5 easy family dinners for £25: Week 12

Make midweek dinner times more exciting with tasty traybakes, loaded spuds, cheesy pizzas and more using our inspiring meal plan. What's more, you can get all of the ingredients for these five winning recipes for just £25*. We've put together a shopping list for you, shown at the bottom of the page. Don't forget to screenshot it before you head in store.

  1. Monday: Sweet potato and blue cheese pancakes

    1 sweet potato, scrubbed and cut into chunks
    500g potatoes, scrubbed and cut into chunks
    3 tbsp olive oil
    2 red onions, diced
    4 garlic cloves, crushed
    ½ lemon, juiced
    50g plain flour
    120g blue Stilton
    1 round lettuce, shredded
    125g fresh spinach
    250g pack cherry tomatoes, halved

    1. Boil the sweet and white potatoes for 10-12 mins, or until tender. Drain and set aside.

    2. Meanwhile, heat ½ tbsp oil in a frying pan over a medium heat. Add the onions and three-quarters of the garlic and cook for 10 mins until softened. Transfer to a mixing bowl.

    3. Put the remaining garlic in a small bowl with the lemon juice and set aside.

    4. Transfer the potatoes to the mixing bowl with the onions and mash roughly. In a separate small bowl, mix the flour with 80ml water and stir to make a batter; add to the potatoes. Crumble in the Stilton, season and mix.

    5. Heat 1 tbsp oil in a large frying pan over a medium heat. Spoon 3 tbsp mixture per pancake into the pan, working in batches as needed. Cook for 5 mins each side until browned. Add another ½ tbsp oil if needed.

    6. Toss together the lettuce, spinach and tomatoes. Whisk 1 tbsp oil into the lemon juice and garlic mix, then drizzle over the salad and toss to coat. Serve with the pancakes.

  2. Tuesday: Kale, pasta and cannellini bean soup

    2 tbsp olive oil
    2 red onions, diced
    2 carrots, scrubbed and diced
    6 garlic cloves, half roughly chopped, half thinly sliced
    500g carton passata
    100g kale
    400g tin cannellini beans, drained and rinsed
    10g fresh rosemary, leaves picked and roughly chopped
    1 vegetable stock cube, made up to 750ml
    150g margheritine soup pasta
    10g fresh flat-leaf parsley, finely chopped
    1 lemon, cut into 4 wedges

    1. Heat 1 tbsp olive oil in a large saucepan over a medium heat. Add the onions, carrots and chopped garlic and cook for 15 mins until soft and caramelised.

    2. Stir in the passata, kale, beans (mash a few first if you prefer a thicker soup), rosemary and stock. Simmer for 10 mins; season. Add the pasta and simmer for 10 mins more.

    3. Meanwhile, heat 1 tbsp oil in a small saucepan over a low heat. Add the sliced garlic and cook for 3-4 mins until lightly browned and crispy, then tip into a small bowl.

    4. Divide the soup between bowls and top with the parsley and crispy garlic. Serve with lemon wedges to squeeze over.

  3. Wednesday: Mediterranean fish traybake

    2 red onions, sliced
    3 tbsp olive oil
    1 lemon
    125g fresh spinach
    250g pack cherry tomatoes, halved
    4 garlic cloves, roughly chopped
    10g fresh rosemary, leaves picked and roughly chopped
    4 frozen white fish fillets
    400g potatoes, scrubbed and thickly sliced
    10g fresh flat-leaf parsley, finely chopped

    1. Put a baking tray in the oven and preheat it to gas 6, 200°C, fan 180°C. Put the onions in a large baking dish and toss with 1 tbsp oil; season. Bake for 10 mins. Meanwhile, cut 4 thin slices from the lemon and set aside.

    2. Stir the spinach, tomatoes, garlic, rosemary and another 1 tsp oil into the baking dish with the onions. Top with the fish, drizzle each fillet with ½ tsp oil, season and top with the lemon slices. Cover the dish with foil.

