GET fresh this weekend.
For a much-needed February boost, fill your basket with great offers on fruit, vegetables, meat and fish.
Enjoy a fresh week with the best deals on British produce and try out two cheap and delicious recipes[/caption]
Choose British produce for the lowest prices, adding in some more exotic fruit and veg to liven up lockdown mealtimes.
The tasty deals will see you through the day, from smoothies for breakfast and stir-fries for lunch, to steaks and roast for the evening meal.
For inspiration on what to cook, the Morrisons website has a whole section of tasty recipes, including the two below.
Meat & fish
Get a British pork loin joint for £4 per kilo at Morrisons butcher’s counter, down from £6 until Sunday.
Catch half a salmon side at Asda, down from £7.20 to £6.50.
Enjoy a British beef roasting joint for £6 per kilo from Morrisons’ butcher [/caption]
Grab a British beef roasting joint for £6 per kilo from the butcher at Morrisons until Sunday.
Save a banging 75p on Sainsbury’s Cumberland pork chipolatas, 375g, now £2.
Lunch problems are solved with a third off Wiltshire ham at Morrisons’ deli counter, now £1 per 100g.
Save a third on sea bass and bream at Morrisons, now £2 at the fishmongers.
Get two meat joints for £7 at Tesco including Tesco Buttered Chicken Crown Joint, 640g, £5.
Fruit & veg
Stir fry sugar snap peas from Morrisons, down from £1 to 69p.
Cook up some goodness with curly kale down from 85p to 69p at the Co-op. Perfect for a cheap, filling meal, Sainsbury’s has 50p off 2.5kg baking potatoes, now £1.50.
Save on a savoy cabbage at Asda, down to 49p from 60p. Get stir fry vegetables plus noodles and a sauce for the special price of £2.50 at the Co-op.
Think pink with cooked beetroot, 300g, down from 90p to 69p at Morrisons until Sunday. Get two packs of selected fruits for £3 at Morrisons, including a four-pack of Pink Lady apples, £1.99, and 800g Sweetclems, £1.65.
Slice up a honeydew melon from Tesco, just 79p. Lidl’s Easy Peelers satsumas are down from £1.15 to 69p.
Get a taste of the tropics with a pineapple down to 69p at Morrisons.
Pick up a plum deal at Asda, with a 400g punnet down from 84p to 69p.
For a juicy snack, a pack of four Conference pears from Sainsbury’s is down from £2 to £1.50.
Pineapple upside down cake
Bake for 45-50 minutes until well risen and golden[/caption]
Preparation time: 15 mins
Cooking time: 50 mins
- 130g butter, softened
- 100g caster sugar
- 3 eggs
- 30g Demerara sugar
- 220g pineapple rings in juice, canned
- 2 tbsp apricot jam
- 100g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- Preheat the oven to 180C/gas 4. Beat together 30g of the softened butter, Demerara sugar and jam, and spread over the base of an oblong non-stick cake tin. Arrange the pineapple rings over the base of the tin.
- To make the cake mix, beat together the rest of the butter (100g) and caster sugar. Add the eggs, one at a time, with 1 tbsp of flour and beat well.
- Sift in the remaining flour and baking powder and fold in well with the milk. Spoon over the pineapple and level with the back of a spoon.
- Bake for 45-50 minutes until well risen and golden – and when a skewer inserted into the middle of it comes out clean.
- Allow to cool in the tin for five minutes then loosen around the edge with a round-bladed knife.
- Place a large serving plate over the top and then carefully turn out the cake. Take care as the syrup will still be very hot.
Pork steaks with apple, sage and cider
Preparation time: 10 mins
Cooking time: 40 mins
- 1 tbsp sunflower oil
- 4 boneless pork loin steaks
- 250g shallots, peeled
- 2 red skinned apples, cored and sliced
- 300ml cider
- 2 tbsp sage, fresh, chopped
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- Heat the oil in a large, non-stick frying pan and cook the pork steaks for five minutes per side until lightly browned. Add the shallots to the pan and cook for five minutes until they begin to colour.
- Then add the apple slices, cider and sage, and season to taste. Simmer for 25 minutes over a medium to low heat, stirring gently from time to time, until the juices reduce and the chops are cooked through and covered in a syrupy glaze.
- Serve with sautéed potatoes or fluffy mash and green veg.
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