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5 easy family dinners for £25 – November week 3

From a vegan chickpea curry to a new way to cook a side of salmon, 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: Mozzarella baked tortelloni

    Monday: Mozzarella baked tortelloni

    2 x 250g packs cheese and tomato tortelloni
    2½ tbsp olive oil
    1 onion, finely sliced
    2 garlic cloves, crushed
    500g passata
    ½ x 250g bag baby spinach
    ½ x 30g pack fresh basil, leaves picked
    50g black olives, roughly chopped
    210g mozzarella, drained and roughly torn
    250g bag crunchy salad

    1. Preheat the grill of the oven to high. Bring a large pan of slightly salted water to the boil. Add the tortelloni and cook for 3 mins. Drain and set aside. They will be slightly undercooked but will continue to cook under the grill.

    2. Meanwhile, heat 1 tbsp olive oil in a large, lidded frying pan. Add the onion and fry for 5 mins until starting to soften, then add the garlic and cook for 1 min. Add the passata, cover the pan with a lid, reduce the heat to medium and simmer for 10 mins. Stir through the spinach and cook for another 1-2 mins until wilted. Stir through most of the basil and add the tortelloni and olives to the sauce. Remove the pan from the heat.

    3. Pour the tortelloni mixture into a baking dish and scatter with the torn mozzarella. Place under the grill for 3-5 mins until golden and bubbling. Scatter over the remaining basil.

    4. Toss the crunchy salad in the remaining olive oil and season. Serve the tortelloni bake with the salad on the side.

  2. Tuesday: Spinach stuffed salmon

    Tuesday: Spinach stuffed salmon

    ½ x 250g pack baby spinach
    1½ tbsp olive oil
    100g soft cheese
    1 garlic clove, crushed
    500g side of salmon
    500g baby potatoes, halved (larger ones quartered)
    320g frozen garden peas
    30g unsalted butter

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Place the spinach in a colander and pour over boiling water. Leave to wilt, then rinse under cold water. Squeeze out as much excess liquid as possible, then roughly chop and place in a medium mixing bowl.

    2. Heat ½ tbsp olive oil in a medium frying pan over medium heat and fry the garlic for 2 mins. Add to the bowl with the spinach, along with the cream cheese and season. Mix well to combine.

    3. Place the side of salmon on a baking tray lined with baking parchment. Using a sharp knife, slice the salmon in half widthways, without cutting all the way through. Open up and spread the spinach filling into the middle. Close the salmon again and drizzle with the remaining olive oil. Bake in the oven for 18-20 mins until the salmon is cooked through.

    4. Meanwhile, bring a medium pan of slightly salted water to the boil and add the potatoes. Cook for 18 mins, then add the peas and cook for a further 3 mins. Drain, then return to the pan. Add the butter along with a little seasoning and lightly crush using a potato masher or a fork.

    5. Slice the salmon into four and serve alongside the buttered potatoes and peas.

  3. Wednesday: Chickpea coconut curry

    Wednesday: Chickpea coconut curry

    1 tbsp vegetable oil
    1 red onion, finely sliced
    2 garlic cloves, crushed
    20g ginger, peeled and grated
    400g tin plum tomatoes
    2 x 400g tins chickpeas, drained and rinsed
    400g tin coconut milk
    300g frozen garden peas
    15g fresh coriander, roughly chopped
    1 lime, cut into wedges
    2 plain naan, halved

    1. Heat the olive oil in a large, deep frying pan or casserole dish over medium-high heat. Add the onion, garlic and ginger and cook for 5 mins until starting to soften, then add the plum tomatoes and roughly break them up with a wooden spoon. Simmer for 5 mins.

    2. Add the chickpeas and coconut milk and simmer for a further 10 mins until thickened, adding the peas for the final 5 mins of cooking time. Stir through most of the coriander and season to taste.

    3. Meanwhile, heat the naan according to the pack instructions. Divide the chickpea coconut curry between four shallow bowls and scatter with the remaining coriander. Serve with the naan and lime wedges on the side.

  4. Thursday: Cheesy vegetable lentil traybake

    Thursday: Cheesy vegetable lentil traybake

    400g pack Mediterranean-style vegetables
    4 garlic cloves, bashed
    2 tbsp olive oil
    2 x 390g tins green lentils, drained and rinsed
    50g pitted black olives, roughly chopped
    200g halloumi or grilling cheese, sliced
    ½ x 30g pack fresh coriander, roughly chopped, a few leaves reserved for garnish

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Place the vegetables and garlic cloves into a large baking dish, drizzle with 1 tbsp olive oil and season. Cook in the oven for 25 mins. Remove the dish from the oven and turn the grill onto high.

    2. Add the lentils and olives to the tray and toss well to combine. Place the sliced grilling cheese on top and drizzle with the remaining olive oil. Place under the grill for a further 3-5 mins until the cheese is golden.

    3. Remove the dish from the oven and scatter over the coriander. Divide between 4 plates and serve immediately.

  5. Friday: Bolognese hash

    Friday: Bolognese hash

    500g baby potatoes, cut into 1cm dice
    2 tbsp olive oil
    1 onion, peeled and finely chopped
    2 carrots, peeled and finely chopped
    2 parsnips, peeled and finely chopped
    2 garlic cloves, crushed
    500g beef mince
    3 tbsp tomato purée
    ½ x 30g pack fresh basil, leaves picked

    1. Bring a large pan of slightly salted water to the boil and add the potatoes. Simmer for 10 mins until nearly tender. Drain and set aside.

    2. Meanwhile, heat the olive oil in a large, deep frying pan over medium-high heat. Add the onion, carrots, parsnips and garlic along with some seasoning and cook for 10 mins until softened and golden, stirring frequently. Add the potatoes and cook for a further 5 mins until golden and crisp. Remove the vegetables from the pan and set aside. 

    3. Add the beef mince to the pan and break up with a wooden spoon. Cook for 5 mins, then add the tomato purée to the pan and cook for a further 2 mins until well browned. Add the vegetables back into the pan and cook for a final 5 mins. Stir through most of the basil and season to taste.

    4. Divide the hash between 4 plates and garnish with the remaining basil before serving.

  6. Shopping list

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

    1 Tesco lime
    30g pack Tesco fresh coriander
    30g pack Tesco fresh basil
    1kg bag Redmere Farms baby potatoes
    2 x Tesco carrots
    2 x Tesco parsnips
    2 Tesco onions
    1 Tesco red onion
    1 Tesco garlic bulb
    20g piece Tesco root ginger
    250g pack Tesco baby spinach
    400g pack Tesco Mediterranean style roasting vegetables
    250g bag Tesco Sweet & Crunchy salad
    500g Tesco boneless salmon half side
    500g pack Boswell farms 20% fat beef mince
    210g pack Creamfields mozzarella
    200g Creamfields soft cheese
    200g pack Tesco grilling cheese
    2-pack Tesco plain naan breads
    500g box Grower’s Harvest tomato passata
    2 x 400g tins Summer Pride chickpeas
    400g tin Tesco light coconut milk
    400g tin Grower’s Harvest plum tomatoes
    2 x 390g tins Tesco green lentils
    142g tin Tesco tomato purée
    330g jar Tesco pitted black olives
    2 x 250g packs Hearty Food Co. cheese and tomato tortelloni
    900g bag Grower’s Harvest garden peas

    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.