Your weekly essentials price matched to Aldi and Lidl, whichever is cheaper. Keep scrolling for more savings on the essentials, tasty recipes, and useful tools to plan your food shop. Click here for FAQs and our full product list breakdown.

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100% British food, straight from our trusted farmers

At Morrisons, we’re buying more products directly from British farmers than any other supermarket. We’re 100% British on all of our fresh meat, milk and eggs - and produce when in season. We’ve been bringing you quality and freshness straight from trusted farmers for generations. So you can enjoy more fresh food from farm to your fork, including loads of items within our Price Match range.

Paul supplies us with beef cattle and sheep from his farm in Cumbria. "We've been supplying Morrisons for over 15 years, and it feels like a real partnership. We're in regular contact with the Morrisons livestock buyers and are also continuing to work hard on our sustainability, improving soils, hedgerows and trees as well as rearing healthy and productive animals that we're proud to send to Morrisons every week".

Recipe Ideas

Use your Price Match products in some of our deliciously fresh recipes...

Loaded Cottage Pie Skins

Time: 1hr 40 mins

Serves: 4, plus extra filling for next time


For the potatoes:

  • 4 baking potatoes
  • 4 tbsp veg oil

For the cottage pie filling:

  • 2 tbsp veg oil
  • 500g 5% fat mince meat
  • 1 white onion diced
  • 4 garlic cloves finely chopped
  • 1 large carrot peeled and diced
  • 2 celery sticks chopped
  • 1 1/2 tbsp plain flour
  • 1 tbsp tomato puree
  • 400ml beef stock
  • 2 tbsp Worcester sauce
  • 3 thyme sprigs

For the mash:

  • 100ml milk
  • 50g butter
  • 100g grated Cheddar plus extra for sprinkling


  1. Start by preheating your oven to gas 6, 200°C, fan 180°C. Pierce each baking potato all over with a fork, drizzle with olive oil and season all over with salt and pepper before popping in the oven on a lined baking tray for 1hr 15 mins.
  2. Whilst your potatoes bake, heat 2 tbsp of veg oil in a large, deep, non-stick pan. Add your mince and cook for 5-10 mins until browned before removing and setting to one side. Add onions and garlic to the pan used to brown your mince and cook for a few mins until fragrant and softened.
  3. Add your carrot and celery and fry for 15 mins until softened before adding plain flour, tomato puree and mince and giving a stir. Add your stock, Worcester sauce, thyme and a generous pinch of salt and pepper before giving a mix and simmer for 20-30 mins until reduced down. Set aside once ready.
  4. Once your potatoes are ready, remove from the oven, allow to cool slightly and gently cut down the centre of each horizontally, being careful not to cut all the way through. Carefully scoop the potato out of each and add to a bowl (ensuring to leave a wall of potato and skin that is about 1cm so robust enough to house your shepherd's pie filling).
  5. Mash your potato until smooth before adding milk, butter, 100g cheese and seasoning. If feeling fancy, add to a piping bag (alternatively you can just spoon on top of your jacket later). Switch your oven to grill.
  6. Fill each potato with cottage pie filling and then pipe or spoon over the mash and sprinkle with a little extra cheese. Pop on a baking tray and put under the grill for 5 mins until golden for the ultimate comfort food with a twist.

Amore Burgers

Introducing… the ultimate date night menu. Say ‘I love you’ with our Amore Burgers: a classic chicken parmo in burger format. Yes, you heard that right… 

Time 1 hour 10 mins

Serves 4


For the tomato marinara sauce:

  • 1 tbsp extra virgin olive oil
  • 4 garlic cloves minced
  • 1 medium white onion, finely diced
  • 400g passata
  • 1 tsp dried oregano
  • 1 tsp sugar
  • Handful fresh basil, roughly chopped

For the chicken:

