5 easy family dinners for £25: Week 10

Feeding your family delicious dinners shouldn't be a chore – with our helpful meal plan you can get all you need for five midweek meals for less than £25*. We've put together a shopping list, shown at the bottom of the page. Don't forget to screenshot it before you head in store.

  1. Monday: Coconut dhal with roasted aubergines

    2 aubergines, cut into large chunks
    1 tsp ground cumin
    2 tbsp olive oil
    200g red lentils
    1 tsp ground turmeric
    400ml tin light coconut milk
    1 large onion, sliced
    1 garlic clove, crushed
    1 tsp medium curry powder
    10g fresh coriander, chopped

    1. Preheat the oven to gas mark 6, 200°C, fan 180°C. Put the aubergine in a roasting tin and sprinkle over the cumin and half the olive oil. Season and roast for 25-30 mins, until charred and tender. Set aside.

    2. Meanwhile, put the lentils in a pan with the turmeric and coconut milk. Season, then pour over 250ml water and bring to the boil. Simmer for 15 mins, until the lentils are soft, adding more water if needed.

    3. Heat the remaining oil in a frying pan and add the onion and garlic. Fry over a medium heat for 4-5 mins, until golden and tender. Stir the onions and garlic along with the curry powder into the lentil mixture and cook for another minute.

    4. Divide the dhal between 4 serving bowls. Top with the roasted aubergine, scatter over the chopped coriander and serve immediately.

  2. Tuesday: Chicken, crème fraîche and tarragon pasta

    2 tbsp olive oil
    300g chicken breast, cut into bite-sized pieces
    3 garlic cloves, crushed
    300ml crème fraîche
    1 tsp dried tarragon
    500g penne
    1 lemon, juiced

    1. In a large frying pan, heat the oil and add in the chicken pieces. Cook over a medium heat for about 3 mins, stirring a few times.

    2. Cook the pasta in boiling salted water, according to pack instructions.

    3. Meanwhile, add the garlic, crème fraîche and tarragon to the chicken and lower the heat. Season well and let the sauce bubble while you cook the pasta.

    4. Once the pasta is al dente and the chicken is cooked through, drain the pasta and add it to the sauce, along with a little of the cooking water to loosen it slightly. Finish with a squeeze of lemon juice (to taste).

  3. Wednesday: Vegetable fried rice with egg ribbons

    1½ tsp vegetable oil
    2 eggs
    2 carrots, peeled and coarsely grated
    75g broccoli florets, sliced
    80g mangetout
    100g frozen peas
    250g pouch microwave wholegrain rice
    2 tsp Worcestershire sauce

    1. Heat a nonstick frying pan (about 24cm in diameter) and add ¼ tsp oil. Brush it all over the surface of the pan with a pastry brush for an even layer. Break an egg into a cup and whisk well then add to the pan. Tilt the pan and let the egg run until it covers the base. Cook for 30 secs, then flip and repeat. Tip the omelette out onto a plate then repeat with another ¼ tsp oil and the second egg.

    2. Heat the remaining oil in a wok and add all the vegetables. Stir-fry on a high heat for 3 mins. Add the rice and stir-fry for another 2 mins.

    3. Cut the omelettes into finger-width ribbons and add them to the rice. Cook for a further minute. Add the Worcestershire sauce, stir well and serve immediately.

  4. Thursday: Parsnip and ginger soup with spiced roast chickpeas

    2 tbsp olive oil
    1 large onion, finely chopped
    2 garlic cloves, finely chopped
    5cm piece ginger, peeled and grated
    1¼ tsp ground cumin
    500g parsnips, peeled and diced into 1-2cm pieces
    1 vegetable stock cube, made up to 1ltr
    400g tin chickpeas, drained and patted dry with kitchen paper
    ½ tsp ground coriander
    lemon juice, to taste
    10g fresh coriander, finely chopped

    1. Preheat the oven to gas 7, 220°C, fan 200°C, and line a baking tray with nonstick baking paper. Heat 1 tbsp oil in a large saucepan over a medium heat and fry the onion for 5 mins to soften. Stir through the garlic, ginger and 1 tsp cumin and cook for 1 min. Add the parsnips, season and pour in the stock. Bring to the boil, then reduce the heat to medium-low and simmer for 25 mins until the parsnips are very tender.

    2. Meanwhile, toss the chickpeas with 1 tbsp oil, the ground coriander and remaining cumin. Arrange in a single layer on the lined tray and roast for 20-25 mins until golden and crisp.

    3. Use a food processor or hand blender to blend the soup until smooth. Reheat if necessary, then season to taste with black pepper and lemon juice and divide between 4 bowls. Toss the roasted chickpeas with the fresh coriander and scatter over the soup to serve.

  5. Friday: Chicken drumstick traybake

    1kg Willow Farms chicken drumsticks
    3 small red onions, cut into quarters
    2 peppers, deseeded and chopped into chunks
    400g miniature potatoes, halved
    2 tbsp olive oil
    2 tsp herbes de Provence
    250g cherry tomatoes

    1. Preheat the oven to gas 6, 200°C, fan 180°C. In a large bowl, toss the chicken, onions, peppers and potatoes with the oil and herbes de Provence. Spread out on a large baking tray (or two smaller ones) and roast in the oven for 30 mins.

    3. After 30 mins, add the tomatoes to the tray and cook for another 15 mins or until the chicken is cooked through with no pink meat showing.

    4. Divide between plates and drizzle over the tray juices to serve.

  6. Shopping list

    2 Tesco lemons
    20g pack Tesco fresh-cut coriander
    1 Tesco garlic bulb
    5cm piece Tesco root ginger
    3 Tesco red onions
    2 Tesco brown onions
    2 Tesco carrots
    750g pack Miniature potatoes
    500g pack Redmere Farms parsnips
    250g pack Nightingale Farms cherry tomatoes
    375g pack Nightingale Farms peppers
    350g pack Tesco broccoli
    80g pack Tesco mangetout
    2 Tesco aubergines
    1kg pack Willows Farms chicken drumsticks
    300g pack Tesco British chicken breast fillets
    300ml pot Tesco full-fat crème fraîche
    6-pack Tesco medium free-range eggs
    400ml tin Tesco light coconut milk
    400g tin Tesco chickpeas in water
    150ml bottle Tesco Worcestershire sauce
    500g pack Hearty Food Co. penne pasta
    500g pack Tesco red split lentils
    250g pouch Tesco microwave wholegrain rice
    45g pot Tesco ground turmeric
    17g pot Tesco herbes de Provence
    43g pot Tesco ground cumin
    80g pot Tesco medium curry powder
    36g pot Tesco ground coriander
    6g pot Tesco dried tarragon
    900g pack Grower's Harvest frozen garden peas

    +From your storecupboard:
    olive oil, vegetable oil, vegetable stock cube

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