More "mmmm" moments with our savvy Savers recipes.

Mix up your mid-week meal planning with tasty family feeds from our Savers range. Find all of the full recipes below.

Morrisons Savers Chilli Con Carne Nachos

Name a better crowd pleaser… Serve up a family favourite with our Chilli Con Carne Nachos in five simple steps with Savers ingredients - so you can spend less money on ingredients and more time eating delicious food.

Serves 2-4


  • 1 bag Morrisons Saver Tortillas
  • 1 tin Morrison Savers Chilli con carne
  • 1 onion, diced
  • 50g Morrisons Savers mixed peppers, diced
  • 100g Morrisons Savers cheese, grated
  • 1 Morrisons Savers avocado, diced
  • 10 Morrisons Savers cherry tomatoes, halved
  • Coriander for garnish (optional)


  1. Preheat the grill to high.
  2. Empty the bag of tortillas onto a deep baking tray,
  3. Top the Tortillas with the grated cheese and place under the grill until the cheese has melted.
  4. Heat the chilli con carne in a pan until hot.
  5. Top the cheesy nachos with the hot chilli, chopped vegetables, avocado and coriander.
  6. Serve and enjoy.

Prawn and Vegetable Shakshuka with Easy Flatbreads

Indulge in the taste of holidays with our Savers range this weekend by whipping up our prawn and vegetable shakshuka with easy-peasy flat-breads. We’re already thinking about going back for seconds!

Serves 4


  • Easy flatbreads
  • 200g self-raising flour (plus extra for dusting)
  • 200g plain or Greek yoghurt
  • Salt and pepper (to taste)
  • 25g chopped parsley (optional)


  • 50g Savers king prawns 
  • ½ Savers red pepper, sliced
  • ½ Savers yellow pepper, sliced
  • ½ Savers green pepper, sliced
  • 1 onion, sliced
  • 2 tsp smoked paprika
  • 2 tsp tomato puree 
  • 2 x 400g Savers chopped tomatoes
  • 200g Savers mixed vegetables
  • 4 fresh eggs
  • 1 tsp dried chilli flakes, (optional)
  • 10g parsley, roughly chopped/torn (optional)
  • Salt and pepper, to taste
  • Vegetable oil


  1. For the flatbreads, in a bowl, mix together the flour, yoghurt, salt and optional parsley.
  2. Knead together until a stretchy dough is formed. Cover with a tea towel and set aside to rest for 15mins.
  3. Preheat a frying pan or grill until hot.
  4. Split the dough into 8 balls and roll out to ½ cm thick.
  5. Cook the breads in the pan or grill until slightly charred, flip them over and cook on the other side.
  6. Cover with clean tea towel and set aside.

Mac N Cheese Bites

Cheesy pasta lovers, stop scrolling… Try these easy cheesy mac n cheese bites next time you're craving some comfort food, made with Savers ingredients to help keep the costs low.

Makes 12 bites


  • Savers macaroni cheese 400g
  • 10g parsley, chopped
  • 1 tsp smoked paprika
  • Salt and pepper (to taste)
  • 3 packs of Savers ready salted crisps, crushed
  • 2 eggs, beaten
  • 100g plain flour
  • 50g Savers ketchup
  • 50g Savers mayonnaise
  • 2-3 drops tabasco sauce (optional)


  1. Tip the macaroni cheese, parsley, smoked paprika, salt, pepper and 10g plain flour. Mix together gently.
  2. Line a baking tray with parchment paper and spoon the macaroni mixture into 12 even patties on the paper. Place in the freezer for 20-30 mins until frozen.
  3. Set out 3 bowls. Put the remaining 90g flour, beaten eggs and crushed crisps into each bowl.
  4. Mix the ketchup, mayonnaise and optional Tabasco, set aside as the dip.
  5. Heat the oven the 180C/350F or heat a deep fat fryer to 190C.
  6. Coat the frozen Macaroni mix in flour then egg then the crushed crisps.
  7. Fry the bites for 5-6 mins until golden, alternatively cook the bites in the oven on a lined tray for 18-20 mins.
  8. Serve immediately with the spicy dip.