    3. Remove the hot baking tray from the oven. Put the potatoes on the baking tray and toss with 1 tbsp oil; arrange in an even layer. Bake the fish and potatoes for 25-30 mins, turning the potatoes halfway through, until the fish is flaking and cooked through and the potatoes are browned and crisp. Squeeze the remaining lemon over the fish and scatter with the parsley to serve.

  4. Thursday: Loaded sweet potatoes with crispy kale and Cheddar

    4 sweet potatoes, scrubbed
    5 tsp olive oil
    200g Woodside Farms cooking bacon, diced
    2 garlic cloves, roughly chopped
    120ml 50% less fat crème fraîche
    10g fresh flat-leaf parsley, finely chopped
    90g pack Cheddar with chillies, grated
    260g kale

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Prick the potatoes all over with a knife, then rub with 2 tsp oil, season and put on a baking tray. Bake for 35-40 mins or until tender.

    2. Meanwhile, heat 1 tsp oil in a frying pan over a medium heat. Add the bacon and fry for 5 mins, stirring, until crisp. Transfer to a plate and set aside. Reduce the heat to low, add the garlic and cook for 2-3 mins until soft and fragrant but not coloured. Set aside.

    3. Halve the potatoes lengthways and set aside for 5 mins to cool. Scoop out the flesh into a bowl. Mash, then stir in the crème fraîche, bacon, garlic and parsley; season with pepper. Return the skins to the tray, then fill with the mash and top with the cheese. Bake for 10 mins.

    4. Arrange the kale on a baking tray and drizzle with 2 tsp oil. Bake for 5 mins (or until crisp), tossing halfway through. Serve with the loaded potatoes.

  5. Friday: Bacon and blue cheese white pizzas

    320g potatoes, peeled and thinly sliced
    1 tbsp olive oil, plus extra for greasing
    1 red onion, thinly sliced
    ½ lemon, juiced
    150g cooking bacon, diced
    2 x 145g packs pizza base mix
    plain flour, for dusting
    100ml 50% less fat crème fraîche
    5g fresh rosemary, leaves picked and roughly chopped
    1½ x 125g packs mozzarella
    60g blue Stilton

    1. Boil the potatoes for 5 mins or until tender. Drain and set aside to cool.

    2. Meanwhile, heat 2 tsp oil in a frying pan over a medium heat. Add the onion and fry for 10-15 mins until soft and caramelised. Add the lemon juice, season with black pepper, transfer to a bowl and set aside.

    3. Return the pan to a medium heat and add 1 tsp oil. Add the bacon and fry for 5 mins or until crisp.

    4. Preheat the oven to gas 7, 220°C, fan 200°C and grease 2 large baking trays. Put the pizza base mixes in a bowl and stir in 200ml lukewarm water. Mix to a soft dough, then knead well on a lightly floured surface for 5 mins until smooth. Divide into 4 pieces and shape them into balls, then roll each into a 20cm circle. Transfer to the trays and set aside for 10 mins to prove.

    5. Spread the bases with the crème fraîche. Arrange the potatoes on top. Scatter with the caramelised onion, bacon and rosemary, then tear over the mozzarella and crumble over the blue cheese. Bake for 15-20 mins, turning halfway through, until golden and cooked.

  6. Shopping list

    4-pack Suntrail Farms lemons
    20g pack Tesco fresh rosemary
    30g pack Tesco fresh flat-leaf parsley
    2 Tesco garlic bulbs
    1kg pack Redmere Farms red onions
    250g pack Redmere Farms spinach
    360g pack Tesco curly kale
    2 Tesco carrots
    2.5kg pack Redmere Farms white potatoes
    1kg pack Redmere Farms sweet potatoes
    2 x 250g packs Nightingale Farms cherry tomatoes
    1 Nightingale Farms round lettuce
    500g pack Woodside Farms cooking bacon
    300ml Tesco 50%-less fat crème fraîche
    200g pack Tesco Cheddar with chillies
    220g pack Tesco blue Stilton
    2 x 125g packs Creamfields mozzarella
    2 x 145g packs Tesco pizza base mix
    500g carton Grower’s Harvest tomato passata
    400g tin Tesco cannellini beans
    250g Tesco margheritine soup pasta
    520g pack Bay Fishmongers white fish fillets

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

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