Morrisons magazine

Whatever you’re doing for Easter, the April issue of Morrisons magazine online has all the recipes and craft ideas you need for a wonderful long weekend. Watch Morrisons chef Jon Coates demonstrate how to cook the perfect roast lamb, and find recipes for delicious sides to enjoy with it. Plus we’ve got four new ways with eggs. St George’s Day (23 April) also sees the start of Great British Beef Week; celebrate with our four delicious ways to use the brilliant offers on meat you’ll find in store. Lastly, don’t forget the six fabulous prizes up for grabs, including a holiday to the Algarve worth £6000.

All this and more online in the free apps available for iPad, iPhone, Android tablet, Android Phones and Kindle Fire.


Easter feast

Treat your taste buds with six delicious Easter recipes, including two mouth-watering sweets, an exclusive side dish you won’t find in the print edition and a yummy new way to enjoy hot cross buns. Plus we’ve got some brilliant and super-easy craft ideas to make your table look really special for family and friends.

Four ways with eggs

If you love egg, you’ve come to the right place. We’ve taken them in four new directions, with recipes perfect not just for breakfast but also lunch and dinner. Plus be sure to watch Morrisons chef Jon Coates show just how easy is to make your own scotch eggs (we promise), ready for picnic season.

Competitions

This month’s main giveaway is a big one – you could win a luxury holiday to the Algarve for your whole family, worth a whopping £6000. Plus we’ve got two competitions really putting the ‘break’ in spring break: a spa retreat at Ragdale Hall and a hotel escape. To be in with a chance of winning something, be sure to enter here.

Beefed up

To celebrate Great British Beef Week this month, we’ve created four delicious recipes using the different cuts you’ll find in Morrisons stores, including our great value 3 for £10 deal on selected meat packs. From a zesty ragu to braised beef in Guinness, these are dishes you won’t be able to resist cooking.




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