At Morrisons, we've cut prices on the things you buy all the time. From freezer favourites, to everyday essentials, to your midweek meals. Keep scrolling to see some of the savings you can make and discover delicious recipe inspiration...


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Discover some of the savings you can make on your everyday favourites. Plus we've frozen the prices of over 100 essentials until the end of the year. Click through to our Price Cuts shop to see more offers or keep scrolling for recipe inspiration.


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Save money on your everyday essentials and browse our Price Cuts.


Get cooking...

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


Breakfast 


Easy Banana Pancakes

Ingredients

  • 2 overripe bananas mashed (180g)
  • 240g milk
  • 110g whole egg
  • 7g baking powder
  • 2g salt
  • 1 tbsp oil 
  • 225g self raising flour

Method

  1. Smash the ripe bananas until smooth.
  2. Whisk in the whole egg, oil, salt and milk.
  3. Sieve the flour and fold into the batter carefully with the baking powder and whisk together until smooth.
  4. Leave to rest for 5 minutes before using.
  5. To make a pancake, heat a tiny bit of oil in a non-stick frying pan, just to coat the pan. The pan must get very hot (you'll start to see smoke) before you add any batter.
  6. Add about 2-3 tbsp of pancake batter and cook for a few minutes lowering the heat if needed. Cook until small bubbles start to appear then flip the pancake to cook the other side. Repeat with the rest of the batter.
  7. Serve up your delicious pancakes teamed with toppings of your choice.

Breakfast Potato Scones

Ingredients

  • 300g leftover potatoes
  • 50g butter
  • Salt & pepper to taste
  • 85g plain flour

Method

  1. Boil your potatoes whole with skin on until cooked.
  2. Cut the cooked potatoes in half and remove the skin by scraping with a teaspoon.
  3. Rice the potato using a masher and then set mash aside to cool.
  4. Sieve the flour and rub the butter into it.
  5. Add the cooled potato and season with salt and pepper.
  6. Roll the dough out with a little flour to approximately 7-8mm thick.
  7. Cut the dough with a large cookie cutter.
  8. Cook the potato scones in a lightly oiled pan flipping them over as soon as one side is grilled and golden brown.
  9. Tastes great served with your favourite breakfast items from avocados and bacon to sausage and egg.

Avocado Egg Boats

Ingredients 

  • 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

Method

  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.

Lunch


Griddled Chicken with Avocado and Lime Salsa

Ingredients

  • 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

Method

  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.

Poached Eggs with Avocado and Feta on Toast

Ingredients

  • 2 large eggs
  • 2 slices wholemeal bread
  • ½ lemon, juice of
  • 1 avocado
  • 50g feta
  • 1 tsp chilli flakes
  • 1 spring onion, chopped

Method

  1. Bring a large saucepan of water and vinegar to a boil over a high heat.
  2. Once boiling, reduce the heat so the water simmers, then use a spoon to swirl the water. Crack in both eggs and cook for 2 1/2 minutes.
  3. In a smaller bowl mash together the avocado, feta, chilli flakes and lemon juice. Season well with black pepper.
  4. Toast the bread then add on the mixture. Finally finish with a sprinkle of the spring onions add a poached egg on top then serve.

Dinner


Potato & Herb Gnocchi

Ingredients

  • 500g leftover potatoes
  • 175g 00 flour or plain flour
  • 3g salt
  • 5g chopped parsley
  • 85g whole egg (roughly 1 & 1/2 eggs)

Method

  1. Boil your potatoes whole with skin on until cooked.
  2. Cut the cooked potatoes in half and remove the skin by scraping with teaspoon.
  3. Rice the potato using a masher then set aside to cool.
  4. Sieve the flour over the cooled potato.
  5. Chop the flat parsley finely.
  6. Whisk the egg.
  7. Mix all the ingredients together to form a dough and then cut the dough into 4.
  8. Roll the dough with a little flour into sausage shaped cylinders 1.5 cm in diameter.
  9. Cut 2cm pieces from each cylinder.
  10. Roll each nugget of dough on the back of an upside down fork folding backwards.
  11. Cook in boiling salted water for 2 mins.
  12. Fry in butter and season with salt and pepper.
  13. Simply squeeze on some fresh lemon juice or serve with your favourite italian sauce, herbs and cheese.

Lime, Coriander and Ginger Chicken Fajitas

Ingredients

  • 4 chicken breasts, sliced into 1cm strips
  • 6 limes, grated zest and juice of 4 limes, plus 2 limes cut into wedges
  • 35g root ginger, peeled and grated
  • 2 tbsp sour cream
  • 6 tortilla wraps
  • 2 avocados, sliced
  • 2 tbsp mango chutney
  • 1 small bunch coriander, chopped

Method

  1. Place the chicken, grated ginger, sour cream, grated lime zest and lime juice into a mixing bowl.
  2. Stir well to combine. Cover and place in the fridge to marinate for 30 minutes.
  3. Meanwhile, cut two limes into wedges. Put 2 tbsp of sour cream and mango chutney into two separate pots and place them on a serving platter.
  4. Heat a griddle pan or frying pan over a high heat. Griddle the marinated chicken in batches, ensuring the chicken is thoroughly cooked. Place the cooked chicken onto a serving platter.
  5. Just before you are ready to serve, cut the avocado into slices and place on the serving platter.
  6. Warm the tortilla wraps and serve with the sliced avocado, sour cream, lime wedges, coriander leaves and chicken.