– Made from scratch by Morrisons craft bakers in stores –
– At 50p per pack, these doughnuts cost just 10p each –
– Morrisons has also added a lemon curd filled doughnut to the Spinr range –
Morrisons has added a chocolate orange doughnut to its in-store bakery range. Fans of the ‘flavour of the moment’ can pick up a pack of five for 50p, working out at just 10p per doughnut.
Made from scratch by Morrisons bakers in-store every day, each doughnut is hand-filled with a generous amount of rich, chocolate orange-flavoured filling and finished with a dusting of icing sugar.
The chocolate orange craze shows no sign of slowing and customers were quick to spot the new Morrisons addition on social media when it launched in stores on Wednesday. A photo posted by @newfoodsuk amassed over 7,500 likes and 1,000 comments in less than 24 hours with fans commenting, “NEED, NEED, NEED” and“I’m in heaven”.
Doughnut lovers can get their hands on another new flavour, with Morrisons having also added a Lemon Curd flavour to the range; perfect for spring picnics in the sunshine and available at the same bargain price of 50p for a pack of 5.
Andy Clarke, In-store Bakery Manager at Morrisons said: “We’re always looking to add new and exciting flavours to our bakery range. We know that our customers love the chocolate orange trend so it made sense to combine it with our renowned doughnuts.”
Morrisons Chocolate Orange and Lemon Curd doughnuts are available in 400 stores nationwide now.
Museums & Galleries Edinburgh have launched ‘Cooking Up the Past’, a new digital series which brings the city’s history to life through cookery during lockdown.
The series is the latest strand of activity as part of the ongoing Auld Reekie Retold inventory project, features videos of staff members cooking up historic recipes at home which have been sourced from digital copies of historic recipe books discovered in the city’s collection.
During lockdown many have tried their hand at new recipes and kitchen skills, from sourdough starters to viral feta pasta bake recipes. ‘Cooking Up the Past’ provides audiences with an opportunity stave off that lockdown boredom and cook up some historic recipes while discovering some fascinating stories from Edinburgh’s history.
The first episode in the series which is available to view via the Museums & Galleries YouTube channel features Curator Vicky Garrington and Collections Assistant Oliver Taylor each attempting to make a recipe for soda scones from a 1932 edition of the book Plain Cookery Recipes from the Edinburgh College of Domestic science.
They filmed their preparation, cooking and tasting from their own kitchens at home.
Commenting on the new series, Vicky Garrington said:“With our venues closed and staff working from home, the Auld Reekie Retold team have been looking for new ways to share our amazing collections with the public.
“When I suggested the idea of filming a recipe to Oliver, he was up for the challenge, and hopefully the film we’ve made will inspire people to explore more of our collections online, and to revisit some old family recipes’.
Vicky and Oliver’s soda scones might not win the Great British Bake-Off, but the pair enjoyed tackling a recipe from the past, and are hoping that the film might inspire others to do the same.”
On researching the new series, Oliver Taylor added:“There were plenty of appetising recipes to choose from in the recipe book, but some were distinctly unappealing!
Alongside a tempting selection of recipes for pies, puddings and cakes were instructions for how to make dressed sheep’s head, raw beef tea to fortify invalids, boiled tongue and ‘Poor Man’s Goose’ which included sheep’s liver and heart.
These recipes show how public tastes have changed over the years, as well as attitudes towards treating the sick. We’d be more likely to tempt a patient with ice cream or fresh fruit these days, than to brew up some raw beef tea!”
The Edinburgh College of Domestic Science began life as the Edinburgh School of Cookery and Domestic Economy in 1875. Its founders, Christian Guthrie Wright and Louisa Stevenson, were heavily involved in furthering the education of women.
In founding the College, they had two aims: to improve women’s access to higher education and to improve the diets of working-class families. They began to hold lectures at the Royal Museum (now the National Museum of Scotland), as well as arranging lectures and demonstrations across the country.
