McColl's

It gets mighty hot under the southern Spanish summer sun ☀️ 🥵 ☀️ So you can be sure that when Andalusians reach for a cold beer, they make sure to choose one that really hits the spot.

Cruzcampo has been served in the bars of Seville for 120 years. It's been the cooling tipple of choice for generations of Andalusians and now you can enjoy it too. Pick up 4 x 440ml cans in your local Morrisons Daily for just £5.50.

Calling all Hampshire motorsport fans… Tomorrow, the Red Bull Racing F1 car is making a scheduled pit stop at Morrisons Daily in Fareham. Why not pop down to our Bishopsfield Road shop for a look-see & a cheeky pic? 🏁 🏁

Did you know that you can do your in-person banking at your local Morrisons Daily? Because each of our shops offers Post Office services, you can…

👉 Pay in cash & cheques ✅
👉 Withdraw money ✅
👉 Check your balance ✅

Please refer to your bank to find out which services are on offer at the Post Office counter.

This thrifty corned beef & potato curry is inspired by a Trinidadian recipe. It's a quick and easy tea that makes the most of everyday ingredients – brilliant for midweek 😋 😋

It's simple to make. Place a large frying pan on a medium heat. Add a slick of vegetable oil, then toss in 1 chopped onion and 1 tsp chilli flakes, along with a pinch or two of salt. Cook, stirring, until the onions are softened – about 8 mins.

Add 3 crushed cloves of garlic, and cook, stirring, for a minute or so, then add 2 tbsp curry powder and 1 tbsp turmeric. Stir to combine, then cook for 1 min, stirring. Add 100ml water, then cook, stirring, for 4-5 mins, until most of the water has evaporated and you’re left with a thick paste.

Add 300g cubed potato, stir to coat in the paste, then tip in a further 500ml water. Cover and cook for 6 mins, or until the potatoes are mostly cooked.

Break a 350g tin of corned beef (we used Princes) into rough chunks and add this to the pan, along with 1 tsp dried thyme. Stir to mix through, then cover the pan and cook for a further 6 mins, or until the potatoes are cooked through and the sauce has thickened.

Add a good squeeze of lime juice and serve with rice, naan or poppadoms (or all three 😉), along with some mango chutney and a Caribbean hot pepper sauce (such as Encona) on the side 🌶️🌶️

Swizzels have given their iconic Squashies a Minions makeover!

The Despicable Me-inspired Banana & Blueberry variety joins their stable of classic flavours, which also features Strawberries & Cream, Sour Cherry & Apple and Bubblegum, alongside the original Raspberry & Milk.

Pick up a pack at your local Morrisons Daily today!

Check out the exceeding good prizes on offer in this new competition from Mr Kipling 🧁 You could win one of two holidays to the US and there are cinema tickets and Despicable Me merch up for grabs too!

👉 Visit WinMegaPrizes.co.uk for full terms & conditions and for your chance to win! 🤞🤞🤞

Who'd have thought it? It's been 25 years since Posh & Becks tied the knot!

To celebrate their silver wedding anniversary 🎉 🥂 , this brand-new OK! Magazine's Special Collector's Edition salutes the couple's enduring love, explores their path to happiness, and looks at what the future holds.

There are exclusive and rarely seen pictures from their first home shoot together, Victoria's bridal dress fitting, and, of course, incredible images from their big day. Pick up your copy (£9.99) from your local Morrisons Daily today!

We all love a treat – and these Yum Yums are so called for a very good reason!! But which one should you choose?

Maybe you'll try the Millionaire's Yum Yum (£3), made with a laminated, fried dough that's topped with salted caramel sauce and crunchy biscuit balls. Or perhaps you'd prefer the Raspberry Funfetti (also £3), with its fruity fondant topping and cheeky dusting of colourful sprinkles?

While you're making your mind up, we think we'll just have to try both! 😉 😋 😃


Find out more 👉 👉 👉 https://bit.ly/4bLQr0v

We're thrilled to have Red Bull Racing's F1 car at our Morrisons Daily store in Pudsey today – so why not pop down for a photo?

The car heads off to Morrisons Daily in Ingoldmells tomorrow (Friday 28 June), so we hope to see all Lincolnshire F1 fans there!

Sharps Brewery was founded in the village of Rock, on Cornwall's rugged northern coast, in 1995. It was here, surrounded by surf, sand and wild seas, that Doom Bar and Atlantic were conceived. Is it any wonder, then, that both make for fabulous summertime sipping? 😎 ☀️ 🍺

Start the week like you mean business with For Goodness Shakes. Each vitamin-rich, ready-to-go shake contains 25g premium-quality whey and casein milk protein – making it the ideal choice for those who want to hit their protein goal ready for the busy day ahead.

