We've teamed up with Poppy Cooks to bring you Poppy's Budget Bites. Enjoy some brilliant Budget Bites jam packed with delicious products cut in price in store and online from this week. Keep scrolling for budget recipe inspiration to give it a go at home. Click here for terms and conditions.

Veggie Alfredo

We're kicking things off with her Alfredo Greens Pasta. It's the perfect mid-week meal packed with freezer greens, cut in price in store and online from this week. Try it for yourself using the recipe details below  👇


For the pasta:

  • 6 nests of dried tagliatelle 
  • 300ml double cream
  • 4 cloves of garlic, minced
  • Knob of butter
  • Splash of vegetable oil
  • 120g vegetarian Italian hard cheese, grated
  • 2 large handfuls of frozen broccoli florets 
  • 3 large handfuls of frozen peas

For the garlic bread:

  • 1 bulb of minced garlic
  • 100g room temp salted butter
  • 1/2 a bunch of parsley chopped


For the pasta:

  1. Get a large pan of salted water on to boil.
  2. In a separate saucepan (large enough to hold the pasta and the sauce) add in oil and butter, get onto a medium heat.
  3. Add the garlic to the saucepan with the oil and cook for a few minutes until fragrant but not coloured.
  4. Add the cream to the pan and turn the heat up to medium-high and let the cream boil. 
  5. Add in most of the cheese but save some to layer too and stir well, then turn the heat back down to medium.
  6. Once the water for the pasta has come to a rolling boil, add in the pasta and cook for 7 minutes.
  7. Once it’s been 7 minutes add in the frozen broccoli florets, if any are a bit too large just cut them down before adding.
  8. Then add in the peas and continue to boil for a further 3-5 minutes until the broccoli is cooked as the pasta.
  9. Strain the pasta and veg keeping 1 mug of pasta water. 
  10. Add the pasta and veg straight into the sauce and stir in, adding pasta water bit by bit to get the best consistency of sauce. You want it to thickly coat the pasta.
  11. Serve up with your garlic bread.

For the garlic bread:

  1. Preheat the oven to 180°C.
  2. Mix the garlic, butter and parsley together. 
  3. Get your baguette and make 1 inch slices across the whole baguette, making sure not to go all the way through.
  4. Lather butter in each cut and smear any left over on top of the bread
  5. Set aside on a baking tray until the oven is up to temp.
  6. Get the garlic bread in the oven and bake for 10-15 minutes until golden and all the butter has melted into the bread. 


Honey & Garlic Prawn Salad

Next up, Poppy Cooks has made this deliciously fresh honey and garlic prawn salad 😍 Loaded with colour and even better, price cuts. Perfect for homemade lunches in the sun.

Even better, we're offering you the chance to win yourself a £100 voucher to shop Poppy’s ingredients in store, get your chef hats at the ready! Tag us in your very own budget bites for a chance to win. All you need to do is simply:

  1. Share a photo of your budget bite on your Instagram grid
  2. Tag us in your photo using #MorrisonsBudgetBites
  3. Make sure you’re following us on instagram @Morrisons

Good luck! We’ll be picking the best of the bunch in two weeks, so keep your eyes peeled. See full terms and conditions here>>


  • 1/2 a bag of Morrisons frozen large prawns, defrosted overnight
  • Splash of veg oil
  • 2 cloves of garlic, crushed
  • 1 tbsp runny honey
  • 2 tsp light soy sauce
  • 1 small handful of supersweet sweetcorn, defrosted
  • 1 baby gem lettuce
  • 1/2 a pepper
  • 1/4 of a cucumber
  • 4 cherry tomatoes
  • ½ a carrot
  • 2 radishes
  • 1/4 of a pineapple
  • 1 spring onion
  • 1/2 an avocado
  • Juice of 1/2 lemon
  • 3 tbsp olive oil
  • Salt and pepper to taste 


  1. Defrost prawns as per pack instructions 
  2. Chop all salad veggies - you can vary how you want them chopped
  3. In a frying pan, add a splash of veg oil and heat on medium before adding the crushed garlic
  4. When the garlic is warmed up, add the honey and soy sauce
  5. Stir continuously until combined and bubbling 
  6. Pour over the prawns
  7. In a salad bowl add your salad ingredients 
  8. For the dressing, add the lemon, oil, honey and seasoning in a jar or bowl and shake or mix vigorously 
  9. Pour on your dressing and finish with your sticky prawns
  10. Garnish with any extra spring onions or some sesame seeds