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5 kids' lunches for £15: week 9

From a hearty gnocchi bake to cheesy stuffed potatoes, try five easy kids' vegetarian lunches all for less than £15*. We've done the hard work for you and prepared a shopping list at the bottom of the page. You can either shop online, choose Click+Collect or screenshot the list before you head in-store

  1. Gnocchi bake with green veg

    Gnocchi bake with green veg

    1 tsp olive oil
    ½ x 30g pack fresh basil
    500g tomato passata, sieved
    50g 50% less fat soft cheese
    500g gnocchi
    50g pecorino, grated
    100g fine green beans
    100g frozen peas

    1. Preheat the oven to 220°C, fan 200°, gas 7. Heat the olive oil in a large oven-proof pan over a medium heat. Add two sprigs of basil and cook for 2-3 minutes until the leaves begin to crisp. Remove with a slotted spoon and drain on kitchen paper.

    2. Return the pan to the heat and pour in the passata. Stir in the cream cheese and simmer for 5 minutes until slightly thickened.

    3. Meanwhile, pick and finely chop the cooled crispy basil leaves and stir through the sauce.

    4. Fold in the gnocchi and simmer for a further 5 minutes. Sprinkle over ¾ of the pecorino, then transfer to the oven for 10-15 minutes until golden.

    5. Meanwhile, steam the green beans and peas for 3-4 minutes.

    6. Remove the gnocchi from the oven and scatter over the remaining cheese. Tear over the basil leaves and serve with the beans and peas.

  2. Cheesy stuffed potatoes with tomatoes and peas

    Cheesy stuffed potatoes with tomatoes and peas

    2 baking potatoes
    1 tsp olive oil
    100g extra-mature Cheddar, grated
    150g frozen garden peas
    2 salad tomatoes, sliced

    1. Preheat the oven to 200°C, fan 180°C, gas 6. Prick the potatoes with a fork, rub the skins with the oil and season. Bake for 1hr-1hr 15 mins until the skins are crisp and the flesh is tender when pressed.

    2. Halve each potato lengthways, then carefully scoop out most of the flesh into a bowl leaving the skin intact. Mash with a fork then stir through ¾ of the cheese. Spoon the mixture back into the skins and top with the remaining cheese. Return to the oven for 15 minutes until melted and golden.

    3. Meanwhile, boil the peas for 3-4 minutes. Serve the cheesy potatoes with the peas and sliced tomatoes.

  3. Sweetcorn pancakes with poached eggs and salsa

    Sweetcorn pancakes with poached eggs and salsa

    60g self-raising flour
    ½ tsp baking powder
    ½ tsp smoked paprika, plus an extra pinch to serve (optional)
    ½ tsp ground coriander (optional)
    5 medium eggs
    splash of milk (optional)
    200g tinned sweetcorn in water, drained
    1 tbsp olive oil
    1 tbsp white wine vinegar
    150g mild tomato salsa dip

    1. Bring a large pan of water to the boil. Sieve the flour, baking powder and spices (if using) into a mixing bowl, then crack in 1 egg and whisk to form a thick batter. Add 1 tbsp of water or milk to the mixture to loosen, if necessary. Season and fold in the sweetcorn.

    2. Heat the oil in a large frying pan over a medium-high heat. Put 2 large spoonfuls of the batter (approx half of the mixture) into the pan and fry for 2-3 minutes on each side, or until the pancakes are golden. Transfer to a warm plate and cover loosely with foil while you repeat with the remaining batter.

    3. Meanwhile, poach the eggs. Stir the vinegar into the pan of boiling water and reduce to a simmer. Add the eggs and poach for 2-3 minutes, or until cooked to your liking, then remove from the pan with a slotted spoon and drain on kitchen paper.

    4. To serve, arrange 2 pancakes on each plate and top with 2 poached eggs. Add a spoonful of tomato salsa and garnish with a pinch of paprika (if using).

  4. Veggie ‘meatballs’ with creamy tagliatelle and green beans

    Veggie ‘meatballs’ with creamy tagliatelle and green beans

    1 tbsp olive oil
    1 x 336g Tesco Plant Chef Meat-Free Balls
    200g tagliatelle
    100g fine green beans
    150g 50% less fat soft cheese
    50g pecorino, grated
    handful fresh basil, leaves picked

    1. Heat the oil in a large non-stick frying pan over a medium heat. Add the meat-free balls and cook for 14 minutes, turning frequently until golden all over.

    2. Cook the tagliatelle to packet instructions, then drain, reserving 200ml of pasta water.

    3. Meanwhile, steam the green beans for 3-4 minutes until cooked to your liking.

    4. Add the cream cheese and reserved water to the drained pasta and toss to coat. Scatter over ¾ of the pecorino and fold through the meatballs. Divide between two plates, sprinkle over the remaining pecorino and garnish with the basil leaves.

  5. Spanish-style rice and beans

    Spanish-style rice and beans

    1 tbsp olive oil
    1 onion, finely chopped
    1 red pepper, finely chopped
    2 tsp paprika (optional)
    1 x 250g bag long grain microwave rice
    1 x 400g tin red kidney beans, drained
    3 salad tomatoes, roughly chopped
    100g frozen garden peas
    75g pitted black olives, finely sliced

    1. Heat the oil in a small pan over a medium heat. Add the onion, pepper and paprika (if using) and cook for 5 mins until softened.

    2. Empty the rice into the pan along with the kidney beans, chopped tomatoes, peas and 100ml boiling water. Increase the heat to medium-high and cook for 5-10 minutes, stirring frequently until piping hot throughout.

    3. Divide between two plates and sprinkle over the olives to serve.

  6. Shopping list

    Fresh produce
    1 brown onion
    1 red pepper
    6-pack Tesco salad tomatoes
    200g Tesco fine beans
    4 Tesco baking potatoes
    30g Tesco basil
    50g Tesco grated pecorino cheese
    220g Tesco British extra mature cheddar cheese
    200g Tesco 50% less fat soft cheese
    500g Tesco gnocchi
    300G Tesco mild salsa dip
    336G Tesco Plant Chef 12 meat-free balls

    Freezer and cupboard
    6 Pack Tesco medium free range eggs
    500G Tesco tagliatelle
    500G Tesco sieved tomatoes passata
    200G Tesco natural sweet sweetcorn in water
    400G Tesco red kidney beans
    250G Tesco microwave long grain rice
    330G Tesco pitted black olives
    1Kg Tesco garden peas

    At home
    Olive oil
    Self-raising flour
    Baking powder
    Smoked paprika (optional)
    Ground coriander (optional)
    White wine vinegar (optional
    Paprika (optional)