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5 easy family dinners for £25 - Red lentil soup, spicy sausage one-pot, cauliflower cheese pasta

From red lentil soup to cheesy 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: Red lentil soup with chimichurri drizzle

    Red lentil soup with chimichurri drizzle

    3 tbsp olive oil
    1 onion, finely diced
    500g sweet potatoes, peeled and chopped into 2cm pieces
    300g red lentils
    1 vegetable stock pot, made up to 1ltr
    1 lemon, juiced
    150g baby spinach
    30g pack fresh coriander, finely chopped
    1 garlic clove, finely chopped
    1 red chilli, deseeded and finely chopped​
    ⅔ crusty loaf, sliced, to serve

    1. Heat 1 tbsp oil in a large, lidded saucepan over a medium-high heat and fry the onion for 6-8 mins until tender. Stir in the sweet potatoes, lentils and stock. Bring to a boil, then cover and simmer for 15-20 mins until the lentils and sweet potatoes are tender, topping up with water during cooking if you need to.

    2. Blend with a stick blender until smooth, then season with black pepper and add a squeeze of lemon juice. Stir in the spinach and keep over a low heat for 2 mins until the spinach is cooked. Add 100ml water if you prefer a thinner soup.

    3. Meanwhile, stir the coriander, remaining 2 tbsp oil, the garlic, chilli and remaining lemon juice together with some seasoning and 1-2 tbsp water to make a drizzle. Divide the soup among bowls, spoon over the chimichurri drizzle, and serve with the crusty bread.

  2. Tuesday: Cauliflower cheese and black pepper pasta

    Cauliflower cheese and black pepper pasta

    1 cauliflower, cut into florets, stalk cut into bite-sized pieces, small leaves reserved
    2 tbsp olive oil
    300g spaghetti
    ½-1 tsp freshly ground black pepper, to taste
    1 garlic clove, crushed
    120g Grana Padano, grated

    1. Preheat the grill to high. Toss the cauliflower florets and stalk in a shallow tray with 1 tbsp oil; season well. Spread out evenly, then grill for 15-20 mins, stirring halfway, until lightly golden and tender. Add the leaves to the tray for the last 5-6 mins and grill until crisp.

    2. Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 250ml pasta water.

    3. Heat the remaining 1 tbsp olive oil in a frying pan over a medium heat, and fry the pepper and garlic for 30 secs until fragrant. Toss in the cooked spaghetti and 150ml reserved pasta water. Reduce the heat to very low and sprinkle over 90g cheese. Leave for 30 secs-1 min until melted, without stirring, then stir into the spaghetti with an extra 50-100ml pasta water to create a glossy sauce.

    4. Add the cauliflower, season and serve with another crack of pepper and the remaining cheese.

  3. Wednesday: Spinach and feta chicken couscous

    Spinach and feta chicken couscous

    150g baby spinach, roughly chopped
    100g feta, crumbled
    4 chicken legs
    2 tbsp olive oil
    1 onion, finely chopped​
    1 garlic clove, crushed
    400g tin chopped tomatoes
    1 tbsp tomato purée​
    1 reduced-salt chicken stock cube, made up to 400ml
    350g couscous

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the spinach in a heatproof bowl and pour over a kettleful of boiling water; leave for 1 min, then strain using a sieve. Press excess water out of the spinach with the back of a spoon, then finely chop and put in a bowl. Fold in the feta with some black pepper.

    2. Score the chicken legs with 3-4 deep slashes through the skin. Press the spinach and feta into the scores and put on a shallow baking tray. Arrange any leftover mixture under the legs. Drizzle over 1 tbsp oil and rub into the skin, season, then roast for 35-40 mins until crispy and the chicken is cooked through.

    3. Meanwhile, heat 1 tbsp oil in a lidded, ovenproof frying pan and fry the onion for 8-10 mins until soft. Add the garlic, fry for 1 min, then add the chopped tomatoes, purée and stock. Bring to a simmer, cover and cook for 10-15 mins.