Choose between Chocolate and Strawberry flavours – and team it with a lunchtime Main and a Snack for just £3.99 as part of our unbeatable Meal Deal.

A picnic is never complete without sausage rolls – and these are taken to the next level by the introduction of grated cheddar. The cheese enriches the filling and browns to golden perfection on the rolls’ upper crusts.

To make around 24 of them, place 500g sausage meat (roughly 8 chunky sausages’ worth) in a bowl, along with 100g grated cheddar and 50g caramelised onion chutney. Season with plenty of pepper, then mix well with your hands to combine.

Sprinkle a work surface with flour. Cut a 500g block of puff pastry in half and roll out into 2 strips, each around 48x18cm. Roll the meat into 2 sausage shapes and place 1 along the middle of each strip. Brush the pastry either side of the sausage with a little beaten egg. Fold the pastry over and press down to seal.

Brush the tops of the sausage rolls with beaten egg. Using a sharp knife, cut into 5cm lengths and place on a non-stick baking sheet. Sprinkle with a little more grated cheddar and a few flakes of sea salt. Bake for 15-20 minutes in a 200C/gas 6 oven, until risen, puffed and golden brown.

Transfer to a rack to cool fully, before adding to your hamper with all your other picnic goodies 😉 😋 🌞

Char-striped chicken, tossed with squeaky beans and penne pasta in a quick crème fraîche and pesto sauce – this supper is light, tasty, and ideal for a summer weekend 🌞 😉

It's easy to throw together too. Start by bashing flat a couple of chicken breasts. Place them on a board between 2 layers of clingfilm, then give them a few smart smacks with the base of a heavy pan – you want them about 1cm thick all over.

Make a marinade with 2 tbsp olive oil, 2 crushed garlic cloves, the juice and grated zest of 1 lemon and ½ tbsp finely chopped rosemary. Lay the chicken in the marinade and let it rest for a couple of hours.

When you're ready to eat, place a griddle pan on a high heat. When it is really hot, lay on the chicken (you might have to do this in 2 goes). Cook until there are deeply coloured char lines on the underside, then flip and cook on the other side. Remove from the heat and rest for 5 mins, before slicing across the grain into chunky strips.

Cook 500g penne pasta, as per the pack instructions. Just before it is cooked, dip a mug into the pan to collect a cupful of the starchy cooking water, then drain the pasta into a colander, return it to the pan, toss with olive oil to stop it sticking, and cover.

While the pasta is cooking, add 200g topped and tailed green beans to a pan of boiling salted water and cook for 4 minutes, or until softened but still firm and squeaky. Drain into a sieve, then run under a cold tap to cool down (this helps keep their firm texture and vivid green colour).

Add the beans to the cooked pasta, then spoon in 100g crème fraîche and 2 tbsp basil pesto (we used Sacla). Squeeze over a little lemon juice, season well with black pepper and salt (if needed), drizzle over a little extra-virgin olive oil and mix together well. You want the pasta to be coated in a kind of loose, glossy sauce – add a little of the reserved pasta cooking water if it’s too dry.

Tip the pasta into a serving dish. Lay on the strips of chicken, pouring over any resting juices, then serve.

If you want your G&T to really hit the spot, then make sure you add plenty of ice.

If you add just one cube to your Tanqueray & tonic, then it won't make the liquid much colder and will just melt into it, diluting the drink. But if you add 5 or 6 cubes, then this will drop the drink's temperature so fast that your cubes won't melt nearly as quickly.

Or, in other words...
1 or 2 cubes = Watery + Not cold 🤨 😠
6 cubes = Not watery + Super-cold 😁 ❄️ 😋

👉 This is part 1 of an occasional series on HOW TO MAKE THE ULTIMATE G&T. Keep your eyes out for future posts...

OK, so it might be a bit on the shivery side today, but summer will start soon – honest! 😉 So now's the ideal time to get prepared for the warm weather with our hand-picked selection of Nivea Summer Essentials 🌞 😎

It may be new to the UK, but Rosa Blanca beer has long been loved in Mallorca, where it was first brewed in 1927. A soft and refreshing taste with an intense aroma and a characteristic hoppy flavour, it's great for summertime sipping 😉 🌞 😎

So why not try it today? Choose between 4x440ml (£5.25) or 10x440ml (£11).

🍎 Thank you to all the amazing teachers out there!​

Show your appreciation with a One4all Gift Card - with over 170 brands to choose from, it's the perfect way to say thank you for all their hard work 📚

Looking for a pudding for lunch tomorrow? Then try this frozen raspberry & white chocolate mousse. Packed with fresh raspberries and flavoured with Cadbury White Buttons, it comes over like an indulgently fruity & chocolatey ice cream.

What's more, it's easy to make. Tip 300g raspberries into a bowl with 2 tbsp icing sugar and leave to macerate for 30 mins. Line a loaf tin with clingfilm and set aside.

