5 easy family dinners for £25: Week 14

Struggling for midweek meal inspiration? We've got you covered with our tasty collection of budget-friendly recipes that the family will love. What's more, you can enjoy a whole week of easy pasta, soup, curry and more for less than £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: Arrabbiata pasta

    Monday: Arrabbiata pasta

    2 tbsp olive oil
    1 Redmere Farms brown onion, finely chopped
    3 garlic cloves, finely chopped
    ½ green chilli, deseeded and chopped
    1 tsp sugar
    50ml white wine vinegar
    1 tbsp tomato purée
    250g Nightingale Farms baby plum tomatoes, cut into quarters
    300g Hearty Food Co. penne pasta
    200g black pitted olives, halved
    a few basil leaves, to serve
    20g Tesco grated pecorino cheese, to serve

    1. Put the oil, onion, garlic and chilli in a pan and fry gently over a medium heat until soft. Add the sugar and vinegar and cook until the liquid has evaporated.

    2. Stir in the tomato purée and the plum tomatoes. Put a lid on the pan and simmer for 10 mins until the tomatoes start to break up.

    3. Meanwhile, cook the pasta to pack instructions.

    4. Mix the olives into the tomato sauce and season to taste. Drain the cooked pasta and mix through the sauce. Garnish with a few basil leaves and sprinkle over the cheese to serve.

  2. Tuesday: Roast butternut squash with pearl barley, Gorgonzola and sage

    Tuesday: Roast butternut squash with pearl barley, Gorgonzola and sage

    1 butternut squash, peeled and cubed
    1 Redmere Farms red onion, cut into wedges
    4 garlic cloves, skin on
    3 tbsp olive oil
    200g pearl barley
    15 fresh sage leaves
    100g Gorgonzola
    50g toasted almonds

    1. Preheat the oven to gas mark 6, 200°C, fan 180°C. Put the squash, onion and garlic in a large roasting tin and toss with 2 tbsp oil. Season well and roast for 30 mins. Remove the garlic after 20 mins, allow to cool before peeling, then set aside.

    2. Cook the barley to pack instructions until tender. Drain well and keep warm. Heat the remaining oil in a small frying pan and cook the sage leaves for 30 secs until crisp. Remove and set aside.

    3. Toss the barley with the squash, onions, garlic and half the sage leaves. Pour onto a serving platter and top with the Gorgonzola, remaining sage leaves and the almonds. The warmth of the barley and squash will melt the cheese.

  3. Wednesday: Red lentil and spinach korma

    Wednesday: Red lentil and spinach korma

    2½ tbsp vegetable oil
    4 small Redmere Farms red onions, 2 roughly chopped, 2 finely sliced
    2 garlic cloves, crushed
    250g red split lentils, rinsed
    360g jar korma 2-step kit
    240g Grower's Harvest long-grain rice, rinsed
    125g Redmere Farms spinach
    15g fresh coriander, roughly chopped
    1 lemon, cut into wedges
    100g low-fat natural yogurt (optional)

    1. Heat ½ tbsp oil in a large, lidded saucepan over a medium heat. Fry the chopped onions for 5-7 mins until starting to soften. Add the garlic and cook for a further 2 mins. Add the lentils and the spices from the korma kit and cook for 2 mins, stirring well. Add 325ml water, bring to the boil, then cover, reduce the heat to low and simmer gently for 10 mins. Add the korma sauce, cover and simmer gently for 15 mins.

    2. Meanwhile, cook the rice to pack instructions; drain and set aside. Heat the remaining oil in a small frying pan over a high heat. Add the sliced onions and cook for 12-15 mins, stirring regularly, until golden and crisp. Use a slotted spoon to transfer to a plate lined with kitchen paper; sprinkle with a little salt and set aside.

    3. Once the lentils are cooked, stir through the spinach and most of the coriander. Serve with the rice, crispy onions, remaining coriander, lemon wedges and yogurt, if you like.

