Skip to content

5 easy family dinners for £25 – Tuna tostadas, avocado pasta, naan pizzas...

From giant tuna tostadas to an easy new pasta dish, 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: Giant tuna tostadas

    Monday: Giant tuna tostadas

    1 tbsp olive oil
    2 red onions, finely chopped
    2 garlic cloves, crushed
    400g tin kidney beans, drained and rinsed
    175g cherry tomatoes, finely chopped
    ¼ cucumber, finely diced
    1 lime, ½ juiced, ½ cut into wedges
    4 corn cobettes
    4 white tortilla wraps
    2 x 145g tins tuna in brine, drained
    5g fresh basil, leaves torn

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat ½ tbsp oil in a frying pan over a medium heat. Fry half the onions for 5 mins, then add the garlic and fry for 1 min. Add the beans and fry for 3 mins. Remove from the heat and roughly mash. Cover and set aside.

    2. Mix the tomatoes, cucumber, lime juice and remaining onion in a bowl. Season and set aside.

    3. Heat a griddle or frying pan over a high heat. Once hot, add the corn cobettes and griddle for about 10 mins, turning regularly, until charred on all sides.

    4. Meanwhile, brush the tortillas with ½ tbsp oil. Spread out in a single layer on 2 large baking trays, then bake for 5-7 mins until crisp.

    5. Spread the bean mix over the base of each tortilla. Flake over the tuna, then top with the salsa. Scatter over the basil leaves and serve with the corn and lime wedges.

  2. Tuesday: Turkey meatball traybake

    Tuesday: Turkey meatball traybake

    1kg baby potatoes, halved (or quartered if large)
    4 garlic cloves, left whole and lightly crushed
    1 tbsp olive oil
    2 red onions, cut into wedges
    1 red pepper, sliced
    336g pack turkey meatballs
    175g cherry tomatoes
    75g pitted green olives
    150g low-fat natural yogurt
    ¼ cucumber, coarsely grated, excess liquid squeezed out
    5g fresh basil, leaves picked

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes and garlic in a large, deep baking tray, drizzle with ½ tbsp oil and season. Roast for 20 mins.

    2. Add the onions, pepper and meatballs to the tray, drizzle with the remaining oil and season with pepper. Return to the oven for 10 mins, then stir in the tomatoes and olives. Roast for 10 mins more.

    3. Meanwhile, mix the yogurt and cucumber in a bowl; lightly season. Serve the meatballs and veg with the basil leaves torn over and the cucumber yogurt spooned over.

  3. Wednesday: Broccoli and pea fritters with bacon and eggs

    Wednesday: Broccoli and pea fritters with bacon and eggs

    8 rashers streaky bacon
    350g pack broccoli, broken into small florets, stem finely chopped
    200g frozen peas
    5 eggs
    75g plain flour
    50g grated mature Cheddar cheese
    1 small garlic clove, crushed
    1 tbsp olive oil

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Bake the bacon on a foil-lined baking tray for 12-15 mins, turning halfway, until crisp. Reduce the oven to gas 1, 120°C, fan 100°C, leaving the bacon in to keep warm.

    2. Meanwhile, boil the broccoli for 4 mins; remove with a slotted spoon. Put 300g in a mixing bowl and set the rest aside. Add the peas to the water and simmer for 3 mins; drain. Add 50g to the bowl with the broccoli and set the rest aside with the reserved broccoli, covering to keep warm.

    3. Roughly blitz the broccoli and peas in the bowl using a stick blender (or in a food processor). Mix in 1 egg, the flour, cheese and garlic; season.

    4. Heat the oil in a frying pan over a medium-high heat. Divide the fritter mix into 8. Fry in batches, flattening into 1cm-thick discs in the pan, for 5-6 mins each side until golden. Transfer to a baking tray and put in the oven to keep warm.

    5. Meanwhile, poach 2 eggs in a pan of simmering water for 3 mins or until cooked to your liking. Use a slotted spoon to transfer to a plate lined with kitchen paper. Repeat with the remaining eggs.

    6. Serve 2 fritters each, topped with bacon and an egg, and the reserved broccoli and peas alongside.

  4. Thursday: Creamy avocado pasta

    Thursday: Creamy avocado pasta

    300g spaghetti
    150g frozen peas
    150g cherry tomatoes, halved
    125g baby spinach
    2 tbsp olive oil
    1 small garlic clove, crushed
    1 lemon, zested and juiced
    2 ripe avocados, stoned, peeled and finely sliced
    10g fresh basil, leaves roughly torn

    1. Cook the spaghetti to pack instructions, adding the peas for the last 3 mins of cooking. Drain, reserving 100ml cooking water, then return to the pan.

    2. Stir in the cherry tomatoes and spinach, then set aside to let the spinach wilt while you make the sauce.

    3. Mix the oil, 50ml of the reserved cooking water, the crushed garlic, 1 tbsp lemon juice and most of the lemon zest in a bowl; season. Pour over the spaghetti and mix to coat. Taste and add a little more lemon juice or cooking water if needed.

    4. Divide between 4 shallow bowls and top with sliced avocado, the remaining lemon zest, some black pepper and the torn basil leaves to serve.

  5. Friday: Naan bread pizzas

    Friday: Naan bread pizzas

    300g passata
    4 plain naans
    210g pack mozzarella, drained and roughly torn
    100g grated mature Cheddar
    1 red onion, finely sliced
    60g pitted green olives, sliced
    1 ½ tbsp olive oil
    1 lemon, zested and juiced
    125g baby spinach
    ½ cucumber, roughly chopped
    10g fresh basil, leaves picked

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Put 2 large baking trays in the oven to heat up.

    2. Spread the passata over the top of each naan, leaving a 1cm border. Top each with mozzarella, Cheddar, onion and olives, then season with black pepper. Transfer to the hot trays and bake for 12-15 mins until the cheese has melted and the naans are golden and crisp.

    3. Meanwhile, whisk together the oil, half the lemon juice, a little lemon zest and some seasoning in a salad bowl to make a dressing. Add the spinach and cucumber and toss well to coat. Add more lemon juice, to taste, if needed. Top the naan with the basil leaves and serve with the salad.

  6. Shopping list

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

    2 Tesco lemons
    1 Tesco lime
    30g pack Tesco fresh basil
    1 Tesco garlic bulb
    1kg pack Redmere Farms red onions
    4-pack Tesco sweetcorn cobettes
    2 x 250g packs Nightingale Farms cherry tomatoes
    350g pack Tesco broccoli
    1kg pack Redmere Farms baby potatoes
    1 Tesco ripe and ready avocados twin pack
    250g pack Tesco baby spinach
    1 Tesco red pepper
    1 Tesco cucumber
    336g pack Tesco turkey meatballs
    275g pack Woodside Farms streaky bacon
    500g pot Creamfields low-fat natural yogurt
    210g pack Creamfields mozzarella
    250g pack Creamfields grated mature Cheddar
    2 x 2-packs Tesco plain naans
    8-pack Tesco white tortilla wraps
    500g pack Hearty Food Co. spaghetti
    400g tin Grower’s Harvest kidney beans
    500g carton Grower’s Harvest passata
    2 x 145g tins Stockwell & Co. tuna chunks in brine
    340g jar Tesco pitted green olives
    6-pack Tesco eggs
    500g bag Stockwell & Co. plain flour (you will need 75g)
    900g pack Grower’s Harvest frozen garden peas

    From the storecupboard
    olive oil