Take a look at fresh recipe ideas from our Foodmakers. Treat your tastebuds with dinner inspo across Fishmongers, Butchers, Bakers, Greengrocers and Deli. Enjoy delicious dishes, from Maple Roast Beef, to Spanish Baked Hake,  Chipotle Beef Tacos, and so much more.

Lamb Loaded Yorkshire Pudding

Want to take your lamb roast to the next level? Try our giant Pulled Lamb Loaded Yorkshire Pud for your roast this weekend, served with spring green and mint salsa - a Sunday showstopper guaranteed to be on the menu for years to come.

Time: 7 hrs 30

Serves: 6

Ingredients

For the pulled lamb:

  • 2.5-3kg lamb leg
  • 3 tbsp olive oil
  • 5 carrots quartered
  • 4 white onions cut into wedges
  • Garlic bulb, peeled & separated into cloves
  • 350ml red wine
  • 300ml lamb stock
  • Bay leaf
  • 2 rosemary sprigs
  • 2 thyme sprigs
  • 3 tbsp Madeira
  • 2 heaped tbsp lamb gravy granules

For your Spring green salsa:

  • 2 garlic cloves minced
  • Bunch parsley finely chopped
  • Bunch mint finely chopped
  • 1 tbsp Dijon mustard
  • 100ml extra virgin olive oil
  • 3 spring onions finely sliced
  • 3 tbsp red wine vinegar

For your giant Yorkshire pud:

  • 140g plain flour
  • 4 eggs
  • 200ml whole milk
  • 200ml sunflower oil

To serve (optional):

  • Spring veg of choice


Method

  1. Pre-heat your oven to 120˚C, 100˚C fan, gas mark 1/2. Heat your oil in the largest casserole dish you have over a medium-high heat and thoroughly brown your lamb leg all over so a deep, even brown colour. Drain away any fat.
  2. Add your carrots, onion, garlic, wine, lamb stock, herbs and a generous pinch of salt and pepper and allow to simmer away for 15 mins. Cover your dish with a lid or foil and pop in the oven for 6 hours. Ensure you turn halfway.
  3. Meanwhile onto your salsa and Yorkshire pud batter. For your salsa, mix all ingredients in a bowl with a pinch of salt and pepper and set aside.
  4. For your Yorkshire pud batter, add your flour to a large mixing bowl, crack in your eggs and beat until smooth. Add your milk bit by bit until fully incorporated, beating as you go, season with salt and pepper and pop in the fridge until ready to use.
  5. Remove the joint and veg from the oven and dish and pour 2/3 of the liquid into a saucepan through a sieve. Turn your oven up to 230˚C, 210˚C fan, gas mark 8. Heat your saucepan of lamb juices so simmering and reduce by a 3rd before adding gravy granules, 250ml boiling water, Madeira and seasoning. Keep on a low heat until ready to serve.
  6. Use two forks to pull away leg meat and pop back in the dish with 1/3 of the cooking liquid, give a mix and cover with foil. Cover your veg with foil in another dish.
  7. Pour your sunflower oil into a large skillet pan or oven dish and pop in the oven for 30 mins until smoking. Remove from the oven, pour in your batter and return to the top tray of the oven for 25-30 mins. Pop your covered lamb and veg on the tray beneath to heat back through.
  8. Load your giant Yorkshire pud with lamb, veg and gravy and serve alongside your Spring green salsa and your favourite veg.

Maple & Mustard Roast Beef

Serve up the most indulgent roast with our maple and mustard beef joint served with more-ish creamy mash and lashings of gravy. 

Time: 1 hr 30- 2 hrs 10 (depending on how you like your beef cooked)

Serves: 6

Ingredients

For the beef:

  • 1.5kg Morrisons Best Topside Joint
  • 1 tbsp olive oil
  • 1 large white onion cut into chunky wedges
  • 2 carrots cut into chunks
  • 1 garlic bulb broken into cloves

For the marinade:

  • 2 tbsp olive oil
  • 2 tbsp dijon mustard
  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp garlic puree
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme finely chopped

For the onions:

  • 12 small red onions tops and bottoms removed & peeled & cut in half
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp maple syrup

For the mash:

  • 1.5 kg maris piper potatoes, peeled and quartered
  • 50g beef dripping
  • Dash of milk to loosen

To serve (optional):

