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5 easy family dinners for £25 – Cauliflower bake, lentil ragu, dosa pancakes...

From a hearty cauliflower bake to lentil ragu, enjoy five 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: Lentil ragu with spaghetti

    Monday: Lentil ragu with spaghetti

    2 tbsp olive oil
    2 red onions, finely chopped
    300g carrots, peeled and diced
    3 garlic cloves, crushed or grated
    225g red lentils
    400g tin chopped tomatoes
    1 vegetable stock pot, made up to 1ltr
    350g spaghetti
    20g fresh basil, leaves picked
    50g baby spinach leaves, roughly chopped

    1. Put the oil, onions and carrots in a large, deep frying pan and fry for 15 mins over a medium-low heat until softened but not coloured. Add the garlic and cook for 1 min more.

    2. Stir in the lentils, tomatoes and stock. Bring to the boil, then reduce the heat to low and simmer for 15-18 mins, stirring frequently to stop it sticking, until the lentils are just tender.

    3. Meanwhile, cook the spaghetti to pack instructions.

    4. Reserve the smaller basil leaves for serving; roughly chop the rest, then stir through the sauce with the spinach. Season to taste, then serve with the spaghetti, topped with the reserved basil leaves.

  2. Tuesday: Red lentil dosa pancakes with potato and spinach

    Tuesday: Red lentil dosa pancakes with potato and spinach

    175g red lentils, soaked overnight in 500ml water
    600g baby potatoes, cut into 1-2cm chunks
    250g Plant Chef coconut korma sauce
    200g baby spinach
    1-2 tsp vegetable oil
    For the yogurt
    125g Greek-style natural yogurt
    ½ small garlic clove, crushed
    For the kachumber
    ¼ red onion, diced
    100g red cabbage, grated
    2 carrots, peeled and grated
    ½ lemon, juiced

    1. Put the red lentils in a bowl with 500ml water. Cover and set aside to soak for at least 6 hrs, or overnight.

    2. When ready to cook, boil the potatoes for 8-10 mins until tender; drain. Whisk the yogurt with the garlic, some seasoning and 2-3 tsp water to make a sauce thin enough to drizzle. Mix together the kachumber ingredients with a little seasoning.

    3. To make the pancakes, drain the lentils and rinse briefly. Transfer to a blender with 300ml water and 1 tsp fine salt. Blend until smooth.

    4. Heat a nonstick frying pan over a medium-high heat and brush with a little oil. Pour in ⅛ of the batter and spread to a pancake 16cm wide. Cook for 2 mins or until the top looks dry and the underside is pale golden. Flip, cook for 1 min, then transfer to a plate. Repeat to make 7 more.

    5. Add the potatoes and curry sauce to the frying pan with 100ml water. Cook for 4 mins until beginning to thicken. Fold through the spinach and cook for 2 mins. Pile the potato curry and salad into the pancakes, drizzling with garlic yogurt to serve.

  3. Wednesday: Brazilian-style beef with rice

    Wednesday: Brazilian-style beef with rice

    1 tbsp olive or vegetable oil
    250g lean beef mince
    2 onions, diced
    6 spicy chorizo slices, diced
    2 garlic cloves, crushed or finely grated
    400g tin tomatoes
    250g long-grain rice
    220g green beans, trimmed and roughly chopped into shorter lengths
    400g tin kidney beans in chilli sauce
    50g extra-mature Cheddar, finely grated
    150g Greek-style natural yogurt, optional
    10g fresh coriander, leaves picked

    1. Heat the oil in a large, deep frying pan over a medium heat. Fry the beef, onions and chorizo for 5 mins, breaking up the mince with a wooden spoon, until the mince has browned and the onion is translucent.

    2. Stir in the garlic, tomatoes and green beans. Use the tomato tin to add 2 tins of water. Bring to a simmer and cook for 10-12 mins, stirring occasionally, until the rice is just tender. Stir in the chilli beans and heat through for 2-3 mins.

