Five dinners for two adults and two kids, all vegetarian, with an estimated shop of £20.76 (range £15.88–£27.44), about £1.04 per serving.
Estimated shop
£1.04 per serving · 20 servings
Range £15.88–£27.44
£20.76
✓ Likely under the £25 budget
Likely under means our estimate gives this week at least an 80% chance of staying under £25. The top of the range covers 9 weeks out of 10, so it can sit above £25. The dinners use about £15.88 of the £20.76; the rest is left in opened packs.
Price ranges set using Open Prices data (Open Food Facts, ODbL).
The recipes
Amounts are scaled for two adults and two kids.
Monday · 30 min · about £1.00 per serving in ingredients used
Sheet-Pan Mediterranean Vegetables with Lentils and Lemon Dressing
Charred zucchini, peppers, red onion and cherry tomatoes tossed with green lentils and a lemon-herb dressing.
Prep 9 min · Cook 21 min · Serves 4 · Amounts are scaled for your household.
VegetarianGluten-free (check labels)Dairy-free (check labels)Kid-friendly
Ingredients
- 225 g dried green lentils
- 1 courgette, cut into chunks
- 2 peppers (red, yellow or green), cut into chunks
- 1 red onion, cut into wedges
- 225 g cherry tomatoes
- 2 garlic cloves, finely grated
- 1 lemon
- ½ bunch parsley, chopped
- 1 vegetable stock cube
- 4½ tbsp olive oil
- 1 tsp dried oregano
- salt, to taste
- black pepper, to taste
Contains: celery. Check the label: gluten, milk, soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 220°C (200°C fan) and put the kettle on. Rinse the lentils, put them in a saucepan with the crumbled stock cube and plenty of just-boiled water and simmer for 20–25 minutes until tender but holding their shape. Drain.
- Meanwhile, toss the courgette, peppers, red onion and cherry tomatoes on a large baking tray with 2 tablespoons of the olive oil, the dried oregano, salt and black pepper. Spread out in a single layer and roast for 20 minutes, turning halfway, until tender and charred at the edges.
- While the vegetables roast, whisk the rest of the oil with the garlic, the grated zest and juice of the lemon, most of the parsley and a pinch of salt.
- Toss the hot lentils with half the dressing, then tip them onto the tray with the vegetables and mix gently. Spoon over the rest of the dressing and scatter with the remaining parsley.
Tip: Dress the lentils while they are hot; they soak up the lemon and garlic far better than when cold.
Leftovers: Fridge for 3 days; good cold as a salad or reheated until piping hot.
Tuesday · 20 min · about £0.71 per serving in ingredients used
Bombay-Style Potato and Kidney Bean Hash with Spinach
Golden potato cubes and kidney beans tossed with cumin, turmeric and garam masala, then spinach and lemon.
Prep 7 min · Cook 13 min · Serves 4 · Amounts are scaled for your household.
VegetarianGluten-freeDairy-freeKid-friendly
Ingredients
- 525 g white potatoes, unpeeled, cut into small cubes
- 2 garlic cloves, finely chopped
- 2 × 400 g tins red kidney beans, drained and rinsed
- 125 g spinach
- ½ lemon
- ¼ bunch coriander, chopped
- 2½ tbsp vegetable oil
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp garam masala
- salt, to taste
Check the label: celery. Always read the labels if you cook for someone with an allergy.
Method
- Put the potatoes in a microwave-safe bowl with 2 tablespoons of water, cover with a plate and microwave on high for 6 minutes, until just tender. Meanwhile, heat the vegetable oil in a large frying pan on medium-high heat.
- Drain the potatoes, add them to the pan and fry for 5 minutes, turning now and then, until golden at the edges. Add the garlic, ground cumin, turmeric and garam masala and stir for 1 minute.
- Add the kidney beans and 2½ tablespoons of water and cook for 2 minutes until hot, then stir in the spinach until it wilts. Season with salt and squeeze over the lemon.
- Scatter with the coriander and serve.
Tip: Spread the potatoes out in one layer and leave them alone for a couple of minutes at a time so they brown rather than steam.
Leftovers: Fridge 2 days; reheat in a hot pan until piping hot.
Wednesday · 29 min · about £0.88 per serving in ingredients used
Sheet-Pan Crispy Potatoes with Chickpeas, Leeks and Mustard Dressing
Crisp roast baby potatoes, chickpeas, leeks and cherry tomatoes on one tray, with a sharp mustard dressing.
Prep 7 min · Cook 22 min · Serves 4 · Amounts are scaled for your household.
