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5 easy family dinners for £25 – Spinach and meatball lasagne, Pea and mozzarella frittata, Thai coconut fish with rice

From a speedy veggie frittata to flavour-packed fakeaways, 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: Spinach and meatball lasagne

    Spinach and meatball lasagne

    1 tbsp olive oil
    1 onion, finely chopped
    1 carrot, peeled and finely chopped
    1 garlic clove, crushed
    2 x 395g tins meatballs in tomato sauce
    250g bag baby spinach
    50g plain flour
    400ml semi-skimmed UHT milk
    300g lasagne sheets
    210g ball mozzarella, drained and sliced

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a large saucepan over a medium heat and fry the onion and carrot for 6-8 mins until softened. Stir in the garlic, fry for 1 min, then stir in the meatballs in tomato sauce, 200ml water and the spinach (add in batches and stir if you need to); season. Simmer for 5 mins to wilt the spinach.

    2. Meanwhile, whisk the flour with a splash of milk to make a smooth paste in a small bowl, then add to a pan with the remaining milk. Cook over a medium heat for 8-10 mins, stirring continuously, until the sauce is the thickness of double cream and coats the back of a spoon. Remove from the heat.

    3. Lower the lasagne sheets (one at a time to prevent sticking), into a large pan of boiling water over a high heat. Cook for 4-5 mins until soft enough to bend; drain.

    4. Spoon ⅓ of the meatball mix into a baking dish, about 30 x 20cm, then add a spoon of the white sauce over the top. Cover with a layer of lasagne sheets, using about 1⁄3 of them. Repeat the layers twice more, then top with the remaining white sauce and the mozzarella. Bake for 25-30 mins on a large baking tray until golden, bubbling, and cooked through.

  2. Tuesday: Courgette and lemon pasta soup

    Courgette and lemon pasta soup

    2 tbsp olive oil
    1 onion, finely chopped
    2 garlic cloves, crushed
    2 courgettes, halved lengthways and sliced diagonally
    170g pack Hearty Food Co. garlic bread
    2 vegetable stock pots, made up to 1.5ltr
    200g lasagne sheets, broken into large pieces
    300g frozen peas
    ½ sweetheart cabbage, finely shredded, thick core removed
    1 lemon, zested and juiced

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large saucepan over a medium- high heat and fry the onion for 6-8 mins until softened. Stir in the garlic and courgettes, then cook for 4-6 mins until the courgettes start to turn lightly golden.

    2. Bake the garlic bread to pack instructions. Meanwhile, add the stock to the saucepan, bring to a simmer and add the lasagne sheet pieces, peas, and cabbage. Simmer, stirring frequently, for 10-15 mins until the lasagne pieces are cooked through and the veg is tender. Season with black pepper, then stir through the lemon zest and juice. Serve with the garlic bread.

  3. Wednesday: Sticky hoisin wings with bashed cucumber salad

    Sticky hoisin wings with bashed cucumber salad

    1kg chicken wings
    120g sachet hoisin & garlic sauce
    1 garlic clove, crushed
    1 cucumber
    ½ tsp sugar (any kind)
    ½ lime, juiced
    3 spring onions, finely sliced
    300g long grain rice, washed
    10g fresh coriander, chopped

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Tip the chicken wings into a baking dish and arrange in a single layer, then pour over the hoisin sauce and add the garlic. Stir well, then bake for 35-40 mins, mixing everything together a few times during cooking, until the wings are sticky, golden and glazed.

    2. Meanwhile, halve the cucumber lengthways and scoop out the seeds with a teaspoon. Cut in half lengthways again to make 4 long, thin strips. Use the flat of the knife and press down onto each piece and bash with the palm of your hand, to create lots of cracks and edges, then cut into chunky bite-sized pieces. Tip the ‘bashed’ cucumber into a bowl, season with a little salt, the sugar, lime juice and spring onions. Leave to marinate as the wings are cooking.

    3. Cook the rice to pack instructions. Scatter the coriander over the sticky hoisin wings and serve alongside the rice and bashed cucumber salad.

