FOR delightful deals check out the deli counter at your local supermarket.
Not only do you get expert advice and personal service, but you can discover great savings compared with similar pre-packaged items.
I’ve got some savvy tips for service you can “counter” on, plus two delicious dishes from morrisons.com you can make with my great deli deals.
Have a little bit of what you fancy: At the counters you can buy the exact portion size you want. If you only want two slices of ham, you won’t end up paying for the rest of a packet that you don’t want or which may go to waste. And you can get them cut as thick or thin as you like.
Don’t pay more for pre-packaged: Pre-cut and packaged items will cost more because someone had to prepare and put labels on them before they arrived in store. This is why you can make savings compared to those conveniently packaged goods in the other aisles.
Get them to do the hard work for you: Want your fish skinned? Just ask the fishmonger. Need to have your meat cubed? Get the butcher to chop it up.
Fish counter and deli
- Put fish pie on the menu with cod loin, down from £16 to £10.66 per kilo at Morrisons.
- Tesco has family favourite salmon fillet down from £14 to £10.50 per kilo.
- Get two for £7 on Tesco Cooked And Peeled King Prawns, 200g, £4, and Tesco Raw Prepared Squid, 300g, £4.
- Customers signed up to the MyWaitrose scheme get 20 per cent off selected fish from the fish counter, in store, every Friday.
- Save £2 per kilo on Breaded Drury Lane Ham at Sainsbury’s until May 21, now £16, was £18.
- Get more protein for your pound with £2 off Sainsbury’s Roast Turkey, down from £16 to £14 until Tuesday.
Cook half, freeze half: At the meat counter you can ask for 500g of minced beef, for instance, and get it packed into two separate bags – one for the fridge and one for the freezer. Perfect if you want to snap up a limited-time deal.
Do your bit for the planet: More people are taking their own containers to the meat, fish and deli counters to save on plastic waste. This means you can check out the offers while doing your bit for the planet.
- Morrisons Pork Shoulder is down to £2.45 a kilo, from £3.77 until Sunday.
- Waitrose British Free Range Pork Loin Rack Chops are down from £10.99 to £8.79 per kilo.
- Make it a steak date, with £7 per kilo off Rib Eye at Morrisons, now £13 until Sunday.
- Bring home the burgers, with Tesco Finest 6oz Beef Burgers for 97p each, down from £1.30.
- Save £4.50 per kilo on Beef Topside at Morrisons, now £7 until Sunday.
- Get more banger for your buck at the Morrisons butchery counter, with The Best sausages down from 42p to 25p each until Sunday.
- That means you can get eight bangers for £2 – the same price as six pre-packed sausages.
- Save £2.50 per kilo on Tesco British Lamb Rump, now £10.
Get a bit extra: Fish or meat counters throw in marinades or flavoured butters along with the fresh food, giving you something extra for no more money.
Make savvy switches: Let the experts share their knowledge. If you want to know the best cheaper alternative to pricey cod, for instance, the fishmonger can advise you.
Waste not: Instead of being stuck with whatever is in a pre-packaged item, you can ask the butcher or fishmonger to trim the fat or skin the fish so you only pay for what you want.
Nachos with pulled pork and cheese
- 1kg pork shoulder
- 2 tbsp barbecue sauce
- 1 tsp chilli flakes
- 200g tortilla chips
- 50g tinned japalenos, sliced
- 50g grated cheese
- 1 small bunch coriander leaves
- 4 tbsp sour cream
- Preheat the oven to 220C/ 200C fan/gas 7. Put the pork shoulder into a roasting tin.
- Mix the barbecue sauce, chilli flakes and salt in a small bowl. Massage into the pork. Roast in the preheated oven for 30 minutes.
- After 30 minutes, turn the oven down to 160C/140C fan/gas 3. Remove the pork from the oven and pour 400ml of boiling water into the base of the roasting tin. Tightly cover the roasting tin with foil and return to the oven. Roast for four hours.
- Remove from the oven and allow to cool for ten minutes.
- Put the pork on to a chopping board and, using two forks, shred the meat. Remove any fat if desired.
- Pile the tortilla chips into a large ovenproof serving dish. Top with the pulled pork. Scatter with jalapenos and grated cheese.
- Place back in the oven for five minutes to melt the cheese. Serve with extra barbecue sauce, sour cream and garnish with coriander leaves.
Roast cod loin with balsamic crumb and new potato wedges
- 85g panko breadcrumbs
- 25g balsamic glaze
- 1tbsp parsley
- 300g new potatoes
- 100g frozen peas
- 100g tartare sauce
- 25g butter
- 675g cod loin
- To make panko breadcrumbs, put three or four slices of stale bread in a food processor then let them dry out in a warm oven for a few minutes.
- Glaze and parsley in a bowl to make the crust. Season to taste.
- Cut the new potatoes into wedges. Toss in oil, season and roast for 25 minutes at 180C/160C fan/gas 4.
- Blanch the frozen peas, drain, and mix with the tartare sauce and butter. Blend into a coarse paste.
- Divide the cod loin into four equal pieces and coat with the breadcrumbs. Place on a lightly oiled tray and roast at 180C/160C fan/gas 4 for 15 minutes. Remove from the oven and serve.
Tip: This dish would be delicious with blanched samphire.