5 easy family dinners for £25: Week 16

Midweek meals just got easier – we've got five days of winning recipe ideas so you can enjoy a week of delicious dinners with the whole family for less than £25*, from warming broths to easy spaghetti. 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: Savoy, chorizo and borlotti bean broth

    100g Grower's Harvest long grain rice
    125g chorizo, sliced
    1 large red onion, sliced
    1 garlic clove, chopped
    1 tbsp olive oil
    1 chicken stock cube, made up to 1ltr
    400g tin borlotti beans
    ½ Savoy cabbage, cored and sliced
    crusty bread, to serve (optional)

    1. Cook the rice to pack instructions.

    2. Meanwhile, heat a saucepan over a medium heat. Add the chorizo and cook for 3-4 mins, until crisp. Remove and set aside. Pour out the chorizo oil, then add the onion, garlic, olive oil and season. Cook for 8 mins, until softened. Pour in the stock and bring to the boil, then simmer for 5 mins.

    3. Add the chorizo, beans and cabbage, and cook for a further 3-4 mins.

    4. Drain the cooked rice and add to the saucepan with the other ingredients. Serve with some crusty bread, if you like.

  2. Tuesday: Tomato and pesto spaghetti

    1 tbsp olive oil
    330g cherry tomatoes, halved
    4 garlic cloves, finely chopped
    ½ tsp crushed chillies, plus extra to serve (optional)
    1 lemon, zested and juiced
    350g Hearty Food Co. spaghetti
    ¾ x 190g jar green pesto

    1. Heat the oil in a frying pan over a medium heat. Add the tomatoes, season well and fry for 4-5 mins, stirring occasionally, until beginning to soften and caramelise. Stir in the garlic, chillies and lemon zest, reduce the heat to low and cook for 2-3 mins until fragrant.

    2. Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 2 tbsp of the cooking water.

    3. Stir the pesto, lemon juice and reserved cooking water into the pasta, using tongs to toss everything together to coat. Toss through half the tomatoes, then divide between 4 bowls and spoon over the remaining tomatoes. Sprinkle with extra chillies to serve, if you like.

  3. Wednesday: Butternut, chilli and cumin soup

    1kg butternut squash, cut into cubes, seeds reserved
    3 tbsp olive oil
    1 onion, finely sliced
    2 tsp ground cumin
    1 red chilli, finely chopped
    1 vegetable stock cube, made up to 600ml
    4 slices sourdough, toasted
    75g feta
    extra-virgin olive oil, to serve (optional)

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Spread the squash out on a large baking tray and drizzle with half the oil. Roast for 25 mins, or until tender. Remove and set aside.

    2. Reduce oven temperature to gas 1, 140°C, fan 120°C. Scatter the reserved squash seeds over a separate baking tray and put in the oven to dry out. Meanwhile, heat the remaining oil in a large pan. Add the onion and cook for 10 mins, or until softened.

    3. Add the roasted squash, cumin and chilli to the onions, cook 1 min more before pouring over the stock. Bring to the boil, then reduce the heat and simmer for 10 mins. Whizz until smooth using a stick blender; season to taste.

    4. Spread the sourdough toasts with the feta; season with freshly cracked black pepper. Drizzle with a little extra-virgin olive oil (if using). Ladle the soup into bowls and scatter over the dried seeds. Serve with the feta toasts.

  4. Thursday: Chickpea and spinach baked eggs

    2 tbsp olive oil
    1 onion, halved and finely sliced
    2 garlic cloves, finely sliced
    1 tsp ground cumin
    1 tsp smoked paprika
    pinch of cayenne pepper
    2 x 400g tins Grower's Harvest chopped tomatoes
    400g tin chickpeas, drained
    250g Redmere Farms spinach
    4 eggs
    100g feta, crumbled
    crusty bread, to serve

    1. Preheat the oven to gas 5, 190°C, fan 170°C. In a large, ovenproof frying pan (about 25cm in diameter) heat the oil over a low-medium heat. Add the onion and cook, stirring often, for 15 mins, until soft and sweet, but only lightly browned.

    2. Add the sliced garlic and cook for 1 min more. Stir in the cumin, paprika and cayenne, cooking for a few secs before adding the plum tomatoes and their juices. Season, turn the up the heat and simmer for about 5 mins, breaking the tomatoes down with the back of the spoon. Add the chickpeas and simmer for 5 mins more, until thickened. Stir in the spinach and immediately, make four hollows in the sauce using the back of a wooden spoon.

    3. Crack an egg into each well and carefully slide the pan into the oven. Bake until the eggs are just set, about 8 mins. Scatter with feta and serve with crusty bread.

  5. Friday: Peanut chicken drumsticks with rice and cabbage

    120g satay sauce
    2 tbsp sesame oil
    1 lime, juiced
    1kg Willow Farms chicken drumsticks
    400g Grower's Harvest long grain rice
    1 medium Redmere Farms cabbage, cored and finely shredded
    2 garlic cloves, sliced

    1. Preheat the oven to gas 4, 180°C, fan 160°C. In a large bowl, mix together the satay sauce, 1 tbsp sesame oil and half the lime juice. Season, then add the drumsticks and coat in the sauce. Arrange on a foil-lined baking tray and cook for 30-40 mins until cooked through and the juices run clear when a skewer is inserted.

    2. Meanwhile, cook the rice to pack instructions.

    3. Heat the remaining oil in a wok over a high heat and stir-fry the cabbage and garlic with a splash of water until wilted. Serve with the chicken and rice, sprinkling over the remaining lime juice, if you like.

  6. Shopping list

    330g pack Tesco cherry tomatoes
    1 Tesco lemon
    1 Tesco lime
    1 Tesco red onion
    2 Tesco brown onions
    1 Tesco garlic bulb
    60g Tesco red chillies
    1 Tesco Savoy cabbage
    1 Redmere Farms cabbage
    250g pack Redmere Farms spinach
    1 Tesco butternut squash
    200g Tesco Greek feta
    6 Tesco free range medium eggs
    225g Tesco Finest Spanish spicy chorizo
    1kg Willow Farms chicken drumsticks
    400g loaf Tesco crusty white farmhouse bread
    1 Tesco sourdough loaf
    1kg Grower's Harvest long grain rice
    500g Hearty Food Co. spaghetti
    400g tin Tesco chickpeas in water
    400g tin Tesco borlotti beans in water
    2 x 400g tins Grower's Harvest chopped tomatoes
    180g jar Tesco satay dipping sauce
    190g jar Tesco green pesto
    250ml bottle Tesco toasted sesame oil
    28g jar Tesco crushed chillies
    48g jar Tesco smoked paprika
    48g jar Tesco ground cayenne pepper
    43g jar Tesco ground cumin

    +From your storecupboard:
    extra-virgin olive oil, olive oil, chicken stock cube, vegetable stock cube

    *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.