WANT the service of a small shop and the convenience of a supermarket? Head to the meat, fish, deli and bakery counters at big supermarkets.
They are full of interesting options as well as pick-your-own portion sizes, so shopping at the counters can be a clever way to shake up meal times.
Enjoy some of these great finds then cook up tasty recipes like the ones below from Morrisons.com.
Takeaways to suit every taste
Whether you want a pizza, sushi, a curry or a simple picnic, you can often bag the lot in your local large supermarket. Prices will be kept low and you’ll be able to top up with drinks and desserts at the same time.
For a perfect picnic, you can’t beat a quiche. Morrisons Deli quiche lorraine and cheese & onion quiche is down from £4 to £3.
Fearless fish shopping
With many of us unsure about cooking fish, it pays to get expert help from an in-store fishmonger. Get your choice skinned, filleted, marinated or rubbed, along with a healthy portion of cooking know-how. At Waitrose, members of the store’s loyalty scheme can get 20 per cent off fish from the counter every Friday.
Buy in season and you’ll also bag a bargain. At Tesco you can save a quarter on whole mackerel, down from £3.50 to £2.62 per kilo.
IF the sun is out, it is time to get outside. Grab a picnic blanket, gather your loved ones and try out this recipe. You can always adapt the filling using your favourite items from the deli counter. (Serves six)
- 1 white bloomer, 400g
- 150g semi-dried tomatoes, drained
- 280g jar roasted red peppers, drained
- 2 mozzarella balls, sliced
- 100g continental salami
- 85g watercress
- Cut the bread in half horizontally. Drain the tomatoes, reserving the oil.
- Drizzle the oil over each cut side of the bread.
- Lay the bottom layer of bread on a large piece of clingfilm.
- Arrange the peppers on the bottom layer of the bread. Top with a layer of mozzarella, the semi-dried tomatoes, salami and, finally, the watercress.
- Place the remaining half of the bloomer on top and wrap very tightly in the clingfilm.
- Chill for 20 minutes or until ready to eat. Unwrap and cut into thick slices to serve.
Make smart savings
Imagine being able to buy exactly the amount you want, meaning no wasted food or money. That’s exactly what you can get at the counter, buying enough to feed an army or, if you’re cooking for one, an individual.
You can also pick up some great deals. At Tesco right now you can get a quarter off lamb rump, down from £10 to £7.50 per kilo, or save a third on Waitrose
Aberdeen Angus beef topside slices, now £12.65 down from £18.90 per kilo.
Waste not, want not
More people are taking their own containers to the meat, fish and deli counters to save on throwing away single-use plastic. This means you can check out the offers while doing your bit for the planet. You only buy what you need, cutting down on food waste.
If you want to tickle your taste buds, the store counters are where you’ll find interesting new products. Morrisons recently launched Ilchester beer cheese at £7.04 per kilo while picnic goers have also been tucking into the store’s Cornish Vegan Pasty, £1.75, part of the new vegan range available at Pie Shop counters.
Nothing beats the smell of freshly baked bread and that’s what you get at the in-store bakeries. Waitrose currently has 20 per cent off a vintage Cheddar and red onion chutney bloomer, perfect for picnics, down from £2.25 to £1.80.
For a sweet treat a pack of Morrisons five doughnuts, which come in raspberry, custard, lemon, apple, salted caramel and gingerbread flavours, are down from 60p to 50p.
Grilled mackerel salad
COOK up something special using these Morrisons.com recipes. This is a quick and easy fish dish. And if you use canned lentils instead of dried, it will be on the table within 15 minutes. (Serves four)
- 180g green lentils
- 4 mackerel, filleted
- 2 tbsp sunflower oil
- ½ tsp smoked paprika
- 150g radishes, sliced
- 2 carrots, coarsely grated
- 70g wild rocket
- 1 orange, juice and zest only
- 1 tsp horseradish sauce
- Bring a pan of water to the boil and cook the lentils for 25 minutes until tender. Drain well.
- Place the mackerel fillets on a baking tray, skin side up, and cut three slashes into the skin of each.
- Mix 1 tbsp oil with paprika and brush over the top of each fillet.
- Grill for six to seven minutes until cooked through.
- Toss together the radishes, carrots and rocket, fold in the cooked lentils and divide between four serving plates. Top each with mackerel fillets.
- Whisk together the orange and horseradish sauce with 1 tbsp of the oil and drizzle over to serve.