  • Spring veg of choice
  • Gravy of choice

Method

  1. Take your beef out of the fridge 1 hour before cooking to allow it to come to room temperature. Preheat your oven to 180˚C, 160˚C fan, gas mark 4. Mix all marinade ingredients with a tsp of salt and tsp of pepper in a small bowl and slather all over your joint. Heat your oil in a pan and brown your beef all over for 5 mins.
  2. Lay your onion, carrots and garlic in the centre of a deep baking dish to create a trivet and pop your beef joint on top. Cook in the oven for 1hr 10, 45 - 55°C for rare, 1hr 30, 58 - 65°C for medium, and 1hr 45, 70 - 75°C for well done. Ensure to baste with the juices halfway through cooking! When ready, remove your joint from the tray and leave on a wooden board to rest for 20 mins!
  3. When your beef has 40 mins of cooking left (plus 20 mins of resting), nestle your onions in a casserole dish in a single layer (cut side up), drizzle over with oil and balsamic vinegar, season and toss about to coat. Cover with foil and roast for 40 mins until tender. After 40 mins remove from the oven, drizzle in maple and pop back in the oven uncovered for 20 mins.
  4. Meanwhile, when your onions and beef have about 30 mins left (including beef resting time) it is time to move onto your mash! Boil water in a deep pan, add your potatoes and cook for 15-20 mins until very soft. Drain, pop back in the pan, add beef dripping, milk and a big pinch of salt and pepper and use a masher to mash until lump-free and creamy.
  5. Serve your beef and onions centre-stage on a serving platter alongside gravy and any other seasonal veg of choice.

Rhubarb Crumble Bites

See in spring with a good old-fashioned rhubarb crumble… with a twist, of course. Transform your favourite pud into our easy Rhubarb Crumble Bites ideal for grazing. 

Time: 1hr 15

Serves: 10

Ingredients

For the compote:

  • 200g rhubarb roughly chopped
  • 2 tbsp honey

For the bars:

  • 180g unsalted butter cubed
  • 1 tsp vanilla extract
  • 100g white chocolate roughly chopped
  • 2 large eggs
  • 180g light brown sugar
  • 1 tsp baking powder
  • 200g plain flour
  • 150g rhubarb cut into 2cm battons
  • 75g Morrisons crumble mix

To finish:

  • 100g good quality white chocolate

Method

  1. 180˚C, 160˚C fan, gas mark 4 and line a 18cm x 18cm x 4cm baking tray with baking paper. Start with the compote by putting the rhubarb and honey in a small saucepan and simmering for 10-15 mins until softened and able to break down with the back of a fork. Pop to one side.
  2. Melt your butter in a pan with a pinch of salt over a medium heat for 5-10 mins until a nutty brown colour. Remove from the heat and add your vanilla extract and white chocolate, stirring until smooth.
  3. In a medium bowl whisk your eggs and sugar together for 5 mins with an electric hand whisk until fluffy. Fold through your butter and choc mix and sift in your baking powder,  flour and 1/2 a tsp of salt. Gently fold in until combined, being careful not to over-mix before folding through your compote.
  4. Pour into your lined tray and then poke in rhubarb slices before sprinkling with crumble and popping in the oven for 40-45 mins (you may need to cover with foil for the final 10 mins). Remove and allow to cool before slicing.
  5. Melt your white choc in a heatproof bowl in the microwave in 15 second blasts and then drizzle over. Slice into 10 and serve.

Ultimate Cheeseboard

Who doesn't love a good cheeseboard? Put on the cheesiest of spreads with our recipe for the ultimate cheesboard. 

Ultimate Cheeseboard

Market Street Ingredients

  • Market Street Truffle Brie
  • The Best Cropwell Bishop Stilton
  • Market Street White Stilton, Cranberry, Golden Raisin & Amaretto
  • Market Street Red Fox
  • Market Street Old Amsterdam
  • Davidstow Mature Cheddar
  • Tomato & Sesame Seed Crackers
  • Pumpkin and Emmental Thins
  • Sourdough Muesli Thins
  • Market Street Deli Spanish Selection
  • Spanish Fuet
  • Morrisons The Best Continental Meat Selection

Additional Ingredients - all available in store

  • Morrisons the Best Market Street Figs
  • Morrisons the Best Sable Grapes
  • Morrisons the Best Mixed Nuts
  • Morrisons the Best Spanish Honey
  • Celery, cut into batons

Method

  1. Grab your favourite cheeseboard, wooden chopping board or festive platter.
  2. Cut up the cheeses to your taste and arrange on your board or platter.
  3. Pop out a selection of the crackers, cheese straws and cooked meats.
  4. Add a handful of grapes, nuts, figs and celery batons.
  5. Add baked apples and homemade plum chutney to give your board some extra special sparkle.

Baked Apples Ingredients

  • 2 Granny smith apples
  • ½ tsp oil
  • Juice of ½ lemon

Method

  1. Heat the oven to 180 C.
  2. Half the apples and brush with the lemon juice then the oil.
  3. Place the apples cut face up on a non-stick baking tray for 25 minutes until baked.