In 1891, the School moved to Atholl Crescent in Edinburgh’s West End, where its main campus remained until 1970. It became the Edinburgh College of Domestic Science in 1930, but to many in the City it will always be ‘Atholl Crescent’. Many developments followed, including a broader curriculum, and the institution eventually became Queen Margaret’s University.
Museums & Galleries Edinburgh holds a fascinating collection of objects relating to the College. It includes text books, millinery samples, needlework examinations pieces, exquisitely embroidered blouses and even furniture.
The edition of Plain Cookery Recipes from which the recipe in Cooking Up the Past was taken is enclosed in a beautiful linen cover, embroidered with strawberries, by a student at the College.
The Auld Reekie Retold team have plans for more cookery adventures as part of the series including: a recipe from the domestic notebooks belonging to Edinburgh suffragist Nannie (Agnes Henderson) Brown and a World War 2 rationing recipe.
Vicky Garrington commented:“A lot of people have enjoyed cooking at home during the pandemic restrictions, and searching our historical recipes adds another layer of interest to this activity.
“We’ll keep searching our stores for new recipes to try out, and we’ll be sure to share our cooking and the background stories of the recipes with the public”.
Oliver Taylor added:“We’d love people to try the recipe with us, and to tag us with the results on social media using #AuldReekieRetold”.
Culture and Communities Convener, Cllr Donald Wilson said:“A lot of people are drawing huge comfort from culture and heritage activities online at the moment. They can help us stay connected with our past and our shared heritage, as well as providing a welcome break from the stresses of daily life.
“As the Deacon of the Baxters (Bakers) which is one of our oldest Incorporated Trades I am aware of both the proud history represented in these collections but also the recent interest which has arisen as a response to the pandemic. This is a fantastic project and I hope it encourages others to try the recipes.
Culture and Communities Vice Convener, Cllr Amy McNeese-Mechan said: “Museums & Galleries Edinburgh have been trialling online talks, craft events, art films, podcasts and more over the last few months, and Cooking Up the Past is another great example of the service adapting what we do during these unprecedented times.”
Episode 1 of Cooking Up the Past can be viewed here.
THE ONLY PRODUCT OF ITS KIND ON UK SUPERMARKET SHELVES
Sirloin Steak and Black Tiger Prawns for £7.00 or £12 for two
Morrisons is launching a new Surf & Turf pack, perfect for luxury dinners at home or grilling up on the BBQ.
Featuring a British Sirloin steak and four black tiger prawns, the pack is the only one of its kind currently available in UK supermarkets and is priced at just £7.00, or two for £12 – customers will have to be quick though as the packs will be limited.
While restaurants remain closed, Morrisons Surf & Turf is the perfect option for customers looking to upgrade weekend dinners in. Alternatively, with the weather warming up and days getting longer, the new launch offers the perfect excuse to dust off the BBQ, fire up the coals and tuck in alfresco.
Those going down the outdoor route can pick up disposable BBQs from Morrisons; choose from a small disposable BBQ for £2.50 or a party disposable BBQ at £5.50, both available in stores and online.
Josh Brockbank, Beef Buyer at Morrisons said: “We always aim to offer customers the best produce at great prices, and there’s no better example than this affordable deal for high-quality steak and seafood.
“With BBQ season round the corner we hope people will be enjoying this both in, and outdoors with family.”
The Surf & Turf pack will be available in stores and online from the 15th March, priced at £7.00 or two for £12.
– Works out at just 66p a can, saving customers over £6! –
– Offer available in store now meaning customers can take advantage for St Patrick’s Day –
Morrisons are helping Guinness fans to party like the Irish, from the comfort of their own living rooms, this St Patrick’s Day with customers able to get their hands on 15 cans of the Irish national tipple of choice for just £9.99.
The famous stout – best served cold – works out at just 66p a can, and saves customers more than £6 off the RRP.
St Patrick’s Day (17 March) takes place just three days before a battle of the titans in the 6-Nations Cup, with Ireland taking on England on home turf which is sure to be an explosive clash.
Customers will need to be quick to bag this deal – which is the cheapest available in the UK supermarkets as the deal is running from the 11th until 21st March, in-store while stocks last*.
