At Morrisons, we've cut over 500 prices on the things you buy all the time. From freezer favourites, to everyday essentials, to your midweek meals. Not forgetting your trusty cuppa. Keep scrolling to see some of the savings you can make and discover delicious recipe inspiration...


Get saving...

Discover how much you could save on your everyday favourites.

Morrisons Rice 35p Morrisons Baked Beans £1.09

Morrisons Wheat Biscuits £1.49 Morrisons Tuna £2.75

Morrisons Chips 99p Morrisons Biscuits 45p

Morrisons Bleach 50p Morrisons Bin Liners 99p

Morrisons Flour 45p Morrisons Oil £1.15

Visit our Value Shop

Browse more Price Cuts and lots of other amazing deals to help you save money on your big shop.

Fruit & Veg

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Shop Fruit

From juicy Wonky Mangos at just £1.95 to fresh Wonky Pomegranates at 95p - check out all of our price cuts on fresh fruit.

Shop Veg

Make savings on your favourite fresh veg picks. From a 3 pack of Salad Peppers at just 99p to Market Street Onions at 65p. Shop our price cut veg using the button below.


Get cooking...

Giving you fresh ideas for the kitchen. Take a read of our delicious recipes using your price cut fruit and veg products.


Avocado Egg Boats


  • 3 avocados
  • 6 eggs, small
  • 1 handful spinach, finely chopped
  • 1 tagine paste
  • 1 tsp chilli flakes
  • 1 tsp pine nuts, crushed
  • 1 sprinkle sea salt


  1. Pre-heat the oven to 440°F/220°C.
  2. Cut the avocados in half and scoop out a bit of the flesh from the centre, to create room for the egg.
  3. Add a thin layer of tagine paste in the hole then crack the egg into the hole. Sprinkle with the spinach, chilli flakes, pine nuts and salt.
  4. Add a pinch of salt and let this bake until the egg whites are cooked through. This will take about 5 mins.
  5. Once the egg whites are cooked through remove from the oven and serve.

Berry Good Smoothie


  • ½ cup blueberries
  • ½ avocado
  • 2 kiwis
  • 1 lime
  • 1 cup apple juice


  1. Skin and pit your avocado, roughly chop into pieces.
  2. Cut a few slices of kiwi and put aside for the final garnish before peeling and chopping your kiwi.
  3. Cut a slice of lime and reserve for garnish, then add the remaining lime into the mixer.
  4. Add both the avocado and kiwi into the blender or mixer, with some of the berries (saving some berries for the garnish) and blend for 40 seconds or until smooth.
  5. Add a little splash of water.
  6. Pour into your glass and decorate with the kiwi and lime garnish then a few blueberries.
  7. Drink and enjoy.


Griddled Chicken with Avocado and Lime Salsa


  • 1 avocado, peeled and diced
  • 1 red onion
  • 1 red chilli
  • 2 tbsp coriander
  • 1 tomato
  • 2 tbsp olive oil
  • 1 lime, juice only
  • 2 chicken breasts
  • 1 clove garlic, crushed


  1. Dice flesh of 1 peeled avocado, mix with 1 red onion, 1 red chilli, 2 tbsp coriander and 1 tomato, all finely chopped. Add 1 tbsp olive oil, juice of 1 lime and season.
  2. Bat out 2 chicken breasts with a rolling pin between two sheets of cling film to flatten, then rub with 1 crushed garlic clove and 1 tbsp olive oil. Griddle until cooked through.
  3. Serve with the salsa and sweet-potato wedges.

Chinese Vegetable Stir Fry


  • 1 onion, sliced
  • 150g mushrooms, sliced
  • 1 red pepper, finely sliced
  • 1 green pepper, finely sliced
  • 1 teaspoon garlic, chopped
  • 1 teaspoon ginger, chopped
  • 100g mangetout
  • ½ Chinese leaf, shredded (Pak Choi can also work)
  • 2 tbsp soy sauce
  • 120g noodles


  1. Heat a wok with a little oil.
  2. Add the onion, mushrooms and peppers and fry for 2 minutes.
  3. Add the ginger and garlic, fry for a further 1 minute.
  4. Add the mangetout, Chinese leaf and soy sauce, continue to cook for 2 minutes.
  5. Serve with rice or noodles, garnish with chilli flakes and soy sauce.


