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5 easy family dinners for £25 – October week 3

From a clever veggie pasta to a classic chicken traybake, 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: Tray-roasted sweet potato and aubergine curry

    Monday: Tray-roasted sweet potato and aubergine curry

    2 aubergines, cut into 2cm chunks
    400g sweet potatoes, peeled and cut into 2cm chunks
    1 onion, sliced
    1 tbsp vegetable oil
    150g Thai green curry paste
    300g rice
    15g fresh coriander, finely chopped
    ½ vegetable stock cube, made up to 100ml
    100ml double cream
    250g frozen peas
    2 spring onions, sliced

    1. Heat the oven to gas 7, 220°C, fan 200°C. Tip the aubergine, sweet potato and onion onto a large roasting tray and toss well with the oil; season. Roast for 20 mins until the aubergine and sweet potato is starting to soften. Stir in the Thai green paste and mix well with the veg. Roast for another 10 mins until the aubergine and sweet potato are tender.

    2. Cook the rice according to pack instructions, drain well and fluff up with a fork. Stir in the coriander and leave to steam with the lid on while you finish the curry. Pour the stock into the roasted veg tray and add the cream and peas. Place back in the oven for 5-10 mins until the sauce thickens slightly to coat the veg and the peas are cooked.

    3. Scatter over the spring onions and serve with the coriander rice.

  2. Tuesday: Turkey and peppers stir-fry

    Tuesday: Turkey and peppers stir-fry

    300g rice
    2 tbsp vegetable oil
    400g turkey stir-fry strips
    3 mixed peppers, deseeded and sliced
    2 garlic cloves, crushed
    15g ginger, grated
    6 spring onions, sliced
    3 tbsp soy sauce
    2 tbsp honey
    15g fresh coriander, chopped

    1. Cook the rice following pack instructions. Heat the oil in a wok or large nonstick pan over a high heat, add the turkey and stir-fry for 5 mins. Stir in the peppers and fry for another 5 mins until the peppers start to turn golden brown at the edges and the turkey is cooked through.

    2. Add the garlic, ginger and most of the spring onions and stir-fry for 1 min until fragrant, then stir in the soy, honey and half the chopped coriander. Toss well to mix everything together, then remove from the heat.

    3. Drain the rice well, then serve in deep bowls. Spoon over the turkey and pepper mix and scatter over the remaining spring onions and coriander to serve.

  3. Wednesday: Sweet potato spaghetti

    Wednesday: Sweet potato spaghetti

    600g sweet potatoes, peeled and cut into chunks
    1 garlic clove, peeled
    25g Parmesan, finely grated, plus more to serve
    150ml double cream
    350g spaghetti
    300g frozen spinach

    1. Boil the sweet potatoes and peeled garlic clove in a pan over a medium-high heat with the lid on for 10-15 mins until the potato is really tender and falls off a fork easily when pierced. Drain well.

    2. Finely chop the blanched garlic clove, then tip back into the pan with the drained sweet potatoes. Add the Parmesan and double cream, then blend to a smooth, thick sauce using a stick blender.

    3. Meanwhile, cook the pasta according to pack instructions, adding the spinach to the pan for the last 3 mins. Drain well, reserving 100ml of the pasta water. Tip the spaghetti and spinach into the sweet potato sauce and add the reserved water. Toss everything together until the spaghetti is well coated. Season, then pile into bowls with more Parmesan grated over the top.

  4. Thursday: Honey-lemon broccoli and chicken traybake

    Thursday: Honey-lemon broccoli and chicken traybake

    4 tbsp honey
    1 lemon, zested and juiced
    1 tbsp olive oil
    1 kg chicken thighs
    1 broccoli, cut into florets  
    4 baking potatoes, peeled and cut into small chunks
    50ml double cream

    1. Heat the oven to gas 6, 200°C, fan 180°C. Whisk the honey, lemon zest and juice and olive oil together with some seasoning, then pour over the chicken thighs in a baking dish or roasting tray. Scatter the broccoli in and around the chicken, coating in some of the sauce. Cook for 40-45 mins, basting occasionally, until the sauce is sticky and reduced and the chicken is golden and glazed.

    2. Meanwhile, cook the potatoes in boiling water for 15 mins until tender. Drain, then mash well with some seasoning and the double cream. Serve alongside the sticky chicken and broccoli.

  5. Friday: Spinach and ricotta calzone

    Friday: Spinach and ricotta calzone

    1 tbsp plus 1 tsp olive oil
    1 onion, finely chopped
    350g frozen spinach
    2 garlic cloves, crushed
    25g Parmesan, finely grated
    200g ricotta
    400g ready rolled pizza dough
    6 salad tomatoes, sliced
    2 tsp extra virgin olive oil

    1. Heat 1 tbsp oil in a frying pan over a medium heat. Add the onion and fry for 8 mins until softened but not golden. Add the spinach and 100ml water. Stir briefly, then cover with a lid. Cook for 5 mins, then remove the lid and turn the heat up to high. Cook for a further 5 mins until the water from the spinach has evaporated.

    2. Lower the heat to medium again and stir the garlic into the spinach. Fry for 2 mins, then fold in the Parmesan and ricotta until well mixed. Season and remove from the heat. Leave to cool slightly.

    3. Heat the oven to gas 6, 200°C, fan 180°C. Unravel the pizza dough on the paper that it comes with and cut into 4 even rectangles, cutting through the paper too, using scissors to help if needed. Divide the cooled filling onto one side of each of the rectangles, leaving a 1cm border; fold the empty side over the filling. Crimp both sides of the dough together by pulling the base piece up and over the lid and crimp together.

    4. Transfer to a baking sheet using the baking paper it’s on to help you. Bake for 20 mins until the dough is golden and puffed. Serve alongside the tomatoes drizzled in the extra-virgin olive oil and season.

  6. Shopping list

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

    1 Tesco lemon
    30g pack Tesco fresh coriander
    1 Tesco garlic bulb
    100g piece Tesco root ginger
    2 x Tesco brown onions
    4-pack Tesco baking potatoes
    1kg bag Redmere Farms sweet potatoes
    2 x Tesco aubergines
    375g pack Nightingale Farms peppers
    1 Tesco broccoli
    6-pack Tesco salad tomatoes
    100g bunch Tesco spring onions
    400g pack Tesco turkey stir-fry strips
    900g pack Willow Farms chicken thighs
    300ml tub Creamfields double cream
    100g pack Tesco Parmigiano Reggiano
    250g tub Tesco ricotta
    400g pack Tesco ready-rolled pizza dough
    200g jar Tesco Thai green curry paste
    150ml bottle Tesco dark soy sauce
    340g jar Stockwell & Co. honey
    1kg bag Grower’s Harvest long-grain rice
    500g pack Hearty Food Co. spaghetti
    900g bag Tesco frozen spinach
    900g bag Grower’s Harvest frozen peas

    From the storecupboard: olive oil, vegetable oil, 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.