5 easy family dinners for £25: Week 5

Check out our collection of easy family meals for five days of fuss-free dinners that come in at less than £25*. The handy shopping list at the bottom of the page makes it so easy to enjoy home-cooked pastas, burgers and more with the whole family.

  1. Monday: Sausage and bean stew

    1 tbsp olive oil
    2 onions, finely sliced
    1 large garlic clove, finely chopped
    8 frozen pork sausages
    400g tin Grower's Harvest chopped tomatoes
    2 tsp Dijon mustard
    ½ chicken or vegetable stock cube, made up to 175ml
    420g tin Stockwell & Co. baked beans
    100g sliced spring greens, thick stems discarded

    1. Heat half the oil in a lidded saucepan over a medium heat. Add the onions and fry for 6 mins. Stir in the garlic and fry for 2 mins. Transfer to a plate and set aside.

    2. Increase the heat to medium-high, add the remaining oil and the frozen sausages and cook for 5 mins until browned all over.

    3. Return the onion and garlic to the pan with the tomatoes and mustard. Add the stock, season with pepper and cook over a medium heat for 10 mins, adding the beans after 5 mins.

    4. Stir through the spring greens, cover and cook for 4-5 mins more until the sausages are cooked through and the spring greens are tender.

  2. Tuesday: Cajun beef and veg rice bowl

    1 tbsp vegetable oil
    1 Nightingale Farms celery stick, finely chopped
    3 large carrots, sliced into rounds
    2 peppers, sliced
    4 spring onions, sliced, white and green parts separated
    500g pack Boswell Farms beef mince
    2 tsp Cajun seasoning
    1 tsp tomato purée
    500g Grower's Harvest long-grain rice

    1. Heat the oil in a large, shallow casserole dish over a medium heat. Add the celery, carrots, peppers and white parts of the spring onions. Cook for 10 mins until the veg is starting to soften.

    2. Meanwhile, cook the rice to pack instructions.

    3. Add the mince to the veg, season generously and cook for 10 mins until the mince is browned and beginning to go crispy.

    3. Add the Cajun seasoning and tomato purée; stir to coat the mince. Tip in the rice along with 4 tbsp of water. Stir to fully combine and heat until the rice is piping hot. Scatter over the remaining spring onion before serving.

  3. Wednesday: Egg-topped veggie bean burgers

    400g tin Grower's Harvest red kidney beans in water, drained
    400g tin three bean salad, drained
    1 tsp dried mixed herbs
    5 soft wholemeal rolls, halved, cut-side lightly toasted
    40g 50% reduced-fat mature cheese, grated
    1 tbsp olive oil, plus 2 tsp
    4 eggs
    100g fresh salsa
    260g bag Nightingale Farms sweet leaf salad

    1. Pat the beans with kitchen paper to remove as much liquid as possible. Put in a large bowl with the mixed herbs; season with pepper. Mash to a pulp with a little texture.

    2. Blitz 1 roll in a food processor to fine breadcrumbs. Stir into the bean mixture a little at a time (you might not need them all) until the mixture is firmer and holds its shape. Stir in the cheese. Shape into 4 patties.

    3. Heat 1 tbsp oil in a frying pan and fry the burgers for 4-5 mins each side, nudging occasionally with a spatula to stop them sticking.

    4. In a separate large, lidded frying pan, heat 2 tsp oil and crack in the eggs. Fry for about 1 min until the white is opaque. Cover and fry until the yolk is set to your liking. Load into the buns with the burgers, salsa and some salad. Serve any extra salad and salsa on the side.

  4. Thursday: Aubergine vegballs with tomato sauce

    3 tbsp olive oil
    2 large aubergines, finely chopped
    1 onion, finely chopped
    2 garlic cloves, crushed
    2 x 400g tins Grower's Harvest chopped tomatoes
    2 tsp dried oregano
    150g Grower's Harvest porridge oats
    handful basil, finely chopped, plus extra to serve
    400g Hearty Food Co. spaghetti

    1. To make the vegballs, heat 1 tbsp of the oil in a large saucepan over a medium heat. Add the aubergine and half the onion and cook for 8-10 mins, stirring occasionally, until softened. Tip the mixture into a food processor and leave to cool slightly.

    2. For the sauce, return the saucepan to the heat and add another 1 tbsp of oil. Add the remaining onion and cook for 10 mins until softened. Add the garlic and cook for 1 min. Pour in the tomatoes and 200ml water, reduce the heat to low and season to taste. Cook for 15 mins, stirring occasionally.

    3. Once the aubergine has cooled slightly, add the oregano, oats, basil and salt to the food processor. Pulse the mixture a few times until it comes together. With wet hands to stop it sticking (the mixture will be very soft), roll the mixture into 16 balls.

    4. Place the remaining oil in a large non-stick frying pan over a medium heat. Add the vegballs and cook for 5-8 mins or until lightly browned.

    5. Meanwhile, bring a large saucepan of salted water to the boil and cook the spaghetti to pack instructions. Drain and add to the tomato sauce, tossing to coat. Add the vegballs then divide between bowls and top with a few extra basil leaves.

  5. Friday: Easy chilli con carne

    1 tbsp vegetable oil
    500g pack Boswell Farms beef mince
    1 onion, finely chopped
    1½ Nightingale Farms peppers, deseeded and chopped
    2 garlic cloves, crushed
    400g tin Grower's Harvest chopped tomatoes
    400g tin Grower's Harvest red kidney beans in water
    300g Grower's Harvest long-grain rice
    170g pack Hearty Food Co. garlic baguette

    1. Heat the oil in a large, heavy-based pan set over high heat. Add the mince and cook for 3-5 mins, breaking up with a spoon, until lightly browned. Season to taste.

    2. Add the onion and cook for 3 mins, then stir in the peppers. Cook for 5 mins or until the vegetables are soft, then mix in the garlic.

    3. Pour over the tomatoes. Cook, stirring often, until the liquid has evaporated. Then add the beans and liquid from the tin, along with 300ml water. Bring to the boil, then reduce the heat and simmer for 45 mins, topping up with water if needed.

    4. Meanwhile, cook the rice and garlic baguette to pack instructions. Serve with the chilli con carne.

  6. Shopping list

    30g Tesco fresh basil
    1 Tesco garlic bulb
    4 Tesco brown onions
    1 Tesco red pepper
    375g pack Nightingale Farms peppers
    240g pack Tesco sliced spring greens
    2 large Tesco aubergines
    3 Tesco carrots
    1 pack Nightingale Farms celery
    100g bunch Tesco spring onions
    260g pack Nightingale Farms sweet leaf salad
    2 x 500g packs Boswell Farms 20% fat beef mince
    200g pot Tesco fresh mild salsa
    170g Hearty Food Co. garlic baguette
    220g pack Tesco 50% reduced-fat mature cheese
    6-pack Tesco medium free-range eggs
    6-pack Tesco soft wholemeal rolls
    4 x 400g tins Grower's Harvest chopped tomatoes
    200g tube Tesco tomato purée
    2 x 400g tin Grower's Harvest red kidney beans in water
    400g tin Tesco three bean salad in water
    420g tin Stockwell & Co. baked beans
    185g jar Tesco Dijon mustard
    500g pack Hearty Food Co. spaghetti
    1kg pack Grower's Harvest long-grain rice
    1kg bag Grower's Harvest porridge oats
    45g pot Tesco Cajun seasoning
    30g pot Tesco mixed herbs
    14g pot Tesco dried oregano
    900g pack Tesco frozen Cumberland sausages

    +From your storecupboard:
    olive oil, vegetable oil, chicken or vegetable stock cube

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