Broccoli Pesto Pasta

A pasta dish that ticks all the boxes? Look no further… This @janeyfoodlover recipe is deliciously indulgent, packed full of veggies & made on a budget with  Broccoli for only 46p each! 🥦 Head to store today to try it out for yourself and save some pennies in the process 😋


  • Whole broccoli, chopped into florets
  • 1 tbsp salt
  • 20g grated parmesan cheese (or nutritional yeast for vegan version) 
  • 2 garlic cloves or 2 tsp garlic granules
  • Bunch of basil leaves
  • 50ml extra virgin olive oil
  • 2 tbsp lemon juice
  • salt and pepper to taste
  • chopped walnuts to garnish
  • 150g Manfredine pasta (or any other pasta type)


  1. Bring a large pot of water to boil, add salt and the broccoli florets. Boil until tender (around 7 minutes). Remove the broccoli from the pot but keep the water. Cook the pasta in the broccoli water according to the instructions on the package. 
  2. Meanwhile blend the broccoli florets with parmesan, garlic, basil, olive oil and lemon juice. Blend until completely smooth. Once the pasta is cooked, drain but reserve around one cup of the pasta water.
  3. Combine the cooked pasta with broccoli pesto, if the pesto is too thick, add a splash or two of the pasta water. Season with salt and pepper according to your taste. Serve with fresh basil leaves, chopped walnuts and more parmesan.

Beef Fajitas with Sweetcorn Salsa


  • 380g beef sizzle steak
  • ½ red pepper, deseeded, cored and cut into thin strips
  • ½ yellow pepper, deseeded, cored and cut into thin strips
  • ½ green pepper, deseeded, cored and cut into thin strips
  • 1 small onion, sliced
  • 2 garlic cloves, finely chopped
  • 2 tbsps fajita seasoning
  • 1½ lime, juiced
  • 165g sweetcorn, drained
  • 2 medium tomatoes, roughly chopped
  • 1 red chilli, seeded and diced
  • 2 spring onions, finely chopped
  • 5 tsps oil
  • 2 tbsps fresh parsley
  • 4 tortilla wraps
  • 1 small handful fresh coriander leaves, to garnish
  • 1 tub soured cream
  • 4 large handful grated cheese
  • 1 Corona Extra Premium Lager bottle


  1. Put the beef in a shallow bowl, add the peppers, onion, garlic, fajitas seasoning, half the lime juice and oil. Mix and set aside.
  2. To prepare the sweetcorn salsa, mix all the ingredients together. Season, if required.
  3. Heat a large non-stick frying pan and cook the beef mixture for 3-4 minutes or until the beef and vegetables caramelise. Warm the tortillas in microwave.
  4. To assemble the fajitas, put some salsa on the base of each tortilla, then top with the beef and vegetable mix. Sprinkle over the herbs, roll up and serve with the extra sides.
  5. This dish goes well with Corona Extra Premium Lager.

Mexican Fiesta Bowl


  • 1 large handful of salted cashews
  • 3 limes, (juice and zest of one for peanuts and two juiced for dressing)
  • 1 tsp chipotle paste
  • 2 tsp oil, (one for nuts and one for dressing)
  • 200g brown rice, rinsed
  • 2 avocados, sliced
  • 1 large handful of pomegranate seeds
  • 3 tbsp honey
  • 1 large handful of coriander chopped


  1. Pre-heat oven to gas 7, 220°C, fan 200°C. Combine the rice and 400ml of water in a pan and bring to the boil. Cover, reduce to a medium heat and simmer for 30 mins.
  2. Meanwhile mix the lime juice, zest and chipotle paste with a pinch of salt and coat the nuts. Place on a lined baking sheet and pop in the oven for 5 mins.
  3. To make the dressing combine the honey and juice of two limes. Now to assemble!
  4. Mix the rice, avocados, pomegranate and coriander and spoon into a bowl. Add a crack of black pepper, sprinkle with the nuts and drizzle over the dressing. Now that's a fiesta of flavours!