WE may all be longing for spring but you may also like to savour the last cosy evenings of this lockdown.
Whether conjuring up a date night or cuddling up for a film with the kids, the perfect food is part of the fun.
So find your meal match from the good deals here, or why not try the recipes below from Morrisons.com.
Crisps and corn
Need something to nibble?
Save 60p on Metcalfe’s Cinema Sweet popcorn sharing bag, now £1, or Pringles Original Crisps, half-price at Sainsbury’s, now £1.50.
Fun for all
He wants fish and chips, she prefers Chinese?
Get what you fancy with Tesco’s Heat and Enjoy meal deal – two mains and three sides for £10, saves £6.
Options include beef in black-bean sauce, or battered cod.
Raise your glass
Toast yourselves with Morrisons The Best DOC Prosecco.
From tomorrow it’s just £7 a bottle.
For a nibble to go with it, Morrisons The Best Crisps are £1 a packet.
Raid the freezer
Co-op’s £5 freezer deal is valid if you buy Co-op battered onion rings, Goodfellas garlic bread, McCain lightly spiced potato wedges, Brew City Cheesy Brew Bites and Cadbury Dairy Milk ice cream tub.
Get a slice of Chicago life
Snap up three for £5 at Iceland on selected Chicago Town stonebaked thin-base pizzas and Goodfellas deep-pan pizzas, both of which are £2.50 if you buy just one.
Clear the cookies
Aldi shoppers can tuck into Carlos Takeaway Chewy and Gooey Cookies at £1.49 for four.
Best served with a dollop of ice cream.
Dip, dip, hooray
Get two dips for £2 at Morrisons, saving 38p, including guacamole and reduced fat sour cream and chive dip, 200g, £1.19 each.
Serve with Doritos Stax, down £1 to £1.50.
What a scoop
Enjoy selected Ben & Jerry’s ice cream at £3 for a 465ml tub at Morrisons, down from £4.80.
Flavours on offer include Cookie Dough and Phish Food.
Get your hands dirty
Get stuck in at Sainsbury’s with slow-cook buffalo chicken wings, saving 50p, now £3.25, dirty fries, 400g, down from £3 to £2.50 or Leon waffle fries, down from £2 to £1.50.
Enjoy a date night
Treat yourself with Morrisons’ Dine In For Two meal deal – including a main course, such as two salmon en croûte, a side dish, dessert and wine, beer or a soft drink, all for £12.
Makes two loaves
Prep time: 35 mins
Cooking time: 20 mins
Other time: 1 to 1½ hours rising / 1 hour proving
- 600ml warm water
- 800g plain flour
- 4 tbsp olive oil, plus extra for oiling
- 2 tsp sea salt, extra for sprinkling
- 14g easy bake yeast
- 4 sprigs fresh rosemary, finely chopped
- In a jug, mix together the oil and water. In a large bowl, mix together the flour, salt and yeast.
- Make a well in the middle, pour the liquid into the flour and bring together using your fingers.
- Turn the dough out onto a lightly floured worktop and knead. The dough will be moist and sticky but keep kneading for 10-15 minutes until it becomes smooth and springy when pressed.
- Form the dough into a ball and place in an oiled bowl, turning the dough to coat.
- Cover with oiled clingfilm and leave in a warm place to rise until doubled in size – this will take about 1 to 1½ hours.
- Knock the dough back and divide into two.
- Transfer each half into a 28cm x 18cm baking tin brushed with oil; push the dough into the corners to fit the tin.
- Cover the tins with oiled clingfilm and leave in a warm place for another hour, until the dough feels spongy when pressed gently.
- Heat the oven to 220C/200C fan/Gas 7. Before baking, brush the loaves liberally with oil and scatter over the rosemary and about 1 tsp salt.
- Gently poke small dimples into the dough with your fingertips (this technique will also help to push the rosemary and oil into the dough). Bake for about 20 minutes or until golden.
- Enjoy while still warm or turn out on to a wire rack to cool.
Market street tip
Keep working the dough until it’s smooth, don’t be tempted to add extra flour.
Chocolate-chip cookie ice-cream sandwiches
Makes four sandwiches
Prep time: 15 mins
Cooking time: 15 mins, plus cooling time
- 125g salted butter, softened
- 25g caster sugar
- 55g soft brown sugar
- 75g self-raising flour
- 110g rolled oats
- 50g chocolate chips
- 4 scoops ice cream, of your choice
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- Preheat the oven to 180C/160C Fan/ Gas 4. Place all the cookie ingredients into a food mixer. Mix on a low speed until a soft dough is formed. Alternatively, you could combine all of the ingredients in a mixing bowl using a spoon.
- Roll the dough into a sausage shape, approximately 12cm long, and wrap in baking parchment. Chill in the fridge for ten minutes.
- Line two baking trays with baking parchment. Slice the chilled cookie dough into eight circular discs. Flatten each disc so it is 1cm thick.
- The cookies will spread during baking so ensure you leave space between each cookie. Bake for approximately 15-18 minutes or until the cookies are golden around the edges.
- Allow cookies to cool completely. Scoop your favourite ice cream onto the base of one cookie. Place a second cookie on top and push down to create a sandwich.
- Repeat and place the cookie ice cream sandwiches in the freezer for 10 minutes. Remove from the freezer and enjoy.
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