More trying something new every night. Mix things up at mealtimes with our quick and easy recipe selection. From fakeaways to meat and fish recipes, we've got all recipe inspo you need to whip up a feast. Plus get 3 for £10 on selected meat and fish.

Budget Friendly Recipes

Salt & Pepper Chicken

Family takeaway night, pending. Put our salt & pepper fakeaway on the menu this weekend for a fail-safe way to end the school hols - an easy-peasy tea guaranteed to excite the whole family.

Serves: 4

Prep time: 30 minutes

Cook time: 25-30 minutes


  • Spice mix
  • 2 tbsp Chinese five spice
  • 1 tsp sugar
  • 1 tbsp garlic powder
  • 1 tsp salt and pepper
  • 1 white onion diced
  • 1 red pepper diced
  • 1 green pepper diced
  • 1 red chilli sliced
  • 1 bunch of spring onions sliced

For the chicken:

  • 1 pack of chicken mini fillets 450g
  • 1 egg
  • 40g flour
  • 40g cornflour
  • 1/2 tsp baking powder
  • 1 bag of frozen chips


  1. Heat the oven to 180c then cook the chips as per the pack instructions. 
  2. Grease a tray ready for the chicken 
  3. Get the ingredients for coating in two bowls: one bowl with the whisked egg and the flour, cornflour and baking powder mixed in another. 
  4. Take a strip of chicken, dip in egg then coat in the flour mixture. Repeat until all coated-pop them on the greased baking sheet and cook in the oven for 25-30 minutes.
  5. Heat some oil in a large pan and add all of the diced and sliced vegetables
  6. Cook quickly on a high heat, leaving the veg with still a crunch to it. 
  7. Add the spice powder and coat everything well before tossing it all together with the chips and the chicken.
  8. Serve with a generous sprinkle of spring onions, more chillies if you want and a dash of soy sauce.

Ice Cream Sandwiches

Rainy-day activities with a sweet treat at the end of it are our kind of activities. Gather your little bakers and try our homemade ice cream sandwiches customised with your favourite treats.

Makes: 12 ice cream sandwiches

Prep time: 15 minutes

Cook time: 10-12 minutes


  • 140g Morrisons soft salted butter
  • 70g Morrisons caster sugar
  • 60g soft brown sugar
  • 1 egg
  • 1 tbsp vanilla essence
  • 230g Morrisons plain flour
  • 1/2 tsp bicarbonate of soda
  • 150g milk chocolate chips

For the compote:

  • 1 bag of Morrisons frozen cherries
  • 1 tbsp of caster sugar

Topping suggestions:

  • Sprinkles, chopped nuts
  • Dehydrated raspberries
  • Ice cream of your choice for the filling


  1. Preheat oven to 180c
  2. In a large mixing bowl add the butter and sugar, mix well before adding the egg and vanilla essence and whisking well.
  3. Now add flour, bicarbonate of soda and chocolate chips then mix fully to a cookie dough. 
  4. Cover with cling film and pop them in the fridge for 30 minutes to chill
  5. Flour the surface and roll out the cookie dough using a cutter to cut out each round. 
  6. Pop onto a lined baking tray and bake for 10-12 minutes before popping on a cooling rack, they will firm up as they cool.
  7. Add the cherries and the sugar to a saucepan and bring to the boil then reduce the heat to a simmer and leave for 10 minutes to create a lovely thick compote.
  8. Once the cookies and the compote are fully cooled you can start sandwiching ice cream and your compote between two cookies before rolling in some sprinkles, nuts and fruits. 
  9. Pop in the freezer as you go so they don’t melt then repeat until you’ve got a stash of ice cream sandwiches for those sweet treat cravings.

Spaghetti Loops and Chicken Nugget Pie

Dial up the nostalgia tonight with a layered medley of throwbacks, perfect for the kids: spaghetti loops and chicken nugget pie, guaranteed to warm up a cold evening.


For the pie:

  • 8 potato waffles
  • 12 chicken nuggets
  • 1 tin of spaghetti loops

For the pea pesto to serve:

  • 1 tin of Morrisons Savers Mushy Peas
  • 1 tbsp pesto


  1. Empty the peas into a microwaveable dish then heat on full power for five minutes stirring half way through before then stirring in the pesto and setting aside.
  2. Heat the oven to 180°C
  3. Cook the waffles and nuggets in the oven for 20 mins until golden brown - you can use an air fryer if you have one. 
  4. Heat the spaghetti loops in a microwavable dish on full power for 5 minutes.
  5. Once brown, cover a greased oven-proof dish with the cooked waffles and add half of your hot spaghetti
  6. Add a layer of cooked chicken nuggets before pouring on the second half of spaghetti loops.
  7. Top with the remaining waffles and nuggets before topping with cheese and your pre-prepared pea pesto.
  8. Bake in the oven for 10 minutes before serving and enjoy.