VegetarianGluten-freeDairy-freeKid-friendly
Ingredients
- 650 g baby new potatoes, halved
- 2 × 400 g tins chickpeas, drained and rinsed
- 1 leek, thickly sliced and washed
- 175 g cherry tomatoes
- ¼ bunch parsley, chopped
- 3½ tbsp olive oil
- ½ tsp dried thyme
- 2½ tsp Dijon mustard
- 2½ tsp cider or white wine vinegar
- ½ tsp sugar
- salt, to taste
- black pepper, to taste
Contains: mustard, sulphites. Check the label: egg. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 220°C (200°C fan). Toss the baby new potatoes with 2 tablespoons of the olive oil, the dried thyme and a good pinch of salt, spread them over two large baking trays, cut-side down, and roast for 12 minutes.
- Meanwhile, pat the chickpeas dry with absorbent paper and toss with the leek, 1 tablespoon of the oil and a pinch of salt.
- Turn the potatoes, then add the chickpeas, leek and cherry tomatoes to the trays. Swap the trays between the shelves and roast for 10 minutes more, until the potatoes are golden and crisp and the chickpeas are lightly crunchy.
- Whisk the rest of the oil with the Dijon mustard, cider or white wine vinegar, sugar and plenty of black pepper. Drizzle over the hot trays and scatter with the parsley.
Tip: Put the potatoes cut-side down and leave them alone for the first roast; that flat face is what turns golden and crisp.
Leftovers: Keeps in the fridge for 2 days; reheat in a hot oven until piping hot so the potatoes crisp again.
Thursday · 30 min · about £0.59 per serving in ingredients used
Adas bi Hamod-Style Lemony Lentil Stew with Potatoes and Spinach
Lebanese-style brown lentils with potato, garlic and cumin, finished with spinach, lemon and cilantro.
Prep 5 min · Cook 25 min · Serves 4 · Amounts are scaled for your household.
VegetarianGluten-free (check labels)Dairy-free (check labels)Kid-friendly
Ingredients
- 225 g dried green lentils, rinsed
- 275 g white potatoes, cut into small dice
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 175 g frozen spinach
- 2 lemons
- ½ bunch coriander, chopped
- 1 vegetable stock cube
- 2½ tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground coriander
- salt, to taste
- black pepper, to taste
Contains: celery. Check the label: gluten, milk, soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Put the lentils and potatoes in a large saucepan, pour over 1 L of just-boiled water, crumble in the stock cube and bring back to the boil. Simmer for 20 minutes, until the lentils and potatoes are tender.
- Meanwhile, heat the olive oil in a frying pan on medium heat and cook the onion for 6 minutes until soft and golden. Add the garlic, ground cumin and ground coriander and stir for 1 minute.
- Tip the onion mixture into the lentils with the frozen spinach and simmer for 5 minutes, stirring, until the spinach has thawed and the stew is thick and steaming hot. Add a splash of hot water if it gets too thick.
- Squeeze in the juice of 1 lemon, stir in most of the coriander and season with salt and black pepper. Serve scattered with the rest of the coriander, with the second lemon cut into wedges.
Tip: Lemon is the point of this dish; add it at the end and taste, as the stew should be clearly sharp.
Leftovers: Fridge 3 days or freeze for 3 months; reheat until piping hot, adding water to loosen.
Friday · 20 min · about £0.79 per serving in ingredients used
Brussels Sprouts and White Beans with Leeks and Mustard on Toast
Browned sprouts and soft leeks with creamy white beans in a mustard and lemon sauce, piled onto crusty toast.
Prep 10 min · Cook 10 min · Serves 4 · Amounts are scaled for your household.
VegetarianDairy-free (check labels)Kid-friendly
Ingredients
- 350 g Brussels sprouts, trimmed and halved
- 1 leek, sliced and washed
- 2 garlic cloves, sliced
- 2 × 400 g tins cannellini beans, drained and rinsed
- ½ lemon
- 275 g crusty bread (baguette or bloomer), sliced
- 2½ tbsp olive oil
- 1 vegetable stock cube
- 2½ tsp Dijon mustard
- salt, to taste
- black pepper, to taste
Contains: gluten, mustard, celery, sulphites. Check the label: milk, egg, soya, sesame. Always read the labels if you cook for someone with an allergy.
Method
- Heat 2 tablespoons of the olive oil in a large frying pan on medium-high heat. Add the Brussels sprouts cut-side down and cook undisturbed for 4–5 minutes until deeply browned.
- Add the leek and garlic with a pinch of salt and cook for 3 minutes, stirring, until the leek is soft.
- Add the beans, the crumbled stock cube, the Dijon mustard and 100 ml of water. Bubble for 2 minutes, crushing a few beans with a spoon, until saucy. Squeeze in the lemon and season with black pepper.
- Meanwhile, toast the crusty bread, drizzle with the rest of the oil and pile the sprouts and beans on top.
Tip: Cut-side down and left alone, the Brussels sprouts caramelise and turn sweet; stirred too early they just steam.
Leftovers: The beans and sprouts keep in the fridge for 2 days; reheat until piping hot and toast fresh bread.