Callum Keaney, Senior Buying Manager at Morrisonssaid:“With St Patrick’s Day just around the corner and a massive showdown coming up between Scotland and Ireland in the 6-Nations tomorrow there’s no better way to celebrate than with an ice-cold Guinness.
“We’ll still be raising a glass at home so we’re pleased to be offering our customers the best price out there!”
– Popular Easter eggs including Mini Egg and Maltesers will be available to buy this weekend for just 75p –
– Spring bakery products launch, with prices starting from just 10p –
– Products include mini egg doughnuts and mocha hot cross buns, with customers sharing on social and commenting “these are a NEED” –
Morrisons has slashed the price of popular Easter eggs to just 75p this weekend.
From Friday to Sunday, customers will be able to pick up favourites such as Cadbury Mini Egg, Maltesers and Aero Bubbles Medium Eggs in stores at great reductions.
The full list of Easter eggs being reduced to 75p is:
Product
Original price
Saving
Cadbury Mini Egg Medium Easter Egg
£1.50
75p
Cadbury Creme Egg Medium Easter Egg
£1.50
75p
Cadbury Chocolate Buttons Egg
£1.50
75p
Smarties Medium Easter Egg
99p
24p
Rolo Milk Chocolate & Caramel Medium Easter Egg
99p
24p
Maltesers Medium Easter Egg
99p
24p
Aero Bubbles Milk Chocolate Medium Easter Egg
99p
24p
Mars Medium Easter Egg
£1.50
75p
Kinnerton Paddington Egg & Bar
99p
24p
And if that’s not enough to get into the Easter spirit, Morrisons has also just dropped its spring bakery range, including mocha hot cross buns, lemon doughnuts and mini egg doughnuts.
With prices starting from just 50p these deals are worth hopping over to Morrisons bakery counter for!
Morrisons are famous for their doughnuts with customers previously going wild for salted caramel, gingerbread and fruit salad flavours.
Morrisons Easter additions are set to be just as popular and customers have been quick to take to social media to express their excitement saying, “these are a NEED”, “Morrisons strikes again” and “where’s the nearest Morrisons?”.
Morrisons Lemon Doughnuts are available in packs of 5 for 50p – just 10p each. Freshly prepared in-store and hand-filled with lemon curd by Morrisons craft bakers, these doughnuts are the perfect spring treat.
The supermarket has also launched new Mini Egg Easter Doughnuts which come in packs for three for £1.50. These luxury chocolate iced doughnuts are filled with a smooth chocolate filling, topped with chocolate icing and chocolate eggs, ideal to satisfy sweet cravings ahead of the Easter weekend.
Freshly baked in-store, Morrisons has also brought back its popular Mocha Hot Cross Buns for Easter – just £1 for 4. The sweet coffee-flavour buns are filled with dark chocolate chips and best served with butter and a hot coffee.
Jane Holmes, Product Development Manager at Morrisons said: “We’re so excited to see our new bakery products getting so much love on social media. We hope that they will add a spring to our customers steps in the run up to Easter.”
Morrisons spring bakery range is available in-stores nationwide now.
Are you looking for some recipe and meal inspiration to impress the family and want to test your culinary skills to make restaurant quality dishes at home without breaking the bank?
Then you’re in luck because Aldi has partnered with award winning Scottish Chef and professional MasterChef contestant, David Hetherington, to help customers re-create a range of vibrant and delicious meals that will feed four people for less than £1.50 per person using fresh local Scottish produce.
David Hetherington, Head Chef at Glasgow’s Locker Hyndland, Provenance Chef of the Year 2018 and winner of Inspiring Chef of the Year 2020 has developed a variety of recipes using local Scottish produce from Aldi to help inspire customers to create high-quality and affordable meals from their own home.
Starting with a Mother’s Day Spring Pea, Thyme & Lemon Ricotta Tart and Berry Pavlova, over the next four weeks David will release a series of healthy meal ideas for four, with suggestions on how to spice up your lunch whilst working from home, as well as offering a step-by-step guide on how to create the ultimate Aldi Easter Sunday roast.
