Our 5 Meals to Feed a Family of 4 Box is a great way to take the hassle out of cooking. With this box you'll be able to make a Classic Chilli Con Carne, a Cheesy Leek & Mushroom Pie, Spaghetti & Meatballs, a Veggie Curry and a Sausage & Bean Bake. Find the full recipes below, and enjoy tucking in!

Chilli Con Carne



  • Morrisons British Beef Mince - 250g
  • Tinned tomatoes - 400g
  • Chilli Powder - 4g
  • Garlic - 2 cloves
  • Pepper - 1
  • Brown Onion - 1
  • Kidney Beans - 400g Tin
  • Rice - 300g
  • Fresh Coriander - 10g
  • Stock Pot - 1
  • Cheddar for grating - 120g

1. Dissolve the stock in 300 mls of boiled water.
2. Peel and finely slice the onion, crush the garlic clove and slice the red pepper into small chunks.
3. Heat a tablespoon of oil in a large saucepan over medium heat. Add the onion and garlic and gently fry until the onion is soft.
4. Add the beef and gently fry until the meat starts to brown then add the chilli powder. Stir the spices into the meat so it’s well coated then add the red pepper. Stir and allow to cook for a few minutes.
5. Stir in the tinned tomatoes and the stock and simmer for 25 - 30 minutes. Stirring occasionally.
6. Cook the rice according to the package directions.
7. Drain and rinse the kidney beans and stir them into the chilli for the last 5 minutes of cooking.
8. When the chilli and rice is ready serve together with grated cheese and coriander leaves. If you have any plain yoghurt in the fridge feel free to dollop a little over the top of the chilli.

Chilli is delicious in wraps for lunch the next day if you have any leftovers at all. Or you could reheat and serve with fried eggs, avocado and crusty bread for an exciting weekend brunch

Cheesy Leek & Mushroom Pie with Carrots & Creamy Mash



  • Mushrooms - 125g
  • Leeks - 1
  • Potatoes - 4
  • Thyme - 10g
  • Onions - 3
  • Veg Stock - 1
  • Carrots -2
  • Pre Rolled Puff Pastry - 375g
  • Garlic - 2 cloves
  • Cheddar - 120g

1. Preheat the oven to 190’c. Dissolve the stock in 350mls of water.
2. To start off, prepare the vegetables. Peel and slice the onion. Slice the mushrooms in half and finely slice the leek (you will need to wash the sliced leek to remove any dirt) Peel and slice the potatoes into chunks and place these in a large saucepan. Slice the carrots into discs.
3. Coarsely grate the cheddar cheese and set aside.
4. Heat a tablespoon of oil and cook until soft and translucent. Add the thyme leaves, garlic and leek, cook for another 5 minutes until the leeks begin to soften then add the mushrooms. Cook for another 3-5 minutes.
5. Add a tablespoon of flour to the pan with the veg and stir so they are coated in the flour. Gradually add the stock, stirring after each addition then add half of the grated cheese. Keep stirring until you have a lovely cheese sauce (you may want to add more water if it seems too thick) Season to taste with salt and pepper. - This is the filling of your pie.
6. Pour the pie filling into an oven safe dish and scatter over the remaining cheese. Unroll the puff pastry and lay over the top of your pie filling (you may need to trim the pastry a little - but use these trimmings to decorate the pie!) prick the centre of the pastry with a fork or knife - this just gives somewhere for the steam to escape. Brush the surface of the pastry with a little milk. Bake in the oven for 30 - 35 minutes.
7. Whilst the pie is in the oven cook the carrots in a pan of simmering water until tender.
8. Bring a large saucepan of water to a boil and carefully add the potato cubes. Cook for 10 - 15 minutes or until the potatoes are very soft. When the potatoes are done, drain and return to the pan. Add a little butter if you like and mash the potatoes until creamy with a potato masher.
9. Remove the pie from the oven and allow it to sit for a few minutes before serving with the carrots.