Mexican Fish Traybake

Kick your fish Fridays up a notch with our Mexican Fish Tray Bake - made with delicious battered white fish fillets, peppers and chopped tomatoes, all from our Savers range.

Serves 4


  • 4 Savers battered white fish filets
  • 1 Savers red pepper, diced
  • 1 Savers yellow pepper, diced 
  • 1 Savers green pepper, diced
  • 2 onions, diced
  • 2 tsp chipotle paste
  • 15g fajita seasoning
  • 250g Savers cherry tomatoes, halved.
  • 1 tin Savers chopped tomatoes.
  • Coriander to garnish (optional)
  • 1 lemon, sliced to garnish (optional)


  1. Preheat the oven to 200C/350F
  2. Place all the chopped vegetables in a large roasting tray.
  3. Mix the Fajita seasoning, chipotle paste and tinned tomatoes together with salt and pepper.
  4. Tip over the vegetables and mix well.
  5. Roast the vegetables for 10-15 minutes until starting to colour.
  6. Mix well and add the Savers white fish filets on top of the vegetable and cook for a further 15-18 minutes until the filets are fully cooked and crispy on top.
  7. Garnish with coriander and lemon to finish the dish.

Savers Yorkshire Pudding Bites

A bitesize Sunday roast? Yes please! Entertain the Yorkshire way with our Yorkshire Pudding Roast Beef Canapes made with our Savers range.

Makes 15 canapes.


  • 1x Savers Yorkshire puddings 
  • 2 x 7oz Savers rump steaks
  • 1 x Savers sage and onion stuffing (85g)
  • 200ml double cream
  • 2-3 tsp creamed horseradish (to taste)
  • 6 Savers pickled onions, sliced
  • Salt and pepper, to taste
  • Vegetable oil
  • Thyme sprigs to decorate (optional) 


  1. Preheat the oven to 200c/350F/Gas 5
  2. Make up the stuffing mix according to the packet instructions and cook until crispy on top. You could add some butter to the top before cooking to make the stuffing extra yummy.
  3. Heat a frying pan on a high heat, oil and season the steaks and cook to your liking. 2mins each side for rare, 3mins for medium and 5minutes for well done. Wrap in foil and set aside to rest.
  4. Whip the cream and horseradish together with salt and pepper to taste, until soft peaks are formed. Cover and place in the fridge.
  5. Warm the Yorkshire puddings in the oven until crispy.
  6. Slice the steak into thin strips.
  7. Add a dollop of horseradish cream to the bottom 1/3 of each Yorkshire pudding, break up the stuffing and place on top of the cream, add slices of steak, pickled onion slices and thyme leaves (optional)
  8. Serve on a board with drinks and friends.

No Bake Chocolate Hazelnut Cheesecake with Salted Caramel Nut Brittle

Let the weekend baking commence! Just without the baking, or the high price! Make our Chocolate Hazelnut Cheesecake with Salted Caramel Nut Brittle then next thing you try to satisfy your sweet tooth.


  • 400g Savers digestive biscuits
  • 125g Savers salted butter, melted
  • 125g Savers instant hot chocolate drink
  • 600g Savers cream cheese, room temperature
  • 300g double cream, cold
  • 200g Savers Hazelnut chocolate spread
  • 10g vanilla extract
  • 65g icing sugar
  • 50g Savers salted peanuts
  • 50g Savers salted cashew nuts