    3. Season to taste, then spoon onto plates. Serve with bowls of grated cheese, coriander leaves and yogurt to serve.

  4. Thursday: Fish finger 'hot dogs' with crunchy slaw

    Thursday: Fish finger 'hot dogs' with crunchy slaw

    500g frozen straight-cut chips
    10 frozen fish fingers
    1 red onion, finely sliced into rings
    ½ tsp caster sugar
    2 limes, 1 zested, both juiced
    150g Greek-style natural yogurt
    1 tbsp vegetable oil
    400g carrots, peeled
    ½ red cabbage, core removed, finely shredded
    20g fresh coriander, half finely shredded
    4 hot dog rolls

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Cook the chips and fish fingers to pack instructions.

    2. Meanwhile, mix half the onion rings with the sugar and the juice from ½ lime. Set aside, stirring occasionally, until ready to serve.

    3. In a large mixing bowl, mix the lime zest, juice of 1 lime, yogurt and oil. Season, then whisk together with a fork.

    4 Use a julienne peeler or food processor attachment to cut the carrots into matchsticks, or coarsely grate. Tip into the dressing bowl with the cabbage and shredded coriander and toss together until everything is well coated. Season to taste with the remaining lime juice.

    5. Split open the hot dog rolls. Halve the fish fingers and divide them between the rolls, sandwiching with a little slaw, the pickled onions and coriander leaves. Serve with the chips and more slaw on the side.

  5. Friday: Cauliflower, potato and chorizo cheese

    Friday: Cauliflower, potato and chorizo cheese

    400g baby potatoes, sliced into 1cm-thick slices
    1 cauliflower, broken into large florets
    400ml semi-skimmed milk
    1 vegetable stock cube, made up to 400ml
    50g plain flour
    140g extra-mature Cheddar, grated
    ½ hot dog roll, blitzed into crumbs
    1 tsp olive oil
    8 spicy chorizo slices
    For the beans
    220g green beans
    2 tsp olive oil
    2 garlic cloves, sliced
    1 lemon, zested, ½ juiced
    10g fresh basil, leaves picked

    1. Boil the potato slices in a large pan for 8 mins, then add the cauliflower and cook for another 4-5 mins. Drain, then tip into an ovenproof dish.

    2. Meanwhile, put the milk and stock in a pan and whisk in the fl our. Bring to a simmer, whisking continuously, until thickened. Reduce the heat and simmer for 2 mins. Remove from the heat and stir through most of the Cheddar. Preheat the oven to gas 7, 220°C, fan 200°C.

    3. Pour the cheesy sauce over the potatoes and cauliflower. Toss the breadcrumbs with the oil, then scatter over the bake with the remaining cheese and chorizo slices. Bake for 15-20 mins until golden and the chorizo is crisp.

    4. Meanwhile, cook the beans for 1-2 mins; drain well. Heat the oil in a frying pan over a medium heat and fry the garlic for 1-2 mins. Remove from the heat and add the beans, lemon zest and juice, and the basil leaves. Serve with the cauliflower, potato and chorizo cheese.

  6. Shopping list

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

    1 lemon
    2 limes
    30g pack fresh coriander
    30g pack fresh basil
    1 garlic bulb
    1 red cabbage
    1 cauliflower
    250g pack baby spinach
    2 x 220g packs Redmere Farms green beans
    1kg pack Redmere Farms red onions
    1.5kg pack Perfectly Imperfect carrots
    1kg pack Redmere Farms baby potatoes
    500g pot Creamfields Greekstyle natural yogurt
    220g pack extra-mature Cheddar
    1pt semi-skimmed milk
    16-pack spicy chorizo slices
    250g pack lean beef steak mince 5% fat
    6-pack white hot dog rolls
    500g pack Hearty Food Co. spaghetti
    1kg pack Grower’s Harvest long grain rice
    1kg pack red split lentils
    390g tin red kidney beans in chilli sauce
    2 x 400g tins Grower’s Harvest chopped tomatoes
    500g jar Plant Chef coconut korma sauce
    1.5kg pack Hearty Food Co.frozen straight-cut chips

    From the storecupboard

    Vegetable stock pots, plain flour, olive oil, 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.