Spiced Plum Chutney Ingredients

  • 1½ kg ripe plums
  • 500g cooking apples
  • 2 oranges
  • 200g dried figs, chopped finely
  • 100g dried cranberries
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 300ml red wine vinegar
  • 500g demerara sugar

Method

  1. Halve the plums and remove the centre stone, then peel, core and dice the apples.
  2. Finely grate the zest from the oranges and squeeze the juice.
  3. Place in a large pan with the plums and diced apples.
  4. Add the figs, cranberries, ginger, cinnamon, vinegar and sugar. Cook, stirring, until the sugar dissolves.
  5. Reduce the heat to a simmer and continue cooking for 1 hour, stirring from time to time, until thick and syrupy.
  6. Wash 2 to 3 jam jars in warm soapy water, rinse thoroughly in warm water and dry. Place in a moderate oven for 5 minutes to warm through.
  7. Carefully ladle the syrup into the clean, warmed jars, cover the tops with a circle of wax paper and seal with a disc of cling film or the jar lid.
  8. Allow the jars to cool, label and store in a cool place. Use within 6 months.

Gammon Glazes

Wow your friends and family this with our delicious Gammon Glazes recipes.

Salted Maple and Rum Glazed Gammon

Glaze Ingredients

  • 200g Best Maple Syrup
  • 1tsp sea salt
  • 1 tbsp dijon mustard
  • 50g soft brown sugar
  • 50ml balsamic vinegar
  • 100ml rum

Gammon Ingredients

  • 1.5-2kg gammon
  • 1 orange sliced
  • Spices: 1 cinnamon stick, 3 bay leafs, 6 cloves
  • 1 onion sliced
  • Cover with water

Method

  1. For the glaze simmer all the ingredients together for 5 minutes and leave to cool.
  2. Place the gammon in a large pan and cover with water add the orange, onion & spices.
  3. Simmer for 1 hour 20 minutes.
  4. Remove the gammon from the water and place on a non-stick baking tray / oven dish and brush with the maple glaze.
  5. Bake in a preheated oven 150 C for 45 minutes brushing a new layer of maple glaze every 5 minutes.
  6. Rest the gammon before carving.

Spiced Honey, Soy & Wasabi Mustard Glazed Gammon

Glaze Ingredients

  • 200g honey
  • 100ml light soy sauce
  • 50ml rice vinegar
  • 1 tbsp wasabi mustard
  • 50g soft brown sugar
  • 1 star anise

Gammon Ingredients

  • 1.5-2kg gammon
  • 1 orange, sliced
  • Spices: 1 cinnamon stick, 3 bay leafs, 6 cloves
  • 1 onion sliced
  • Cover with water

Method

  1. For the glaze simmer all the ingredients together for 5 minutes and leave to cool.
  2. Place the gammon in a large pan and cover with water add the orange, onion, cinnamon stick, bay leaves and cloves.
  3. Simmer for 1 hour 20 minutes.
  4. Remove the gammon from the water and place on a non-stick baking tray / oven dish and brush with the glaze.
  5. Bake in a preheated oven 150 C for 45 minutes brushing a new layer of glaze every 5 minutes.
  6. Rest the gammon before carving.

Ginger Bread & Blood Orange Glazed Gammon

Glaze Ingredients

  • 100ml stem ginger syrup
  • 100ml maple syrup
  • Zest of 1 blood orange
  • Juice of 1 blood orange
  • 50g soft brown sugar
  • 1 tsp mixed spice
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon

Gammon Ingredients

  • 1.5-2kg gammon
  • 1 orange sliced
  • Spices: 1 cinnamon stick, 3 bay leafs, 6 cloves
  • 1 onion sliced
  • Cover with water

Method

  1. For the glaze simmer all the ingredients together for 5 minutes and leave to cool.
  2. Place the gammon in a large pan and cover with water add the orange, onion, cinnamon stick, bay leaves and cloves.
  3. Simmer for 1 hour 20 minutes.
  4. Remove the gammon from the water and place on a non-stick baking tray / oven dish and brush with the glaze.
  5. Bake in a preheated oven 150 C for 45 minutes brushing a new layer of glaze every 5 minutes.
  6. Rest the gammon before carving.

Ultimate Turkey Rub

Ultimate Turkey Rub

Ingredients

  • 3 tbsp brown sugar
  • ¼ tsp cayenne pepper
  • ½ tbsp smoked salt
  • Zest of 1 orange
  • 2 tbsp vegan yeast flakes
  • 1 tbsp smoked paprika
  • 2 tbsp garlic granules
  • 2 tbsp onion granules
  • 2 tbsp coarse black pepper
  • 1 tsp thyme
  • ½ tsp rosemary
  • ½ tsp rubbed sage

Method

  1. Mix all the spices together in a blender.
  2. Soften some butter and push the butter under the skin of the turkey until the crown is covered with a thin layer of butter.
  3. Rub the rub all over your Turkey and leave overnight.
  4. Cook on the BBQ low and slow or roast in the oven.

