive oil
    1 aubergine, cut into 1cm cubes
    350g penne
    380g tomato and herb pasta sauce
    100g chorizo ring, skin removed and finely diced
    1 tiger roll, torn into breadcrumbs  
    100g lighter grated cheese

    1. Heat the oil in a frying pan over a medium high heat. Add the aubergine and fry for 8-10 mins until golden, soft and translucent. Meanwhile, cook the pasta in a pan of boiling salted water for 10-12 mins until tender, then drain.

    2. Stir the pasta sauce into the aubergine along with 50ml water and bring to a gentle simmer over a medium low heat for 8-10 mins.

    3. Put the chorizo in a separate nonstick frying pan, then place over a medium heat. Cook for 5-6 mins, stirring frequently, until golden and crisp and oil from the chorizo has been released into the pan. Sprinkle in the breadcrumbs and fry for a further 4-5 mins, stirring continually, until crisp and golden.

    4. Stir the pasta into the aubergine pan. Scatter over some of the chorizo crumbs and serve with the cheese and more chorizo crumbs alongside to sprinkle over at the table.

  2. Tuesday: Pesto fish fingers with broccoli mash

    Tuesday: Pesto fish fingers with broccoli mash

    1 tiger roll
    4 baking potatoes, peeled and cut into small chunks
    1 head of broccoli, cut into small florets
    3 tbsp plain flour
    520g frozen white fish fillets, defrosted
    100g pesto, plus 1 tbsp
    3 tsp olive oil
    15g fresh basil, leaves and stalks finely chopped
    350g frozen peas 

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Grate the bread roll into small breadcrumbs or pulse in a food processor until you get fine crumbs, then put on a small plate.

    2. Boil the potatoes in a large pan of boiling salted water for 15 mins, until just tender when pierced with a knife. Add the broccoli florets for the last 10 mins, until the stems are very tender.

    3. Meanwhile put the flour in a shallow bowl and season with pepper. Put 100g pesto in another shallow bowl. Pat the fish fillets dry with kitchen paper, then cut in half lengthways into 2 long strips, then cut into 2 portions to make 4 fish fingers per fillet.

    4. Pat the fish in the flour until lightly coated, then coat in the pesto (adding 1 tsp oil to the pesto to loosen, if needed). Toss in the breadcrumbs until evenly coated all over. Space apart on a large shallow baking tray. Drizzle with 2 tsp oil and bake for 10-15 mins until the crumbs are golden and crunchy, and the fish is cooked and flakes when pressed.

    5. Bring a saucepan of slightly salted water to the boil and add the peas. Simmer for 3-4 minutes, until tender, then drain.

    6. Drain and return the broccoli and potatoes to the empty pan. Mash well with some seasoning, then stir in the 1 tbsp pesto and most of the chopped basil. Serve with the fish fingers and peas and scatter with remaining basil.

  3. Wednesday: Cheesy chorizo and courgette baked rice

    Wednesday: Cheesy chorizo and courgette baked rice

    ½ tbsp olive oil
    125g chorizo, skin removed, halved and sliced
    3 courgettes, halved and sliced
    300g long-grain rice
    10g fresh basil, chopped
    1 vegetable stock cube, made up to 700ml
    150g lighter grated cheese
    90g babyleaf salad

    1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a deep ovenproof frying pan or casserole dish with a lid over a medium-high heat. Add the chorizo and fry for 5-6 mins until golden and crisp. Stir in the courgettes and fry for another 3-4 mins, stirring frequently, until the courgettes start to soften. Stir in the rice to coat in the oil.

    2. Pour 600ml stock over the rice in the dish. Stir in the basil, mix well and season with pepper. Cover and place in the oven to bake for 15 mins, then remove the lid, stir briefly and, if the rice is still a little firm and the base of the pan is dry, add the remaining 100ml stock. Scatter over the cheese. Bake for a further 5-10 mins until the rice is tender and the cheese has melted. Serve with the salad alongside.