Peanut Chicken Noodles

Just when you thought there was nothing easier than a takeaway… our peanut chicken fakeaway came along… This easy-peasy noodle is sure to satisfy those takeaway cravings with a medley of crunchy veg and diced chicken coated in a sticky peanut butter sauce.


  • 400g diced chicken breast
  • 100g medium egg noodles
  • Veg oil

For the sauce:

  • 400ml coconut milk
  • 1 lime
  • A splash of soy sauce
  • 2 tbsp peanut butter
  • 1 tbsp sweet chilli sauce

For the stir fry:

  • 1 red onion
  • 100g broccoli
  • 1 green pepper
  • 1 red pepper
  • 100g sugar snap peas or mange tout
  • 50g baby corn


  1. Cook the noodles as per the pack instructions then set aside.
  2. Combine the sauce ingredients in a large bowl, combine and mix well.
  3. Heat a large skillet or wok with a drizzle of oil and fry the chicken until nicely browned before adding the veg and cooking briskly until soft.
  4. Once the chicken is fully cooked, add the sauce and cooked noodles to warm through.
  5. Transfer your stir-fry to a serving dish or bowls then garnish with sliced spring onion and serve with some prawn crackers.

Sweet and Sour Chicken

Family fakeaway night, coming up. Using our sweet and sour sauce mix, try this more-ish sweet and sour chicken dish ideal for easy weekend teas.


  • 450g chicken breast
  • 200g basmati rice
  • 500g Morrisons Sweet & Sour Sauce
  • 1 diced green pepper
  • 1 diced red pepper
  • 1 diced onion
  • 1 small tin of pineapple chunks
  • 2 tbsp of vegetable oil
  • 175g fine white breadcrumbs
  • 1 egg
  • 50g plain flour
  • 100ml milk or water
  • Pinch of salt and pepper
  • Spring onion to garnish


  1. Cut the chicken breast into approx. 6cm strips
  2. Prepare three bowls for breading your chicken. Combine flour, salt and pepper into the first, whisked egg and milk in the second and the fine breadcrumbs into the third.
  3. Coat the chicken strips in the flour, before dipping into the egg mix and coating with breadcrumbs.
  4. Place the chicken on a baking tray and place in a preheated oven at 180 degrees for 20 minutes, or you can use an airfryer if you have one. 
  5. Meanwhile, heat a medium saucepan with a splash of oil before adding the pepper and onion.
  6. Cook until soft then add the sweet and sour sauce to simmer gently. Add the pineapple then switch off the heat.
  7. Cook the rice according to the instructions then place the cooked chicken on the bed of rice before spooning over the sauce and serving immediately.

Toad in the Hole Tray Bake

Easy, hearty and soooooo delicious… what more could you need? Try our cheats toad in the hole tray bake for your next Sunday dinner for a comforting pick me up that requires next to no effort.


  • 12 Morrisons Yorkshire Puddings
  • 12 vegetarian or pork sausages
  • 6 medium carrots - diced
  • 1 small cauliflower - cut into florets
  • 400g white potatoes - diced
  • 2 large onions
  • 400g vegetable gravy
  • 200ml water
  • 1 tbsp olive oil
  • Dried herbs or thyme to garnish


  1. For the traybake, preheat a large oven tray to 180°C. 
  2. Pop the diced carrots and potatoes on a tray and drizzle over some oil.
  3. Roast for a few minutes until they get hot, then add the water, sausages and cauliflower.
  4. Season well with mixed herbs, salt and pepper.
  5. Continue to roast until the potato and carrots are soft and the liquid has been absorbed, shaking the tray occasionally.
  6. Bed the Yorkshires into the tray and allow them to warm for 10 minutes.
  7. Thinly slice the onions and soften in a heavy base pan with a little oil. 
  8. Make the gravy according to pack instructions then add to the cooked onion. Simmer until it’s at the desired consistency.
  9. Pour over the hot onion gravy and dish up.

Baked Blueberry Porridge

Who has time in the morning? Not us… Make ahead our baked blueberry porridge to warm up your mornings using our Apple and Cinnamon porridge and fresh blueberries. If you weren’t a morning person before, you will be after trying.