 

Top Picks

British Beef Rump Tacos with Chipotle rub and Ale Salsa

Curry Spiced Dover Sole with Coriander and Chilli Butter

How to cook the perfect steak

Korean Pulled Pork

Ingredients

  • Korean pulled pork
  • 1.8kg British pork shoulder (boned out)
  • 3-4 tsps BBQ rub
  • 70g honey 
  • 100g gochujang paste 
  • 60g HP brown sauce (or own brand) 
  • 50g water 

Garnish:

  • 3 spring onions, finely shredded
  • 2 little gem lettuce, leaves separated
  • 1/2 cucumber, cut into thin matchsticks
  • 1 lime, cut into wedges

Method

  1. To start, remove skin/rind from the pork shoulder and cut slashes across the top of the pork.
  2. Rub the BBQ seasoning over the pork shoulder and rub all over the pork so it's well coated.
  3. To make the sauce mix the honey, ketchup, gochujang, water and brown sauce to make a glossy sauce.
  4. Place the pork in an oven proof roasting dish, then pour half the sauce over the pork, cover with foil and bake in the oven at 160oc for 3 hours.
  5. After 3 hours cooking, remove the foil and continue to cook for half an hour to glaze the pork and to get a sticky coating.
  6. Shred the pork using two forks and place in a large serving dish.
  7. To serve, use the lettuce leaves as a wrap place the pork into the lettuce, drizzle the sauce over the top with a squeeze of lime shredded spring onions and cucumber and tuck in!

Sticky Lime and Miso Pork Belly Strips

Ingredients

  • 50g white miso 
  • 1 lime (35g lime juice)
  • 10g toasted sesame oil 
  • 6g soy sauce 
  • 40g ketchup 
  • 80g honey 
  • 2 spring onions, finely chopped
  • 1 tsp sesame seeds (optional)

Method

  1. Remove the skin from the pork belly strips and season with salt and pepper.
  2. To make the dressing for the pork, mix the lime juice, the miso soy sauce ketchup and the honey together.
  3. Place the pork belly on to a tray and pour over 3/4 of the sauce (save some back for finishing the dish later).
  4. Place foil over the tray and place in a preheated oven at 190oc and cook for 45 minutes until the pork is tender.
  5. After 45 minutes the pork should be soft and more tender, remove the foil and cook at 190oc for further 10 minutes to get a nice sticky coating on the pork.
  6. Place on a serving dish and sprinkle over the chopped spring onions and toasted sesame seeds if using, squeeze over a little extra lime juice if you have any, and a drizzle of the reserved Miso lime dressing. Great served with stir fried vegetable or rice.

Mexican Roast Salmon with Sticky Tequila & Lime Glaze

Ingredients

  • Smoky BBQ fajita spice mix seasoning
  • 700g salmon fillet piece (Serves 4)

Pineapple and tequila salsa ingredients

  • 1 pineapple, peeled cored and diced 
  • 1 red pepper, diced 
  • 1g dried chilli flakes
  • Juice of 2 limes
  • 150g agave 
  • 25g fresh coriander, chopped

Method

  1. Descale the salmon and slash along the skin to allow the heat to penetrate when cooking, rub all over with the fajita seasoning, and season the skin with some salt.
  2. Heat a large frying pan and drizzle with a little oil, add the salmon skin side down on a low heat and slowly fry (careful not to burn the skin, we want this to crisp up).
  3. While the salmon is slowly cooking, chop the pineapple and pepper, and add the tequila lime and agave to make a sticky salsa, with some dried chilies to add some heat.
  4. After a short time the salmon should be starting to cook through, you will see the salmon turning a different lighter pink, as this spreads through the salmon, gently turn over to cook the other side, the skin should be crispy and dark brown.
  5. After cooking the salmon for another 10 minutes or so, transfer the salmon to a serving dish and generously topped with the salsa, breaking and flaking the salmon. Great served with tortilla wraps.

Lamb with Green Harissa Skewers

Ingredients

  • 100g rose harissa paste 
  • 20g jalapenos (with 10g of juice)
  • 2 garlic cloves crushed (7g)
  • 1g ground cardamom 
  • 2g ground cumin 
  • 1g dried chili flakes 
  • 50g fresh coriander 
  • 30g fresh parsley
  • 40g olive oil 

Method

  1. The recipe would work with any cut of lamb we used neck fillet and we used lamb chops.
  2. Prep the lamb to remove any sinew or excess fat, this is more important on a neck fillet where there is sometimes a lot of sinew and fat that needs trimming.
  3. To make the harissa blend the harissa spice mix with fresh herbs spices and jalapenos and drizzle in some oil as you're blending to make a rich green paste.
  4. Season the lamb with salt and pepper and then toss in some of the harissa paste, if using fillet it cooks better on a skewer, so allow the meat to be coated in marinade then place on skewers. Can be grilled or pan fried
  5. Serve with a mixed fresh salad, we used cherry tomatoes, diced cucumber, sliced red onion, fresh chopped parsley a good glug of olive oil and a squeeze of lemon a pinch of salt and a grind of black pepper.

