5 easy family dinners for £25: Week 17

From creamy bowl food to warm up with to new twists on classic family favourites, enjoy five days of tasty dinners with our inspiring recipes. What's more, you can feed the whole family 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: Meatball, spinach and tomato risotto

    4 Woodside Farms pork sausages
    250g cherry tomatoes
    2 rosemary sprigs, leaves picked and roughly chopped
    1 tbsp olive oil
    2 small Redmere Farms red onions, finely chopped
    2 garlic cloves, crushed
    350g arborio risotto rice
    1 reduced-salt vegetable stock cube, made up to 1ltr
    125g fresh spinach
    25g unsalted butter
    50g grated Creamfields Grana Padano

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Remove the skin from the sausages, divide each into 4 and roll into small balls to make 16 meatballs. Transfer to one side of a baking tray lined with nonstick baking paper. Add the tomatoes to the other side of the tray, season and scatter over the rosemary. Drizzle everything with ½ tbsp oil and roast for 20 mins, turning the meatballs halfway.

    2. Meanwhile, heat ½ tbsp oil in a saucepan over a medium heat. Add the onions and cook for 5 mins until starting to soften. Add the garlic and cook for 1 min. Add the rice and cook for 1 min more, before adding a ladleful of hot stock. Cook, stirring continuously, until the stock has been absorbed, then add another ladleful. Continue to cook like this for 15-18 mins until all the stock has been absorbed and the rice is al dente. Stir through the spinach.

    3. Remove from the heat and stir through the butter, 30g Grana Padano and the tomatoes. Divide the risotto between 4 plates and top each with 4 meatballs. Sprinkle with the remaining cheese.

  2. Tuesday: Creamy roasted cauliflower and spinach pasta

    400g frozen cauliflower florets
    2 garlic cloves (skin on), bashed
    2 small Redmere Farms red onions, cut into wedges
    1 tbsp olive oil
    2 rosemary sprigs, leaves chopped
    350g Hearty Food Co. penne
    30g unsalted butter
    20g plain flour
    250ml milk
    40g grated Creamfields Grana Padano
    125g fresh spinach

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the cauliflower and garlic on one side of a baking tray and the onions on the other. Drizzle everything with the oil, sprinkle with the rosemary, then roast for 25 mins until golden and crisp.

    2. Meanwhile, cook the penne to pack instructions. Drain, reserving 150ml of the pasta water, then return to the pan.

    3. Melt the butter in a large saucepan over a medium heat and add the flour. Cook for 1 min, stirring, then gradually add the milk, whisking constantly until smooth. Bring to the boil, then simmer for 2 mins. Remove from the heat.

    4. Discard the skins from the garlic and add to the white sauce along with the cauliflower. Use a potato masher to mash until smooth, or blitz in a food processor. Add 20g Grana Padano and season to taste.

    5. Add the white sauce to the pasta with the onions and spinach. Stir until the spinach has wilted, then add enough reserved water to make a silky sauce. Top with extra Grana Padano and black pepper to serve.

  3. Wednesday: Caramelised onion and beef pasties

    2 tbsp olive oil
    3 small Redmere Farms red onions, finely sliced
    1 tsp caster sugar
    400g 15% fat beef steak mince
    2 garlic cloves, crushed
    125g Grower's Harvest frozen peas
    375g pack lighter puff pastry
    plain flour, for dusting
    3 tbsp milk
    1 round Nightingale Farms lettuce, washed and shredded
    1 carrot, peeled and grated
    80g cherry tomatoes, halved
    ½ tbsp white wine vinegar

    1. Heat ½ tbsp oil in a saucepan over a medium-high heat. Add the onions, sugar and a pinch of salt. Cook for 10 mins, stirring occasionally, until caramelised. Tip into a bowl; set aside.

    2. Meanwhile, heat ½ tbsp oil in a frying pan over a medium-high heat. Cook the mince for 7 mins or until browned. Add the garlic and peas; cook for 3 mins. Spoon into the bowl with the onions, leaving any liquid behind in the pan. Leave to cool completely.

