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5 easy family dinners for £25 – November week 2

From a warming carbonara bake to fun chicken 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.

  1. Monday: Fruity sweet potato tagine

    Monday: Fruity sweet potato tagine

    2 tbsp olive oil
    2 onions, sliced
    2 garlic cloves, sliced
    4 tsp harissa seasoning
    600g sweet potatoes, peeled and
    cut into 3-4cm chunks
    400g tin chickpeas, drained
    1 vegetable stock cube, made up to 1.1ltrs
    75g cranberry sauce
    ½ orange, zested and juiced
    250g couscous
    30g pack fresh coriander
    100g crème fraîche, to serve

    1. Heat the oil in a deep saucepan over a medium heat and fry the onions for 10 mins. Stir in the garlic and harissa seasoning; fry for 2 mins.

    2. Add the sweet potatoes, chickpeas and 750ml stock, then stir in the cranberry sauce. Bring to a simmer and cook for 12 mins or until the sweet potato is just tender.

    3. Meanwhile, put the couscous in a heatproof bowl. Pour over the 350ml hot stock and sit a plate on top to cover. Leave to soak for 10 mins. Reserve 4 coriander sprigs; chop the rest of the leaves.

    4. Stir the orange zest and juice into the tagine; season to taste. Use a fork to fl uff up the couscous, then stir through the chopped coriander with a little seasoning. Serve the tagine spooned over the couscous, topped with crème fraîche and the reserved coriander sprigs.

  2. Tuesday: Carbonara pasta bake

    Tuesday: Carbonara pasta bake

    325g penne
    ½ Savoy cabbage, thick core discarded, the rest shredded into 1cm slices
    1 tbsp olive oil
    125g bacon, diced
    4 large garlic cloves, crushed
    225g crème fraîche
    2 eggs
    1 vegetable stock cube, made up to 350ml
    85g grated mature Cheddar

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Boil the pasta for 9 mins, then add the cabbage to the pan and cook for 2 mins more until the pasta is tender but still with a bit of bite. Drain well.

    2. Meanwhile, heat the olive oil in a frying pan over a medium heat and fry the bacon for 6-8 mins until lightly golden. Stir in the garlic, cook for 30 secs, then remove from the heat.

    3. Whisk together the crème fraîche and eggs until smooth, then slowly whisk in the stock. Tip the pasta, cabbage and garlicky bacon with any oil into a baking dish. Pour over the sauce and mix through. Season with plenty of black pepper.

    4. Scatter over the cheese and bake for 15-20 mins until crisp and bubbling.

  3. Wednesday: Harissa chicken burgers with wedges

    Wednesday: Harissa chicken burgers with wedges

    2 tbsp vegetable oil
    1 onion, diced
    1 garlic clove, crushed
    500g potatoes, cut into wedges
    400g sweet potatoes, cut into wedges
    500g meat & veg 5% fat chicken mince
    3½ tsp harissa seasoning
    6 tbsp crème fraîche
    4 soft white rolls, split
    ¼ cucumber, sliced
    8 butterhead lettuce leaves

    1. Heat the oil in a frying pan over a medium-low heat and fry the onion for 6-8 mins until soft. Stir in the garlic, cook for 30 secs, then tip into a mixing bowl to cool. Preheat the oven to gas 6, 200°C, fan 180°C.

    2. Parboil the (white) potatoes for 5 mins in a large saucepan; drain well. Tip onto 2 baking sheets along with the sweet potatoes, drizzle over 1 tbsp oil, season and toss to coat. Bake for 20 mins.

    3. Meanwhile, add the mince and 3 tsp harissa seasoning to the cold onions; season. Mix well, then divide into 4 and shape into patties.

    4. Brush the patties with 2 tsp oil. Heat a nonstick frying pan over a medium heat and fry for 2 mins each side until golden.

    5. Turn the wedges and make space on the trays for the burgers. Return everything to the oven for 10 mins more or until the burgers are cooked through.

    6. Mix the remaining ½ tsp harissa with the crème fraîche, then spread onto the cut sides of the burger buns. Top with lettuce, the burgers and some cucumber slices, then sandwich with the bun lids. Serve with the wedges.