 

 

Market Street Fishmongers

Butter Roasted Dover Sole with Morecambe Bay Shrimp, Capers, Lemon & Parsley

Ingredients

  • 80g salted butter, plus extra for greasing
  • 2 whole Market Street Dover Soles
  • 1 pot Morecambe Bay potted shrimps
  • 5 tbsp light olive oil for shallow frying
  • Sea salt for seasoning
  • 60g seasoned plain flour
  • 1/2 a lemon
  • 2 tsp salted capers, drained and rinsed
  • 25g finely chopped flat leaf parsley leaves
  • Steamed vegetables to serve

Method

  1. Preheat the oven to 190˚C.  Scale the fish if needed, wash under cold water and dry the fish with kitchen roll.
  2. Place the flour on a flat baking tray and season the flour with salt. Coat both fish with the seasoned flour on both sides and shake the fish gently to remove any excess. Lightly butter a non-stick baking tray or line the baking tray with non-stick baking parchment and lightly butter the parchment.
  3. Heat the oil in a large frying pan over a medium heat. When it starts to bubble, put the coated fish in the pan, without moving, for 2 minutes, until nicely brown. Carefully turn the fish over and cook for 2 minutes, turn the heat down a little if it gets too hot, then transfer to the prepared baking tray. Repeat the frying process for the second fish, put the baking tray in the oven and cook for 2 minutes to reheat.
  4. Add the butter to a pan and cook on a medium heat. Cook until the butter melts and begins to turn light brown, then add the lemon juice and capers. Stir for a few seconds, then take off the heat and stir through the potted shrimps and parsley. Season if needed.
  5. Take the fish out of the oven and check it’s cooked through, the flesh close to the head should lift away easily from the bones. Lift the fish onto warm plates and spoon over the butter sauce.
  6. Serve with steamed vegetables.

Curry Spiced Dover Sole in Chilli Butter

Ingredients

For Sole:

  • 2 whole fresh Dover soles
  • 5 tbsp light olive oil for shallow frying
  • 60g seasoned plain flour
  • Sea salt for seasoning
  • 3 level tsps medium curry powder
  • 70g fresh samphire

For Coriander & Chilli Butter:

  • 60g salted butter, plus extra for greasing 
  • 1 small shallot, finely diced
  • Sea salt for seasoning
  • ½ red chilli finely diced
  • 25g chopped fresh coriander
  • 1 clove garlic
  • Zest and lemon juice from half lemon

Method

  1. Preheat the oven to 190˚C.  Scale the fish if needed and dry the fish with kitchen roll. Place the flour on a flat baking tray and season the flour with salt and the curry powder. Coat the fish with the seasoned flour on both sides and shake gently to remove any excess. Lightly butter a non-stick baking tray or line the baking tray with non-stick baking parchment and lightly butter the parchment.
  2. Heat the oil in a large frying pan over a medium heat. When it starts to bubble, put the coated fish in the pan, without moving, for 2 minutes, until nicely brown. Carefully turn the fish over and cook for 2 minutes, turn the heat down a little if it gets too hot, then transfer to the prepared baking tray. Repeat the frying process for the second fish, put the baking tray in the oven and cook for 2 minutes to reheat.
  3. Wash the samphire under cold water and drain. Add the butter to a pan and cook on a medium heat until the butter starts to bubble.
  4. Add the diced shallot, chilli, clove of garlic crushed and lemon zest and cook slowly for 2 minutes. Add the samphire and cook for 1 minute. Take the butter sauce off the heat and stir through the coriander, lemon juice and salt and pepper to taste.
  5. Take the fish out of the oven and check it’s cooked through, the flesh close to the head should lift away easily from the bones. Serve the fish onto warm plates and spoon over the butter sauce.
  6. Team with rice and steamed vegetables.

Crispy Fried Sardines with Sauce Vierge

Ingredients

  • 500g Market Street Sardines, cleaned and heads removed
  • 1 lemon, finely grated lemon zest 
  • 30ml olive oil 
  • 3 cloves garlic, crushed 
  • Sea salt and cracked black pepper 
  • 150g plain flour 
  • Sunflower/olive oil, for shallow frying 
  • Lemon wedges, to serve

For Sauce Vierge:

  • 4 large vine ripened tomatoes
  • 2 garlic cloves, peeled and crushed whole
  • 3 tbsp roughly chopped fresh herbs such as chives, tarragon, parsley and coriander
  • 80ml extra virgin olive oil
  • Juice of 1 lemon 
  • 30ml red wine vinegar
  • ½ tbsp of lightly toasted and crushed coriander seeds

Sauce Method

  1. Score a cross in the skin of the base of the tomatoes and place in a bowl.
  2. Boil a kettle and pour the hot water over the tomatoes.
  3. Leave for 10 seconds until the skin near the cross starts to curl.
  4. Place in cold water, then peel off the skin.
  5. To deseed, cut through the centre of the tomato then cut into quarters.
  6. Use a small knife and cut through the flesh at the top and pull out the seeds, or a teaspoon and scoop the seeds out.
  7. Roughly chop the tomato mix with the rest of the ingredients in a large bowl, cover, and leave to sit at room temperature for 30 minutes.

