Make your budget go further with more ways to save with Morrisons. From meals at mouthwatering prices, to savvy switches and fakeaway ideas. We've even got loads of ideas to love your leftovers. Keep scrolling for budget-friendly inspiration.

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Meals at mouthwatering prices

Budget-friendly black bean tacos

On the hunt for a marvellous mid-week winner? Everyone will be 'tacoing' about how brilliant these budget-friendly black bean tacos are. Toss them together with the full recipe below.

What ingredients you’ll need: 

  • 2 tbsp olive oil
  • 2 garlic cloves finely chopped
  • 1 red onion cut into wedges
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 30g fajita seasoning mix
  • 2 x 240g tinned black beans drained and rinsed

To serve

  • 8 taco shells
  • 1/4 lettuce shredded
  • Additional extras (optional)
  • 200g tub salsa
  • 150ml soured cream
  • 100g Cheddar

How to make: 

  1. Heat your oil in a large, non-stick frying pan over a medium-high heat, add your garlic and fry for a minute before adding your onions and peppers and cooking for a further 10 mins until softened and beginning to char.
  2. Add your seasoning mix and stir through before adding your black beans with a splash of water and simmering for 5 mins until piping hot.
  3. It's as simple as that! Load up your tacos with your lettuce, black bean fajita mix and any additional toppings of choice for budget tacos that pack a punch!

Easy peasy pesto pasta

Meal planning for the next week? Peek into your cupboards and pick out your pesto to make this perfect pasta dish, made with only 6 ingredients (and we bet you’ve already got most of them!)

What you’ll need:

  • 4 tbsp olive oil (1 for the tomatoes, 1 for the water and 2 to stir through)
  • 420g cherry tomatoes
  • 400g fusilli
  • 100g pesto
  • 75g Parmesan finely grated

To serve (optional):

  • Handful fresh basil roughly torn

How to make this easy peasy pesto dish: 

  1. Pre-heat your oven to 200C/180C fan/gas 6 and bring a large pan of water to the boil and season with salt. 
  2. Lay your cherry tomatoes on a lined baking tray, drizzle with a tbsp of olive oil and season with cracked black pepper before popping in the oven for 10-15 mins until roasted.
  3. Meanwhile, add a tbsp of olive oil to your boiling water, add your fusilli and cook for 10-12 mins until cooked through but still al-dente.
  4. Remove your tomatoes from the oven and set aside, before draining your pasta and pouring into a large mixing bowl.
  5. Add your pesto, 2 tbsp of olive oil and half the Parmesan to the pasta and mix through before adding your roast tomatoes, a pinch of salt and pepper and giving a further stir.
  6. Sprinkle with the rest of the Parmesan and torn basil for the perfect cupboard staples pasta dish ready in only 20 mins!

Love your leftovers

Batch cooking veggie paella

Who doesn’t love batch cooking? Our veggie paella not only helps you save money, it brings a taste of Spain to your kitchen too, packed full of asparagus, peppers, broccoli and drizzled with zesty lemon 🥘🍋 Made with a handful of ingredients, which you may already have in your fridge and cupboard! 

What you’ll need:

  • 2 tbsp olive oil
  • 3 garlic cloves thinly sliced
  • 1 large white onion thinly sliced
  • 1 large yellow pepper thinly sliced
  • 100g red pesto (green is also fine if already in your cupboard)
  • 300g paella rice
  • 1 litre veg stock
  • 125 asparagus tips
  • 200g tenderstem broccoli
  • Lemon & parsley oil drizzle (optional)
  • Juice of 1 lemon
  • 100ml olive oil
  • Bunch of parsley

How to make our fresh and zesty veggie paella: 

  1. Pre-heat your oven to 200C/180C fan/gas 6 and heat 2 tbsps of olive oil in a large, non-stick pan.
  2. Add your garlic and cook for 1 min, stirring as you go until fragrant before adding your onions and pepper and cooking for a further 8-10 mins until softened.
  3. Add your pesto and paella rice and stir until all your rice is coated before adding your stock, asparagus, broccoli and a large pinch of salt and pepper.
  4. Stir and then pop in the oven for 40 mins until your rice has absorbed all of your stock and is starting to become golden on top.
  5. If serving with a lemon and parsley drizzle simply blitz your lemon juice, oil and parsley together.
  6. Remove from the oven, drizzle all over with your lemon and parsley oil and serve for the whole family to enjoy! Why not pop any leftovers in the fridge for a quick and easy mid-week lunch!

