Featuring delicious traditional dishes such as savoury mince and toad in the hole, as well as new ideas like caramelised apple glazed pork steaks, you'll find plenty of inspiration for how to make the most of your Morrisons Family Meat Box below. 

Whatever you had planned for your box, there are loads of ideas below to get you going. You can even learn a few staples to add to your culinary armoury, such as a classic barbecue sauce, rarebit and a delicious onion gravy.

Brought to you by our chefs Jon and Rich, take a look at the dishes below and get excited about tea time!

Savoury Mince and Potatoes

A classic dish that’s sure to go down a treat, try this dish served with your favourite green veg.



500g Minced Beef

1 Onion

1 Carrot

3 Large Potatoes

500ml Beef Stock ( 1 cube)

10ml Worcester Sauce


  1. Cut the potatoes into 2cm cubes, toss them in oil and spread them out on a roasting tray and roast at 200 degrees for 20 minutes or until golden.
  2. Meanwhile, dice the onion and carrot.
  3. In a saucepan, brown the mince for 5 minutes before removing from the pan and setting aside.
  4. In the same pan that you cooked the mince in, cook the onion and carrot in a little oil over a moderate heat for 3 minutes.
  5. Add the mince back to the pan along with the stock and Worcester sauce.
  6. Season with salt and pepper and simmer until most of the liquid has cooked away.
  7. Serve with a green veg of your choice.

Honey and Mustard Glazed Gammon

A delicious way to enjoy a joint of gammon, take a look at our recipe for a honey and mustard glaze.



1 Gammon Joint (750g)

100g Soft Brown Sugar

30ml Water

50g Honey

50g Wholegrain Mustard


  1. Wrap the gammon joint in foil and roast at 180degrees as per pack instructions.
  2. Whilst the gammon is roasting, place the sugar and water into a pan and slowly bring to the boil. Cook until it turns golden brown.
  3. Stir in the honey and Mustard.
  4. When the Gammon is cooked, remove it from the foil, pour over the glaze and roast for a further 10 minutes.
  5. Baste half way through and again at the end.
  6. Allow the joint to rest for 10 minutes before carving.

Braised Beef (Chasseur style)

Complete with a tasty mushroom and tomato gravy, this recipe for Braised Beef is a really versatile dish. Serve it with creamy mash and your favourite veg. 



400g Chopped Tomatoes 

160g Onion 

180g Mushrooms 

500ml Beef Stock 

750g Beef Roasting Joint


  1. Heat a little oil in a heavy based frying pan, and season the beef well with salt and pepper.
  2. Fry the beef in the pan on all sides to seal it. 
  3. Add the beef to a casserole dish and top with the beef stock (you can add a little beef stock to the pan the beef was fried in to add extra flavour (deglaze the pan) and add this to the casserole dish.
  4. Peel and finely chop the onion and slice the mushrooms, add these to the casserole dish with the chopped tomatoes.
  5. Cover the casserole dish with a lid or with foil and bake in the oven for 3-4 hours.
  6. After the cooking time, remove the beef from the dish, and leave to one side.
  7. In a separate pan, add a tablespoon of flour, and a little oil to make a paste, heat this and pour slowly in the stock the beef was cooked in to thicken it to a sauce.
  8. Bring to the boil and taste, add seasoning if needed (you can add a few drops of wine or vinegar) if you have any dried mixed herbs add these now (tarragon works amazingly).
  9. Serve this over the sliced beef and serve with vegetables and mashed potatoes.

Beef Stroganoff

This tasty recipe uses 300g of beef - it’s a great opportunity to use up any leftover meat you may have from making our recipe for Braised Beef. 



Approx 300g of leftover beef

170g Cream Cheese 

500ml Beef Stock 

2 tsps Paprika (about 6g)

270g Mushrooms, sliced

2x tsps Dijon Mustard (approx 20g)

1x Onion (160g)


  1. Cut the leftover beef into strips, peel and slice the onions and slice the mushrooms.
  2. Fry the onions and the mushrooms with a little oil in a pan and add the beef stock, bring to the boil.
  3. Add the cream cheese, the mustard and the paprika and bring to the boil, then simmer (finish with a little worcestershire sauce if you have some for a bit more pep of flavour).
  4. Add the strips of beef and simmer for 3-4 minutes.
  5. Serve with rice or roasted diced potatoes.

