Plan the week ahead with our collection of 20 delicious dishes made using fresh British produce
welcome
To mark Morrisons’ 125th birthday, we’ve teamed up with the supermarket giant to create 20 brand-new recipes made using fresh produce from its Market Street counters. Morrisons – which started as an egg and butter stall in 1899 in Bradford – prides itself on its in-store counters, which include specialists such as butchers, bakers, fishmongers and delicatessens. Across the UK, its stores have more than 1,000 fishmongers, who are happy to skin, fillet and debone your fish, as well as offer tips on cooking it; 1,655 skilled bakers who bake nearly 27 varieties of bread from scratch every day; and butchers’ counters, providing 100% British meat and poultry. Plus, Morrisons works with British growers all year round, offering the freshest seasonal fruit and veg.
THE HERO
2 Morrisons Market Street skinless salmon fillets, cut into chunks
2 tbsp sweet chilli sauce
The Good Food team is showcasing hero ingredients from Morrisons Market Street in these recipes. You'll also find them online at goodfood.com/ morrisons-market-street, where more will be released through the summer. In each ingredients list, we've highlighted the hero ingredient to look for in-store.
breakfastsOne-tray summer French toast bake
SERVES 4-6 PREP 10 mins plus at least 1 hr chilling COOK 35 mins EASY V
3 eggs
200ml double cream
300ml milk
1 tbsp maple syrup, plus
extra to serve
pinch of ground cinnamon (optional)
2 tsp vanilla extract
8 slices brioche
200g Morrisons Market Street blueberries
200g raspberries icing sugar, for dusting thick Greek-style yogurt or crème fraîche, to serve
1 Whisk the eggs in a bowl with the cream, milk, maple syrup, cinnamon (if using), vanilla and a pinch of salt.
2 Dip the brioche slices into the egg mixture, turning until well soaked, then arrange in a roughly 25 x 40cm baking dish or roasting tin so the slices are in one layer but overlap slightly. Pour any remaining egg mixture over the top. Tuck a few Morrisons blueberries and raspberries under each brioche slice, then scatter over the rest. Cover and chill for at least 1 hr until most of the liquid has been absorbed. Will keep chilled overnight for next day’s breakfast.
3 Heat the oven to 180C/160C fan/gas 4 and uncover the dish. Bake for 30-35 mins until the egg mixture has just set. Leave to stand for 5 mins, then dust with icing sugar. Serve with yogurt or crème fraîche and ex
