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5 easy family dinners for £25 - Spicy bean burritos, korma pork skewers, giant rainbow rosti...

From cheesy tuna potato skins to tender korma pork skewers, 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 rainbow rosti

    Monday: Giant rainbow rosti

    200g carrots, scrubbed, trimmed and grated
    2 courgettes, trimmed and grated
    2 baking potatoes (500g), peeled and grated
    250g cooked beetroot, grated
    2 tbsp olive or vegetable oil
    125g Creamfields grated mature Cheddar
    2 x 250g packs cherry tomatoes
    4 medium eggs

    1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the grated carrot, courgette and potatoes in a bowl; season and set aside for 10 mins. Put the beetroot in a sieve over a bowl, season and leave to sit for the same time.

    2. Squeeze any liquid out of the carrot, courgette and potato mix, then transfer to a large bowl with 1½ tbsp oil and the cheese. Wrap the beetroot in kitchen paper and squeeze the water out of this too. Mix well, then carefully add the beetroot – don’t overmix or everything will turn pink! Spoon into a lined 25 x 35cm baking tin and bake for 35-40 mins until crisp and golden. Put the tomatoes on a baking tray and roast for the last 10-15 mins of cooking time.

    3. Meanwhile, heat a large frying pan on a medium heat and add in the remaining oil. Gently crack the eggs into the pan and cook for 3-4 mins until the white is cooked and the yolk is still runny. Cut the rosti into pieces, top with the fried eggs and serve with the roasted tomatoes.

  2. Tuesday: Curried carrot soup

    Tuesday: Curried carrot soup

    1 tbsp vegetable oil
    1 red onion, finely chopped
    2 garlic cloves, finely chopped
    600g carrots, trimmed and roughly chopped
    1 baking potato (280g), peeled and chopped
    125g korma curry paste
    1 vegetable stock pot, made up to 800ml
    400ml tin light coconut milk
    4 tortilla wraps
    15g fresh coriander, roughly chopped

    1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a large saucepan over a low heat and cook the onion and garlic for 5 mins or until softened. Add the carrots, potato and curry paste and cook for another 5 mins, stirring. Pour in the stock and coconut milk, bring to a simmer, then bubble over a low-medium heat for 20-25 mins until the veg is tender.

    2. Meanwhile, put the tortilla wraps in the oven for 5 mins or until crisp and golden. Remove and break into pieces.

    3. Stir half the coriander into the soup. Use a stick blender (or regular blender) to blitz the soup smooth, then spoon into bowls. Season with black pepper, if you like. Scatter over the toasted tortilla croutons and remaining coriander to serve.

  3. Wednesday: Korma pork and veg skewers

    Wednesday: Korma pork and veg skewers

    500g pack 12% fat pork mince
    75g korma curry paste
    15g fresh flat-leaf parsley, chopped
    1 courgette, thickly sliced
    2 red onions, cut into wedges
    2 tbsp vegetable oil
    3 baking potatoes (700g), sliced into thick matchsticks
    150g low-fat natural yogurt
    ¼ cucumber, half grated, half peeled into ribbons
    1 small garlic clove, finely grated or chopped
    4 wholemeal pittas, toasted and split

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Mix the mince with the korma paste and half the parsley and roll into 16 meatballs – wet your hands a little so it doesn’t stick. Thread onto skewers with the courgette and onion wedges, brush with a little oil and transfer to a shallow baking tray. Roast for 30-35 mins until golden and cooked through.

    2. Meanwhile, toss the potatoes with the remaining oil; season. Spread out in a single layer over 2 lined baking trays and roast for 25-30 mins, stirring after 20 mins, until golden and tender.

    3. Mix the yogurt with the grated cucumber, garlic and half the remaining parsley; season to taste. Load the pittas with the meatballs, veg and cucumber ribbons. Drizzle over the yogurt and scatter over the remaining parsley, then serve with the potato chips.

  4. Thursday: Tuna melt potato skins

    Thursday: Tuna melt potato skins

    4 large baking potatoes
    1 tsp olive or vegetable oil
    75g Creamfields grated mature Cheddar
    50g spring onions, sliced
    2 x 145g tins tuna in brine, drained
    15g fresh flat-leaf parsley, chopped
    1 Little Gem lettuce, chopped
    ¼ cucumber, sliced
    100g low-fat natural yogurt

    1. Preheat the oven to gas 5, 190°C, fan 170°C. Prick the potatoes all over with a fork, then microwave for 10 mins. Transfer to a baking tray, rub with the oil, then bake for 45 mins until crisp and tender.

    2. Halve the potatoes and scoop out the centres, putting them in a bowl. Mix with the cheese, spring onions, tuna and parsley, then spoon back into the potato shells. Return to the oven for 15 mins or until crisp and golden.

    3. Meanwhile, mix the lettuce and cucumber in a bowl. Serve alongside the tuna melt potato skins with a little yogurt alongside.

  5. Friday: Spicy bean burritos

    Friday: Spicy bean burritos

    400g tin plum tomatoes
    395g tin taco mixed beans
    1 large avocado, mashed
    50g spring onions, sliced
    200g low-fat natural yogurt
    15g fresh coriander, chopped
    250g pouch microwave wholegrain rice
    4 tortilla wraps
    1 Little Gem lettuce, chopped
    50g Creamfields grated mature Cheddar

    1. Tip the plum tomatoes into a small saucepan and gently crush the tomatoes down to a pulp with a fork. Add the taco mixed beans and bring to a simmer over a low heat. Cook for 15 mins or until thickened.

    2. Mix the avocado with half the spring onions, 50g yogurt and half the coriander; season.

    3. Heat the rice to pack instructions and divide between the wraps. Add the lettuce leaves and avocado mixture, then top with the beans. Spoon over the remaining yogurt and scatter over the cheese, remaining spring onions and coriander. Roll up tightly to serve.

  6. Shopping list

    30g pack fresh coriander
    30g pack fresh parsley
    1 large garlic bulb
    100g bunch spring onions
    2-pack Little Gem lettuce
    1 cucumber
    500g pack Redmere Farms cooked beetroot
    1 large avocado
    3 red onions
    3-pack courgettes
    2.5kg pack baking potatoes
    800g pack carrots
    2 x 250g packs Nightingale Farms cherry tomatoes
    500g pot Creamfields low-fat natural yogurt
    250g pack Creamfields grated mature Cheddar
    500g pack Woodside Farms
    12% fat pork mince
    8-pack H.W. Nevill’s tortilla wraps
    6-pack wholemeal pittas
    400g tin Grower’s Harvest plum tomatoes
    400ml tin light coconut milk
    395g tin taco mixed beans
    2 x 145g tins Stockwell & Co. tuna chunks in brine
    200g jar korma paste
    250g pouch Grower’s Harvest microwave wholegrain rice
    6-pack medium free-range eggs

    +From your storecupboard:

    vegetable oil, olive oil, vegetable stock pot

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

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