Weekly recipe suggestions and step-by-step cooking guides will feature across David’s (@chef_hetherington) and Aldi Scotland’s (@aldiscotland) Instagram and Facebook pages starting from 8th March.
David Hetherington, Head Chef at Glasgow’s Locker Hyndland said:“It has been brilliant to see everyone get more involved in cooking at home and by partnering with Aldi, who lead the way on Scottish provenance, I aim to build on this culinary excitement and share both affordable and nutritious recipe ideas for everyone to enjoy.
“By taking advantage of the selection of fresh Scottish produce available at Aldi, my weekly recipes will help guide both experienced cooks and kitchen novices to produce an array of tasty meals. Along the way, I will also provide some top cooking tips on how to find the best produce in your local Aldi store and how to be more adventurous in your own kitchen.”
Graham Nicolson, Aldi Scotland, Group Buying Director said:“We are thrilled to be able to help our customers test their culinary skills and experiment with cooking by using Aldi’s extensive range of quality fresh local produce and ingredients.
“As well as access to great quality Scottish ingredients we know that what matters to our customers is getting great value for money, and that’s why keeping our prices the lowest in Scotland is our number one mission.
“Over the past year, David has done an excellent job in engaging with people to encourage cooking at home but recognising at the moment that keeping dishes affordable is also of key importance, and for the next four weeks I hope our customer are excited to try out the new recipes that David has created.”
Full Recipe Calendar:
· W/c 8 March: Creating a restaurant-quality Mother’s Day feast for under £6
· W/c 15 March: How to spice up your lunches when working from home
· W/c 22 March: How to create a healthy meal for four for under £6
· W/c 29 March: The ultimate Aldi Easter Sunday Roast for £6
Mother’s Day Recipe:
Spring pea, thyme & lemon ricotta tart, mixed leaf and cherry tomato salad
Serves 4
Prep time 10 mins
Cook Time 20 mins
Difficulty
Total £3.30
1 bag frozen garden peas – 59p
1 lemon – 14p
2 sprigs of thyme/pinch of dried thyme – Store cupboard
Line a rectangular baking tray, or a round one, with baking parchment, then line with pastry.
Next up, line the puff pastry with baking parchment, and fill with baking beans (this could be lentils, raw chickpeas, or you can buy real baking beans online, I choose to use lentils), this stops the middle of the tart rising while you bake the pastry. Leave a little pastry lip hanging out the top for a wee bit of crunch. Pop the tart in the oven and bake for around 20 minutes or until the pastry is looking golden.
While the pastry is cooking, chuck the ricotta into a bowl, add some chopped thyme (or a pinch of dried thyme), squeeze of lemon juice, some lemon zest and some salt and pepper.
Put a pot of water on to boil. Once boiling add in the frozen peas and allow it to come back to the boil and immediately strain off the water and chill, this is important to keep the colour, nutrients and flavour in the peas.
Once the pastry is cooked, and cooled, fire in the ricotta mix, smooth it out to the
edges and fill the pastry, toss the peas with some olive oil, salt, pepper, thyme and a squeeze of lemon, and pile them on top.
For the salad, wash the salad leaves gently under cold water, toss in olive oil, salt, pepper, halved cherry tomatoes and serve up everything with love and a big smile.
Berry Pavlova
Serves 4
Prep time 10 mins
Cook Time approx 2 Hrs
Difficulty
Total £2.60
4 egg whites – 48p
250g caster sugar – 27p
250ml double cream – 71p
½ punnet of Wonky strawberries – 69p
½ punnet of Wonky blueberries – 45p
This recipe will always work better if you have an electric whisk.
In a clean dry bowl place the egg whites, and whisk on a high speed until they become stiff. Place the sugar onto a baking sheet, and place in a hot oven at around 180°C, you’ll want the sugar to heat until it becomes too hot to touch with the palm of your hand. This is a culinary trick so please be careful.
Carefully pour the sugar into the egg whites, mixing at a fairly high speed, again we are working with hot sugar here, so be careful and take your time.
