Head to supermarket deli and butcher counters for fresh treats you won’t find elsewhere

GET fresh this weekend with some great offers for you to hand-pick.

Head straight to the bakery, butcher and deli counters in-store to see what could take your fancy.

Enjoy fresh food from in-store butcher, bakery and deli counters this weekend

With tasty buys that you might not find elsewhere on the shelves, you can try out new nibbles or bag some old favourites.

You can also buy as much or little as you want, saving money and cutting waste.

Here are this week’s tasty deals, along with recipes from Morrisons.com to put a summer spring in your step.

Find a bargain

Lidl is launching a New York-style Delmonico thick-cut prime rib steak for £6.99.
With Morrisons burgers from the butcher’s counter down to 40p each from 80p, have a double decker.
Great for adding to sarnies, pasta, and pittas, Yorkshire ham is half-price at Morrisons deli, now 65p for 100g.
Upgrade your weekend loaf at Tesco with a wild garlic & sea salt ciabatta for £1.80.
It’s English Wine Week, so pour yourself a glass of Sainsbury’s English rosé, £11.
Make like you’re at the seaside with half-price Morrisons fishmonger’s mackerel, now £3.50 per kilo.
Get the taste of summer with Tesco apricots, 320g, £1.
Get a fresh cream sponge from Morrisons for half-price, now a tasty £1.
Perfect with hummus, Sainsbury’s falafel, down to £2 from £2.50 for eight.
Each Friday myWaitrose members can get 20 per cent off selected fish at the fish counter.
Four flat peaches from Sainsbury’s are now less than half-price at 75p, saving 85p.
Get to the bakery counter at Asda for five chocolate cookies for £1, or two pack for £1.50.

Butterfly sardines with lemony fennel salad

(Serves six)

Prep time: 20 mins.

Cooking time: 10 mins.

YOU NEED:

• 12 sardines, butterflied
• 2 cloves garlic, peeled
• 3 tbsp olive oil
• 2 bulbs fennel, trimmed
• 1 courgette, large
• 1 lemon, juice and rind, grated
• 1 tsp Dijon mustard
• 3 tbsp dill, chopped

METHOD:

1. Pat the fish with kitchen paper. Halve one garlic clove and rub over the sardines. Brush with some oil and chill.
2. Thinly slice the fennel lengthways and slice the courgette on the diagonal. Brush the veg with a little oil and season with salt and pepper.
3. Crush the other garlic clove and whisk into the remaining oil with the lemon juice and rind, mustard and 2 tbsp of the dill.
4. Barbecue the veg for three to four minutes each side, until tender, then add to the dressing.
5. Barbecue the sardines for three to four minutes each side, until cooked through and the fish flakes easily with a fork. Serve with the veg and scatter with dill.