Skip to content

5 easy family dinners for £25 – September week 1

From a mini meatloaves to a ratatouille tart, enjoy five healthy 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: Mini meatloaves with BBQ beans

    Monday: Mini meatloaves with BBQ beans

    1 tsp olive oil, plus extra for greasing
    1 onion, finely chopped
    2 garlic cloves, crushed
    3 tbsp tomato purée
    100g sliced wholemeal bread, blitzed into breadcrumbs
    500g pack Meat & Veg mince
    2 tsp herbs de Provence
    1kg potatoes, peeled and cut into large chunks
    50ml 50% less fat crème fraîche
    15g fresh parsley, finely chopped
    2 x 395g tins taco mixed beans
    4 tbsp BBQ sauce

    1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a frying pan over a low-medium heat and fry the onion for 5 mins to soften. Stir in the garlic and cook for 1 min, then tip into a large mixing bowl to cool for 10 mins.

    2. Add the tomato purée, 75g breadcrumbs, the mince and dried herbs; mix well. Grease a 12-hole muffi n tin with a little oil. Divide the mince mixture between them, rounding the tops, then sprinkle over the remaining breadcrumbs. Bake for 25-30 mins until cooked through.

    3. Meanwhile, boil the potatoes for 12-15 mins until tender. Drain well, then return to the pan. Add the crème fraîche and parsley, then mash until smooth.

    4. Heat the beans with the BBQ sauce in a small pan until piping hot. Serve the mini meatloaves with the parsley mash and BBQ beans.

  2. Tuesday: Speedy smoked basa and corn chowder

    Tuesday: Speedy smoked basa and corn chowder

    2 tsp vegetable oil
    1 onion, finely chopped
    75g cooking bacon, rind removed, diced
    450g potatoes, peeled and cut into 1cm cubes
    ½ vegetable or chicken stock pot, made up to 800ml
    240g pack smoked basa fillets
    325g tin sweetcorn, drained
    100g Savoy cabbage, thick core
    discarded, leaves shredded
    150ml reduced-fat crème fraîche
    15g fresh parsley, leaves finely chopped
    sliced wholemeal bread, to serve (optional)

    1. Heat the oil in a large saucepan over a medium heat. Fry the onion and bacon for 6-8 mins until the onion is softened and the bacon is cooked through.

    2. Stir in the potatoes, then add the stock. Bring to the boil, then reduce the heat to medium and simmer for 5 mins. Add the basa fillets, reduce the heat to low and cook gently for 5 mins. Add the sweetcorn and cabbage and cook for 2-3 mins until the cabbage has just wilted and the fi sh is cooked through.

    3. Remove from the heat, flake the fi sh into chunks, then stir through the crème fraîche and most of the parsley. Scatter with the remaining parsley; serve with bread, if you like.

  3. Wednesday: Bacon, potato and onion bake

    Wednesday: Bacon, potato and onion bake

    1 tbsp olive oil
    250g cooking bacon, rind removed, roughly diced
    ½ vegetable or chicken stock pot, made up to 1ltr
    850g potatoes, peeled and thinly sliced
    2 onions, thinly sliced
    3 garlic cloves, sliced
    2 tsp herbs de Provence
    50g sliced wholemeal bread, blitzed into crumbs
    400g Savoy cabbage, shredded

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat 2 tsp oil in a frying pan over a medium-high heat and fry the bacon for 5 mins until starting to crisp.

    2. Meanwhile, bring the stock to the boil in a large saucepan. Add the potatoes, onions and garlic, pushing them down to submerge. Return to the boil, then simmer for 5 mins. Drain the vegetables, reserving the stock.

    3. Layer the potatoes and onions in a large shallow baking dish (about 2.5ltr), scattering over the bacon, 1 tsp herbs and a little black pepper as you go. Pour over 300ml of the reserved stock.

    4. Mix the breadcrumbs with the remaining herbs and oil and scatter over the top. Cover loosely with foil and bake for 40 mins, removing the foil halfway.

    5. Just before the potato bake is ready, steam or boil the cabbage for 3-5 mins until tender; serve alongside.

  4. Thursday: Creamy pepper pilaf

    Thursday: Creamy pepper pilaf

    1 tbsp olive oil
    1 onion, finely chopped
    2 peppers, roughly chopped
    2 garlic cloves, crushed
    350g long-grain rice
    220g pack green beans, trimmed and halved
    1 vegetable stock pot, made up to 1.2ltr
    50g grated pecorino
    100ml reduced-fat crème fraîche
    15g fresh basil, leaves picked, half finely shredded

    1. Heat the oil in a large, lidded frying pan over a low-medium heat. Fry the onion and peppers for 5 mins until softened. Add the garlic and rice; fry, stirring, for 1 min.

    2. Stir in the beans and 950ml stock. Bring to the boil, cover, reduce the heat to low and bubble gently for 10 mins until the rice is just tender. Remove from the heat and leave to stand for 10 mins, still covered.

    3. Stir in the pecorino, crème fraîche and enough of the remaining stock to get a risotto-like consistency. Stir in the shredded basil and season. Spoon into bowls and scatter with the whole basil leaves to serve.

  5. Friday: Ratatouille tart

    Friday: Ratatouille tart

    375g pack ready-rolled lighter puff pastry
    350g courgettes
    1 pepper, cut into chunks
    1 onion, cut into chunks
    3 garlic cloves, unpeeled
    1 tsp herbes de Provence
    3 tsp olive oil
    75g tomato purée
    250g cherry tomatoes, larger ones halved
    10g fresh basil

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry onto a baking sheet, still on its paper, and score a 2cm border around the edges. Use a fork to poke holes all over the pastry inside the border, then transfer to the fridge.

    2. Thickly slice half the courgettes. Put in a bowl with the pepper, onion, garlic, herbs de Provence and 2 tsp oil; season and mix well. Tip onto a lined baking tray. Roast alongside the pastry for 15 mins.

    3. Use a spatula to push down the centre of the pastry sheet. Squeeze the garlic cloves from their skins and mash with the tomato purée and 1 tbsp water, then spread inside the pastry border. Scatter over the roasted vegetables and dot the tomatoes among them. Reduce the heat to gas 6, 200°C, fan 180°C and bake for 20 mins more until the tomatoes are soft.

    4. Meanwhile, peel the remaining courgette into ribbons; season and toss with 1 tsp oil. When the tart is ready, scatter with torn basil leaves and serve in wedges with the courgette ribbon salad.

  6. Shopping list

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

    30g pack fresh basil
    30g pack fresh parsley
    1 garlic bulb
    1kg pack Redmere Farms onions
    1 Savoy cabbage
    350g pack Redmere Farms courgettes
    250g pack Nightingale Farms cherry tomatoes
    600g pack Nightingale Farms peppers
    220g pack Redmere Farms green beans
    2.5kg pack Perfectly Imperfect potatoes
    300ml tub 50% less fat crème fraîche
    50g pack grated pecorino
    375g pack ready-rolled lighter puff pastry
    240g pack smoked basa fillets
    500g pack Meat & Veg beef mince
    500g pack Woodside Farms cooking bacon
    800g loaf H.W. Nevill’s sliced wholemeal bread
    200g tube Grower’s Harvest tomato purée
    17g jar herbs de Provence
    325g tin Grower’s Harvest sweetcorn
    2 x 395g tins taco mixed beans
    440g bottle BBQ sauce
    1kg pack Grower’s Harvest long-grain rice


    From the storecupboard
    Vegetable oil, vegetable stock pots, olive 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.