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5 easy family dinners for £25 - Vegan squash, vegetable soup, turkey stir-fry...

Dinnertimes just got easier – enjoy a week of delicious family dinners stress-free with our collection of budget-friendly recipes, all for less than £25*. The handy shopping list at the bottom of the page makes it so easy to make pastas, stir-fries, soups that the whole family are sure to love.

  1. Monday: Vegan butternut squash with pesto

    Monday: Vegan butternut squash with pesto

    40g hazelnuts, toasted and roughly chopped
    2 garlic cloves, finely chopped
    60g bag wild rocket
    155ml extra-virgin olive oil
    ½ lemon, finely zested and juiced, plus extra wedges to serve
    1 large butternut squash, peeled, cut into quarters lengthways and deseeded

    1. Put 25g hazelnuts, half the garlic and 50g rocket in a food processor and pulse a few times until roughly chopped. Add 125ml oil and the lemon juice, then blend again until combined but not completely smooth – you want a pesto with a little bit of texture. Season to taste and set aside.

    2. Use a spiralizer to cut the squash quarters into thin ribbons (depending on the size of your spiralizer you may need to cut the squash into thinner wedges). If you don’t have a spiralizer, you can cut the squash into thin wedges, then use a vegetable peeler to peel off ribbons.

    3. Heat the remaining oil in a large, wide pan, then add the squash ribbons and sauté for 2-3 mins – you may need to do this in batches. Add the remaining garlic and a splash of water to help the squash steam gently. Cook for 2 mins, trying not to stir too much as the squash may break up.

    4. Stir most of the rocket pesto into the pan (reserving some to serve) so that it just coats the squash and heats through.

    5. Divide the squash spaghetti between plates and top with the remaining rocket leaves, chopped hazelnuts and grated lemon zest. Drizzle over the remaining pesto and serve with a lemon wedge on the side to squeeze over.

  2. Tuesday: Toad-in-the-hole with onion gravy

    Tuesday: Toad-in-the-hole with onion gravy

    For the batter
    100g plain flour
    2 eggs
    150ml semi-skimmed milk
    For the toad
    8 Woodside Farms pork sausages
    1 onion, finely sliced
    1 tbsp vegetable oil
    For the gravy
    1 onion, finely sliced
    1 tbsp vegetable oil
    2 tsp flour
    2 tsp English mustard
    2 tsp Worcestershire sauce
    1 vegetable stock cube, made up to 300ml

    1. Preheat oven to gas 7, 220°C, fan 200°C.

    2. First make the batter. Put the flour in a bowl, add the eggs and slowly mix in the milk, then beat until smooth.

    3. Put the sausages in an ovenproof baking dish, scatter over the sliced onion and drizzle over the oil. Roast for 15 mins.

    4. Remove the dish from the oven, pour the batter over and around the sausages, then return to the oven and cook for a further 35 mins or until the sausages are cooked through and the batter is golden on top.

    5. Meanwhile, to make the gravy, heat a deep frying pan or saucepan and fry the remaining onion in the oil for 5 mins until golden. Sprinkle over the flour and cook, stirring until thickened. Add the mustard, Worcestershire sauce and, gradually, the stock, stirring until smooth and thickened to your liking.

    6. Serve the toad-in-the-hole with the gravy to pour pour over.

  3. Wednesday: Vegetable soup

    Wednesday: Vegetable soup

    1 tbsp olive oil
    1 onion, finely diced
    1 carrot, peeled and diced
    2 cloves garlic, finely chopped
    2 sticks Nightingale Farms celery, diced
    1 tsp dried thyme
    80g pearl barley
    1 vegetable stock cube, made up to 900ml
    100g broccoli florets, finely sliced
    1 tomato, diced
    handful Redmere Farms spinach leaves, chopped
    4 tbsp pesto
    extra-virgin olive oil

    1. Heat the olive oil in a large nonstick saucepan. Add the onion and cook until softened. Next add the carrot, garlic and celery and cook for 5 minutes.

    2. Add the thyme, pearl barley and vegetable stock and simmer for 25 minutes, or until the barley is tender. Add the broccoli and tomato, and cook for a further 5 minutes. Season to taste.

    3. To serve, stir through the spinach. Ladle into bowls and spoon some pesto over each one. Drizzle some extra-virgin olive oil over each one and serve.

  4. Thursday: Baked eggs and beans

    Thursday: Baked eggs and beans

    1 tbsp olive oil
    2 onions, finely sliced
    2 Nightingale Farms peppers, sliced
    1 large garlic clove, finely chopped
    400g tin Grower's Harvest chopped tomatoes
    1½ x 420g tins Stockwell & Co. baked beans
    125g Redmere Farms spinach
    4 eggs
    hot sauce, such as sriracha, 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 a drizzle of hot sauce and crusty bread, if you like.

  5. Friday: Turkey satay stir-fry with pilau rice

    Friday: Turkey satay stir-fry with pilau rice

    1 tbsp vegetable oil
    1 x 400g pack turkey breast strips
    200g Redmere Farms green beans, trimmed and halved
    1 orange pepper
    1 x 120g packs satay stir-fry sauce
    2 x 250g pouches pilau basmati rice

    1. Heat the vegetable oil in a large wok over a high heat and add the turkey breast strips. Cook for 3 mins, stirring, until lightly golden. Add the fine beans and peppers and continue to stir-fry for 5 mins, or until softened.

    2. Pour in the satay sauce and 100ml water, and continue to cook for 1-2 mins, until the sauce is thick and the turkey is cooked through.

    3. Heat the rice according to pack instructions. Season the turkey mixture, then serve with the rice.

  6. Shopping list

    1 Tesco lemon
    1 Tesco garlic bulb
    1kg pack Redmere Farms brown onions
    1 Tesco carrot
    1 Tesco tomato on the vine
    60g pack Tesco wild rocket
    250g pack Redmere Farms spinach
    450g pack Nightingale Farms celery
    350g pack Tesco broccoli
    375g pack Nightingale Farms peppers
    1 large Tesco butternut squash
    220g pack Redmere Farms green beans
    681g pack Woodside Farm pork sausages
    400g pack Tesco stir-fry turkey breast
    1 pint carton Tesco semi-skimmed milk
    6-pack Tesco medium free-range eggs
    400g tin Grower’s Harvest chopped tomatoes
    2 x 420g tins Stockwell & Co. baked beans
    190g jar Tesco English mustard
    150ml bottle Tesco Worcestershire sauce
    190g jar Tesco classic green pesto
    285g bottle Tesco sriracha chilli sauce
    120g pouch Amoy stir-fry peanut satay sauce
    250ml bottle Tesco extra-virgin olive oil
    500g pack Tesco plain flour
    100g pack Tesco whole blanched hazelnuts
    500g pack Tesco pearl barley
    2 x 250g pouches Tesco microwave pilau rice
    16g pot Tesco dried thyme

    +From your storecupboard:
    olive oil, vegetable oil, vegetable stock cubes

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