5 easy family dinners for £25: Week 3

Keep weekday mealtimes exciting with our collection of five easy dinner recipes that are perfect for throwing together on busy evenings and come in at less than £25*. The handy shopping list at the bottom of the page, which takes advantage of storecupboard essentials, makes serving up winning curries, vibrant pastas and colourful frittatas a breeze.

  1. Monday: Beef keema

    Monday: 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 pot 0% 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.

  2. Tuesday: Sri Lankan-style sweet potato curry

    Tuesday: Sri Lankan-style sweet potato curry

    ½ onion, roughly chopped
    3 garlic cloves, roughly chopped
    25g piece ginger, peeled and chopped
    15g fresh coriander, leaves and stalks separated, leaves chopped
    2½ tbsp medium tikka curry powder
    60g pack cashew nuts
    1 tbsp olive oil
    500g Redmere Farms sweet potatoes, peeled and cut into 3cm chunks
    400ml tin Island Sun coconut milk
    1½ vegetable stock cube, made up to 300ml
    200g Grower's Harvest long-grain rice
    300g frozen green beans
    150g Redmere Farms spinach
    1 Suntrail Farms lemon, ½ juiced, ½ cut into wedges to serve

    1. Put the onion, garlic, ginger, coriander stalks, tikka powder and half the cashew nuts in a food processor. Add 2 tbsp water and blitz into a chunky paste.

    2. In a large nonstick saucepan, heat the oil over a medium heat. Add the paste and cook, stirring, for 5 mins. Add the sweet potatoes, stir, then pour in the coconut milk and stock. Bring to the boil and simmer for 25-35 mins until the sweet potatoes are tender.

    3. Meanwhile, cook the rice to pack instructions. Toast the remaining cashews in a dry frying pan.

    4. Stir the green beans into the curry and simmer for 2 mins. Add the spinach in handfuls, allowing each to wilt before adding the next; simmer for 1 min. Add the lemon juice, to taste, and most of the coriander leaves. Scatter over the remaining coriander and cashews, then serve with the rice and lemon wedges.

  3. Wednesday: Greek-style gnocchi salad

    Wednesday: Greek-style gnocchi salad

    500g pack gnocchi
    2 tbsp olive oil
    1 large garlic clove, finely chopped
    1 Suntrail Farms lemon, zested and juiced
    15g fresh basil, stalks chopped, leaves shredded
    80g pitted black olives (from a 330g jar), drained and sliced
    250g pack Nightingale Farms cherry tomatoes, halved
    1 cucumber portion, sliced into half moons
    ½ red onion, very finely sliced
    150g Creamfields Greek-style salad cheese, diced

    1. Boil the gnocchi in a large pan of water for 3 mins. Drain well, then pat dry with kitchen paper. Heat ½ tbsp oil in a large frying pan over a high heat. Add half the gnocchi (it may spatter a little) and stir-fry for 4-5 mins until golden. Transfer to a plate with a slotted spoon, then repeat with the remaining gnocchi.

    2. Return the pan to a low heat and add the remaining oil. Add the garlic, lemon zest and chopped basil stalks and cook for 1-2 mins until fragrant but not coloured; remove from the heat. Add the lemon juice and season with pepper, then whisk with a fork to combine.

    3. Return the gnocchi to the pan, toss to coat, then tip into a large bowl. Add the olives, tomatoes, cucumber, onion and cheese. Toss gently to mix, then top with shredded basil leaves to serve.

  4. Thursday: Spicy sausage ragu with spirali

    Thursday: Spicy sausage ragu with spirali

    1 tbsp olive oil
    1 large onion, finely chopped
    1 large carrot, finely chopped
    2 Nightingale Farms celery sticks, finely chopped
    300g pork sausages, casings removed
    2 garlic cloves, finely chopped
    ½-1 tsp crushed chilles, to taste
    400g tin Grower's Harvest chopped tomatoes
    1 tbsp balsamic vinegar
    400g spirali pasta
    15g flat-leaf parsley, leaves finely chopped

    1. Heat the olive oil in a large frying pan over a high heat. Add the onion, carrot, celery and sausages and cook, breaking up the sausages with a wooden spoon for 10 mins, stirring every now and then.

    2. Add the garlic and chilli flakes and cook for a further 1 min before adding the tomatoes and balsamic vinegar. Reduce the heat to medium and leave to simmer for a further 15 mins.

    3. Meanwhile, cook the pasta to pack instructions. Drain, reserving 2 tbsp of the pasta water, then toss the pasta with the sauce and the reserved water. Divide between 4 plates and sprinkle the parsley over the top.

  5. Friday: Niçoise frittata

    Friday: Niçoise frittata

    175g frozen green beans
    100g Redmere Farms spinach
    8 eggs
    ½ tbsp olive oil
    145g tin Stockwell and Co. tuna, drained
    ½ x 567g tin new potatoes, drained and halved
    250g pack Nightingale Farms cherry tomatoes, halved
    80g pitted black olives (from a 330g jar), drained and sliced
    ½ red onion, very finely sliced
    ½ tsp caster sugar
    ½ Suntrail Farms lemon, zested and juiced
    ¼ x 30g pack fresh basil

    1. Cook the beans in a pan of boiling water for 3 mins. Remove with a slotted spoon, rinse under cold water and pat dry. Add the spinach to the boiling water and cook for 30 secs until wilted. Drain, rinse under cold water, then squeeze out the excess water and finely chop.

    2. Crack the eggs into a jug, season well and whisk lightly to combine.

    3. Preheat the grill to high. In a 24cm nonstick, ovenproof frying pan, heat 1½ tbsp oil over a low-medium heat. Pour in the egg, scatter over the beans, spinach, tuna and potatoes, and half the tomatoes, olives and red onion. Cook for 15 mins until the edges and base are almost set, then transfer to the grill for 5-6 mins until the top is set and golden. Leave to rest in the pan for 5 mins.

    4. Whisk the remaining oil in a bowl with the sugar, lemon zest and juice. Add the remaining tomatoes, olives and onion. Tear over the basil leaves, season with pepper and toss to combine. Slide the frittata onto a board, spoon over the tomato and olive salsa and slice into wedges to serve.

  6. Shopping list

    4-pack Suntrail Farms lemons
    30g pack Tesco fresh basil
    30g pack Tesco fresh coriander
    30g pack Tesco fresh flat-leaf parsley
    50g Tesco fresh ginger
    1 Tesco garlic bulb
    1 Tesco red onion
    2 Tesco onions
    1 Tesco carrot
    1kg pack Redmere Farms sweet potatoes
    250g pack Redmere Farms spinach
    2 x 250g packs Nightingale Farms cherry tomatoes
    1 Tesco cucumber portion
    1 pack Nightingale Farms celery
    500g pack Boswell Farms beef mince 20% fat
    8-pack Tesco British pork sausages
    500g bag Tesco gnocchi
    200g pack Creamfields Greek-style salad cheese
    200g pot Tesco 0% fat natural yogurt
    12-pack Tesco medium eggs
    145g tin Stockwell Co. tuna chunks in brine
    330g jar Tesco pitted black olives
    250ml Tesco balsamic vinegar
    28g pot Tesco crushed chillies
    60g pack Tesco cashew nuts
    400ml tin Island Sun coconut milk
    567g tin new potatoes in water
    2 x 400g tins Grower's Harvest chopped tomatoes
    300g tin garden peas in water
    500g pack Tesco spirali pasta
    1kg bag Grower's Harvest long-grain rice
    80g pot Tesco medium tikka curry powder
    900g bag Tesco frozen fine whole green beans

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

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