  4. Thursday: Hearty lentil and bacon soup

    Thursday: Hearty lentil and bacon soup

    6 rashers Woodside Farms smoked back bacon, rind trimmed off
    1 tbsp olive oil
    1 onion, peeled and chopped
    1 carrot, peeled and chopped
    2 Nightingale Farms celery sticks, chopped
    2 garlic cloves, crushed
    150g red lentils, rinsed and drained
    400g tin Grower's Harvest chopped tomatoes
    2 vegetable stock cubes, made up to 1ltr
    crusty bread, to serve

    1. Cut the bacon into 2cm pieces. Put the oil in a large saucepan set over a medium-low heat and add the bacon, onion, carrot and celery. Cook gently for 10 mins, until soft and sweet. Stir in the garlic and cook for 5 mins more.

    2. Add the lentils, followed by the tomatoes and stock. Bring to the boil then reduce the heat slightly. Cover with a lid and leave the soup to simmer for 25-30 mins, stirring occasionally, until the lentils are very soft and the soup has thickened.

    3. If it looks too thick or starts to catch on the base, add a little water. Season to taste. At this stage you can liquidise the soup, if you like, or leave it chunky. Serve with crusty bread.

  5. Friday: Easy chilli con carne

    Friday: Easy chilli con carne

    1 tbsp vegetable oil
    500g pack Boswell Farms beef mince
    1 onion, finely chopped
    1½ Nightingale Farms peppers, deseeded and chopped
    2 garlic cloves, crushed
    400g tin Grower’s Harvest chopped tomatoes
    400g tin Grower’s Harvest red kidney beans in water
    300g Grower’s Harvest long-grain rice
    170g pack Hearty Food Co. garlic baguette

    1. Heat the oil in a large, heavy-based pan set over high heat. Add the mince and cook for 3-5 mins, breaking up with a spoon, until lightly browned. Season to taste.

    2. Add the onion and cook for 3 mins, then stir in the peppers. Cook for 5 mins or until the vegetables are soft, then mix in the garlic.

    3. Pour over the tomatoes. Cook, stirring often, until the liquid has evaporated. Then add the beans and liquid from the tin, along with 300ml water. Bring to the boil, then reduce the heat and simmer for 45 mins, topping up with water if needed.

    4. Meanwhile, cook the rice and garlic baguette to pack instructions. Serve with the chilli con carne.

  6. Shopping list

    1 Tesco lemon
    30g pack Tesco fresh basil
    20g pack Tesco fresh sage
    30g pack Tesco fresh coriander
    1 Tesco garlic bulb
    60g pack Tesco green chillies
    1kg pack Redmere Farms brown onions
    1kg pack Redmere Farms red onions
    1 Tesco carrot
    250g pack Redmere Farms spinach
    450g pack Nightingale Farms celery
    250g pack Nightingale Farms baby plum tomatoes
    375g pack Nightingale Farms peppers
    1 Tesco butternut squash
    500g pack Boswell Farms 20% fat beef mince
    300g pack Woodside Farms smoked back bacon
    50g pack Tesco grated pecorino cheese
    175g pack Tesco Gorgonzola
    500g pot Creamfields low-fat natural yogurt (optional)
    400g Tesco crusty white farmhouse loaf (optional)
    170g pack Hearty Food Co. garlic baguette
    100g pack Tesco toasted flaked almonds
    2 x 400g tin Grower’s Harvest chopped tomatoes
    400g tin Grower’s Harvest red kidney beans in water
    142g tin Tesco tomato purée
    350ml bottle Tesco white wine vinegar
    330g jar Tesco pitted black olives
    360g jar Tesco korma 2-step kit
    500g pack Tesco red split lentils
    500g pack Hearty Food Co. penne pasta
    1kg pack Grower’s Harvest long-grain rice
    500g pack Tesco pearl barley

    +From your storecupboard:
    olive oil, sugar, vegetable stock cubes

    *Based on a family of four. Total cost based on online prices at time of publishing; subject to change. Optional ingredients are not included in total cost.