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5 easy family dinners for £25: Summer special

From a fun DIY gyros board to an easy homemade pizza, enjoy five delicious midweek meals inspired by your favourite holiday destinations, 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: Frying pan pizza

    Monday: Frying pan pizza

    500g pack sourdough bread mix
    olive oil, for greasing
    100g Grower’s Harvest tomato passata
    1 garlic clove, finely crushed
    2 tbsp plain flour
    2 x 210g Creamfields mozzarella, drained and torn into chunks
    ½ red pepper, thinly sliced
    1 red onion, thinly sliced
    ½ 60g pack wild rocket
    1 vine tomato, sliced

    1. Tip the bread mix into a large bowl. Add 320ml lukewarm water and mix with a wooden spoon until you have a rough dough. Turn onto a clean work surface and knead for 8-10 mins until smooth and elastic. Divide the dough into 4 equal-sized pieces and shape each into a smooth ball. Lightly grease a large baking tray with olive oil and place the dough in it, evenly spaced apart. Cover with a clean tea towel and leave in a warm place to rise for 1 hr.

    2. Mix the passata and garlic together; season with salt to taste.

    3. Preheat the grill on high and heat a large, heavy-based frying pan over a high heat.

    4. On a clean surface lightly dusted with flour, roll each piece of dough into a roughly 20cm wide circle. Spoon a little passata into the centre of each and smooth to the edges with the back of a spoon, leaving a 2cm border. One at a time, slide the pizza bases into the pan. Top with a portion of mozzarella, pepper and onion, and cook for 2-3 mins until the base is starting to crisp and the dough has risen slightly. Place under the grill for 3-4 mins until the cheese has melted and the crust is lightly golden. Repeat with the remaining pizzas, and serve with a rocket and tomato salad on the side.

  2. Tuesday: DIY gyros board

    Tuesday: DIY gyros board

    2 baking potatoes, cut into finger-sized chips, rinsed and patted dry
    2 tbsp vegetable oil
    4 British chicken legs, excess skin trimmed
    1 tsp smoked paprika
    3 large garlic cloves, finely crushed
    1 red onion, thinly sliced
    1 lemon
    250g Nightingale Farms cherry tomatoes, halved
    100g Creamfields low-fat natural yogurt
    4 x Greek-style folded flatbreads
    ½ cucumber, roughly chopped
    15g flat-leaf parsley, finely chopped

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

    2. On a large baking tray, toss the potatoes and 1 tbsp oil together until evenly coated. Roast for 35-40 mins, tossing frequently, until crisp and cooked throughout. Season with freshly ground black pepper.

    3. Meanwhile, on a separate baking tray, toss the chicken legs in 1 tbsp oil, the smoked paprika and 2 crushed garlic cloves. Turn skin-side up and roast for 40 mins until the skin is golden and crisp and they ‘re cooked throughout. Shred the meat and season with a grind of black pepper and a squeeze of lemon.

    4. Meanwhile, toss the red onion in the juice from half the lemon and a pinch of salt. Set aside to pickle for 30 mins until bright pink, then mix in the tomatoes and a pinch of parsley.

    5. Mix the yogurt with the remaining crushed garlic clove.

    6. Warm the flatbreads in the oven for 1 min.

    7. Arrange the flatbreads, shredded chicken, garlic yoghurt, tomato and onion salad and cucumber on a large plate or platter and scatter with parsley for everyone to build their own gyros at the table.

  3. Wednesday: Albondigas spaghetti

    Wednesday: Albondigas spaghetti

    250g 5% fat lean beef steak mince
    15g flat-leaf parsley, chopped
    4 large garlic cloves, finely crushed
    1 tsp smoked paprika
    1 tbsp olive oil
    1 red onion, finely chopped
    ½ red pepper, deseeded and finely chopped
    300g Grower’s Harvest tomato passata
    300g Hearty Food Co. spaghetti
    ½ 60g pack wild rocket

    1. In a large bowl, mix the beef, half the parsley, 2 garlic cloves, ½ tsp smoked paprika and a grind of black pepper together until the ingredients come together in a uniform ball. Shape into 12 equal-sized balls.