  • 4 sachets of Morrisons Apple and Cinnamon Porridge
  • 700ml semi skimmed milk
  • 150g blueberries
  • Honey (optional)


  1. Preheat your oven to 150°C then heat the milk in a large saucepan until it starts to simmer. Gradually add the porridge mix and stir continuously.
  2. Once the porridge is fully mixed and starts to simmer, transfer into an ovenproof dish and sprinkle on the blueberries, mixing some into the porridge.
  3. Bake gently in the oven for 20 minutes and allow to cool before serving, or save to reheat on busy mornings.
  4. Drizzle over honey to serve and enjoy.

Crispy Chickpea Greek Pitta

Can’t stop thinking about lunch. Put our crispy chickpea and greek salad pittas on the menu for a midday meal that has it all: ease, freshness and aaaaaaall the flavour.


For the chickpeas:

  • 1 tin of chickpeas
  • 1 tsp paprika
  • 1 tsp ground cumin
  • Pinch of salt and pepper
  • 1 tbsp olive oil

For the pittas:

  • 4 pitta breads
  • 2 little gem lettuce - shredded
  • 100g cherry tomatoes
  • ¼ cucumber - diced   
  • 1 red onion finely sliced
  • 40g olives – halved
  • Greek feta - diced


  1. Heat a frying pan with a little oil
  2. Meanwhile, drain and rinse the chickpeas. Shake to remove some of the shell before patting dry with some kitchen roll and adding to the pan with more oil.
  3. Once browned and crispy, add the other ingredients and remove from the heat.
  4. In a large bowl assemble the salad items and drizzle with a little olive oil and lemon juice.
  5. Warm the pittas in the toaster and split to form a pocket then generously fill with your salad and crispy chickpeas.

Crispy Chilli Mince Tacos

Time to decide what’s for tea again? Try our crispy chilli mince beef tacos. Crunchy taco shells packed with delicious chilli-con-carne and served with a creamy avocado and jalapeño dip, you’ll wish it was Taco Tuesday every day.

For the tacos:

  • 8 taco shells
  • 200g minced beef
  • 2 red peppers - sliced
  • 1 green pepper - sliced
  • 1 red onion - sliced
  • 1 x tin red kidney beans
  • 1 x Morrisons Chili Con Carne mix
  • 100g Morrisons Savers Grated Mixed Cheese

For the dip:

  • 2 x small avocados
  • 1 tbsp pickled jalapenos
  • 1 lime - juiced
  • 1 tbsp sour cream or mayonnaise


  1. De-stone and peel the avocado then pop in a bowl with the jalapeños, sour cream and lime juice and blitz with a stick blender.
  2. For the tacos, heat a large skillet and add a little oil, then add the mince and stir until brown.
  3. Add the chilli con carne mix, kidney beans and chopped tomatoes – then stir well.
  4. Next add the sliced pepper and onions and cook until soft. Add some salt and pepper to taste.
  5. Add the taco shells to a baking tray and spoon the mixture in then sprinkle generously with cheese - don’t worry if you get cheese on the sides.
  6. Bake in the oven at 160° until the cheese is melty and crispy.
  7. Serve with your pre-prepared dip and mixed salad then dig in.

Medi Veg Pasta Bake

Midweek meal inspiration incoming… Try our mediterranean twist on a teatime staple… packed with chunky mediterranean veg, fusilli pasta topped with homemade croutons and gooey mozzarella cheese… is your mouth watering yet?


  • 300g Morrisons fusilli pasta
  • 100g grated mozzarella
  • 2 tbsp dried mixed herbs
  • Pinch of salt & pepper
  • Olive oil
  • 2 medium courgette
  • 1 medium aubergine
  • 4 cloves garlic - peeled
  • 1 red onion
  • 1 tin of chopped tomatoes
  • 4 slices bread - cubed


  1. Pre-heat the oven to 190 degrees
  2. Cook the pasta in salted water until al dente.
  3. Once drained, add back to your pan and add in the chopped tomatoes.
  4. For the croutons, heat a shallow oven tray with a good drizzle of olive oil and scatter the bread on. Sprinkle on some dried herbs, a pinch of salt and pepper then pop in the oven until crispy.
  5. Dice the courgette, aubergine, peppers, garlic and onion then add to a roasting dish.
  6. Drizzle with olive oil, then season with your dried herbs, salt & pepper. 
  7. Roast in the oven mixing occasionally for 30 mins until soft.
  8. Stir in the pasta tomato mix and continue roasting until piping hot.
  9. Sprinkle over your croutons and a generous amount of mozzarella before adding back to the oven for a few minutes until the cheese is gooey.

