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


Lucy Mecklenburgh's Vegan Buddha Bowl

40 mins | Serves 4

Ingredients

  • ½ Morrisons cauliflower cut into small florets
  • Morrisons olive oil
  • 2 tbsp Morrisons smoked paprika for cauliflower, 1 tsp for chickpeas
  • 1 tbsp Morrisons cayenne pepper 
  • 2 Morrisons red onions 
  • 1 Morrisons butternut squash
  • 1 Morrisons can of chickpeas 
  • 1 tbsp Morrisons garlic powder
  • 200g Morrisons quinoa (dry or cooked) 
  • 300g Morrisons whole leaf spinach 

For the dressing:

  • 50ml Morrisons maple syrup 
  • Juice of 2 Morrisons loose lemons

Method

  1. Preheat oven to gas 7 / 220*C / fan 200*C. Boil the cauliflower in a pan for 5 mins and then drain. Add to a bowl with a large glug of olive oil, 2 tbsp paprika, cayenne pepper, seasoning and place in the fridge to marinate for 30 mins.
  2. Chop the red onions into small wedges and cube the butternut squash. Place on a large roasting tray, drizzle with olive oil and season. Roast for 20-25 mins until cooked.
  3. In the meantime cook the quinoa (if not already cooked) as per packet instructions. Add 1 tbsp olive oil to a frying pan over a medium heat with garlic powder and 1 tsp smoked paprika. Then add the chickpeas. Cook for 5-10 mins until the chickpeas are crispy and coated. Place in a bowl to one side.
  4. In the same pan, add the marinated cauliflower and cook for a few mins on each side. To make the dressing, mix together the maple syrup and lemon in a small bowl.
  5. To assemble, add the quinoa, followed by a large handful of spinach. Top with the chickpeas, cauliflower and roasted onion and squash. Drizzle with the dressing and enjoy.



Lucy Mecklenburgh's Chicken Katsu Curry

45-60 mins | Serves 2

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. Line a baking tray with greaseproof paper. Heat oil in saucepan, medium to high heat. Add onion and garlic to the pan and sauté for 5 minutes until soft. Add the carrot, sweet potato to the pan and cook for 1 minute.
  2. Next add the spices of curry powder, garam masala, turmeric and soy sauce to the mix. Pour in the chicken stock and simmer. 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.
  3. In a bowl, crack and whisk the egg and place the oats in a separate bowl. Remove the chicken thighs from the bag and one by one, dip in the egg mixture and then into the oats until covered. Place both thighs on to the lined baking tray and season with salt and pepper. Cook in the oven for 20-25 minutes until chicken is cooked and breading is crispy.
  4. 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.
  5. Cook the rice as per packet instructions and divide between the two plates. 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

View the recipe and add ingredients to your shop


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

View recipe and add ingredients to your shop


Dive in to a tasty bowl of ramen with our three delicious options below. 





Tuck in to these tasty recipes - they're a great way to mix up your menu.







Breakfast Wellington

1 hour + 20 mins refrigeration | Serves 4

Ingredients

  • 1 brown onion, finely chopped
  • 2 garlic cloves, sliced
  • 2 tbsp olive oil
  • 300g closed cup mushrooms
  • Large splash Worcester sauce
  • 1 tsp English Mustard
  • 4 x inside filling of pork sausages
  • 6 x slices cooked ham
  • Handful of breadcrumbs, or stale bread
  • 5 eggs (3 for the fulling, 1 beaten for binding, 1 egg yolk for pastry glaze)

Method

  1. Preheat oven to gas 7 / 220*C / fan 200*C. Add oil to a large frying pan, medium-high heat and fry onion and garlic for 3 mins. The add the mushrooms and saute for a further 4 mins. Then add the Worcester sauce and mustard and stir again. Next, add the sausage filling and continue to cook for 8-10 mins. Stir through the breadcrumbs, season and place in a bowl. Add 1 egg to bind the ingredients together.
  2. Lay clingfilm on to a surface and overlap ham slices next to one another. Spread the cooled sausage filling evenly over the top of the ham. Top with 3 boiled eggs horizontally across the centre. Use the cling film’s edge to help roll into a cylinder shape. Twist the ends of the clingfilm and tie. Refrigerate for 20 mins.
  3. Dust a surface with flour and roll out the puff pastry. Slice ⅓ of this and place onto a lined baking tray. Unravel the sausage cylinder mix and place on top of the pastry. Beat the egg yolk and brush this around the pastry edges of the cylinder. Use a rolling pin to place over the remaining ⅔ of pastry and press the sides to secure. Trim the excess pastry and seal with a fork around the edges. Brush all over with the egg yolk. Pop in the oven for 30 mins.
  4. Remove from the oven and carefully divide into 4 slices to serve.

Check out the thrifty recipes below from our favourite Instagram cooks. 




Thrifty Clair's Chicken Sharing Platter

Tuck into Clair of @Thrifty_Clair's delicious chicken sharing platter recipe below. Click on the recipe image for more from Thrifty Clair. 

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. Place the chicken on top, season with salt and pepper. Roast the chicken according to pack instructions. When your chicken has 1 hour left, move on to the potatoes.
  2. Use 250g potatoes per person. Lay potatoes onto a chopping board with a wooden spoon on either side. Cut down the potato until you reach the wooden spoon. Boil for 10 minutes in water to soften. Place in an ovenproof dish, drizzle with oil and season to taste. Once chicken is cooked, remove from the oven and rest under tinfoil whilst you prepare the veg.
  3. Peel and chop carrots into slices. 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. Remove centre stalk and slice thinly. Add to boiling water and cook for 5 minutes. Once ready, drain the water and rinse with cold water. Add a drizzle of oil to the pan and fry for 3 minutes.
  4. Finally, for the peppercorn sauce add the mix to a saucepan with ½ pint of milk. Bring to the boil whilst stirring. 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. Click the recipe image for more from The Starving Student. 