  4. Thursday: Cheesy broccoli, bacon and cranberry frittata

    Thursday: Cheesy broccoli, bacon and cranberry frittata

    1 tbsp olive oil
    2 onions, sliced
    100g bacon, diced
    ½ large broccoli, cut into small florets
    8 eggs
    2 tbsp plain or self-raising flour
    2 tbsp crème fraîche
    125g grated mature Cheddar
    50g cranberry sauce, plus extra to serve
    For the salad
    175g couscous
    125g frozen peas
    ¼ cucumber, diced
    2 spring onions, finely sliced
    1 lemon, juiced
    ½ butterhead lettuce

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a round cake tin, about 22-23cm wide, with nonstick baking paper, scrunching it roughly up around the sides. Heat the oil in a frying pan over a low-medium heat and fry the onions and bacon for 10 mins until starting to turn golden.

    2. Meanwhile, boil the broccoli for 3-4 mins; drain. In a bowl, whisk 2 tbsp water with the crème fraîche and fl our. Add the eggs and whisk until smooth; stir in most of the cheese.

    3. Scatter the onions, bacon and broccoli into the lined tin. Pour over the egg mix, top with the remaining grated cheese; bake for 20-25 mins until risen and golden. Shake the tin: it’s ready when the wobble has gone.

    4. For the salad, pour 225ml boiling water over the couscous in a heatproof bowl. Cover and leave for 10 mins. Cook the peas, then rinse with cold water. Add to the couscous with the cucumber, spring onions and lemon juice. Serve the frittata with cranberry sauce, lettuce and the couscous salad.

  5. Friday: Colcannon kippers fishcakes

    Friday: Colcannon kippers fishcakes

    1kg potatoes, peeled and halved
    1 pack smoked kippers with butter
    4 tsp vegetable oil
    200g Savoy cabbage, finely shredded
    3 spring onions, finely sliced
    50g plain flour
    1 egg, beaten
    2 soft white rolls, whizzed into breadcrumbs
    ½ a large broccoli, cut into florets
    300g frozen peas
    1 lemon, ½ zested and juiced, ½ cut into wedges
    85g crème fraîche

    1. Boil the potatoes for 18-20 mins. Add the cabbage and two-thirds of the spring onions and cook for 1 min or until the potatoes are soft. Drain, then tip back into the pan over the heat for 1 min to steam-dry.

    2. Cook the kippers to pack instructions. Tip any buttery juices into the potatoes and mash well. Flake the fi sh from the skin and stir through the potatoes, then shape the mixture into 8 cakes.

    3. Put the fl our on a plate, the egg in a shallow bowl and breadcrumbs on another plate. Coat the fishcakes in the fl our, followed by the egg and then breadcrumbs. If you have time, chill for 30 mins.

    4. Heat 2 tsp oil in a nonstick frying pan over a medium heat and fry the fishcakes in batches for 4-5 mins each side until golden. Meanwhile, boil the broccoli and peas for 3 mins.

    5. Drain the veg, then toss with spring onions and juice from ¼ lemon; season. Mix the lemon zest and remaining juice through the crème fraîche with 1 tbsp of water. Serve the fishcakes with the veg and lemony sauce, plus lemon wedges.

  6. Shopping list

    1 orange
    2 lemons
    30g pack fresh coriander
    1 garlic bulb
    1 butterhead lettuce
    1 Savoy cabbage
    1 cucumber portion
    100g bunch spring onions
    500g large broccoli
    1kg pack Redmere Farms brown onions
    2 x 4-packs baking potatoes
    1kg pack sweet potatoes
    600ml pot 50% less fat crème fraîche
    220g pack mature Cheddar
    210g pack Scottish kipper fillets with butter
    500g pack Woodside Farms cooking bacon
    500g pack meat & veg 5% fat chicken mince
    12-pack medium free-range eggs
    6-pack white batch rolls
    48g jar harissa seasoning
    200g jar cranberry sauce
    500g pack Hearty Food Co. penne
    500g pack wholewheat couscous
    400g tin chickpeas
    900g pack Grower’s Harvest frozen peas

    *Prices correct as of 12/11/22