    3. Meanwhile, unroll the pastry on a large, lightly floured piece of non-stick baking paper. Using an 18cm cake tin as a template, cut out 4 circles (rerolling the pastry as necessary) and place on a lined tray, then chill in the fridge while the mince cools. Preheat the oven to gas 6, 200°C, fan 180°C.

    4. Divide the mince between the pastry circles, spooning it onto one half of the pastry, leaving a 2cm border. Brush the rim with milk, then fold over the other half of pastry; press to seal the edges. Brush all over with milk, then bake for 25-30 mins until golden.

    5. Mix the lettuce, carrot and tomatoes in a bowl. Drizzle over the final 1 tbsp oil and the vinegar. Season; toss well to coat. Serve with the warm pasties.

  4. Thursday: Sausage with mashed cauliflower and parsnip

    200g parsnips, peeled and cut into chunks
    500g frozen cauliflower florets
    1 tbsp olive oil
    2 small Redmere Farms red onions, thinly sliced
    2 rosemary sprigs, leaved picked and roughly chopped
    1 tbsp plain flour
    1 beef stock cube, made up to 375ml
    8 Woodside Farms pork sausages
    oil, for greasing
    300g Grower's Harvest frozen peas
    100ml milk
    25g unsalted butter

    1. Boil the parsnips in a large pan of salted water for 15 mins, then add the cauliflower. Boil for 5 mins more or until the vegetables are tender. Drain and steam-dry for 5 mins.

    2. Meanwhile, make the gravy. Heat the oil in a large frying pan over a medium heat. Add the onions and rosemary, and cook for 15 mins, stirring frequently. Sprinkle over the flour, stir well and cook for 1 min. Pour in the stock and simmer for 5 mins, stirring occasionally, until slightly thickened. Season to taste. Set aside and keep warm.

    3. Put the sausages on an oiled baking tray and grill on high for 16-18 mins, turning occasionally, until golden and cooked through.

    4. Cook the peas in a pan of boiling water for 3 mins. Drain; set aside.

    5. Mash the parsnips and cauliflower until smooth, then add the milk and butter. Mash again to combine. Divide the mash between 4 shallow bowls and top each with 2 sausages and the peas. Spoon over the gravy to serve.

  5. Friday: Fish with parsnip chips and cheat's mushy peas

    550g parsnips, peeled and cut into chips
    2 rosemary sprigs, leaved picked and roughly chopped
    1 tbsp olive oil
    4 Hearty Food Co. breaded pollock fillets
    30g butter
    350g Grower's Harvest frozen peas
    1 tbsp white wine vinegar

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the parsnips on a baking tray lined with nonstick baking paper. Scatter over the rosemary, season and drizzle with the oil. Toss well to coat, then roast for 30 mins.

    2. After 10 mins, put the fish on a second lined baking tray and bake on the shelf below the parsnips for 20 mins.

    3. Melt the butter in a lidded saucepan over a medium heat. Add the peas; cover and cook for 4-5 mins until cooked. Remove from the heat, then roughly mash. Add the vinegar and season to taste. Serve with the fish and parsnip chips.

  6. Shopping list

    20g pack Tesco fresh rosemary
    1 Tesco garlic bulb
    750g Tesco parsnips
    330g pack Tesco cherry tomatoes
    1kg bag Redmere Farms red onions
    1 Nightingale Farms round lettuce
    1 Tesco carrot
    500g bag Tesco spinach
    500g pack Tesco 15% fat beef steak mince
    12 pack Woodside Farms pork sausages
    4 Hearty Food Co. breaded pollock fillets
    568ml carton Tesco semi-skimmed milk
    250g pack Tesco British unsalted butter
    375g pack Tesco ready-rolled light puff pastry
    100g pack Creamfields grated Grana Padano
    500g pack Hearty Food Co. penne pasta
    500g pack Tesco arborio risotto rice
    350ml bottle Tesco white wine vinegar
    900g pack Tesco frozen cauliflower florets
    900g pack Grower's Harvest frozen garden peas

    +From your storecupboard:
    beef stock cube, caster sugar, olive oil, plain flour, reduced-salt 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.