Nobody likes to see good food go to waste. We partnered with Too Good To Go to make sure that surplus Morrisons and Morrisons Daily groceries go to a good home in Surprise Bags, rather than being wasted. Download the Too Good To Go app now and find a Morrisons Surprise Bag near you. Each Surprise Bag you save means you have avoided the equivalent in CO2e of 598 smartphone charges - talk about impact!

What is Too Good To Go?

Every day, delicious, fresh food goes to waste at cafes, restaurants, hotels, shops and manufacturers - just because it hasn’t sold in time. The Too Good To Go app lets you buy and collect ‘Surprise Bags’ of this food - at a great price - so it gets eaten instead of wasted. You won’t know exactly what’s in your order until you pick it up - it’s all part of the surprise. Download the app to get started.

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Why did we partner with Too Good To Go?

We were the first supermarket to partner with Too Good To Go back in November 2019. Our partnership allows us to help customers on a budget, as well as providing another channel to reduce food waste. Instead of food being wasted as it hits its Best Before date, it is now packaged into Too Good To Go Surprise Bags for UK shoppers to rescue from Morrisons stores across the UK.

How do I get my Surprise Bag?

Save your money and the planet by picking up from a selection of Surprise Bags, including a Supermarket Bag with surplus grocery items, Cafe Bags with either hot food or cakes & sandwiches, or a Market Kitchen Bag.

To get your Surprise Bag simply:

  1. Download the free Too Good To Go app 
  2. Search for your local Morrisons store 
  3. Reserve and purchase your Surprise Bag
  4. Collect your Surprise Bag in your allotted time slot and enjoy!

Download the app >

Recipe Inspiration

Not sure what to cook with what you got in your Surprise Bag? The Too Good To Go team have shared their favourite recipes that include items commonly found in Morrisons Surprise Bag plus store cupboard staples.

Aubergine, Tomato and Butter Bean Stew

Even if you don’t have the exact amount of aubergine or tomatoes, this recipe still comes out delicious - perfect for using up the last of your veg.

Serves: 3 - 4

Ingredients

  • 1 aubergine, diced
  • 20 cherry tomatoes, halved, or 4 large tomatoes, diced
  • Drained tin of butter beans
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • Optional: 1 tsp chilli flakes
  • 1 tbsp of tomato paste
  • 10g basil leaves, chopped (or other herbs!)
  • 100ml cup of vegetable stock (or water)
  • Salt and pepper to taste

Method

  1. Start by prepping your veg
  2. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the aubergine and cook until it begins to soften and brown, about 5-7 minutes. Stir occasionally.
  3. Add the chopped onion to the pan and cook until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and cook for another 1-2 minutes until fragrant.
  4. Add the halved cherry tomatoes (or diced tomatoes) to the pan. Stir in the tomato paste, smoked paprika, chilli flakes, salt, and pepper. Cook for about 5 minutes until the tomatoes start to break down and release their juices.
  5. Add the drained and rinsed butter beans to the pan. Pour in the vegetable broth (or water) and stir to combine. Bring the mixture to a simmer.
  6. Reduce the heat to low and let the stew simmer for about 15-20 minutes, allowing the sauce to thicken. Stir in the chopped fresh basil and cook for another 2-3 minutes.

Serve hot with crusty bread, rice, potatoes, couscous… Whatever you have in!

Roast Cauliflower and Potato Curry

Got cauliflower in your Surprise Bag and have potatoes in the cupboard? This is the ideal recipe for you. You can swap out the veg for any other hardy veg you have on hand so long as you adjust roasting time - why not try carrots, broccoli or sweet potato?

Serves: 3 - 4

Ingredients

  • 1 medium cauliflower, cut into florets
  • 2 large potatoes, peeled and diced
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 can (400g) diced tomatoes
  • 100ml vegetable broth or water
  • Salt and pepper to taste
  • Fresh coriander leaves for garnish

Method

  1. Preheat your oven to 200°C.
  2. Spread the cauliflower florets and diced potatoes on a baking sheet. Drizzle with 1 tablespoon of vegetable oil, sprinkle with salt and pepper, and toss to coat. Roast in the preheated oven for 25-30 minutes, until the vegetables are golden and tender, stirring halfway through.
  3. While the veg is roasting, heat the remaining 1 tablespoon of vegetable oil in a large pan over medium heat. Add the cumin seeds and cook until they start to sizzle and pop, about 1 minute.
  4. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger and cook for another 1-2 minutes.
  5. Add the turmeric, ground coriander, ground cumin, and garam masala to the pan. Cook the spices for 1-2 minutes, stirring constantly to prevent burning. Pour in the diced tomatoes and cook for 5 minutes.
  6. Add the roasted cauliflower and potatoes to the pan. Pour in the vegetable stock (or water) and stir to combine. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the sauce to thicken.
  7. Season with salt and pepper and serve.

This dish pairs well with rice, naan, or any flatbread of your choice.