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5 easy family dinners for £25 with Colman's

From tuna bake jacket potatoes to a veggie bolognese, enjoy five delicious midweek meals using Colman's seasoning mixes, all for less than £25*. We've done the hard work for you and prepared a shopping list, shown at the bottom of the page – you can either shop online, choose Click+Collect or screenshot the list before you head in-store.

  1. Monday: Tuna bake jackets

    Monday: Tuna bake jackets

    4 baking potatoes, scrubbed
    2 tbsp olive oil
    425ml semi-skimmed milk
    44g pack Colman’s tuna pasta bake recipe mix
    2 x 145g tins tuna chunks in brine, drained
    50g grated medium Cheddar
    25g pack ready-salted crisps, crumbled
    320g frozen peas
    1 lemon, zested and juiced
    15g fresh mint, leaves shredded, reserving a few for garnish
    2 spring onions, finely sliced

    1. Preheat the oven to gas 6, 200°C, fan 180°C fan. Prick the potatoes all over with a fork and drizzle each with ½ tbsp oil. Bake for 1hr-1hr 15 mins until tender and crisp.

    2. Meanwhile, mix the milk and Colman’s tuna pasta bake recipe mix in a medium saucepan and heat over a medium heat. Bring to the boil, then reduce the heat and simmer for 5-7 mins until slightly thickened. Remove the pan from the heat and stir through the tuna. 

    3. Once the potatoes are tender, halve them lengthways and scoop out the flesh with a spoon and add it to the tuna mixture along with half the cheese. Mix to combine, then pile the filling back into the potatoes to fill them generously. Sprinkle over the remaining cheese and the crisps. Bake for a further 10 mins.

    4. Meanwhile, simmer the peas in a pan of boiling water for 3-5 mins until tender, then drain and return to the pan. Add the remaining oil and half the lemon juice. Roughly mash using a fork or a potato masher. Stir through the mint, season to taste, adding a touch more lemon juice if desired.

    5. Divide the potatoes and crushed peas between 4 plates and scatter the spring onion over the potatoes. Top the peas with extra mint and lemon zest and garnish with black pepper to serve.

  2. Tuesday: Chilli burrito bowls

    Tuesday: Chilli burrito bowls

    240g easy-cook brown rice
    5 spring onions, finely sliced
    2 tbsp olive oil
    3 red onions, thinly sliced
    1 lime, zested and juiced
    1 tsp caster sugar
    375g pack peppers, deseeded and sliced
    2 garlic cloves, crushed
    50g pack Colman’s chilli con carne recipe mix
    2 x 400g tins kidney beans, drained and rinsed
    325g tin sweetcorn in water, drained
    30g pack fresh coriander, roughly chopped

    1. Cook the rice to pack instructions, drain and return to the pan. Stir through 3 spring onions and 1 tbsp oil. Set aside and keep warm.

    2. Meanwhile, place one-third of the sliced red onions in a small bowl with 1 tbsp lime juice and the sugar; season. Set aside to pickle while you prepare the chilli.

    3. Heat the remaining oil in a large frying pan over a medium heat. Add the remaining red onions and the peppers and cook for 10 mins, stirring occasionally, until slightly softened. Add the garlic and cook for 1 min.

    4. Add the Colman’s chilli con carne recipe mix to the pan with 250ml water. Stir to combine, then bring to a simmer and cook for 5 mins or until thickened. Stir through the kidney beans and simmer for a further 5 mins. Stir through most of the coriander.

    5. Add the sweetcorn to a bowl, stir in the remaining lime juice and the zest and the rest of the spring onions.

    6. Divide the rice between 4 bowls and spoon over the chilli. Add the corn salsa and top with the pickled onions and remaining coriander.

  3. Wednesday: Mixed bean Bolognese

    Wednesday: Mixed bean Bolognese

    1½ tbsp olive oil
    1 red onion, sliced
    175g frozen sliced leeks
    2 garlic cloves, crushed
    15g fresh flat-leaf parsley, leaves and stalks separated, finely chopped
    44g pack Colman’s spaghetti Bolognese recipe mix
    ½ reduced-salt vegetable stock cube, made up to 100ml
    400g tin plum tomatoes
    400g three bean salad in water, drained and rinsed
    275g spaghetti
    ½ ciabatta roll (40g), blitzed to crumbs

    1. Heat 1 tbsp oil in a large frying pan over a medium-high heat. Add the onion and leeks and cook for 5-7 mins, stirring occasionally, until starting to soften. Add the garlic and parsley stalks and cook for 1 min.

    2. Add the Colman’s spaghetti Bolognese recipe mix to the pan along with the stock and tinned tomatoes. Break the tomatoes up with a wooden spoon and reduce the heat to medium-low; simmer gently for 10 mins. Add the bean salad and simmer for a further 5 mins. 

    3. Meanwhile, cook the spaghetti to pack instructions until tender but still with some bite. Drain and add to the pasta sauce, tossing well to combine.

    4. Heat the remaining oil in a small frying pan over medium-high heat. Add the breadcrumbs to the pan and fry for 3-5 mins until golden, stirring frequently. Tip into a bowl and add the chopped parsley leaves and some seasoning. Mix to combine.

