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5 easy family dinners for £25 – October week 1

From veggie tarts to a speedy stir-fry, 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: Cheesy celeriac bake

    Monday: Cheesy celeriac bake

    1 celeriac (about 700g), peeled and cut into 12-14 thin wedges
    1 tbsp olive oil 
    50g plain flour
    500ml milk
    5g fresh thyme, leaves picked
    1 tsp Dijon mustard
    200g mature Cheddar, grated
    2 tbsp crispy onions
    450g frozen green beans

    1. Heat the oven to gas 6, 200°C, fan 180°C. Toss the celeriac with the oil and some seasoning in a baking dish (about 20 x 15cm and 6cm deep), then arrange the wedges snugly in a single layer. Roast for 30-35 mins until tender when pierced with the tip of a knife, turning halfway through cooking.   

    2. Meanwhile, put the flour in a small bowl and mix in a splash of the milk until smooth and lump-free. Tip into a saucepan with the remaining milk and most of the thyme leaves. Bring to a gentle simmer over a medium-low heat, stirring constantly, for 8-10 mins until the sauce thickens enough to coat the back of a spoon. Add the mustard and cheese and stir for another 1-2 mins until the cheese is melted. Season well and remove from the heat.

    3. When the celeriac is tender, pour the cheese sauce over it and mix to combine. Turn the oven up to gas 7, 220°C, fan 200°C and bake for 10-15 mins until golden and bubbling. Cook the green beans in a pan of boiling salted water for 4-5 mins until tender, then drain well.

    4. Scatter the celeriac bake with the crispy onions and remaining thyme leaves. Serve with the green beans.

  2. Tuesday: Mini butternut squash and sweet potato tarts

    Tuesday: Mini butternut squash and sweet potato tarts

    375g ready-rolled lighter puff pastry
    150g 50% less fat garlic & herb soft cheese
    10g fresh thyme, leaves picked
    300g butternut squash & sweet potato soup mix
    1 tbsp olive oil, plus 1 tsp to serve
    450g frozen green beans

    1. Heat the oven to gas 6, 200°C, fan 180°C. Unroll the puff pastry and cut into 4 equal rectangles. Transfer on its baking paper to a large baking sheet, or 2 smaller baking trays.

    2. Mix the soft cheese with half the thyme and season. Spread over the pastry rectangles, leaving a 1cm border at the edge. Toss the squash and sweet potato mix with 1 tbsp oil in a bowl and spoon over the top of the cream cheese. Bake for 30-35 mins until the pastry is golden and crisp and the squash is tender. If using 2 trays on different oven shelves, swap them halfway through cooking.

    3. Cook the green beans in a pan of boiling salted water for 4-5 mins until tender, then drain well. Serve alongside the tarts, scattered with the remaining thyme leaves, and a drizzle more oil.

  3. Wednesday: Pork teriyaki, rice and broccoli

    Wednesday: Pork teriyaki, rice and broccoli

    3 tbsp light soy sauce
    20g ginger, finely grated
    2 garlic cloves, crushed
    1 tbsp Dijon mustard
    2 tbsp honey
    500g diced pork
    300g long-grain rice
    ½ tbsp vegetable oil
    1 broccoli, cut into florets
    2 tbsp crispy onions 

    1. Combine the soy, ginger, garlic, mustard and honey in a bowl. Add the pork and toss to coat. Leave to marinate for 15 mins at room temperature or for up to 24 hrs covered and chilled.

    2. Cook the rice to pack instructions. Meanwhile, heat the oil in a nonstick pan over a high heat and fry the pork along with any marinade from the bowl. Stir fry for 10-12 mins until the pork is cooked through and the marinade is sticky and coats the pork.

    3. Meanwhile, boil the broccoli in a pan of salted water for 6-8 mins until the stems are tender. Drain well.

    4. Drain the rice and fluff up with a fork. Spoon into shallow bowls and top with the teriyaki pork, and the broccoli. Scatter over the crispy onions to serve.  

  4. Thursday: ‘Guacamole-style’ pasta

    Thursday: ‘Guacamole-style’ pasta

    350g penne
    250g cherry tomatoes, halved
    ½ red onion, finely chopped
    1 lime, juiced
    2 tbsp olive oil
    15g fresh coriander, chopped
    2 avocados, peeled, stoned and cut into chunks 

    1. Cook the pasta in a large pan of boiling salted water for 8-10 mins until cooked. Drain well.

    2. Meanwhile, toss the tomatoes, onion, lime, oil and most of the coriander into a large bowl. Season well. Tip in the drained pasta and the avocado chunks. Toss everything together before serving. Top with the remaining coriander. 

  5. Friday: Mackerel stir-fry

    Friday: Mackerel stir-fry

    2 tbsp vegetable oil
    4 mackerel fillets
    4 nests fine egg noodles
    30g ginger, peeled and finely chopped
    2 garlic cloves, sliced  
    320g vegetable stir-fry mix
    3 tbsp light soy sauce, plus more to serve
    15g fresh coriander, leaves picked

    1. Heat 1 tbsp oil in a nonstick frying pan over a medium-high heat. Pat the mackerel fillets dry with kitchen paper and fry skin-side down for 5 mins. Flip carefully with a spatula and cook for another 2-3 mins until cooked through and the fish is flaky. Transfer to a plate and keep warm.

    2. Cook the noodles in boiling salted water for 2-3 mins until tender. Rinse under cold water and drain well.

    3 Meanwhile, heat 1 tbsp oil in a wok or frying pan over a high heat. Add the ginger and garlic, then fry for 1 min until fragrant. Tip in the veg mix and fry for 4-5 mins, stirring continually, until cooked but still with a little bite. Toss in the cooked noodles and soy sauce. Mix well until everything is coated, then divide between bowls. Serve with the mackerel on top, scattered with the coriander leaves. Serve with more soy sauce if you like.

  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
    20g pack Tesco fresh thyme
    100g piece Tesco root ginger
    1 Tesco garlic bulb
    1 Tesco red onion
    1 Tesco celeriac
    1 Tesco broccoli
    600g pack Tesco butternut squash and sweet potato mix
    1 Tesco twin-pack avocados
    250g bag Nightingale Farms cherry tomatoes
    250g pack Tesco fine egg noodles  
    320g bag Tesco vegetable stir fry mix
    500g pack Tesco diced pork
    2 x 180g packs Tesco mackerel fillets
    1-pint Tesco semi-skimmed milk
    400g pack Creamfields mature Cheddar
    200g pack 50% less fat garlic and herb cream cheese
    375g pack Tesco ready-rolled puff pastry
    100g pot Rochelle crispy onions
    150ml bottle Tesco light soy sauce
    185g jar Tesco Dijon mustard
    340g jar Stockwell & Co. honey
    1kg bag Grower’s Harvest long-grain rice
    500g pack Hearty Food Co. penne
    900g pack Tesco frozen green beans

    From the storecupboard: olive oil, plain flour, vegetable oil

    *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.