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


Selasi's Floating Island Recipe

Check out Selasi's delicious recipe for a Floating Island below. For more from Selasi @selasigb, click on the recipe photo. 

Serves 4

Ingredients

For the meringue:

  • 4 large egg whites (save the yolks for later)
  • 60g caster sugar 

For the Crème Anglaise - English Custard:

  • 4 egg yolks
  • 55g caster sugar
  • 250g whole milk
  • 170g double cream
  • Fresh fig 
  • 1 small lemon 

Method

  1. Place a medium pot of water on medium heat. In the meantime, make the meringue by whisking the egg whites only until frothy.
  2. Add the sugar to the beaten egg whites in three stages until you have a stiff and shiny meringue. Use an ice cream scoop or large dessert spoon to spoon large rounds into the hot water. Allow to poach on one side for 2-3 minutes and then turn over to poach for a further 2-3 minutes. (Don’t allow the water to boil).
  3. Use a slotted spoon to remove the poached meringue from the water and place onto a tray or parchment paper. Repeat this process until all the meringue is used up

Tip: To test your meringue is perfectly whipped, tip the bowl upside down. If the meringue doesn’t pour out then it is ready. 

Now for the Crème Anglaise

  1. In a medium bowl, whisk the yolk and sugar until pale. Warm the milk and cream in a pan. Allow it to come to a boil. Take off the heat and slowly temper the yolk mixture with warm milk/cream making sure to whisk as you pour.
  2. Pour the mixture back into the pan and return to heat. Cook on low to medium heat, stirring continuously to avoid lumps and overcooking the yolk. Once thickened, take off the heat and cool immediately in a cold water bath.
  3. To serve, place one or two poached eggs in a dessert bowl, top with grated lemon zest, creme anglaise and sliced figs.

WhatWillyCook's Chicken Gyros with Greek Salad

Full of flavour, tuck into @WhatWillyCook's delicious recipe for Chicken Gyros. Click on the recipe picture for more.

Serves 2 | 30 mins + 3 hours refrigeration for marinade

Ingredients

  • Chicken Thighs
  • Lemon Juice
  • Garlic (4-5 cloves)
  • Oregano
  • Plain Yoghurt
  • Salt and Pepper
  • Cucumber
  • White Onion
  • A big tomato
  • Fresh Parsley
  • Olive Oil
  • Oven Chips
  • Plain Flour

Method

 1. Marinade your chicken thighs in the juice of a lemon, 4 cloves of crushed garlic, 4 big tablespoons of yoghurt, a tablespoon of oregano and salt and pepper. Make sure its properly coated for extra flavour. Give it 3 hours minimum covered in the fridge.

2. When we're nearing the 2 and a half hour of marinating mark, Whip up a salad with cubed cucumber, white onion, diced tomato (make sure to remove the seeds to avoid wet salad), salt, pepper, two teaspoons of oregano and a good handful of chopped parsley. Mix in some olive oil and lemon juice also. You can do this in a big bowl.

3. At this point we want to get some frozen oven chips in to an oven to crisp up. Probably at 180ºC.

4. To make some tzatziki we grate half a cucumber and squeeze the water out if we can be bothered. Add to bowl with a pinch of salt, some pepper, a grated small garlic clove, a dash of lemon juice, and about three tablespoons of yoghurt. Mix that all up.

5. Flatbreads are just plain flour, warm water, olive oil, a bit of pepper and some oregano (about a tablespoon). Mix that all in a bowl. If it seems too dry just add a little more water, if its too wet, add a little more flour. Knead into a dough and set aside.

6. Get a little oil into a frying pan and fry your chicken thighs, flip after about 2 mins and fry the other side. They should brown up nicely. We can then add them to a tray and stick them in the oven whilst we prepare the flatbreads.

7. Make a ball of dough into a flatbread shape by stretching it out then chuck it onto a screaming hot non-stick pan and give it about a minute before flipping and giving the other side a minute, they wont take long, you want a nice bit of leopard spotting.

8. Get everything out the oven and prepare the wraps on a bit of tin foil. Add tzatziki to flatbread, then salad, then chopped up chicken, then chips. Roll it up and add a little more tzatziki, DELICIOUS.



WhatWillyCook's Goan Fish Curry

Another delicious dish from @Whatwillycook, tuck into this recipe for Goan Fish Curry. 

20 mins | Serves 2

morrisons_what_willy_cook_fish_curry_recipe640x640.jpg
Ingredients

  • Frozen cod fillets
  • 1 tsp Coriander Seeds 
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin seeds
  • 1 inch ginger
  • 3 garlic cloves
  • Salt
  • Half tsp turmeric
  • 1 tsp cayenne pepper
  • Half white onion
  • Large tomato
  • 2 green chillies
  • Vegetable oil
  • Coconut milk
  • Lemon juice
  • Rice

Method

  1. Toast all your seeds in a pan for a couple of minutes on a low heat.Slice ginger and garlic finely, add a sprinkle of salt and smoosh it all together to a sort of paste then smash together with the toasted seeds in a pestle and mortar along with the turmeric and the cayenne pepper.
  2. Get your rice on!
  3. Dice the onion, chillies and tomato and fry the onions in vegetable oil with the paste for a bit, then add the chillies and tomatoes. Let that fry for a couple of minutes. Add a tin of coconut milk and squeeze the juice of half a lemon, mix together and let simmer for a little while.
  4. Add your frozen cod fillets, they'll take about 10 minutes to poach properly and you'll know they're done when they're nice and soft. Serve with rice and top with coriander if you want because it’s delicious.