    5. To serve, divide the pasta between 4 shallow bowls, spooning the sauce over the top. Scatter over the herby breadcrumbs and serve immediately.

  4. Thursday: Cottage pie hash

    Thursday: Cottage pie hash

    2 baking potatoes, scrubbed clean (roughly 500g)
    2 carrots, peeled and roughly chopped
    2 tbsp olive oil
    ½ ciabatta roll, torn into bite-sized croutons
    150g frozen peas
    1 red onion, finely chopped
    175g frozen sliced leeks
    1 garlic clove, crushed
    500g beef steak mince (15% fat)
    45g pack Colman’s cottage pie recipe mix
    4 eggs

    1. Bring a large pan of slightly salted water to the boil and add the potatoes. Simmer for 5 mins, then remove from the pan using a slotted spoon. Drain well and place on a baking sheet with the carrots. Drizzle with ½ tbsp oil and season. Toss to combine, then bake for 30 mins until golden and crisp. Add the croutons to the baking sheet for the final 8 mins of cooking.

    2. Put the peas into the pan of simmering water and simmer for 3-4 mins until tender. Drain and set aside.

    3. Heat 1 tbsp oil in a large frying pan over medium-high heat. Add the onion and leeks and fry for 10 mins until softened. Add the garlic and fry for 1 min. Remove the vegetables from the pan and add to the peas.

    4. Add the mince to the pan along with the Colman’s cottage pie recipe mix. Cook for about 10 mins until the mince is browned and cooked through. Add the onions, leeks and peas and mix to combine. Keep warm.

    5. Heat a large, nonstick frying pan over medium-high heat and add the remaining ½ tbsp oil. Crack in the eggs and fry for 2-3 mins, or until cooked to your liking.

    6. Add the potatoes and carrots to the mince, mix to combine and season to taste. Divide the mixture between 4 plates and top each plate with a fried egg. Season the eggs and scatter over the croutons to serve.

  5. Friday: Chicken casserole drumsticks

    Friday: Chicken casserole drumsticks

    900g pack chicken drumsticks
    2 tbsp olive oil
    40g pack Colman’s chicken casserole recipe mix
    1 chicken stock cube, made up to 800ml
    2 red onions, sliced
    350g frozen sliced leeks
    2 garlic cloves, crushed
    15g fresh flat-leaf parsley, leaves and stalks separated and finely chopped
    240g easy-cook brown rice

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Place the chicken on a large baking tray lined with nonstick baking paper. Drizzle with 1 tbsp oil and scatter over the Colman’s chicken casserole recipe mix. Toss well, to fully coat the chicken, then roast in the oven for around 40 mins until the skin is crisp and the chicken is cooked through.

    2. Meanwhile, put the stock in a medium saucepan over a medium-high heat and bring to the boil. Reduce the heat to low and keep warm while you make the risotto.

    3. Heat 1 tbsp oil in a medium saucepan over high heat. Add the onions and leeks and cook for 5 mins, stirring occasionally, until slightly golden. Add the garlic and parsley stalks and cook for 1 min, then add the rice. Reduce the heat to medium. Cook for 1 min, then add a ladle of the hot stock. Cook, stirring occasionally, until evaporated, then add the next ladle of stock. Continue to add the stock gradually for about 25 mins until the rice is cooked and all the stock has been used.

    4. To serve, divide the risotto between 4 plates and divide the chicken drumsticks between the plates. Scatter over the parsley leaves and serve immediately.

  6. Shopping list

    Head to for a shopping list where you can buy everything you need for this week here.

    1 Tesco lemon
    1 Tesco lime
    30g pack Tesco fresh mint
    30g pack Tesco fresh flat-leaf parsley
    30g pack Tesco fresh coriander
    6 Tesco baking potatoes
    2 Tesco carrots
    1kg pack Redmere Farms red onions
    1 Tesco garlic bulb
    100g bunch Tesco spring onions
    375g pack Nightingale Farms mixed peppers
    900g pack Willow Farm chicken drumsticks
    500g pack Tesco 15% fat beef mince
    1pt Tesco semi-skimmed milk
    150g pack Tesco grated Cheddar
    6-pack Tesco medium free-range eggs
    1 Tesco ciabatta roll
    44g sachet Colman's Tuna Pasta Bake Recipe Mix
    44g sachet Colman's Spaghetti Bolognese Recipe Mix
    50g sachet Colman's Chilli Con Carne Recipe Mix
    40g sachet Colman's Chicken Casserole Recipe Mix
    45g sachet Colman's Cottage Pie Recipe Mix
    2 x 145g tins Stockwell & Co Tuna Chunks In Brine
    2 x 400g tins Growers Harvest red kidney beans
    325g tin Growers Harvest sweetcorn
    400g tin Tesco plum tomatoes
    400g tin Tesco three bean salad
    1kg pack Tesco easy cook brown rice
    500g pack Hearty Food Co. spaghetti
    6 x 25g multipack Tesco ready salted crisps
    700g bag frozen Tesco sliced leeks
    900g bag frozen Grower's Harvest garden peas

    From the storecupboard:
    Caster sugar, reduced-salt vegetable stock cube, olive oil