  1. Place the Digestives and drinking chocolate into the bowl and crush until crumbs form. Add melted butter and process until evenly moistened.
  2. Press the mixture into the bottom and up the sides of a Morrisons Nutmeg 22cm/9 inch springform pan using the back of a spoon until smooth. It should be 1cm thick all the way round and up the sides. Set in the fridge for 2 hours until firm.
  3. In a mixing bowl, add the cream cheese, icing sugar and vanilla extract and mix until smooth.
  4. In another bowl whisk the double cream until soft peaks form. Gradually fold the whipped cream into the cream cheese mixture.
  5. Divide the mixture in two. Fold the Morrisons Hazelnut chocolate spread in one half of the mixture.
  6. Place the mixtures into the prepared springform tin on two layers. Start with 3 large spoons of cream cheese mixture with space between them and then fill the gaps with 3 large spoons of Nutella mixture, repeat for the second layer. Slam the springform pan down a few times to spread the mixture. Use a skewer to create swirls through the mixture.
  7. Refrigerate for 6 hours or even overnight to set.
  8. Line a baking sheet with greaseproof paper
  9. To make the nut brittle, pour the sugar into a pan with 25ml water and heat, continue to heat until the sugar melts and turns a liquid caramel colour.
  10. Scatter over the nuts and swirl until all the nuts are covered, tip out onto the prepared baking sheet and leave to cool. 
  11. Release the cheesecake from the springform tin and place on a serving plate. 
  12. When the brittle has cooled, smash up into small shards and stick into the top of the cheesecake to decorate.

Chocolate, Fruit and Nut Morning Bars

The only thing sweeter than starting the day with a homemade breakfast is knowing you didn't spend a fortune on the ingredients. Start every day with something sweet with our Savers range… 

Makes 16 bars


  • 250g Savers salted butter (room temperature)
  • 4-6 tbsp golden syrup 
  • 200g Savers mixed fruit
  • 200g Savers granola
  • 300 g Savers muesli
  • 125g Savers salted cashew nuts
  • 50g Savers milk chocolate bar
  • 50g Savers dark chocolate bar
  • 50g Savers white chocolate bar


  1. Preheat the oven to 180C/350F
  2. Line a 24x24cm baking tray with parchment paper.
  3. Blitz all the ingredients, except the chocolate together in a food processor until well combined.
  4. Press the mixture into the baking tray, score 4x4 lines into the mixture to form 16 even bars. 
  5. Bake for 18-20 mins until golden. Remove and cool completely.
  6. While the mix is cooling, melt the chocolate in 3 separate bowls. This can be done with short 10 second bursts in the microwave, stir and repeat until fully melted.
  7. Alternatively place the chocolate in 3 separate mugs, put the mugs into a deep pan or tray and fill halfway with boiling water. Stir the chocolate until fully melted. 
  8. Remove the baked, cooled bars and cut through with a knife to separate slightly.
  9. Using a spoon, splatter the top of the bars with the 3 different melted chocolates.
  10. Leave to cool completely. 
  11. Store in an airtight container for up to 1 week.  

Mediterranean Vegetable Macaroni Cheese


  • 1 x Savers Mild Cheese Slices 
  • 1 x Savers Pasta shapes 
  • 1 x Whole Milk 500ml 
  • 1x Red Pepper 
  • 1x Courgette 
  • 1x Sweet Potato 
  • 1x Wonky Onions 
  • 1 x Bulb Garlic 
  • 1x Tin Savers Chopped Tomatoes 


  1. Preheat the oven to 200oc.
  2. Put a pan of water on to boil, enough to cook 500g of pasta, get a strainer and a bowl ready to catch the water from straining the pasta (you will need this later for the sauce).
  3. While the pasta is cooking, use a large roasting tray to lay out all the vegetables and toss with a little oil, place in to the oven and roast till softened (season well with salt and pepper).
  4. To make the sauce, add the milk to a small saucepan and bring to the boil, pour into a small jug or bowl, wipe out the pan and add the butter, warm till melted and then stir in the flour to form a thick paste.
  5. Add the warmed milk a little at a time stirring vigorously to make a thick sauce.
  6. The pasta should be cooked now, strain the pasta into the strainer and bowl and put pasta to one side, measure out about 200g of the pasta water and use this to stir into the sauce,breaking up the cheese slices and stirring them into the sauce as well.
  7. Add the pasta to the sauce and season well with salt and pepper.
  8. Add the chopped tomatoes to the roasted vegetables and continue to roast for 10 more minutes.
  9. Pour the roasted vegetables and tomato sauce into a dish and add the pasta bake stirring well to help colour the pasta sauce with the remaining tomato and roasted vegetables in the tray, top with the roasted vegetables and some slivers of broken slices of the cheese.
  10. Bake in the oven for 10 minutes.
  11. Ready to serve.