Continue to whisk the eggs on a high speed once all the sugar is in and keep whisking until the mix is cold. It should be shiny and hold itself together.
We need to make a small meringue bowl for our pavlova, so divide the mix into four onto a parchment lined tray. Now the best way to do this would be to pipe a little nest, but you can plop a dollop on a tray and make a wee well in the centre with a hot spoon.
Now switch off the oven, it should still be hot from the sugar warming. Pop in the tray of meringues and wait for about 10 minutes before you close the door and leave overnight. It is really important we dry out the shells of our meringues without colouring them.
When you are ready to serve, whip up the double cream, and spoon into your meringue nests, chop up your berries and arrange on top.
Edinburgh College is providing industry specific training to help hospitality and tourism businesses hit the ground running when the sector is allowed to reopen.
The training which allows SMEs up to £5,000 free training provided through the Flexible Workforce Development Fund (FWDF), is available straight away to help people upskill, reskill and give confidence to those who have been unable to work due to the pandemic.
Hospitality businesses are encouraged to attend a virtual information event hosted on Zoom on Wednesday 24 March, to find out more about Edinburgh College, the FWDF, and how the College’s Training and Development team can liaise with them to design and deliver bespoke training packages with courses to suit all employer and employee needs.
Courses range from REHIS Food Hygiene and Allergy Awareness through to Customer Service and Communication Skills, and Mental Health.
Businesses which pay the Scottish Government apprenticeship levy can apply for up to £15,000 worth of training, while SMEs can apply for up £5,000 of training without any contribution.
Edinburgh College Commercial Development Manager Liam Conway said: “We are excited to be hosting this information event for Hospitality businesses across Edinburgh and the Lothians.
“It is our hope that Hospitality businesses will be able to welcome visitors and guests back into their premises soon. In the build up to that becoming the case, Edinburgh College is ready to deliver training to Hospitality employees in time for their reopening – allowing firms to ensure employees’ continuing professional development and retraining is in place ahead of customers’ return.”
The virtual information event is taking place on Wednesday 24 March from 12 – 12.30pm.
– Customers across the UK can nominate special mums via local stores’ Facebook pages –
– Mums will also receive acts of kindness in stores, including gifts of flowers and chocolates –
Morrisons is giving away an afternoon tea hamper from its stores across the UK this Mother’s Day, to celebrate mums in the community.
Mother’s Day will be a little different this year with lockdown still in place, but mums across the nation deserve more recognition than ever; having faced all sorts of challenges including home schooling and feeding the family.
Morrisons customers are able to nominate a ‘special’ mum to win a hamper via their local store’s Facebook page, to give back to mums in the community who deserve a treat.
Each of Morrisons’ 497 stores across the UK will be taking part in the giveaway and planning to pack a box with a variety of items that mums can use to make an afternoon tea. From cakes, to teas and jams, the hampers will provide an afternoon tea treat that mums won’t forget.
Morrisons will also be carrying out acts of kindness in stores, such as giving flowers and chocolates to special mums who cannot see their children on Mother’s Day.
Rebecca Singleton, Customer & Community Director at Morrisons said: “We know that Mother’s Day will be different this year, and we wanted to recognise the incredible efforts of mums around the country over what has been an extremely difficult 12 months.
“We look forward to putting a smile on the face of nearly 500 fantastic mums as they tuck into a range of delicious afternoon tea treats.”
Failure to support the nation’s pubs return from lockdown risks imperilling the government’s levelling up agenda for economic and social renewal, the think-tank Localis has warned.
In a report entitled ‘The Power of Pubs – protecting social infrastructure and laying the groundwork for levelling up’ Localis argues it is vital that the lockdown roadmap is not allowed to slip back further for pubs, and that the commitment to end all trading restrictions by 21 June must be delivered to return all pubs to viable trading.
Without such assurances and medium-term support to help place the pub sector at the foundations of a strong recovery, the authors warned local economies and community resilience in left-behind parts of the country – including ‘blue wall’ former industrial heartlands, rural and coastal areas – would be particularly hit.