Toad in the hole with onion gravy

A classic dish that’s a great way to enjoy our Morrisons The Best sausages. 



Morrisons The Best Pork Sausages x10 pack

140g Plain Flour

2x Eggs

175ml Milk

2x Onions

Beef Stock



  1. Preheat the oven.
  2. Add the oil to a pan and colour your sausages. Make sure you use a pan that you can later safely use in the oven.
  3. In a mixing bowl, beat the eggs with the milk and add the flour to make a batter.
  4. Pour the batter over the sausages and put the pan in a preheated oven and cook for 30 minutes.
  5. In a clean pan, add the onions and a drizzle of oil and slowly cook until they’re caramelised and soft.
  6. Make up the stock, then add a spoonful of flour to the onions and stir until well coated, then add the stock a little bit at a time
  7. Keep adding stock until the gravy is thick and glossy, you can add a little sugar or a touch of worcestershire sauce here if you like. Taste and add salt and pepper if needed.
  8. Serve the toad in the hole with lots of gravy and mash and peas.

Hunters Chicken 

A classic flavour combination, this recipe is sure to be a winner. Find out how to make Hunters Chicken at home below. 



2x Chicken Fillets 

Grated cheddar 

2x Slices of bacon

For the Barbecue Sauce

60g Tomato Puree 

50g Light Brown Sugar 

3g Smoked Paprika

50g Vinegar 


  1. Add a little oil to a pan.
  2. Add the sugar and melt until dissolved and beginning to caramelise, then add the vinegar and cook out for 2-3 minutes before adding the tomato puree and continuing to cook.
  3. Add the smoked paprika and any other spices you want to use (ground cumin works well along with chilli powder), if you have any add a couple of teaspoons of worcestershire sauce as this works really well.
  4. Add a little water if you prefer a thinner sauce, and a pinch of salt and cook to a sticky sauce.
  5. Grate a little cheese, and place on top of the chicken breast, then wrap the chicken breast in a slice of bacon and place on a tray and bake in the oven for 20 minutes.
  6. After 20 minutes get the chicken out of the oven and cover with the BBQ sauce and grated cheese and place back in the oven for 5 more minutes.
  7. Once the chicken is cooked through, serve it with salad and slaw, corn on the cob and even some chips as a treat.

Caramelised, apple-glazed pork loin steaks 

A tasty treat, enjoy succulent pork loin steaks with a sweet and moreish apple glaze.



500g Pork Loin Steaks 500g

For the Caramelised Apple Sauce:

200g Apples 

70g Sugar 

50g Vinegar 

(20g Butter optional)


  1. Add the sugar and vinegar to a pan and heat until it forms a syrup.
  2. Peel and chop the apples into small dice or thin slices. In a separate pan, fry the apple slices in a little butter or oil with a little sugar to caramelise them. 
  3. Add half the sugar to a pan with a little butter (optional).
  4. Cook the loin steaks to the instructions on the pack (pan frying for 2-3 minutes each side works well).
  5. Spread a little mustard on the pork loin steaks (optional) and pour or spoon on your apple glaze) 
  6. Bake in the oven for 10-15 minutes, then you are ready to serve.

Pork loin steaks with rarebit glaze

A tasty way to enjoy pork steaks, this recipe for a rarebit glaze is certainly one to add to your list.



25g Butter 

25g Flour 

50g Cheese 

75ml Worcestershire Sauce 

1tsp Mustard (Wholegrain) 

100ml Milk 


  1. Preheat the oven.
  2. Add the butter to a pan and melt before adding the flour to make a paste. Let it cook for 2-3 minutes until the mix leaves the pan clean when stirred.
  3. Next add the milk, and cook the sauce for 1-2 minutes (this will thicken very quickly).
  4. Remove from the heat, stir in the cheese and the worcestershire sauce and the mustard (for an extra rich rarebit you can stir in 1x egg yolk).
  5. Pan fry the pork loin steaks and spread the rarebit on top of each steak, place the steaks in the preheated oven and bake for 10-15 minutes till golden brown and bubbling on top.
  6. Any leftover rarebit is delicious spread on toast, just toast your bread and spread the rarebit on top before placing under a hot grill or in the oven for 3-4 minutes till golden brown and bubbly.