Making It Tasty

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

Lucy Mecklenburgh's Bubble & Squeak

15-30 mins | Serves 2

Ingredients

• 250g leftover roast potatoes
• 50g leftover broccoli
• 50g leftover cabbage
• 2 x bacon rashers, sliced
• 2 medium avocados
• Juice of half a lime
• Salt and pepper
• 4 eggs

Optional:

• Chilli flakes

Method

1. Preheat oven to gas 6 / 200*C / fan 180*C. In a large non-stick frying pan, fry the bacon with leftover broccoli and cabbage. Once cooked through and the bacon is brown, add the roast potatoes. Season with salt and pepper.
2. Flatten well with the spatula so this covers the base of the pan. Then bake in the oven for 10-15 minutes until golden brown.
3. In the meantime, mash the avocado and add lime juice and season to taste, along with chilli flakes. Using room temperature eggs, boil a large pan of water and carefully lower eggs. Set a timer for 6 minutes.
4. Once cooked, remove from the pan and plunge into ice cold water to prevent further cooking. When they are cool, carefully peel the shells.
5. Divide the leftover veggie bake into quarters and top with smashed avocado and eggs. Add more chilli flakes for an additional kick

Tip: You can use any leftover veggies for this recipe and replace the bacon if you’d like a vegetarian alternative.

Lucy Mecklenburgh's Fish and Chips

45-60 mins | Serves 2

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

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

Breakfast Bowl Ramen

25 mins | Serves 4

Ingredients

• 12 rashers streaky bacon
• 4 eggs
• 2 tbsp olive oil
• 250g chestnut mushrooms, sliced
• 3 tbsp Worcester sauce
• 170g instant bacon noodles

Optional serving suggestion:

• Tomato ketchup
• Chives, chopped

Method

Sriracha Peanut Chicken Ramen

25 mins | Serves 4

Ingredients

• 300g chicken mini fillets
• 3tbsp olive oil
• 160g baby spinach, washed
• 2 tbsp Morrisons Sriracha sauce
• 3 tbsp peanut butter
• 170g instant chicken noodles

Optional serving suggestion:

• Salad onions, finely sliced
• Salted peanuts, chopped

Method

Veggie Black Bean Ramen

15-20 mins | Serves 4

Ingredients

• 4 garlic cloves, finely chopped
• 2 red onion, sliced
• 4 tbsp olive oil
• 150g pack mangetout and babycorn
• 180g black bean stir fry sauce
• 4 tbsp soy sauce
• 225g instant noodles

Optional serving suggestion:

• Lemongrass, finely sliced
• Coriander, chopped

Method

Margherita Baked Potizzas

1 hour | Or 20-22 minutes if done in the microwave | Serves 4 | £2.92 to serve 4 people, cost for store cupboard staples oil, salt and pepper not included.

Ingredients

• 4 baking potatoes
• 6 tbsp olive oil
• 5 tbsp pesto
• 125g mozzarella, cut into chunks
• 8 tbsp chopped tomatoes
• Handful of basil, roughly chopped

Method

Preheat oven to gas 6 / 200*C / fan 180*C. Rinse potatoes and dry thoroughly. Place onto lined baking tray and pierce with fork. Drizzle with oil. Sprinkle with salt and pepper. Pop in the oven for 25 mins.

After 25 mins, flip over and coat with a little more oil. Pop back into the oven for 25 mins. In a hurry? Pop in the microwave instead for 10-12 minutes. Give them a squeeze to check if they are cooked.

Slice in half and carefully scoop out the potato into a large bowl. Add salt, pepper and pesto and mix together. Once mixed, place back into the pizza skins. Top with a tbsp of chopped tomatoes, chunks of mozzarella and place back in the oven for 5 mins.

Remove from the oven and top with basil. Serve with a side salad of your choice. 

Naughty Naan Wrap

45 mins | Serves 4 

Ingredients

For the fish:

• 4 tbsp olive oil (2 for marinade, 2 for frying)
• 4 frozen cod fillets, defrosted
• 2.5 tbsp medium curry powder
• 6 tbsp Greek yogurt

For the chips:

• 6 tbsp olive oil (4 for cooking chips, 2 for sauce)
• 1kg Maris Piper potatoes, peeled and cut into chips
• 3 garlic cloves, minced
• 1 tsp ginger, finely chopped
• 1 tsp chilli powder
• 1 tbsp cumin
• 1 lemon, juiced

For serving:

• 100g shredded lettuce
• Mango chutney
• Garlic & coriander naans
• Salt and pepper to taste

Method

Preheat oven to gas 6 / 200*C / fan 180*C. For your marinade, mix together oil, curry powder and yoghurt in a bowl. Add salt and pepper to taste. Add the cod fillets and turn over to coat in the mixture. Set aside in the fridge whilst you prepare the chips.

Lay chopped potatoes onto a baking try. Season and drizzle with olive oil and toss. Bake for 30 minutes until crispy and golden. Next, on to the masala sauce for the chips.

Start with oil in the frying pan. Add garlic, ginger, chilli, cumin and lemon juice and fry for 5 minutes. Set aside until your chips are ready, then toss the chips through the sauce. Heat gently when ready to serve.

In a frying pan heat oil, medium heat. Add cod fillets and turn down the heat, low-medium. Cook for 3 minutes on each side until cooked. Heat naan as per packet instructions. Now time to assemble.

Spread mango chutney on to each naan, top with lettuce. Next your chips and top with the curried cod. Wrap together and enjoy.

Shakshuka Breakfast Tart Recipe

50 mins | Serves 4

Ingredients

For the shakshuka:

• Morrisons puff pastry
• 3 tbsp olive oil
• 4 garlic cloves, finely chopped
• 1 red onion, diced
• 2 tbsp harissa paste
• 1 tsp cumin
• 1 fresh chilli, finely chopped
• 1 tbsp caster sugar
• 800g chopped tomatoes
• Handful of fresh parsley, chopped
• 5 small eggs

For the yoghurt dip:

• 4tbsp natural yoghurt
• 1 tbsp harissa paste

Method

Veg Peel Pakoras

50 mins | Serves 6

Ingredients

• 180 leftover veg peel, finely chopped
• Top tip: this can be anything such as parsnips, carrots, potato, courgette
• 1 brown onion, finely diced
• 3 tbsp medium curry powder
• 2 inches ginger, grated
• 1 lemon, juiced
• 90g gram flour
• 1 litre sunflower oil, for frying

Optional serving suggestion, raita dip:

• ½ cucumber, grated
• 250g natural yoghurt
• 2 tsp mint sauce

Method

Tuna Toastie Tray

25 mins | Serves 4

Ingredients

• 2 tins tuna, drained
• 4 slices leftover bread or baguette, into chunks
• 250g mozzarella, into chunks
• 100g mayonnaise
• 4 tbsp pesto
• 3 garlic cloves, minced
• 250g baby plum tomatoes
• 2 tbsp olive oil

Optional serving suggestion:

• Fresh parsley, chopped

Method

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