Fish Method

  1. Place the sardines, lemon rind, olive oil, garlic, salt and pepper in a bowl and toss to coat. Set sardines aside to marinate for 30 minutes.
  2. Dust the sardines in the flour.
  3. Heat a large non-stick frying pan over high heat, add some oil approximately 1 cm depth and cook the sardines, in a couple of batches, for 1 minute each side or until golden and crispy.
  4. Serve with fresh salad leaves and the sauce vierge.

Pan Fried Hake with Olive Pizzaiola Sauce and Steamed Buttered Spinach

Ingredients

  • 1 shallot, finely diced
  • 2 garlic cloves, chopped
  • ¼ red chilli, diced (optional)
  • 4 tbsp extra-virgin olive oil
  • 8 leaves fresh oregano or a pinch dried oregano
  • 6 large basil leaves, roughly chopped
  • 250g Fresh The Best Classic Tomatoes, or 400g The Best Italian Chopped Tomatoes
  • 6 pitted fresh olives, cut into quarters

Sauce Method

  1. Heat the oil in a non-stick pan over a medium-low heat.
  2. Add the shallot along with the chilli and garlic with a generous pinch of salt and fry for 5 mins, or until soft.
  3. Add the olives, if using, and cook for a further 2 minutes.
  4. Stir the tomatoes, oregano, into the pan, bring to a gentle simmer and cook, uncovered, for 10 mins and check the seasoning. Add the fresh chopped basil to finish.
  5. Keep the sauce warm while you cook the hake.

Fish Method

  1. Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat.
  2. Once the pan is hot, season the hake with sea salt and place it in the pan skin-side down.
  3. Cook for 3-4 minutes on a medium heat until the skin is nicely golden and crisp. If you are cooking skinless hake, cook until the fish has turned a nice golden colour.
  4. Carefully turn the hake over and cook for a further 3-4 minutes, depending on the thickness of the fillet or loin. 
  5. When the hake is fully cooked, add the Pizzaiola sauce serve with some buttered steamed spinach.

Spanish Baked Hake with Manchego, Chorizo Crust and Garlic Roast Potatoes

Ingredients

  • 2x Market Street Hake loin or fillets, skinned
  • 30g grated manchego cheese
  • 50g Morrisons Cooking Chorizo, skinned and diced
  • 15g chopped flat parsley
  • 80g panko breadcrumbs
  • Finely grated zest of ¼ of a lemon
  • 2 tbsp olive oil
  • 300g new potatoes
  • 3 large garlic cloves
  • Sea salt
  • Black pepper
  • Steamed vegetables of your choice

Method

  1. Preheat the oven to 180°C/Fan.
  2. Wedge or quarter the new potatoes and season with salt and pepper. Drizzle over the olive oil and mix in 10g of fresh chopped parsley and 4 garlic cloves crushed. Place the potatoes on a baking tray and cook for 20-25 minutes.
  3. Drizzle a little oil in a medium non-stick frying pan and fry the cooking chorizo over a medium heat for 1–2 minutes or until the fat begins to run, stirring regularly. Add the panko breadcrumbs to the chorizo, set aside and leave to cool.
  4. Transfer the chorizo breadcrumbs to a food processor and add the lemon zest, manchego and parsley. Blend the mixture slowly until well mixed and check the seasoning.
  5. Brush a baking tray with oil. Add the fish to the baking tray and spoon the breadcrumb mixture on top of the hake fillets, pressing as you go. Bake for 15 minutes in the preheated oven until the fish is cooked and the crust is golden.
  6. Place the fish on warm plates, serve with the garlic potatoes, lemon wedges and steamed green vegetables.

Nourish your soul with our Dover Sole bowl 🐟 Simply serve with your favourite veggies for a delicious, filling fish dish. Our in-store Fishmongers will prepare any fish for any dish, just ask.

Recipe and method:

  1. Soak wooden skewers in water for 5 mins, this prevents them burning.
  2. Whilst soaking, peel four ribbons of courgette.
  3. Place a courgette ribbon on top of a sole fillet and roll from the end into a spiral. Repeat for each fillet.
  4. Skewer a chilli onto a soaked skewer, followed by a slice of chorizo, and then the sole spiral followed by another slice of chorizo. Repeat for each skewer. Drizzle with oil, salt and pepper.
  5. Place each skewer on a baking tray and cook in the oven at 180 degrees for 10 mins until cooked.
  6. To serve, add your Dover Sole skewers on top of your favourite veggies and grains to a bowl. Drizzle with garlic oil, chopped parsley, capers, chilli and lime.

