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5 easy family dinners for under £25 - January

From a roasted carrot risotto to homemade pizzas, enjoy five delicious midweek meals, 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: Green pasta

    Monday: Green pasta

    350g broccoli, cut into small florets
    200g frozen peas
    4 garlic cloves
    4 tbsp olive oil
    15g fresh basil
    60g cashew nuts
    1 lemon, zested and juiced
    300g wholewheat spaghetti
    80g sliced curly kale

    1. Boil half the broccoli for 4 mins; add half the peas after 1 min. Drain, reserving the cooking water. Refresh under the cold tap and drain again.

    2. Put the cooked vegetables in a small food processor with half the garlic, 2 tbsp oil, the basil stalks and most of the leaves, the cashews, lemon zest and juice and 1 tbsp water. Blitz to form a sauce, stopping now and then to scrape down the sides. Season to taste.

    3. Heat 1 tbsp oil in a frying pan over a medium-low heat. Add the remaining garlic and fry for about 2 mins, shaking the pan, until the garlic begins to sizzle and has turned pale golden. Drain on kitchen paper – the garlic will become crisp as it cools.

    4. Bring the cooking water back to the boil, topping up if needed, and add the pasta. Simmer for 7 mins, then add the kale, remaining broccoli and peas and simmer for 3-4 mins until the pasta is al dente and the veg is tender. Drain, reserving 150ml cooking water. Retur to the saucepan and stir in the sauce and reserved cooking water, tossing to coat thoroughly. Divide between 4 bowls or plates, topping with the crisp garlic and reserved basil leaves to serve.

  2. Tuesday: Peperonata pizzas

    Tuesday: Peperonata pizzas

    1 tbsp olive oil, plus extra for greasing
    2 onions, finely sliced
    3 peppers, finely sliced
    150g cherry tomatoes, halved
    2 tbsp tomato purée
    pinch of caster sugar
    2 x 145g packs pizza base mix
    plain flour, for dusting
    100g soft cheese
    10g fresh basil leaves, torn if large

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a large frying pan over a medium-low heat. Cook the onions and peppers for 10 mins until softened but not browned. Add the tomatoes and cook for 10 mins. Add the tomato purée and sugar, increase the heat to medium and cook for 5 mins or until the veg is soft and lightly browned. Set aside to cool slightly.

    2. Meanwhile, empty both packs of pizza base mix into a mixing bowl and stir in 200ml lukewarm water to make a dough. Knead on a lightly floured surface for 5 mins until smooth. Divide in half and roll each out to a 23cm circle. Transfer to a lightly oiled baking sheet and set aside for 10 mins.

    3. Top the pizzas with the vegetable mixture and dot with soft cheese. Season, then bake on the top 2 shelves of the oven for 15-20 mins, swapping half way through, until the bases are golden.

  3. Wednesday: Italian-style lentil stew

    Wednesday: Italian-style lentil stew

    3 tbsp olive oil
    2 leeks, finely sliced
    3 garlic cloves, 2 finely chopped, 1 halved
    4 celery sticks, finely chopped
    2 parsnips, peeled and diced
    1 carrot, peeled and diced
    150g dried green lentils
    2 tbsp tomato purée
    ½ tsp crushed chillies, plus extra to serve (optional)
    1 vegetable stock pot, made up to 1.5ltr
    100g sliced curly kale
    4 slices (150g) wholemeal bread
    1 lemon, quartered

    1. Heat 2 tbsp oil in a large, lidded saucepan over a medium heat. Add the leaks and cook for 5 mins. Add the chopped garlic, celery, parsnips and carrot and cook, stirring for 5 mins more.

    2. Stir in the lentils, tomato purée and chilli flakes, followed by the stock. Bring to the boil, cover and simmer over a low heat for 35 mins until the lentils are soft. Stir in the kale and simmer for 5 mins more until the vegetables are all tender and the stew is thick and soupy. Season to taste.

    3. Toast the bread, then rub on both sides wiht the cut sides of the garlic clove. Brush with the remaining oil, season and halve diagonally. Divide between 4 bowls and spoon over the stew. Serve with the lemon wedges to squeeze over and extra crushed chillies, if you like.