Among key recommendations, the report authors urged central government to further reduce the tax burden on the pub sector to aid the recovery and called for an extension to the Business and Planning Act 2020.
Local councils should be directed to help pubs by issuing licence fee refunds – paid for by the Treasury – for the six months to June 2021, through business support grants, the study advised.
Additionally, where premises have been put to new community purposes during the pandemic, councils should offer a diversification grant to pubs looking to retain or expand the services they provided during lockdown.
Localis chief executive, Jonathan Werran, said: “The case for treating Britain’s pubs with fair consideration in exiting lockdown measures is, at core, as simple as it is heartfelt. Where there’s a pub, there’s a community.
“As one of the biggest contributors to the UK economy, the sector has a vital role to play in the recovery and levelling up journey of the country as well as in maintaining community cohesion and social resilience well beyond the pandemic.”
Emma McClarkin, chief executive, British Beer and Pub Association,said: “The Pandemic has fractured our communities economic environment and frayed our social ties.
“The pub is a powerful embodiment and symbol of both, woven into the fabric of our society and it is one we need to support and strengthen as we rebuild our trade as well as reconnect our communities.”
– Commitment to be achieved by 2030, five years ahead of other supermarkets –
– Morrisons to launch ‘zero emission’ eggs in 2022 and beef by 2025 –
Morrisons has pledged to become the first supermarket to be completely supplied by ‘zero emission’ British farms by 2030 – five years ahead of the industry. The move comes after customers said they wanted their food to be as low emission and ‘green’ as possible.
Agriculture currently accounts for 10 per cent of all UK greenhouse gas emissions, with new research revealing that two thirds of people are considering the environmental impact of the food they eat[2].
Morrisons is UK farming’s biggest customer and will work directly with its farmers to create affordable zero emission produce. The first to hit shelves will be zero emission eggs by 2022, with lamb, fruit, vegetables, pork and beef following before the end of 2025.
Beef farming is the most challenging product to make greener as it currently generates 45 per cent of all UK agricultural carbon[3] emissions for only five per cent of products sold. Almost half of this is due to methane produced by the cows. Morrisons is working closely with its farms to create a zero emission beef range by 2025 by using smaller cattle breeds, low-methane feed, methane reducing supplements (such as seaweed), and by planting trees.
The National Farmers Union has asked farmers to work towards a 2040 ‘net zero’ emissions goal, with other supermarkets working towards 2035. British farming’s biggest supermarket customer, Morrisons, will work alongside its 3,000 farmers and growers to achieve this target five years earlier, in 2030.
Morrisons and a selection of its farmers are this month starting work on zero emissions ‘farm models’ that will look at the complete journey of meat and crops from germination to leaving the farm. They will serve as a blueprint – and be rolled out across all Morrisons farms to produce all food in this zero emissions way.
The models will look at reducing carbon by: rearing different animal breeds; using low food-mile feedstuffs; using renewable energy and low emission barns; and cutting water and fertiliser use. Offsetting carbon emissions will also be done by: planting grassland and clover; restoring peatland; planting trees[4]; and seeding hedgerows.
As part of the programme, Morrisons will set up the world’s first School of Sustainable Farming at Harper Adams Agricultural University to offer farming training for future generations.
The supermarket will also work with the NFU to pool farmer knowledge, Natural England on planting and water use, and will use industry experts to measure its schemes.
David Potts, Chief Executive of Morrisons, said: “Climate change is one of the biggest challenges for our generation and growing food is a key contributor to greenhouse gas emissions.
“As British farming’s biggest supermarket customer, we’re in a unique position to guide our farms and help lead changes in environmental practices. It’s years ahead of industry expectations – and an ambitious target – but it’s our duty to do it.”
Environment Secretary, George Eustice MP, said:“The UK is the first major economy to legislate for net zero emissions by 2050. Our farmers will play a key role in achieving this.
“It is encouraging to see Morrisons commit to being supplied by net zero carbon British farms on such an ambitious timescale, helping to protect the environment for future generations.”
Morrisons UK agriculture target forms part of its plan to become ‘net zero’ for emissions by 2040, in line with the international Paris Agreement.