    4. When the chicken is cooked, sprinkle the couscous into the tomato sauce and stir well. Place the chicken on top with any roasting juices. Cover with foil and bake for another 5-10 mins until the couscous is tender and most of the liquid absorbed.

  4. Thursday: Spicy sausage one-pot with butter bean mash

    Spicy sausage one pot with butter bean mash

    2 tbsp olive oil
    8-pack pork sausages
    1 onion, finely sliced​
    3 peppers, sliced
    2 garlic cloves, sliced
    1 chilli, deseeded if you like, sliced
    3 tbsp tomato purée
    1 orange, juiced
    1 reduced-salt chicken stock cube, made up to 250ml
    2 x 400g tins butter beans

    1. Heat 1 tbsp oil in a deep, lidded frying pan over a medium-high heat. Fry the sausages for 6-8 mins, turning every 1 min, until golden brown all over (they don’t need to be cooked through yet). Transfer to a plate.

    2. Heat the remaining oil in the pan and fry the onion and peppers with a pinch of salt for 10-15 mins until soft. Stir in the garlic and chilli, fry for 1 min, then add the tomato purée, orange juice and chicken stock; bring to a bubble. Nestle the sausages into the peppers, cover and simmer for 10 mins, stirring a few times during cooking, or until everything is cooked and saucy.

    3. Heat the butter beans in their liquid in a pan over a medium high heat for 5 mins or until bubbling and piping hot. Reserve 100ml of the liquid, then drain the beans. Tip back into the pan and add half the liquid with some seasoning. Blend with a stick blender until smooth, or mash for a coarser texture, adding a little more liquid to get a looser mash if you prefer. Spoon into shallow bowls and top with the sausages and spicy peppers to serve.

  5. Friday: Creamy tomato, tuna and spinach gnocchi bake

    Creamy tomato, tuna and spinach gnocchi bake

    2 tbsp olive oil
    1 onion, finely chopped​
    2 garlic cloves, crushed
    2 tbsp tomato purée​
    400g tin chopped tomatoes
    500g pack gnocchi​
    100g feta, crumbled
    145g tin tuna in brine, drained
    200g baby spinach, chopped
    ⅓ crusty bloomer, cut or torn into small pieces
    20g Grana Padano, grated

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat 1 tbsp olive oil in a shallow, flameproof casserole dish and fry the onion over a medium heat for 8 mins. Stir in the garlic, fry for 30 secs, then add the tomato purée, chopped tomatoes and 200ml water. Bubble for 10 mins or until thickened and reduced.

    2. Meanwhile, cook the gnocchi to the pack instructions. Drain, reserving 100ml cooking water.

    3. Fold the feta, tuna, spinach, gnocchi and most of the reserved cooking water through the tomato sauce; season with black pepper. Add more cooking water to loosen if needed: the gnocchi will absorb some while baking. Scatter the bread over the dish followed by the cheese. Drizzle over 1 tbsp olive oil, then bake for 15-20 mins until crispy, golden and bubbling.

  6. Shopping list

    1 lemon
    1 orange
    30g pack fresh coriander
    1 large garlic bulb
    60g pack red chillies
    1kg pack Redmere Farms brown onions
    600g pack Nightingale Farms mixed peppers
    500g pack baby spinach
    1 cauliflower
    500g loose sweet potatoes
    175g pack Creamfields Grana Padano
    200g pack Creamfields Greekstyle salad cheese
    8-pack Woodside Farms pork sausages
    1kg pack chicken legs
    400g crusty white bloomer
    2 x 400g tins Grower’s Harvest chopped tomatoes
    2 x 400g tins butter beans
    145g tin Stockwell & Co. tuna chunks in brine
    200g tube Grower’s Harvest tomato purée
    500g pack Hearty Food Co. spaghetti
    500g pack gnocchi
    500g pack couscous
    500g pack red split lentils

    +From your storecupboard:
    olive oil, reduced-salt chicken stock cubes, vegetable stock pot

    *Based on a family of four. Total cost based on online prices at time of publishing; subject to change.