Miso Meatball Subs

Time: 30 mins

Serves: 4


For the meatballs:

  • 500g 5% Fat Mince Meat
  • 4 spring onions finely sliced
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 1/2 tbsp garlic paste
  • 1 tsp ginger paste
  • 100g miso paste
  • 1 tbsp dark soy
  • 25g panko breadcrumbs
  • 2 tbsp veg oil

For the slaw:

  • 1/3 red cabbage finely sliced
  • 1 white onion finely sliced
  • 1 large carrot grated
  • 1 tbsp sriracha
  • 2 tbsp mayonnaise (kewpie if possible)
  • Small handful coriander roughly chopped (optional)

For the rest:

  • 4 white sub rolls part-sliced horizontally
  • Handful chopped peanuts (optional)
  • 1 tbsp toasted sesame seeds (optional)


  1. Start by adding all meatball ingredients, bar the veg oil to a large bowl and use your hands to mix and combine. Add a small pinch of salt and a large pinch of pepper and mix. Pinch and roll into 16 golf ball-sized meatballs and pop to one side.
  2. Heat your veg oil in a large, non-stick pan over a medium heat, add your meatballs and fry for 10-12 mins until cooked through (ensuring to turn regularly). If you do not have a pan large enough, you may need to do this in two batches and add a little more oil when doing your second batch.
  3. Whilst cooking away add all slaw ingredients to a bowl with a pinch of salt and pepper and mix to combine before loading into sub rolls.
  4. Nestle 4 meatballs into each slaw- filled sub and garnish with peanuts and sesame seeds for a street food winner the whole family will love.

Meat Recipes

Fish Recipes


Fish & Chip Gyro

Cooking Time: 25 mins


For the gyros:

  • 6 chunky cod fish fingers
  • 200g frozen chips (skin on are best)
  • 1 tbsp peri peri seasoning

For the Zinger sauce:

  • 3 tbsp ketchup
  • 2 tbsp mayonnaise
  • 1.5 tbsp chilli sauce
  • 1 tbsp vinegar

To serve:

  • 2 flatbreads
  • 1/3 lettuce, finely shredded
  • 1 small red onion, finely sliced
  • 2 plum tomatoes, sliced
  • White parchment to wrap 


  1. Pre-heat your oven to gas 7, 220°C, fan 200°C. Pop your chips and fish fingers on separate baking trays and pop in the oven for 18 mins/as per package instructions.
  2. Meanwhile, in a small bowl mix all Zinger sauce ingredients plus a pinch of salt and pepper and pop to one side. Heat a griddle pan over a high heat and char your flatbreads for a minute on each side.
  3. Remove your fish fingers and chips from the oven and sprinkle your chips all over with Peri Peri seasoning plus a pinch of salt and pepper.
  4. Lay your flatbreads down, dollop with Zinger sauce followed by lettuce, onions, tomatoes, seasoned chips and fish fingers broken into chunks.
  5. Roll up, wrap in your parchment and enjoy!

Ultimate Fino Pitta

Cooking Time: 25 mins


For the Piri-piri tofu:

  • 2 tbsp vegetable oil
  • 280g tofu cut into strips
  • 1 tbsp Piri-piri seasoning
  • 1 red chilli finely sliced
  • 3 tbsp Piri-piri sauce

For the rest:

  • 2 white pittas
  • 2 heaped tbsp caramelised onion chutney
  • 2 tbsp vegan perinaise
  • Large handful mixed leaves
  • 4 vegan Cheddar slices

To serve (optional):

  • 250g frozen skin on fries
  • 2 tsp Piri-piri seasoning
  • Vegan coleslaw


  1. Start by pre-heating your oven to gas 6, 200°C, fan 180°C and bake your skin on fries for 18-20 mins until golden.
  2. Meanwhile, heat your veg oil in a large, non-stick pan over a medium heat. Sprinkle your tofu strips all over with Piri-piri seasoning plus a large pinch of salt and pepper so evenly covered. Add your tofu strips and chilli to the hot oil and fry for 8 minutes until golden all over. Add Piri-piri sauce and mix so it’s coated before popping to one side.
  3. Toast your pittas, slice down the side to create pockets and spread the bottom of each with caramelised onion chutney followed by perinaise and leaves. Fill each with Piri-piri tofu and top each with a couple of slices of vegan Cheddar before popping in the oven to melt and heat through for a few mins.
  4. Remove your chips from the oven and coat in Piri-piri seasoning plus a large pinch of salt and pepper. Remove your pittas from the oven and serve alongside Peri-peri chips and slaw for a vegan spin on a classic.