This September, we're sharing inspiration for cooking deliciously fresh meals alongside cost conscious tips for affordable, tasty meals at home.


Lucy Mecklenburgh's Fish and Chips Recipe

45-60 mins | Serves 2

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Ingredients

For the chips:

  • 2 large potatoes, cut into chips
  • 1 tbsp extra virgin olive oil

For the fish:

  • 2 frozen cod fillets
  • 1 tbsp plain flour
  • 1 tbsp golden breadcrumbs
  • 1 egg, whisked

For the mushy peas:

  • 160g frozen petit pois
  • ½ tbsp olive oil
  • 1 wonky lemon
  • 1 tbsp Morrisons mint sauce

Optional:

  • Salt and pepper to taste

Method

  1. Defrost the frozen cod fillets about 4-5 hours before cooking
  2. Preheat oven to gas 6 / 200*C / fan 180*C
  3. Place chopped potatoes on to a baking tray and drizzle with oil
  4. Season with salt and pepper
  5. Bake in the oven for 30-45 minutes, give them a shake halfway through
  6. Prepare a bowl with the flour, a bowl with the whisked egg and another with the breadcrumbs
  7. Coat the fish in the flour, then dip into the egg and then roll in breadcrumbs
  8. Add oil to a frying pan, medium-high heat
  9. Fry the fish for 3-4 minutes on each side until golden and cooked through
  10. Whilst the fish is cooking, bring a pan to the boil and cook the peas
  11. When cooked, drain and add back to the pan along with the juice of the lemon, mint sauce, olive oil and season with salt and pepper
  12. Mix well before crushing with a masher
  13. Begin to plate with your fish, chips and homemade mushy peas

Lucy Mecklenburgh's Chicken Kastu Curry

45-60 mins | Serves 2

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Ingredients

For the chicken:

  • 2 chicken thighs
  • 1 medium egg
  • 60g porridge oats

For the curry sauce:

  • 1 tsp olive oil
  • 3 garlic cloves, crushed
  • 1 white onion, diced
  • 160g carrot, diced
  • 70g sweet potato, cubed
  • 1 tsp curry powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1tbsp light soy sauce
  • 300ml chicken stock

For serving:

  • 1 pack of 250g basmati microwave rice

Method

  1. Preheat oven to gas 7 / 220*C / fan 200*C
  2. Line a baking tray with greaseproof paper
  3. Heat oil in saucepan, medium to high heat
  4. Add onion and garlic to the pan and sauté for 5 minutes until soft
  5. Add the carrot, sweet potato to the pan and cook for 1 minute
  6. Next add the spices of curry powder, garam masala, turmeric and soy sauce to the mix
  7. Pour in the chicken stock and simmer
  8. Whilst the sauce is simmering, place chicken thighs into freezer bags and use a rolling pin to flatten the thighs to about 2-3cm thickness
  9. In a bowl, crack and whisk the egg and place the oats in a separate bowl
  10. Remove the chicken thighs from the bag and one by one, dip in the egg mixture and then into the oats until covered
  11. Place both thighs on to the lined baking tray and season with salt and pepper
  12. Cook in the oven for 20-25 minutes until chicken is cooked and breading is crispy
  13. Once the carrot and sweet potatoes are soft, remove from the heat and use a stick blender to blend until you have a smooth sauce
  14. Cook the rice as per packet instructions and divide between the two plates
  15. Place the curry sauce on the place and top with sliced chicken thighs

In the tasty dishes you'll find below, we've used 1 pack of mince to cook 3 different family meals. We've used delicious ingredients such as chickpeas, kidney beans and courgettes to make the mince go further. Check them out below. 


Chickpea, Courgette & Beef Koftas

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Chickpea, Courgette & Beef Koftas

30 mins + 10 mins refrigeration | Serves 4

Ingredients

For the koftas:
200g beef mince
1 tin of chickpeas, drained and crushed (240g)
3 garlic cloves, minced
1 courgette, grated
Handful of coriander, roughly chopped
1 tsp cumin
1 tsp turmeric
1 tbsp paprika
1 egg, beaten

For frying:
150ml vegetable oil

Optional serving suggestion:
4 flatbreads
4 tbsp tzatziki
1 red onion, sliced
Lettuce, shredded

Method
Mix all the kofta ingredients together in a bowl
Add cumin, turmeric and paprika and mix together with a spoon until well combined
Run hands under water, this will help to shape the kofta mix so they don’t stick
Shape into a small egg shape
Repeat for all 12, or until the mixture is gone
Place in the fridge for 10 minutes so your kofta keep their shape when frying
Add oil to a frying pan over medium heat
Test oil with breadcrumbs, if they sizzle, it’s ready
Add 3 kofta to the pan and cook for 6-9 minutes, or until meat is cooked, you’ll want to turn them over occasionally so they cook evenly
Once cooked, place on a lined baking tray and place in the oven on a low heat to keep warm whilst cooking the rest of the koftas
Place flatbread on to a plate and spread tzatziki over them, next add your lettuce and onion and top with 3 koftas, ready for serving

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Nacho Chilli Bake Recipe

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Nacho Chilli Bake Recipe

40 mins | Serves 4

Ingredients

For the chilli:
475g beef mince
3 tbsp vegetable oil
2 red onions, diced
3 garlic cloves, minced
2 courgettes, chopped
1 tsp cumin
1 tsp turmeric
1 tsp paprika
1 tsp chilli
1 beef stock pot
2 tins of chopped tomatoes (800g)
1 tin of kidney beans, drained
For the toppings:

100g lightly salted tortilla nachos
75g mature cheddar, grated
150g guacamole
150g sour cream

Method
Preheat oven to gas 7 / 220*C / fan 200*C
Add oil to a large frying pan over medium-high heat
Add onion and garlic to the pan and fry for a few minutes, until the onions begin to soften
Next, add your beef mince and continue to fry until the meat is cooked
Then add your courgettes and cook for a further 2 minutes
You’ll then add cumin, turmeric, chilli and salt and pepper and continue to stir
Add beef stock pot, chopped tomatoes and kidney beans and allow to simmer for 15-20 mins
Pour half the mix into an ovenproof dish and pop the rest into the fridge to use for the Chilli Mac & Cheese Recipe (found below)
Stick the tortilla crisps into the chilli mix and sprinkle with cheese
Place in the oven for 5-10 mins, until cheese is melted
Carefully remove from the oven and add dollops of guacamole and sour cream on top to serve

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Leftover Chilli Mac & Cheese Recipe

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Leftover Chilli Mac & Cheese Recipe

30 mins | Serves 4

Ingredients
Leftover chilli from Nacho Chilli Bake Recipe (above)
600ml beef stock
200g macaroni
150g mature cheddar, grated
80g lightly salted tortilla nachos, crushed

Optional garnish:
Handful or coriander, roughly chopped

Method
Preheat oven to gas 7 / 220*C / fan 200*C
Place leftover chilli into a deep oven-proof dish over medium-high heat
Next add your beef stock and macaroni bring to a simmer
Bring down the heat to medium and cover with a lid for 15 minutes until the macaroni is cooked
Stir through 100g of cheddar
Then top with the remaining cheddar followed by the nachos
Pop in the oven uncovered for 10 mins, or until cheese is melted and golden
Remove from the oven
Top with coriander to serve

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Thrifty Clair's Chicken Sharing Platter

Tuck into Clair of @Thrifty_Clair's delicious chicken sharing platter recipe below. 

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2 hours | Serves 2 | With plenty of leftovers for 2 further meals

Ingredients

For the chicken:

  • 1 medium chicken
  • Salt and pepper to taste

For the veg:

  • 2.5kg wonky potatoes
  • 3 loose carrots
  • 1 loose onion
  • 1 savoy cabbage
    Salt and pepper to taste

For the sauce:

  • 1 pack Morrisons peppercorn sauce
  • 1/2 pint milk

Method

  1. Slice the onion into wedges and add to a roasting tin
  2. Place the chicken on top, season with salt and pepper
  3. Roast the chicken according to pack instructions
  4. When your chicken has 1 hour left, move on to the potatoes
  5. Use 250g potatoes per person
  6. Lay potatoes onto a chopping board with a wooden spoon on either side
    Cut down the potato until you reach the wooden spoon
  7. Boil for 10 minutes in water to soften
  8. Place in an ovenproof dish, drizzle with oil and season to taste
  9. Once chicken is cooked, remove from the oven and rest under tinfoil whilst you prepare the veg
  10. Peel and chop carrots into slices
  11. Boil for 10 minutes and then drain the excess water
    Pour over a little of the juice from your chicken roasting
    Then move on to the cabbage, use ¼ per person
  12. Remove centre stalk and slice thinly
  13. Add to boiling water and cook for 5 minutes
  14. Once ready, drain the water and rinse with cold water
    Add a drizzle of oil to the pan and fry for 3 minutes
  15. Finally, for the peppercorn sauce add the mix to a saucepan with ½ pint of milk
  16. Bring to the boil whilst stirring
  17. You can now begin to construct your sharing platter, placing everything around your chicken

The Starving Student's Cajun Chicken & Rice with Charred Peaches

Try Lauren of @the.starving.student's tasty recipe for Cajun Chicken, rice and charred peaches below. 

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30-45 mins | Serves 4 

Ingredients

For the chicken thighs:

  • Chicken thighs (750g)
  • 1 can of tinned peaches
  • 2 garlic cloves
  • 2 tbsp cajun seasoning

For the veg and rice:

  • 1 broccoli
  • 2 garlic cloves
  • 2 packs Morrisons microwaveable rice medley
  • 2 tbsp cajun seasoning
  • 1 lime
  • Salt

Method

  1. Start by crushing your garlic cloves and set to one side
  2. Chop broccoli into small florets and set aside for later
  3. Season chicken thighs with 2 tbsp cajun spice and cover both sides
  4. Add salt to taste
  5. Heat oil in a large frying pan, medium heat
  6. Add half the garlic and chicken thighs, skin side down
  7. Fry for 5-6 minutes to crispen skin, then turn over and add a lid and bring down to a low heat to cook further
  8. Whilst the chicken cooks, in another frying pan add a drizzle of oil, medium heat
  9. Add the rest of your garlic and a splash of water, so the garlic doesn’t burn
  10. Then add the rest of the cajun seasoning and your broccoli
  11. Fry with the lid on for 5-6 minutes until your broccoli begins to soften
  12. Check you’re happy with the cook, if you like a bite, or if you like them softer continue to cook
  13. Add your microwaved rice to the pan of vegetables with a splash of water
  14. Season with salt and mix well
  15. Turn down to a low heat with the lid on
  16. When your chicken thighs are almost cooked, add half the peach slides from the tin
  17. Drizzle with 3-4 table tbsp of the syrup on the pan, plus a squeeze of lime
  18. Continue to fry until peaches are being to char and you have a sticky sauce
  19. Plate up your veg and rice, top with chicken thigh and sticky peach sauce