Fill up on fresh fish with this delicious Mediterranean Monkfish dish 😋. Our in-store Fishmongers will prepare any fish for any dish, just ask.

Serves 4

Ingredients:

  • 1 Monkfish tail
  • 4 slices parma ham
  • 1 bell pepper
  • 1 red chilli
  • Cherry tomatoes
  • Radishes
  • Pine nuts
  • Red onion
  • Small baguette

Method:

  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Chop all the vegetables and bread into chunks and put on an oven tray, drizzle with oil and season and cook for 10 minutes.
  3. Cut the monkfish tail into 4 and wrap each piece in parma ham.
  4. Remove the tray from the oven and add the monkfish on top of the veg, sprinkle with pine nuts and return to the oven for 15 minutes.
  5. Remove from the oven and garnish with chopped parsley and lemon rind.

Market Street Butchers

Pan Roasted British Beef Rump, Beef Bone Glaze, Chimichurri Butter & Parmesan Fries

Ingredients

  • 2 x Market Street Rump Steaks
  • 300g chipping potatoes
  • 30g parmesan
  • 1 tbsp beef bovril
  • Sea salt and cracked black pepper
  • 2 tbsp olive oil
  • 100g softened butter
  • 1 shallot, finely chopped
  • 1 small red jalapeño, finely chopped
  • 2 garlic cloves, thinly sliced or finely chopped
  • 1 tbsp red wine vinegar
  • 25g finely chopped coriander
  • 15g finely chopped flat-leaf parsley
  • 1 tbsp finely chopped fresh oregano

Parmesan Fries Method

  1. Cut the unpeeled potatoes lengthwise into 1/4-inch-thick planks. Stack 2 of these planks on top of each other, then cut lengthwise into 1/4-inch-thick sticks or batons.
  2. Add the potatoes to the boiling water and cook for 2 minutes. Using tongs or a slotted spoon, transfer the blanched potatoes to an ice water bath to shock the potatoes and halt the cooking process. Remove the chilled potatoes from the icy water and spread them into a single layer on paper towels or a clean kitchen towel. Pat completely dry.
  3. Fry the chips in a deep fat fryer at 180C until crisp and golden or coat a rimmed baking tray with cooking spray. Transfer the fries to the baking tray and arrange in a single layer. Bake, flipping the fries halfway through, until golden-brown, 25 to 28 minutes. 
  4. Transfer the fries to a serving bowl, sprinkle with parsley, and freshly grated parmesan.

Steak Method

  1. Take the steaks out of the fridge 30 mins before cooking them. Pat them dry, brush the steaks with oil and season them with sea salt and freshly milled black pepper.
  2. Heat a non-stick or griddle heavy-based frying pan over a very high heat. With a pair of tongs place your steaks in the pan.
  3. If your steak has a thick layer of fat running down the side, hold the steak on its side with a pair of tongs and push the fat into the pan for 2 mins or until golden brown.
  4. Turn the steaks every minute so they get a nice brown crust. As a rough guide, for rare fry for 2 minutes on each side, for medium fry for 3 minutes on each side, for well done fry for 5 minutes on each side or until cooked to preference. If you have a digital cooking thermometer, the middle of the steak should be 48C for medium rare, 60C for medium and 70C for well done. 
  5. Before the last minute of cooking, brush each side of the steak with a thin layer of the beef bovril, and return to the pan making sure you turn the steak on both sides to caramelise the glaze.
  6. Transfer the steak to a plate. Add a couple of slices of the chimichurri butter to each steak and rest for 2 minutes before serving.
  7. Serve with the Parmesan Fries and some freshly dressed rocket leaves.

Chipotle Beef Rump Tacos with Ale Salsa

Ingredients

  • 2 x Market Street British Rump Steaks
  • 60g feta cheese
  • Sea salt and cracked black pepper
  • 2 tbsp olive oil
  • 1 jar chipotle paste
  • 300g vine ripened tomatoes
  • 2 fresh limes 
  • 1 large shallot finely diced
  • 1 fresh chilli (jalapeno if possible)
  • 2 large unpeeled garlic cloves
  • 1/4 teaspoon dried oregano 
  • 1/4 teaspoon toasted cumin seeds
  • 80g pale ale
  • 20g freshly chopped coriander
  • Sea salt to taste
  • 1 pack small soft tacos
  • 1 jar pickled red onions
  • 1 ripe avocado
  • 1 bag Morrisons The Best Pea Shoots & Purple Radish salad