Melt 100g Cadbury White Buttons in a bowl set over a pan of just-boiled water. Mix in 250ml custard and set aside to cool, then stir through 2 tbsp Bailey’s Irish Cream (optional but nice 😉).

Lightly whip 125ml double cream, then fold it into the chocolate mixture. Spoon a third of the mixture into the prepared loaf tin, then top with half of the raspberries. Add another third of the mixture and top with the rest of the raspberries, before finishing off with the remaining chocolatey custard.

Transfer to the freezer until frozen. When you’re ready to eat, tip the frozen mousse out of the tin, remove the clingfilm, and allow to defrost slightly before serving in slices.

TIP👉 👉 👉 Top with some more raspberries, a few fresh mint leaves, or a little grated white chocolate before serving for extra eye-appeal. If you are using the Bailey’s, don’t be tempted to use more – the extra alcohol means it won’t freeze.

Strips of flash-fried steak, wrapped up in a tortilla with rice, crunchy shredded lettuce and crushed avocado, seasoned with lime and Tabasco… Yes please!!

These summery steak burritos are simple to make. For 4 people, you'll want a 250g piece of sirloin. Fry it until charred and medium rare on a sizzling hot griddle pan (about 3 mins on the first side, then 2 mins on the other). Cover with foil and rest for 5 mins, then slice into strips.

Meanwhile, heat up pouch of microwavable rice – we like Batchelors Super Rice. Place the flesh from a couple of avocados into a bowl, squeeze over the juice from ½ a lime, add a glug of Tabasco, season well with salt and pepper, then mash into a coarse paste.

Place a tortilla flat onto your chopping board, then smear ¼ of the avocado in a broad strip down the centre. Spoon on ¼ of the rice, then add ¼ of the steak strips and ½ a diced tomato. Add a squeeze of lime and a little more Tabasco if you wish, then sprinkle over a handful of grated cheese (Red Leicester is good) and a little shredded iceberg lettuce. Repeat with the other 3 tortillas.

Roll up the tortillas, tucking in their ends so the filling won’t escape, and seal them in tin foil, twisting the ends to seal. Leave for 5 mins (this helps the flavours mingle and the cheese melt a bit), then cut in half, through the foil, using a sharp knife and serve.

You don't want a warm beer on a hot afternoon. So check out these clever little cans from Coors (£12.50 for 10 x 440ml). Each can is adorned with heat-sensitive images of mountains. When the mountains are grey, your beer's too warm. But when they turn blue… Cheers!! 🌞 🍺 ❄️

Made by the sea in the oldest distillery on the Hebridean island of Skye, this is a seriously good drop.

Talisker Skye (£29/70cl) has a smooth approachable style that would appeal to a whisky novice, while also boasting enough peaty & smoky character to please connoisseurs.

And don't forget... Father's Day is just around the corner, so if you're after something to treat the old man, then what about a wee dram?

If the natural goodness of Mediterranean olive oil in Bertolli makes you hanker after a holiday in the sun, then check out this exciting competition – and a £5K holiday to the Med could be yours!!

To enter & for terms and conditions 👉 👉 👉 https://www.bertolliwinaholiday.co.uk/
Good luck! 🤞🤞

Home-baked Cajun-spiced French fries, topped with oozing cheddar and crisp shards of smoky bacon? Get in!!!

To make these for 4 people, start off by peeling 1 kg of potatoes and cutting them into chip shapes. Add them to a bowl, along with 1½ tbsp of Schwartz Cajun Seasoning, then drizzle over 2 tbsp of vegetable oil. Toss to coat, then arrange the chips in a single layer on a baking tray and cook in a 220C/gas 8 oven for 30 mins, until golden and tender.

Meanwhile, cook up 6 rashers of bacon until crisp and golden, grate 150g cheddar, dice 2 big tomatoes and slice a couple of spring onions. When the chips are done, serve them in bowls (or cones, if you want to go full street-food!), top with the cheese, tomatoes and onions, and flake over the bacon.

This delicious piña colada is summer in a glass. What's more, it's easy to make and doesn't use any hard-to-find fancy ingredients.

WHAT DO I NEED? To make 4, you'll want a 400g tin of pineapples in syrup, a 400ml tin of coconut milk, the juice of 1 lime and 160ml or thereabouts of rum (we like Captain Morgan).

HOW DO I MAKE IT? Put everything in a blender and whizz till smooth, light and frothy.

AND HOW DO I SERVE IT? With plenty of ice. You can even go the full Del Boy and accessorise with cocktail umbrellas! 😉 😋 🍍 🥥

If the sun's shining 🌞 then it must be time to break out the rosé. We've got plenty to choose between, including these 3 cheeky and reasonably priced examples