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5 easy family dinners for £25 – Sweetcorn fishcakes, noodle soup, mushroom burger...

From meatball pittas to veggie burgers, 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: Thai veggie noodle soup

    Monday: Thai veggie noodle soup

    1 tbsp vegetable oil
    ¾ red onion, finely sliced
    200g courgettes, sliced
    2 green or yellow peppers, deseeded and sliced
    2 sweet potatoes, peeled and cut into 2cm cubes
    1 low-salt vegetable stock cube, made up with 1.25ltr boiling water
    1 garlic clove, crushed
    100g Thai green curry paste
    2 nests (125g) wholewheat noodles
    125g spinach
    1 lime, ½ juiced, ½ cut into wedges
    15g fresh coriander, leaves picked 

    1. Heat the oil in a large saucepan over a medium heat. Fry the onion for 5 mins until starting to soften, then add the courgettes, peppers, and sweet potato cubes. Turn the heat up to medium high, and fry, continually stirring for 8-10 mins until the veg start to turn golden.

    2. Stir the garlic and curry paste into the vegetables, frying for 1 minute, then pour over the stock, and bring to a simmer. Add the noodles and spinach, and stir briefly, then simmer for 3-4 mins until the noodles are tender and the spinach has wilted.

    3. Season with the lime juice, then divide between 4 bowls and top with the coriander. Serve with the lime wedges for squeezing over.

  2. Tuesday: Tuna and sweetcorn fishcakes

    Tuesday: Tuna and sweetcorn fishcakes

    4 large potatoes, peeled and cubed
    2 x 145g tins tuna in spring water, drained
    325g tin sweetcorn, drained
    2 tbsp olive oil
    50g plain flour
    ½ iceberg lettuce, chopped
    ½ cucumber, halved and sliced
    250g cherry tomatoes, halved
    15g fresh coriander, leaves picked
    100g reduced-fat salad cheese, sliced into small shards
    2 tsp extra-virgin olive oil

    1. Boil the potatoes in a large pan of simmering water for 10 mins until tender. Drain and leave to steam dry for 5 mins.

    2. Mash the potatoes until smooth. Season, then fold in the tuna and sweetcorn. Mould the mixture into 8 patties, and dust lightly in the flour on a plate.

    3. Heat 2 tbsp oil in a large nonstick frying pan over a medium heat. Add the fishcakes in 2 batches and fry for 5-6 mins on each side until golden crust has formed. Flip carefully and fry for another 5 mins until piping hot throughout. Add a little more oil to the pan if you need to, for the second batch.

    4. Mix the lettuce, cucumber, tomatoes and coriander in a bowl, then divide between 4 plates. Top with the shards of cheese. Drizzle over the extra-virgin olive oil and a crack of black pepper to serve alongside the fishcakes.

  3. Wednesday: Crispy roast chicken thighs with beetroot and chickpea salad

    Wednesday: Crispy roast chicken thighs with beetroot and chickpea salad

    1kg chicken thighs
    3 tsp olive oil
    2 wholemeal pittas, cut into wedges
    2 x 400g tins chickpeas, rinsed and drained
    300g pack cooked beetroot, drained and cut into wedges
    4 salad tomatoes, cut into wedges
    1 red pepper, deseeded and sliced
    100g reduced-fat salad cheese, cut or crumbled into small pieces (optional)
    15g fresh mint, leaved picked
    1 tbsp extra-virgin olive oil

    1. Heat the oven to gas 8, 220°C, fan 200°C. Put the chicken thighs into a deep roasting tray and drizzle over 1 tsp olive oil. Season and rub the oil into the chicken. Roast for 30-35 mins (basting the chicken halfway through cooking) until crispy skinned and cooked through.

    2. When the chicken is cooked, toss the pittas with the remaining oil, then transfer to a baking tray in a single layer. Bake for 5 mins until crisp and golden. Transfer the chicken to a plate and leave to rest while the pittas toast.

    3. Spoon off any excess oil sitting on top of the liquid in the roasting tray, then toss the chickpeas into the chicken juices and mix well. Stir in the beetroot, tomatoes, pepper, cheese (if using), mint and olive oil. Tip into a bowl and serve with the chicken and pitta crisps.

  4. Thursday: Lentil mushroom burger

    Thursday: Lentil mushroom burger

    650g sweet potatoes, cut into wedges
    2½ tbsp olive oil
    380g mushrooms, cleaned
    2 garlic cloves, crushed
    2 x 390g tins green lentils, rinsed and drained well
    5 wholemeal rolls
    1 tbsp smoked paprika
    3 tbsp plain flour
    ¼ iceberg lettuce
    2 salad tomatoes, sliced
    ¼ red onion, finely sliced

    1. Heat the oven to gas 6, 200°C, fan 180°C. Tip the sweet potatoes onto a baking tray and drizzle over 1 tbsp oil. Toss well, season and roast for 25-30 mins until golden-edged and tender throughout.