Sausage & Vegetable Bake


  • 12 x Woodheads Frozen Thick Sausages  
  • 4 x Wonky Potatoes 
  • 3 x Wonky Carrots 
  • 4 x Wonky Onions 
  • 8 x Teaspoon Savers Gravy Granules 
  • 1 Pint Boiling Water

To Serve

  • Wonky Peas 


  1. Boil the diced potatoes for 5 minutes in lightly salted water and then drain and oil.
  2. Mix the sliced onions, carrots, (chopped herbs optional) and boiled potatoes together and place in the bottom of a roasting tray.
  3. Pan fry the sausages until each side is golden brown.
  4. Place the sausages on top of the vegetables.
  5. Bake in a preheated oven 180℃ for 25-30 minutes.
  6. Make up gravy in a measuring jug.
  7. Remove tray & pour over the gravy.
  8. Return to the oven for an extra five minutes.
  9. Serve with garden peas.

Vegetable and Potato Hot Pot


  • 2x Onions Peeled and sliced
  • 500g of Morrisons Frozen Casserole vegetable mix 
  • 500g of Wonky potatoes peeled and Sliced 
  • 400g Sweet Potato, Peeled and Sliced 
  • 500ml Water (or stock)
  • 1x Pack Green Lentils in water 
  • 30g Savers Gravy Granules 
  • 30g Sunflower/Vegetable Oil
  • 4g Salt
  • Black Pepper to taste
  • 8x Savers Yorkshire Puddings 


  1. In a thick bottomed casserole dish (preferably metal) or casserole pan, add a little oil and fry both sides of the potato and the sweet Potatoes  till just coloring and place in a dish and repeat till all the potatoes have been fried.
  2. In the same pan add a little more oil, and then add the sliced onions and fry till just colouring a nice brown colour.
  3. Add the casserole vegetables and cook until beginning to brown.
  4. Add the Lentils with the water from the pack, and the water and bring to the boil, then add the gravy granules, stirring in well until thickened.
  5. Pour the mixture into the casserole tray (or if using the existing pan you have been cooking in, get ready to top with the potatoes).
  6. Add the sliced potatoes that were cooked earlier and arrange over the top the stew until all the potatoes have been used (for better appearance try arrange alternatively).
  7. Place in the oven and cook for 20-25 minutes till golden brown and bubbling on top.
  8. Cook the yorkshire puddings for the last 3-4 minutes of the hotpot's cooking time.
  9. Serve piping hot, spooning the hot pot generously into the yorkshire puddings and more to spare.

Sweet Potato and Vegetable Curry


  • 1x Bag Fresh Chillies 
  • 1x Wonky Pepper 
  • 1x large sweet potato 
  • 300g x Savers Rice 
  • 1x Morrisons Garlic 
  • 3x Wonky onions 
  • 1x tin Savers plum tomatoes 
  • 1x Courgette 
  • 1x medium curry powder 


For the rice:

  1. Place the rice in a bowl and wash the rice under running cold water for 5 minutes.
  2. To make the rice place the onions, oil, chilli, salt and cook over a low heat until the onions are soft.
  3. Add the rice and water and bring to the boil. Turn the heat down cover with a lid and cook on a low heat until the rice has absorbed all the water.
  4. Remove the rice from the heat and separate and fluff up the rice with a fork.

For the curry:

  1. Add the sliced onions, chilli, pepper, sweet potato, garlic, oil, and salt to a pan and cook over a low heat until the onions are soft.
  2. Mix the curry powder with the water and add to the pan.
  3. Roughly chop the tomatoes into large chunks and add the juice and tomatoes to the pan.
  4. Cook the curry until the sweet potato chunks are cooked through.
  5. Add the courgettes and sugar cook until tender.
  6. Check the seasoning and serve.