  4. Thursday: Sausage and apple casserole

    Thursday: Sausage and apple casserole

    1 tbsp olive oil
    8 pork & apple sausages
    2 medium leeks (about 500g), sliced
    2 apples, cored and cut into wedges
    2 tbsp flour
    2 tbsp wholegrain mustard
    250ml cider or apple juice
    1 chicken stock cube, made up to 350ml
    2 x 400g tins butter beans

    1. Heat ½ tbsp oil in a lidded casserole dish over a medium heat. Add the sausages and fry for 5-6 mins, turning frequently, until golden on all sides. Set aside on plate.

    2. Stir the leeks into the oil left in the pan, add a splash of water, turn the heat up to medium-high and fry for 8-10 mins until soft. Add the apples and fry for another 2-3 mins. Stir in the flour until it dissolves into the juices, then stir in the mustard and cider or apple juice. Add 250ml stock to the pan. Bring to a simmer, nestle in the sausages, cover and simmer for 10 mins, then remove the lid and simmer for 5 mins more until the sauce thickens slightly and the sausages have cooked through.

    3. Meanwhile, tip the butter beans (including the water in the tins) into the pan and heat over a medium-high heat until simmering and the butter beans have heated through. Drain, then mash well with 50ml of the remaining stock and some seasoning. Add the remaining stock once mashed for a smoother texture if you like. Serve in shallow bowls with the sausage casserole.

  5. Friday: Chicken parmigiana burgers

    Friday: Chicken parmigiana burgers

    600g frozen crinkle-cut chips
    16 breaded chicken goujons
    210g pack mozzarella
    4 tiger rolls
    4 heaped tbsp tomato and herb pasta sauce
    5g fresh basil, leaves picked
    60g rocket
    1 tbsp olive oil

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the chips on a baking tray in a single layer and cook in the middle of the oven for 24-28 mins until crisp, turning halfway through cooking.

    2. Put the goujons on a baking sheet and bake above the chips for 15 mins until golden, crisp, and cooked through. Meanwhile, drain the mozzarella in a sieve in the sink to remove excess liquid.

    3. Split and toast the burger buns. When the chicken is cooked, transfer the goujons to the toasted bread bases, piling them up if needed, and spread 1 heaped tbsp tomato sauce over the top of each. Cut the mozzarella into 4 slices and lay on top of the chicken and sauce.

    4. Remove the bun lids from the tray and place the stacked burgers back in the oven for 4-5 mins until the cheese is melted and bubbling. Add a few basil leaves to the top of each burger, and top with the bun lids. Serve with the chips and rocket salad, tossed with the olive oil.

  6. Shopping list

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

    30g pack Tesco fresh basil
    4-pack Tesco baking potatoes
    2 x Tesco leeks
    1 Tesco broccoli
    1 Tesco aubergine
    3-pack Tesco courgettes
    60g bag Fresh & Naked wild rocket
    90g bag Tesco babyleaf salad
    2 x Tesco Gala apples
    2 x Hearty Food Co. 270g pack breaded chicken goujons
    8-pack Tesco pork and apple sausages
    225g Tesco Finest Spanish chorizo ring
    210g pack Creamfields mozzarella
    250g pack Creamfields lighter grated Cheddar
    6-pack Tesco tiger rolls
    180g jar Tesco wholegrain mustard
    190g jar Tesco green pesto
    440g jar Hearty Food Co. tomato and herb pasta sauce
    2 x 400g tins Tesco butter beans
    500ml bottle Crumpton Oaks apple cider
    500g pack Hearty Food Co. penne
    1kg pack Grower’s Harvest long grain rice
    950g pack Tesco frozen crinkle cut chips
    900g pack Grower's Harvest frozen garden peas
    520g pack Bay Fishmongers frozen white fish fillets

    From the storecupboard: chicken stock cubes, olive oil, plain flour, 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.