  4. Thursday: Baked sweet potatoes with fajita beans

    Thursday: Baked sweet potatoes with fajita beans

    4 large sweet potatoes, scrubbed and pricked with a fork a few times
    1 tbsp olive oil, plus 2 tsp
    325g tin sweetcorn, drained
    180g cherry tomatoes, quartered
    20g fresh coriander, ⅔ finely chopped, remaining leaves left whole
    1 lime, ½ juiced, the rest cut into 4 wedges
    1 onion, roughly chopped
    ½ tsp crushed chillies
    2 x 400g tins taco mixed beans
    100g low-fat natural yogurt

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Microwave the sweet potatoes for 7 mins on high, then turn over and microwave for another 7 mins. Transfer to a baking tray, drizzle with 2 tsp oil and bake for 15 mins or until tender and crisp.

    2. Meanwhile, heat a dry frying pan over a high heat. Add the sweetcorn and cook for 5 mins, stirring occasionally, until the kernels are golden and charred. Tip into a bowl and set aside to cool. Stir in the tomatoes, chopped coriander and lime juice; season.

    3. Heat 1 tbsp oil in a saucepan over a medium heat. Add the onion and cook for 10 mins until soft and lightly browned. Add the chillies and beans and bring to a simmer for 2 mins.

    4. Divide the potatoes between 4 plates. Cut into each along the centre to open and fill with the hot beans. Add some sweetcorn and tomato salsa, then a dollop of yogurt. Scatter with the whole coriander leaves and serve with a wedge of lime.;

  5. Friday: Cheesy roasted carrot risotto

    Friday: Cheesy roasted carrot risotto

    5 large carrots, peeled, trimmed and quartered lengthways
    2 tbsp olive oil
    60g wholemeal bread, blitzed into crumbs
    2 leeks, trimmed and finely sliced
    2 garlic cloves, finely chopped
    240g arborio risotto rice
    1 vegetable stock pot made up to 900ml
    50g grated pecorino
    100g soft cheese
    10g fresh coriander, leaves picked

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the carrots with 1 tbsp oil on a baking tray; season and roast for 25 mins until soft and browned. Scatter over the breadcrumbs and return to the oven for 5 mins until the crumbs are crisp and lightly browned. 

    2. Meanwhile, heat 1 tbsp oil in a large saucepan over a medium-low heat. Add the leeks and cook for 5 mins until softened. Stir in the garlic and cook for 1 min.

    3. Increase the heat to medium, add the rice and stir for 1 min. Add a ladle of hot stock and stir continuously until most of the liquid has been absorbed. Repeat this process for 16-17 mins until the rice is just cooked and all the stock has been added. 

    4. Turn off the heat, stir in the pecorino and half the soft cheese; season to taste. Set aside for 3 mins, then stir in half the carrots and divide between 4 serving bowls. Top with the remaining carrots and the breadcrumbs. Dot with the remaining soft cheese, season with black pepper and scatter with the coriander leaves to serve.

  6. Shopping list

    30g pack fresh coriander
    30g pack fresh basil
    1 lime
    2 lemons
    60g pack cashew nuts
    1 garlic bulb
    1kg pack brown onions
    4 large sweet potatoes
    2 parsnips
    6 carrots
    1 head of broccoli
    330g pack cherry tomatoes
    500g pack leeks
    180g pack curly kale
    1 pack Nightingale Farms celery
    375g pack Nightingale Farms peppers
    200g pack Creamfields soft cheese
    50g pack grated pecorino
    500g pot Creamfields low-fat natural yogurt
    400g wholemal farmhouse loaf
    2 x 145g packs pizza base mix
    500g pack wholewheat spaghetti
    500g pack arborio risotto rice
    500g pack lentilles vertes (dried green lentils)
    200g tube tomato purée
    4-pack vegetable stock pots
    85g jar crushed chillies
    325g tin Grower's Harvest sweetcorn
    2 x 395g tins taco mixed beans
    900g pack Grower's Harvest frozen peas

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

    *Based on a family of four. Total cost is based on online prices at the time of publishing and is subject to change. Dependent on product availability, total basket price online may change due to substitutions.