Savvy switches

Fakeaway ideas

Veggie fajita nachos

Did someone say fakeaway Friday? Shake your maracas as this magnificent Mexican feast is cheap as tortilla chips. Our veggie fajita nachos will certainly ‘guac’ everyone’s world, perfect for sharing with your family and friends this weekend.

What you’ll need:

  • 3 tbsp olive oil (2 for pan and 1 for guacamole)
  • 1 red onion peeled and cut into wedges
  • 1 large red & 1 large yellow pepper sliced
  • Juice of 1 lemon (1/2 for pan and 1/2 for guacamole)
  • 400g tinned black beans drained and rinsed
  • 180g lightly salted tortilla chips
  • Large handful jalapenos
  • 100g Cheddar
  • 200g tub salsa
  • 2 avocados roughly chopped
  • To serve (optional)
  • Large handful coriander roughly chopped
  • 100ml soured cream

How to make this family favourite:

  1. Pre-heat your oven to 200C/180C fan/gas 6 and add 2 tbsp of olive oil to a large, non-stick frying pan over a medium-high heat.
  2. Add your onions, pepper and juice of half a lemon to the pan and cook for 5 mins, stirring as you go until softened. Add your black beans and cook for a further couple of mins. Taste and season!
  3. Pour half your tortilla chips into a layer in an oven-proof dish and then layer half of your pan of veggies and beans evenly over the top. Top with the rest of your tortilla chips and evenly distribute the rest of your veggies and beans on top. 
  4. Evenly sprinkle over jalapenos, Cheddar and then dollop with salsa before popping in the oven for 10 mins until your cheese has melted and tortillas are golden.
  5. Whilst you wait, mix your avo with the rest of the lemon, a tbsp of olive oil and pinch of salt and pepper in a small bowl and set to one side.
  6. Remove from the oven, top with guacamole, dollop with soured cream and sprinkle with coriander. An absolute Mexican fiesta of flavours that are sure to beat your Friday night takeaway, so dig in and get sharing!

Halloumi souvlaki

Staying in this weekend? Level up your night in by digging into a glorious Greek fakeaway with the kids! Get them involved by letting them pile up their very own flatbreads with halloumi and salad, it’s the perfect treat as they return back to school. Great at keeping the kids entertained whilst helping you save some pennies by staying in and using up some of your cupboard essentials.

Full recipe below:

  • 2 x 225g halloumi blocks cut into chunky slices

For the marinade

  • 3 tbsp olive oil
  • 1 tsp sweet paprika
  • Juice of 1 lemon
  • 1 tsp oregano
  • 2 garlic cloves minced
  • 1 tbsp ground cumin
  • For the yogurt
  • 1 tbsp English mustard
  • 125g Greek yogurt
  • 1 tbsp honey

To serve

  • 1/4 lettuce shredded
  • 4 flatbreads griddled
  • Additional salad of your choice
  1. Pop all marinade ingredients plus seasoning in a medium bowl, stir, add your halloumi so all slices are fully coated and set aside for 10 mins.
  2. Meanwhile, it's time to prep your yogurt! Mix all ingredients plus seasoning in a small bowl and set to one side.
  3. Heat a griddle pan over a medium-high heat and add your marinated halloumi (keep any leftover marinade to one side) and griddle on each side for 2 mins until charred.
  4. Add your shredded lettuce to your bowl of remaining marinade and mix so it is coated.
  5. The assembly begins! Top each flatbread with a big dollop of mustard yogurt and spread before piling with your favourite salad toppings and crowning with your Souvlaki halloumi- a quick and easy mid-week meal and perfect for the kids to create and load their own!