5 easy family dinners for £25: Week 19

Meal planning doesn't have to be difficult – enjoy curries, pasta, traybakes and more all for less than £25* with our tasty recipes. 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: Spicy chicken traybake

    3 Redmere Farms sweet potatoes, scrubbed and cut into wedges
    3 Redmere Farms red onions, quartered
    750g chicken thighs
    1 tbsp olive oil
    1½ tbsp BBQ seasoning
    ½ x 350g pack broccoli, stem diced, head cut into small florets
    100g Creamfield’s low-fat natural yogurt
    1 garlic clove, crushed
    1 Suntrail Farms lemon, ½ zested and juiced, ½ cut into wedges
    15g fresh coriander, roughly chopped

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the sweet potatoes and onions in a large roasting tin and nestle the chicken thighs among them. Drizzle with the oil, season lightly, sprinkle over the BBQ seasoning and toss to coat.

    2. Bake for 50 mins, tossing the veg and chicken and adding the broccoli halfway through, until the vegetables are slightly charred and the chicken is crisp and cooked through.

    3. Meanwhile, mix the yogurt with the garlic, lemon zest and juice in a small bowl; season lightly.

    4. Divide the chicken and vegetables between 4 plates, drizzle with the lemony yogurt dressing and scatter over the coriander. Serve with the lemon wedges to squeeze over.

  2. Tuesday: Kale, anchovy and lemon pasta

    3 tbsp olive oil
    6 anchovy fillets, finely chopped
    4 garlic cloves, finely chopped
    1 Suntrail Farms lemon, zested and ½ juiced
    180g curly kale
    300g fusilli pasta
    4 tbsp double cream

    1. In a large frying pan, gently heat the olive oil with the anchovies and garlic. To avoid burning the garlic, cook it over a very low heat and push it all to the side of the pan.

    2. After about 5 mins, add the lemon zest and kale. Give it all a stir and cover with a lid. Cook for another 10 mins.

    3. Meanwhile, cook the pasta to pack instructions in a pan of salted boiling water, following the packet instructions. Stir the cream through the kale, add a little lemon juice and turn off the heat.

    4. Drain the pasta and add it to the pan with the kale. Stir and serve.

  3. Wednesday: Spinach and chickpea coconut dhal

    250g red split lentils
    1 tbsp vegetable oil
    1 onion, chopped
    1 garlic clove, crushed
    1 tbsp tikka curry powder
    400g tin chickpeas in water, drained and rinsed
    400g tin light coconut milk
    220g baby spinach
    1 Suntrail Farms lemon, juiced
    4 plain naans

    1. Rinse and drain the lentils. Heat the oil in a large pan over a high heat and fry the onion and garlic for 1 min. Stir in the curry powder and sizzle for 1 min, then add the rinsed lentils and chickpeas.

    2. Pour in the coconut milk, then fill the tin with water and add that, too.

    3. Bring to the boil and cook for about 30 mins until the lentils are tender.

    4. Stir in the spinach to wilt, season and add the lemon juice. Serve with plain naan.

  4. Thursday: Beef keema

    500g pack Boswell Farms beef mince 20% fat
    ½ onion, finely chopped
    3 garlic cloves, finely chopped
    25g piece ginger, peeled and finely chopped
    15g fresh coriander, leaves and stalks chopped separately
    2 tbsp medium tikka curry powder
    400g tin Grower’s Harvest chopped tomatoes
    1 reduced-salt beef stock cube, made up to 200ml
    200g Grower’s Harvest long-grain rice
    200g Creamfield’s low-fat natural yogurt
    300g tin garden peas, drained

    1. Heat a large nonstick frying pan over a high heat. Add half the mince and stir-fry for 3-4 mins until browned. Tip into a colander placed over a bowl to drain. Repeat with the remaining mince.

    2. Return the strained meat juices to the pan and reduce the heat to low-medium. Add the onion, garlic and ginger and cook for 6-8 mins until softened. Stir in the coriander stalks and tikka powder and cook for 2-3 mins, stirring, until fragrant.

    3. Return the browned mince to the pan and add the tomatoes and stock; season. Bring to the boil, then simmer, uncovered, for 20 mins, stirring occasionally. Meanwhile, cook the rice to pack instructions.

    4. After 20 mins, stir in 1 tbsp of yogurt, the drained peas and half the coriander leaves. Cook for 2 mins, then taste and season if needed. Scatter with the remaining coriander, then serve with the rice and a spoonful of yogurt.

  5. Friday: Baked sweet potatoes with kale, feta and onion

    4 Redmere Farms sweet potatoes, scrubbed
    1 tbsp olive oil, plus extra for rubbing and drizzling
    2 medium Redmere Farms red onions, quartered
    ½ Suntrail Farms lemon, juiced
    180g curly kale, chopped
    2 garlic cloves, sliced
    100g Creamfield’s feta, crumbled
    balsamic glaze, to serve
    wild rocket, to serve

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Pierce the potatoes and rub with oil. Arrange on a baking tray with the onions. Drizzle the onions with the lemon juice and 1 tsp oil; season. Bake for 30 minutes, then remove the onions and set aside. Continue cooking the potatoes for 15 minutes, or until tender.

    2. Meanwhile, bring a large pan of water to the boil. Blanch the kale for 2 minutes, then drain, rinse under cold water and drain again.

    3. Heat 1 tbsp oil in a frying pan. Add the chilli and garlic and cook for 1 minute. Add the kale and stir-fry until warmed through. Season.

    4. Cut the potatoes open and season. Top with the kale mixture, feta, onion and a drizzle of balsamic glaze. Serve with rocket on the side.

  6. Shopping list

    4-pack Suntrail Farms lemons
    30g pack Tesco fresh coriander
    1 Tesco garlic bulb
    25g piece Tesco ginger
    2 Tesco brown onions
    1kg pack Redmere Farms red onions
    2 x 1kg packs Redmere Farms sweet potatoes
    220g pack Tesco baby spinach
    60g pack Tesco wild rocket
    2 x 180g packs Tesco curly kale
    350g pack Tesco broccoli
    1kg pack Tesco British chicken thighs
    500g pack Boswell Farms 20% fat beef mince
    500g pot Creamfield’s low-fat natural yogurt
    150ml pot Tesco double cream
    200g pack Creamfields Greek feta
    2 x 2-packs Tesco plain naan breads
    400g tin Grower’s Harvest chopped tomatoes
    290g tin Tesco garden peas in water
    400g tin Tesco chickpeas in water
    400ml Tesco light coconut milk
    50g tin Tesco anchovy fillets in olive oil
    215ml bottle Tesco drizzle with balsamic vinegar
    500g pack Tesco fusilli pasta
    500g pack Tesco red split lentils
    1kg pack Grower’s Harvest long-grain rice
    65g pot Tesco BBQ seasoning
    80g pot Tesco medium tikka curry powder

    +From your storecupboard:
    olive oil, reduced-salt beef stock cube, vegetable oil

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