    2. Put the mushrooms in a food processor and pulse until finely chopped. Heat ½ tbsp oil in a frying pan over a medium high heat. Scrape the mushrooms into the pan, add a pinch of salt, and fry for 8-10 mins until all the water has evaporated and they’re starting to look dry. Add the garlic, fry for a minute more, then remove from the heat.

    3. Pat the drained lentils with kitchen paper to remove any remaining water and tip into the food processor, no need to clean it. Break up one of the rolls into small breadcrumbs and add to the processor with the paprika and the cooked mushrooms. Pulse until combined, then transfer to a bowl and stir in the flour to make a mixture you can mould easily with your hands. Divide the mix into 4 thick patties.

    4. Heat 1 tbsp oil in a large nonstick frying pan over a medium high heat. Fry the burgers for 3-5 mins until golden and crisp, then flip carefully with a spatula and cook for a further 3-5 mins on the other side.

    5. Meanwhile, split and toast the remaining 4 buns in the toaster or under the grill. Roughly chop the lettuce and divide between the base of each bun. Top with a burger, then the tomato and onion slices. Add the bun lids and serve with the sweet potato wedges.

  5. Friday: Turkey meatball pittas

    Friday: Turkey meatball pittas

    200g courgettes
    500g turkey mince
    2 garlic cloves, crushed
    15g mint, leaves picked and chopped
    2 tbsp olive oil
    1 lime, zested and juiced
    2 carrots
    ½ cucumber
    4 wholemeal pittas
    ¼ iceberg lettuce, shredded
    125g spinach

    1. Trim and coarsely grate the courgette on a box grater. Transfer to the middle of a clean tea towel, secure around the courgette, then squeeze firmly, pressing out the water over the sink. Tip the drained courgette into a bowl, add the turkey mince, garlic and most of the mint. Season, then mix until the courgette and mint are evenly distributed. Divide the mixture into 12 and roll firmly in your hands to make ping-pong sized balls. Place on a baking tray.

    2. Heat the grill to high. Drizzle 1 tbsp oil over the meatballs and toss to coat. Grill for 10-15 mins, turning them over and draining off any liquid from the tray halfway through, until cooked throughout. 

    3. Meanwhile, whisk 1 tbsp oil, half the lime juice and all the zest in a large bowl. Peel the carrots, discarding the peel, then keep peeling to get thin ribbons. Transfer to the dressing bowl. Repeat with the cucumber, making thin shavings of cucumber, and discard the seedy middle. Add the iceberg lettuce, remaining chopped mint and toss with the dressing. Taste and add more lime juice if you prefer.

    4. Toast the pittas, then split down the lengths of one side to open them up like a pocket. Add some of the ribbon salad to each pitta (drain briefly in the bowl, before adding), and top with the meatballs. Toss the spinach into any leftover ribbon salad and dressing, then serve alongside.

  6. Shopping list

    2 Tesco limes
    30g pack Tesco fresh coriander
    30g pack Tesco fresh mint
    4-pack Tesco baking potatoes
    1kg bag Tesco sweet potatoes
    2 Tesco carrots
    1 Tesco red onion
    1 Tesco garlic bulb
    500g pack Redmere Farms beetroot
    375g pack Nightingale Farms peppers
    380g pack Redmere Farms mushrooms
    2 Tesco courgettes
    250g bag Tesco baby spinach
    1 Tesco iceberg lettuce
    6-pack Tesco salad tomatoes
    250g pack Nightingale Farms cherry tomatoes
    1 Tesco cucumber
    500g pack Tesco 7% fat turkey thigh mince
    900g pack Willow Farms chicken thighs
    200g pack Creamfields Greek style salad cheese
    6-pack Tesco wholemeal batch rolls
    6-pack Tesco wholemeal pittas
    1.5kg Stockwell & Co. plain flour
    200g jar Tesco Thai green curry paste
    48g jar Tesco smoked paprika
    2 x 390g tins Tesco green lentils
    2 x 400g tins Summer Pride chickpeas
    2 x 145g tins Stockwell & Co. tuna chunks
    325g tin Grower’s Harvest sweetcorn
    250g pack Tesco wholewheat noodles

    From the storecupboard

    Extra virgin olive oil, olive oil, low-salt vegetable stock cube