Spaghetti & Meatballs



  • Beef Mince 250g
  • Tinned Tomatoes 400g
  • Thyme - 10g (2 tablespoons of the leaves)
  • Spaghetti - 500g
  • Garlic - 2 Cloves
  • Brown Onion - 1
  • Basil - 10g (5g to go in meatballs - 5 g to garnish)
  • Cheese -120g
  • Stock Pot -1

1. Heat the oven to 190’c, Dissolve the stock pot in 100 mls of boiled water.
2. Peel the onion and grate using a box grater (or slice very finely) mince or finely slice the garlic cloves. Remove a tablespoon worth of thyme leaves from the stalks and shred a small handful of basil.
3. In a bowl mix together half of the onion, garlic, thyme and basil together along with the beef mince. Using your hands or an ice cream scoop make meatballs- you should be able to get 12 balls depending on how big you make them. Place these on a baking tray and bake for 15 minutes. Turning occasionally.
4. Whilst the meatballs are baking make your sauce. Heat a little oil in a saucepan over a medium heat. Add the remaining garlic, onion, basil and thyme. Cook for a couple minutes and then add the tinned tomatoes and the stock. Stir and allow to cook for 15-20 minutes or so, stirring occasionally until you get a lovely thick sauce.
5. Cook the pasta according to the packet instructions, drain (reserving a cup of the pasta water) and stir the cooked pasta into the sauce along with a splash of the pasta water*
6. Remove the meatballs from the oven and stir into the spaghetti.
7. Serve with grated cheese and some shredded basil.

*the starchy pasta water helps the sauce cling to the pasta, creating a lovely rich, thick pasta sauce

Veggie Curry



  • Rice - 300g
  • Coriander - 10g (leaves to garnish)
  • Med Curry Powder 4 - 8g (Depending on the heat)
  • Carrot - 2 carrots
  • Garlic - 2 Cloves
  • Courgette - 2
  • Potatoes - 2
  • Baby Plum tomatoes - 250g
  • Onion - 1
  • Pepper - 1
  • Leek - 200g
  • Mushrooms - 125g
  • Coconut Milk - 1
  • Stock Pot - 2

1. Dissolve the stock cubes in 600mls of boiled water.
2. Peel and finely slice the onion and garlic. Slice the pepper, potatoes, carrots, leeks and mushrooms into small bite sized pieces. (Wash the slice leek to remove and dirt / you don’t have to peel the potatoes / carrots) Remove the leaves from the coriander and finely slice the stalks.
3. Heat a tablespoon of oil in a large pan. Add the onion and fry until soft and translucent. Add the garlic and coriander stalks and cook for a couple of minutes. Then stir the curry powder. 4. Allow to cook for a couple of minutes until fragrant.
4. Add all the remaining vegetables into the pan along with the coconut milk and stock. Stir and leave the curry to cook for 25 minutes, stirring occasionally.
5. Cook the rice according to the packet instructions.
6. When the curry is ready, serve alongside the rice and garnish with coriander leaves.

*If you have any leftovers of the curry you could save this for lunch or brunch the next day. A tasty way to upcycle leftover curry is to serve reheated with poached eggs and homemade flatbreads or pitas for a tasty weekend brunch.

Warming Sausage & Bean Bake with Mash



  • Pork Sausages - 8
  • Butterbeans - 400g Tin
  • Chilli Powder - 4g
  • Brown Onion - 1
  • Pepper - 1
  • Garlic - 2 Cloves
  • Potatoes - 650g
  • Stock Pot - 1
  • Tinned Tomatoes - 1
  • Courgette - 1

1. Heat the oven to 190’c and dissolve the stock in 150mls of boiled water.
2. Prepare the vegetables.Peel and slice the onion into strips, crush the garlic cloves, slice the red pepper into strips and roughly slice the courgette. Peel the potatoes* and slice into small chunks.
3. Drain and rinse the beans In a large casserole dish mix together the tinned tomatoes, beans, garlic, stock and chilli powder together. Stir in the pepper, onion and courgette so they are evenly distributed.
4. Take the sausages and place them into the veg / sauce mix, nessling them into the sauce. Bake in the oven for 25 minutes until the sausages are cooked through.
5. Whilst the sausages are cooking make the mash. Boil the potatoes in bubbling water for 10 - 15 minutes until they are very soft. Drain and return to the pan, if you would like to add any butter, milk or olive oil to your mash feel free! Mash until creamy with a potato masher and season to taste.
6. Serve the sausage bake alongside the mashed potatoes.

*Top tip! Don’t throw away the potato peelings. Toss in a little oil, chilli powder and any dried herbs you make and bake in a hot oven for 10- 15 minutes to make veg skin crisps. A tasty, crunchy and cheeky snack