Get big match ready with Morrisons. From fakeaways to our back of the net baguette, kick off footie season right this year. We've got delicious recipes and undeniably great deals for you to enjoy with family and friends over the game.

Back of the Net Baguette

Pre-match back of the net baguettes for tea? Yes please! An easy peasy festive dinner without the faff of fiddly pizza dough. Baguettes, smothered in garlic butter, topped with a tomato sauce and finished with festive toppings three ways. Easy to share and ready in only 15 mins! What team are you on? 

Serves: 6 pizza baguettes

Cooking Time: 20 mins


For the sauce:

  • 400g chopped tomatoes
  • 2 tbsp dried, mixed herbs
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • 3 garlic cloves minced

For the pizza bases:

  • 3 medium, part-baked baguettes sliced in half
  • 125g butter softened
  • 2 tbsp garlic paste

For the toppings:

Sausage chunks, rosemary & balsamic grape

  • 1 tbsp olive oil
  • 2 sausages
  • 1 mozzarella ball drained
  • Handful red grapes
  • 2 tbsp balsamic glaze
  • 2 rosemary sprigs leaves removed

Turkey, brie & cranberry

  • 160g brie sliced and sliced then halved
  • 40g roast, sliced turkey torn
  • 4 tbsp cranberry sauce
  • 4 thyme sprigs leaves removed (optional)
  • Ricotta, chorizo & maple
  • 250g ricotta
  • 140g diced chorizo
  • 2 tbsp maple syrup


  1. Pre-heat your oven to 200C/180C fan/gas 6, pop your baguettes on a tray and heat for 5 mins. Meanwhile, throw all pizza sauce ingredients into a medium bowl with salt and pepper, stir and pop to one side.
  2. Onto your sausages! Heat your oil in a small, non-stick pan over a medium heat and squeeze small chunks of sausage meat out of the skins into the pan. Fry for a few mins until golden all over, tossing regularly.
  3. Meanwhile mix your garlic puree and butter together with a little salt and pepper and spread over each baguette half.
  4. Top each half with 1/6 of the tomato sauce followed by pizza topping combinations and a crack of pepper and salt. Pop in the oven for 8-10 mins.

Giant Pig in Blanket

Yep, you’re seeing it right - pigs are not flying… it’s a foot-long pig in blanket.


  • 140g Morrisons apple & rosemary stuffing
  • 1 tbsp butter
  • 2 tbsps olive oil (1 for pan & 1 for oven)
  • Morrisons big banger footlong counter sausage
  • 3 tbsp cranberry sauce
  • 30g Cheddar grated (optional)
  • 225g smoked streaky bacon
  • 1 large baguette (ends removed and cut to fit the sausage)
  • 3 tbsp mayo
  • 1 tbsp dijon mustard
  • 1/4 iceberg lettuce finely sliced

To finish (optional)

  • Sprinkle of thyme
  • Sprinkle of finely sliced red onion


  1. Pre-heat your oven to 200C/180C fan/gas 6. Empty the contents of the sachet of stuffing into a heatproof bowl, stir in 300ml of boiling water and leave for 5 mins. Grease a heatproof dish with a little butter add stuffing and pop in the centre of the oven for 20 mins.
  2. Meanwhile, heat your oil in a large, non-stick pan over a medium heat and add your sausage, cooking for 10 mins until browned on all sides and part cooked.
  3. Slice horizontally down the centre of the sausage ensuring to only cut part way through so that you do not cut your sausage in half. Your sausage will only be part cooked at this stage! Use a teaspoon to dollop your cranberry sauce into your sausage and add your cheese (if using) evenly throughout.
  4. Pop a large rectangle of clingfilm on your surface and lay your streaky bacon vertically next to one another in a row so that each slightly overlaps the other. This will be the blanket that your sausage gets wrapped in.
  5. Once your stuffing is cooked (keep the oven on), allow to cool slightly and spoon on top of your bacon leaving 1 inch top and bottom as you will need some bacon uncovered when you come to join it around your sausage. Use your hands to flatten and create a flat, neat stuffing layer.
  6. Pop your sausage horizontally at the bottom of your bacon and stuffing, season with salt and pepper and use the cling film’s edges to help draw the bacon and stuffing around the sausage and roll tightly so that your sausage is securely in its blanket. Remove the clingfilm.
  7. Pop on a lined baking tray, drizzle with oil and cook in the over for 25 mins until cooked through (check half-way and turn your bacon crisps evenly- if cooking too quickly cover loosely in foil). While you wait, mix your mayo and Dijon, cut your baguette down the centre, and spread all over with your mustard mayo followed by shredded lettuce.
  8. Once your sausage is cooked, fit snugly into your baguette add extra mayo and sprinkle with thyme and onion! Now that's what we call an impressive crowd pleaser!

DIY Roastie Station

Pre-match tea calls for a DIY dinner! A tray of crispy smashed roasties covered in melted butter topped with whatever you fancy (we’ll have the brie please!). Think nachos, jacket potato and potato skins all in one!

Serves: 6 as a snack/lunch

Cooking Time: 1hr 15 mins


For the roasties:

  • 1kg baby potatoes
  • 5 garlic cloves peeled & crushed
  • 3 sprigs thyme
  • 3 tbsp olive oil
  • 2 tbsp salted butter
  • 75g Parmesan (optional)
  • Small handful parsley (chopped)

Toppers (optional suggestions - pick your faves): 

  • Sour cream
  • Guacamole
  • Salsa
  • Jalapenos
  • Cheddar
  • Stilton
  • Cranberry sauce
  • Cured meats
  • Crispy pancetta
  • Red onion
  • Prawns
  • Marie rose
  • Smoked salmon
  • Cream cheese


  1. Pre-heat your oven to 200C/180C fan/gas 6 and bring a deep pan of salted water to the boil. Add your potatoes to the boiling water and cook for 20 mins until softened.
  2. Drain your potatoes in a colander and leave to cool for 5 mins. Evenly space across a large baking tray and use the back of a fork to squish each (ensuring not to squash so hard you break them). The more uneven they are squished, the crispier they will cook! Leave for 5 mins as they will crisp up better when cooking!
  3. Dot your crushed garlic and thyme evenly about the tray amongst your potatoes, drizzle all over with olive oil and dot about your butter.
  4. Season generously with salt and pepper, and bob in the oven for 35 mins until golden and crispy. When there is 10 mins left of cooking, sprinkle over Parmesan (if using).
  5. While your smashed potatoes cook, prep all your fave toppings and pop out on the table ready for sharing. Remove your tray of smashed roasties once cooked and sprinkle all over with parsley before serving at the centre of the table. Dig in and get topping with your faves!

Football Feastin'

World Cup fever has swept through the @DaddyFreckle house and it’s caused a disturbance. For now it’s all friendly, as the lions and dragons compete against others but soon, very soon, a battle will commence. 

Thankfully we have all the goodies available to ease any possible tension. From amazing 3 for 2 offers on all your fave party foods, sporting half time snacks like hot dogs and burgers and of course who doesn’t like to indulge in a cheese board, plant based in this case with crackers. And when those teeth need something sweet can you really beat a marshmallow rice crispy treat? The perfect football feast to enjoy this World Cup. 

Party Food & Nibbles

Create your own shirt number pepperoni pizza Pizza Meal Deal £7.50