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5 easy family dinners for £25 – Prawn pasta, chickpea stew, aubergine rice bowls...

From crispy chicken nugget wraps to a quick prawn pasta, 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: Brown butter prawn pasta

    Monday: Brown butter prawn pasta

    350g spaghetti
    50g butter
    1 leek, finely sliced
    1 garlic clove, crushed
    250g frozen cold water prawns, defrosted and drained
    ½ lemon, zested and juiced
    10g fresh dill, finely chopped

    1. Cook the spaghetti to pack instructions. Reserve 50ml of the cooking water, then drain and set aside.

    2. Meanwhile, heat the butter in a large frying pan over a medium heat. Once melted and foaming, cook for 1-2 mins, stirring a few times, until the butter darkens slightly to a deep golden brown and starts to smell nutty. Add the leek and fry for 6-8 mins until softened. Add the garlic and cook, stirring, for 1 min until fragrant.

    3. Stir in the spaghetti, prawns, lemon zest and juice, and most of the dill. Add the reserved pasta water and toss everything together until the prawns are piping hot and the sauce coats the spaghetti. Serve topped with the reserved dill and lots of black pepper.

  2. Tuesday: Spiced chickpea stew

    Tuesday: Spiced chickpea stew

    2 tbsp olive oil
    2 red onions, 1 finely sliced, 1 chopped
    2 carrots, peeled and diced
    2 garlic cloves, sliced
    ½ tsp ground allspice
    400g tin chopped tomatoes
    2 x 400g tins chickpeas
    1 vegetable stock cube, made up to 200ml
    2 pouches boil-in-the-bag brown rice
    250g fresh greens, stems discarded, leaves sliced
    125g low-fat natural yogurt, to serve
    1 lemon, zested and cut into wedges to serve
    15g fresh coriander, chopped

    1. Heat 1 tbsp oil in a frying pan over a medium-high heat and fry the sliced onion with a pinch of salt, stirring frequently, for 10-15 mins until turning crispy and golden. Scoop out with a slotted spoon and set aside to drain on kitchen paper.

    2. Meanwhile, heat 1 tbsp oil in a saucepan over a medium heat, then add the chopped onion and carrot and fry for 8-10 mins until starting to soften, then stir in the garlic and allspice. Fry for 1 min, then add the tomatoes, chickpeas and stock. Simmer for 10 mins or until the tomatoes have broken down and the sauce has thickened slightly.

    3. Meanwhile, cook the rice to pack instructions.

    4. Stir the greens into the stew and cook for another 5-8 mins until the greens are tender. Season well, then serve with the rice. Top with yogurt, lemon zest, the crispy onions and coriander. Serve with the lemon wedges for squeezing over.

  3. Wednesday: Teriyaki-glazed sausages with sweet potato mash and stir-fried greens

    Wednesday: Teriyaki-glazed sausages with sweet potato mash and stir-fried greens

    8 pork sausages
    100ml teriyaki sauce
    750g sweet potatoes, peeled and cut into 3cm chunks
    4 tbsp low-fat natural yogurt
    2 spring onions, finely sliced
    ½ tbsp olive oil
    250g fresh greens, thick stems finely sliced, leaves cut into 1cm ribbons
    1 garlic clove, sliced

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the sausages in a roasting tin and pour over the teriyaki sauce. Turn to coat, then bake for 20-25 mins, stirring a few times to prevent the sauce catching, until the sausages are cooked through, sticky and glazed.

    2. Meanwhile, boil the sweet potatoes for 10 mins or until tender. Drain and leave to steam-dry in the colander for 5 mins. Tip back into the pan and mash with the yogurt until smooth. Stir in half the spring onions and season.

    3. Heat the oil in a frying pan over a medium-high heat, then stir-fry the greens for 5 mins until tender. Add the garlic and fry for 1-2 mins until golden and fragrant. Serve with the sausages and the sweet potato mash, scattered with the remaining spring onions.

  4. Thursday: Sticky aubergine rice bowls

    Thursday: Sticky aubergine rice bowls

    2 aubergines, trimmed and cut into 5cm batons
    1 tbsp vegetable oil
    3cm piece ginger, peeled and finely grated
    2 garlic cloves, crushed
    125ml teriyaki sauce
    2 carrots, peeled and shaved into ribbons with a peeler
    3 tbsp distilled vinegar
    ¼ tsp sugar
    2 pouches boil-in-the-bag brown rice
    4 spring onions, finely sliced
    15g fresh coriander, leaves picked

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the aubergine with the oil and roast for 10 mins. Whisk the ginger, garlic and teriyaki sauce in a small bowl, then drizzle over the aubergine. Toss together and roast for another 10-15 mins, stirring halfway through, until sticky and glazed.

    2. Meanwhile, put the carrot ribbons in a bowl with the vinegar, sugar and a pinch of salt. Toss well and set aside. Cook the rice to pack instructions.

    3. Divide the rice between 4 bowls. Top with the sticky aubergine and a pile of the drained carrot salad. Top with spring onions and coriander to serve.

  5. Friday: Crispy chicken Caesar wraps

    Friday: Crispy chicken Caesar wraps

    750g sweet potatoes, scrubbed and cut into wedges
    1 tbsp olive oil
    25g caster sugar
    50ml distilled vinegar
    1 red onion, finely sliced
    20 chicken nuggets
    4 wholemeal wraps
    1 round or iceberg lettuce, leaves torn
    10g fresh dill, roughly chopped
    4 tbsp reduced-fat Caesar dressing

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the wedges with the oil on a baking tray; season. Spread out on the tray and roast for 25 mins until golden and tender.

    2. Meanwhile, put the sugar in a heatproof bowl and add 50ml boiling water. Stir to dissolve, then mix in the vinegar, onion, and a pinch of salt. Cover and set aside at room temperature to pickle.

    3. When the wedges have been roasting for 10 mins, tip the chicken nuggets onto a separate baking tray and put in the oven on a shelf above the wedges. Cook for 13-15 mins until the nuggets are crispy. Parcel the wraps in a sheet of foil and heat in the bottom of the oven for the last 2-3 mins to warm through.

    4. Add some lettuce, 5 chicken nuggets, a few fronds of dill and a scattering of drained pickled onions to each warmed tortilla. Drizzle over the Caesar dressing, then wrap up and serve with the wedges.

  6. Shopping list

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

    4-pack Suntrail Farms lemons
    20g pack Tesco fresh dill
    30g pack Tesco fresh coriander
    2 x 1kg bags Redmere Farms sweet potatoes
    1kg pack Redmere Farms red onions
    4 x Tesco carrots
    1 Tesco leek
    500g pack Redmere Farms fresh greens
    2 x Tesco aubergines
    100g bunch Tesco spring onions
    1 iceberg lettuce
    1 Tesco garlic bulb
    25g piece Tesco root ginger
    12-pack Woodside Farms pork sausages
    250g pack Tesco salted butter
    500g pot Creamfields low-fat natural yogurt
    250ml bottle Tesco reduced-fat Caesar dressing
    H. W. Nevill’s wholemeal tortilla wraps
    2 x 400g tins Tesco chickpeas
    400g tin Grower’s Harvest chopped tomatoes
    569ml bottle Tesco distilled vinegar
    350ml bottle Wicked Kitchen teriyaki sauce
    33g jar Tesco ground allspice
    500g pack Hearty Food Co. spaghetti
    4-pack Tesco boil in the bag brown rice
    450g pack Tesco frozen chicken nuggets
    250g pack Bay Fishmonger frozen cold water prawns

    From the storecupboard: caster sugar, olive oil, vegetable oil, vegetable stock cubes.