  4. Thursday: Pea and mozzarella frittata

    Pea and mozzarella frittata

    2 tbsp olive oil
    1 onion, sliced
    1 red pepper, deseeded and sliced
    400g tin chopped tomatoes
    1⁄2 tsp sugar
    1 broccoli head, cut into florets
    300g frozen peas
    4 spring onions, finely chopped
    6 eggs
    10g fresh coriander, chopped
    210g ball mozzarella, drained and torn

    1. Heat 1 tbsp oil in a saucepan over a medium heat. Fry the onion and pepper for 10 mins until soft and lightly golden. Add the tomatoes, sugar and 100ml water, season, then simmer for 10-15 mins until thickened and saucy, and the peppers are very tender. Boil the broccoli in a pan of boiling water for 6-8 mins until tender, then drain.

    2. Meanwhile, preheat the grill to high. Heat the remaining oil in an ovenproof frying pan (about 25cm-wide) over a medium heat. Add the peas and spring onions, and cook for 2-3 mins until piping hot. Whisk the eggs with the coriander and a little black pepper in a jug. Pour over the peas and spring onions in the pan and cook for 2-3 mins, without stirring, until the edges have set.

    3. Scatter the torn mozzarella over the frittata, then transfer to the grill. Grill for 3-5 mins until the frittata is well risen and puffed up, and has set with just a slight wobble in the centre. Serve in wedges with the pepper relish and the broccoli.

  5. Friday: Thai coconut fish with rice

    Thai coconut fish with rice

    300g frozen peas
    ½ sweetheart cabbage, finely shredded, thick core removed

    4 frozen white fish fillets
    400g tin light coconut milk, stirred
    50g pot Thai green curry paste
    300g long grain rice, washed
    10g fresh coriander leaves picked
    ½ lime, cut into 4 wedges

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Cut 4 pieces of baking paper into 30cm squares, then put on top of 4 similar-sized pieces of foil.

    2. Divide the peas and cabbage into the middle of each square in a small pile, then place a frozen fish fillet on top of each. Pour 1 tbsp coconut milk over each fish parcel and spoon over each an equal amount of curry paste. Bring the sides of the paper up over the top of the parcels, and fold or scrunch a few times to seal the fish and veg in, crimping the foil sides as needed. Transfer to a large baking tray in a single layer then bake for 35-40 mins until the fish is cooked through and flaky, and the greens are tender.

    3. About 10 mins before the parcels are ready, tip the rice into a lidded saucepan with the remaining coconut milk, 300ml water and a pinch of salt. Bring to a gentle simmer over a medium heat, then cover and reduce the heat to low. Cook for 8-10 mins until the rice is cooked and the liquid has been absorbed. Fluff up with a fork.

    4. Unwrap the fish parcels, mixing the vegetables with the sauce in the parcels, and serve with the coconut rice, coriander and lime wedges for squeezing over.

  6. Shopping list

    1 lemon
    1 lime
    30g pack fresh coriander
    1 large garlic bulb
    1 cucumber
    1 red pepper
    100g bunch spring onions
    250g bag baby spinach
    3 onions
    1 carrot
    1 sweetheart cabbage
    1 broccoli head
    2 courgettes
    2 x 210g packs Creamfields mozzarella
    170g pack Hearty Food Co. garlic bread
    900g-1.2kg pack Woodside Farms chicken wings
    400g tin Grower’s Harvest chopped tomatoes
    400ml tin light coconut milk
    2 x 395g tins meatballs in tomato sauce
    120g sachet hoisin & garlic stir-fry sauce
    50g pot Thai green curry paste
    500g pack lasagne sheets
    1kg pack Grower’s Harvest long grain rice
    6-pack mixed size free-range eggs
    1ltr Creamfields semi-skimmed UHT milk
    900g pack Grower’s Harvest frozen peas
    520g pack Bay Fishmongers frozen white fish fillets

    +From your storecupboard:
    olive oil, plain flour, vegetable stock pots, sugar (any kind)
    *Based on a family of four. Total cost based on online prices at time of publishing; subject to change.