  • 4 small chicken breasts 
  • 100g plain flour
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 2 eggs beaten
  • 75g panko breadcrumbs
  • 50g golden breadcrumbs
  • 50g finely grated Parmesan

For the rest:

  • 40g rocket
  • 1 small red onion finely sliced
  • 8 cherry tomatoes quartered
  • 4 brioche buns
  • 125g mozzarella sliced into 8
  • 4 tbsp garlic mayo
  • Balsamic glaze to drizzle (optional)


  1. Preheat your oven to gas 7, 220°C, fan 200°C and line two large baking trays with baking paper.
  2. For your marinara sauce - Heat your oil in a non-stick pan over a medium heat, add your garlic and onions and fry for 5 mins until fragrant and translucent. Add passata, oregano and sugar along with 1/2 a tsp of salt and a large pinch of pepper. Simmer for 15 mins until thickened, remove from the heat, stir through basil and set to one side.
  3. For the chicken, use a knife to slice each breast vertically and butterfly into a heart shape. Give each a gentle pound with a rolling pin and then use your knife to cut away any excess and shape into a more defined heart shape that will fit your burger (don't discard any of the cutaway chicken as you can pop this on a baking tray to cook through in the oven and use in sarnies for lunch).
  4. In a shallow dish, mix your flour, oregano, garlic powder and a large pinch of salt and pepper. Pop your beaten eggs in another shallow dish, and then your breadcrumbs, Parmesan and pinch of salt and pepper in a third shallow dish.
  5. Dip each heart-shaped breast in the flour, ensuring evenly coated all over and shaking off any excess, followed by the egg and then the breadcrumbs so thickly coated. Place 2 breasts onto each baking tray before popping in the oven and baking for 15 mins. After 15 mins, flip your chicken and bake for a further 10-15 mins.
  6. Meanwhile, mix your rocket, onion and tomatoes in a bowl and griddle your brioche buns until charred. Remove your breasts from the oven and dollop each with marinara sauce followed by a couple of mozzarella slices and a crack of black pepper. Pop in the oven for a further few mins until gooey.
  7. To assemble, spread each brioche base with garlic mayo followed by a generous handful of salad. Top each with your heart-shaped parmo and drizzle with a little balsamic before crowning with a lid.

Chicken Gyros

Make your chicken go further with a Friday fakeaway! Say hello to our Loaded Chicken Gyros, packed full of smokey paprika flavour, zesty homemade tzatziki and fresh salad.


  • 2 chicken breasts taken from a 1kg pack cut in half horizontally to create 4 thinner breast steaks 

For the marinade:

  • Juice of 1 lemon
  • 4 tbsp olive oil
  • 1 tsp sweet paprika
  • 3 garlic cloves crushed
  • 1 tbsp dried oregano

For the Tzatziki:

  • 1/2 a cucumber sliced lengthways
  • 1/2 lemon juiced
  • 200g natural yogurt
  • 1 tbsp mint sauce

To serve:

  • 4 pittas or 4 flatbreads griddled

Additional extras (optional):

  • 1 baby gem lettuce leaves removed
  • 1 large tomato thinly sliced
  • 1 small red onion thinly sliced


  1. In a medium bowl mix all marinade ingredients plus a pinch of salt and pepper and add your chicken, coating all over and pop to one side for 30 mins.
  2. Meanwhile, it's time to prep your tzatziki. Scrape out the seeds of your cucumber using a teaspoon and then grate the rest. Squeeze as much liquid out of your cucumber as possible.
  3. Add to a small bowl along with all other tzatziki ingredients, seasoning and mix.
  4. Heat a griddle pan over a medium-high heat and add your marinated chicken (two at a time) ensuring to add a couple of tbsps of remaining herby marinade and griddle on each side for 4 mins until cooked through. Remove from the pan and slice!
  5. Time to get stuffing! Load your pittas/flatbreads with chosen extras, dollop with tzatziki, load with chicken and wrap for a taste of Greece in the comfort of your own home!