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5 easy family dinners for £25: Week 20

Enjoy extra-comforting midweek meals like creamy pasta or a cheesy traybake, all for less than £25* with our easy 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: Sweet potato and cheese pancakes

    Monday: Sweet potato and cheese pancakes

    1 Redmere Farms sweet potato, scrubbed and cut into chunks
    500g Redmere Farms potatoes, scrubbed and cut into chunks
    3 tbsp olive oil
    2 Redmere Farms red onions, diced
    4 garlic cloves, crushed
    ½ lemon, juiced
    50g plain flour
    120g Creamfield’s Greek-style salad cheese
    1 Nightingale Farms round lettuce, shredded
    125g baby spinach
    250g pack Nightingale Farms 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 cheese, 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: Mustard chicken spaghetti

    Tuesday: Mustard chicken spaghetti

    1 tbsp olive oil
    1 Redmere Farms red onion, finely sliced
    1 garlic clove, crushed
    300g Hearty Food Co. spaghetti
    400g pack chicken sausages
    1 tbsp wholegrain mustard
    5 tbsp 50%-less fat crème fraîche
    1 lemon, zested (optional)
    125g baby spinach
    15g fresh flat-leaf parsley, roughly chopped (optional)

    1. Heat the oil in a large nonstick frying pan over a low heat. Add the onion and garlic and cook for 6-8 mins, stirring occasionally, until softened. Meanwhile, cook the spaghetti to pack instructions. Drain well, reserving 5 tbsp of the cooking water.

    2. Split open the sausages and crumble the meat into the pan with the onion, discarding the skins. Increase the heat to medium and cook for 5-6 mins, breaking up the meat with a wooden spoon, until golden and cooked through. Stir in the mustard, crème fraîche and pasta cooking water and bring to a simmer. Add the lemon zest (if using) and spinach and cook for 1-2 mins until just wilted.

    3. Stir the spaghetti through the sausage mixture, then divide between 4 bowls. Scatter over the parsley, if using, and some black pepper to serve.

  3. Wednesday: Baked eggs and beans

    Wednesday: Baked eggs and beans

    1 tbsp olive oil
    2 Redmere Farms red onions, finely sliced
    2 peppers, sliced
    1 large garlic clove, finely chopped
    400g tin Grower’s Harvest chopped tomatoes
    1½ x 420g tins Stockwell & Co. baked beans
    125g baby spinach
    4 eggs
    crusty bread, to serve

    1. Heat the oil in a large frying pan over a medium heat. Add the onions and peppers; season. Fry for 5 mins, stirring occasionally. Stir in the garlic and cook for 2 mins more.

    2. Add the tomatoes, half-fill the tin with water and add to the pan. Cook for 5 mins, then stir in the baked beans and cook for 5 mins more.

    3. Stir in the spinach. Make 4 hollows and crack the eggs into them. Cook for 4-5 mins or until the whites have just set. Serve with crusty bread, if you like.

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

    Thursday: Loaded sweet potatoes with crispy kale and Cheddar

    4 Redmere Farms sweet potatoes, scrubbed
    5 tsp olive oil
    200g unsmoked turkey rashers, diced
    2 garlic cloves, roughly chopped
    120ml 50%-less fat crème fraîche
    10g fresh flat-leaf parsley, finely chopped
    90g mature Cheddar cheese, grated
    260g curly 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 turkey rashers 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, turkey rashers, 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: Cheesy meatball traybake

    Friday: Cheesy meatball traybake

    1 tbsp olive oil
    1 Redmere Farms red onion, finely chopped
    1 garlic clove, finely chopped
    336g pack 12 beef meatballs
    500g Grower’s Harvest tomato passata
    1 tbsp tomato purée
    1 bay leaf
    1 tsp sugar
    200g orzo
    80g Creamfield's Greek-style salad cheese, crumbled
    15g fresh basil leaves (optional)

    1. Preheat the oven to gas 5, 190°C, fan 170°C. Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5-7 mins until starting to soften. Add the meatballs and cook for 8-10 mins more, turning occasionally, until browned. Pour in the passata and 200ml water, then stir in the tomato purée, bay leaf and sugar. Season and bring to a simmer. Transfer to a roasting tin and bake for 10 mins.

    2. Rinse the orzo under cold water. Drain well, then stir into the meatball mixture. Bake for 20 mins, then scatter over the cheese and bake for a further 10-12 mins or until cooked. If you like, you can pop it under the grill for the final 2-3 mins to brown the cheese. Scatter over the basil to serve, if using.

  6. Shopping list

    2 Tesco lemons
    30g pack Tesco fresh basil (optional)
    30g pack Tesco fresh flat-leaf parsley
    1 Tesco garlic bulb
    1kg pack Redmere Farms red onions
    2.5kg pack Redmere Farms white potatoes
    1kg pack Redmere Farms sweet potato
    2 x 250g bags Tesco baby spinach
    1 Nightingale Farms round lettuce
    250g pack Nightingale Farms cherry tomatoes
    2 Tesco peppers
    360g pack Tesco curly kale
    336g pack 12 Tesco beef meatballs
    400g Tesco British chicken sausages
    200g pack Tesco unsmoked turkey rashers
    200g Creamfield's Greek-style salad cheese
    220g pack Tesco British mature Cheddar cheese
    300ml pot Tesco 50%-less fat crème fraîche
    6-pack Tesco medium free-range eggs
    6-pack Tesco crusty white rolls
    400g tin Grower’s Harvest chopped tomatoes
    500g carton Grower’s harvest tomato passata
    142g tin Tesco tomato purée
    2 x 420g tins Stockwell & Co. baked beans
    180g jar Tesco wholegrain mustard
    500g pack Hearty Food Co. spaghetti
    500g pack Tesco Finest orzo pasta
    3g jar Tesco bay leaves

    +From your storecupboard:
    olive oil, plain flour, sugar

    *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.