    2. Heat the oil in a large frying pan over a medium heat. Add the meatballs and cook for 6-8 mins until evenly golden. Add the onion and pepper and cook for a further 5 mins until starting to soften. Pour in the passata, ½ tsp smoked paprika and a pinch of sugar and simmer for 5 mins.

    3. Cook the spaghetti according to packet instructions. Drain, reserving a mug of the cooking water and toss through the tomato and meatball sauce, adding a splash of the cooking water if the sauce appears too thick.

    4. Serve scattered with the remaining parsley with a little rocket on the side for added freshness.

  4. Thursday: Patatas bravas tortilla

    Thursday: Patatas bravas tortilla

    2 tbsp olive oil
    2 baking potatoes, peeled, quartered and cut into 0.5mm slices
    1 onion, finely chopped
    2 large garlic cloves, finely crushed
    ½ tsp smoked paprika
    100g Grower’s Harvest tomato passata
    6 large free-range eggs, lightly beaten
    2 tomatoes on the vine, thinly sliced
    ½ cucumber, thinly sliced
    10g coriander, finely chopped
    1 Little Gem lettuce, roughly chopped

    1. Preheat the oven to 180°C, fan 160°C, gas 4.

    2. Heat 1 tbsp oil in a roughly 20cm nonstick, ovenproof frying pan over a medium heat. Add the potatoes and onion, then cook for 15 mins, stirring frequently, until softened. Add the garlic and smoked paprika, then cook for 30 secs until fragrant. Mix in the passata and cook for 5 mins until piping hot and thickened.

    3. Tip the mixture into a bowl and use a fork to mix in the egg until evenly distributed. Wipe the pan clean and return to the heat with 1 tbsp oil.

    4. Pour the egg mixture back into the pan and cook on a low-medium heat for 5 mins. Transfer to the oven and cook for a further 12-15 mins until just set. Transfer to a clean plate and cut into wedges.

    5. Arrange the tomatoes and cucumber on a plate and scatter with coriander. Serve with the tortilla and lettuce.

  5. Friday: Cheats Baja fish tacos

    Friday: Cheats Baja fish tacos

    8 Hearty Food Co. fish fingers
    100g Creamfields low-fat natural yogurt
    1 lime, zest and juice
    pinch smoked paprika
    1 tomato on the vine, finely chopped
    20g coriander, finely chopped
    8 mini white tortilla wraps
    1 Little Gem lettuce, finely shredded
    1 ripe and ready avocado, cut into 1cm chunks

    1. Cook the fish fingers according to packet instructions.

    2. Mix the yogurt, zest and juice of ½ a lime and a pinch of smoked paprika together until well combined.

    3. In a separate bowl, mix the tomatoes, juice of ½ a lime and half the coriander together until evenly combined.

    4. Heat a frying pan over a high heat. Cook the tortilla wraps for 10-20 secs on each side until warmed. Fill each tortilla with the lettuce, 1 fish finger, some tomato salsa, avocado, and coriander, and a drizzle of the yogurt sauce. Serve with a final sprinkle of paprika and a grind of black pepper.

  6. Shopping List

    1 loose red pepper
    3 loose red onions
    1 loose onion
    1 large garlic
    1 250g Nightingale Farms cherry tomatoes
    1 500g tomatoes on the vine
    1 whole cucumber
    1 4 pack baking potatoes
    1 loose ripe and ready avocado
    1 Little Gem lettuce twin pack
    1 60g wild rocket
    1 30g pack flat-leaf parsley
    1 30g pack coriander
    1 loose lemon
    1 loose lime
    2 x 210g Creamfields mozzarella
    1 500g pack Creamfields low fat natural yoghurt
    1 box 6 large free-range eggs
    1 1kg pack British chicken legs
    1 250g 5% fat lean beef steak mince
    1 4 pack Greek-style folded flatbreads
    1 Tesco 8 mini white tortilla wraps
    1 500g Grower’s Harvest tomato passata
    1 500g pack sourdough bread mix
    1 48g jar smoked paprika
    1 500g pack Hearty Food Co. spaghetti
    1 250g pack Hearty Food Co. 10 fish fingers

    +From your storecupboard:

    vegetable oil, olive oil, salt, black pepper, sugar

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