Steak Method

  1. Take the steaks out of the fridge 30 mins before cooking them. Pat them dry and season with sea salt, black pepper and 1 tsp of chipotle paste on each side.
  2. Heat a non-stick or griddle heavy-based frying pan over a very high heat. Drizzle the steaks with a little oil. With a pair of tongs place your steaks in the hot non stick or griddle pan.
  3. If your steak has a thick layer of fat running down the side, hold the steak on its side with a pair of tongs and push the fat into the pan for 2 mins or until golden brown.
  4. Turn the steaks every minute so they get a nice brown crust. As a rough guide, for rare fry for 2 minutes on each side, for medium fry for 3 minutes on each side, for well done fry for 5 minutes on each side or until cooked to preference. If you have a digital cooking thermometer, the middle of the steak should be 48C for medium rare, 60C for medium and 70C for well done. 
  5. Transfer the steaks to a plate. Add a couple of knobs of butter to each steak and rest for 2 minutes before slicing.

Beer Salsa Method

  1. Toast the tomatoes, chilli, and garlic in a saucepan until dark brown and well blistered. Once the they are ready add the shallot and spices for 1 minute
  2. Remove and peel the garlic. 
  3. Add the pale ale and juice of half a lime. Season with salt and add the coriander.
  4. Blend the mixture with either a hand blender or on low speed in a food processor or chop well by hand to a salsa consistency.

Taco Method

  1. Toast the small soft tacos in a hot non-stick pan until blistered on each side. 
  2. Add a small handful of the salad to each toasted taco.
  3. Peel and slice the avocado and add a few slices to the salad.
  4. Slice the Chipotle Steak and add several slices to the taco.
  5. Spoon on the beer salsa, a few pickled red onions, crumbled feta cheese, coriander leaf and a wedge of lime.

Market Street Bakers

Coburg with Oozing French Camembert, Crispy Bacon and Garlic

Ingredients

  • 250g round French Camembert
  • 1 coburg loaf 
  • 3 sprigs fresh thyme, leaves picked and some for garnish
  • 100g smoked bacon lardons 
  • 2 tbsp of olive oil
  • Freshly milled black pepper

Method

  1. Preheat your oven to 190˚c 
  2. Cut a hole in the centre of the coburg big enough to fit the Camembert in using a pair of scissors
  3. Pull the circle of bread out of the middle to leave a snug hole in which to place your Camembert.
  4. Place the loaf of bread on a chopping board. Using a bread knife, cut the bread criss crossing in rows across the top, down to 1-inches being careful not to cut through the bottom of the loaf.
  5. Keep the removed bread, chop into breadcrumbs, and set aside ready to add to the bacon lardons.
  6. Saute the bacon lardons in a lightly oiled non-stick frying pan.
  7. Add the breadcrumbs and thyme leaves to the frying pan with the bacon lardons and mix together.
  8. Pop the coburg onto your baking tray with the Camembert, cut a small cross in the middle of the camembert, and sprinkle over the bacon and breadcrumb mix. Drizzle with olive oil and season with freshly milled pepper.
  9. Cover with foil and cook in the preheated oven for 16 minute. Check the Camembert is piping hot and the bread is crispy.
  10. Slice to serve and share.

Sharing Pizza Melt Coburg Loaf

Ingredients

  • 1 coburg loaf
  • 1 jar Morrisons Bruschetta Sauce
  • 3 tbsp of melted butter
  • 1 crushed garlic clove
  • 1/4 red onion finely chopped
  • 1 large ripe tomato, finely chopped
  • 60g pepperoni or salami slices
  • 2og fresh basil leaves
  • 200g Italian mozzarella drained and pulled into chunks

Method

  1. Preheat oven to 180°C .
  2. Place the loaf of bread on a chopping board. Using a bread knife, cut the bread criss crossing in rows across the top, down to 1-inches being careful not to cut through the bottom of the loaf.
  3. Transfer to a baking sheet / tray lined with parchment paper.
  4. Remove the mozzarella from the packaging, drying any liquid with a piece of kitchen paper. Half and slice.
  5. Spoon the bruschetta sauce in between the wedges of bread.
  6. Follow with the onions, tomato, pepperoni slices, basil, and cheese.
  7. Mix the melted butter with the crushed garlic, season with salt and pepper, and drizzle over the bread.
  8. Cover with foil and bake for 15 minutes, or until the cheese has started to melt.
  9. Uncover and bake for a further 10 minutes, or until bread is crunchy and the cheese has melted all the way through and is piping hot.
  10. Remove and allow to cool slightly before serving.

Market Street Deli

Pies

Enjoy a fresh Market Street Lattice Pie. Perfect for your very own Ploughman's Platter.

Cheese

Savour our fresh and creamy Market Street Garlic & Herb Roule. 

Meats

Stock up on cooked meats, the perfect picking addition for every occasion.

Antipasti

From olives to cured meats, pick up all of your fresh antipasti from our Deli counter.