More deliciously fresh recipes for you to try with the family. From Bacon and Vegetable Baked Eggs, to Strawberry Custard Doughnut Trifle. Mmmmm...

10 minute Strawberry Custard Doughnut Trifle

It’s true, doughnuts are what we do best 🍩 If you loooooove them just as much as us, you dough-not want to miss out of our 10 minute Strawberry Custard Doughnut Trifle. Yep, that’s right - there’s doughnuts in there.

Prep and assemble time: 10 minutes 

Serves: 12


  • 1.2kg strawberries 
  • 600ml double cream 
  • 4 tbsp icing sugar 
  • 12-15 custard doughnuts
  • 600ml fresh custard 
  • 50-100g almond flakes or silvered almonds  


  1. For the strawberry puree, wash 800g of strawberries, cut the ends and blitz them in a food processor or blender with 2 tablespoons of icing sugar until smooth and sauce like.
  2. For the cream, whip the cold cream (straight out of the fridge) with 2 tablespoons of icing sugar until it lightly thickens and forms a peak. 
  3. For the base layer, add half of the custard to the bottom of the trifle or glass dish. 
  4. For the next layer, cut 6-7 doughnuts into quarters and place on top of the custard. Pour a generous layer of the strawberry puree on top.
  5. Place cut strawberries around the glass dish then add a layer of cream.
  6. Repeat this process again with a layer or custard, doughnut, strawberry puree, strawberry slices, cream and more strawberries and almond flakes to decorate with on top.
  7. Place in the fridge for a couple of hours to set and enjoy. 

Mozzarella Pizza Pinwheels

This ones for the pizza-obsessed families. Whether you like a classic pepperoni or prefer something more 🍍controversial… our Mozzarella Pizza Pinwheels are the perfect spin on a classic after-school tea. 

Prep and assemble time: 10 minutes 

Cook time: 40 minutes on 190c fan 

Serves: 3-4


  • 1 Morrisons fresh rolled pizza dough 
  • 250g passata 
  • 300g Shredded mozzarella 
  • 100g pepperoni 
  • Basil and parmesan to garnish 
  • Oil to brush the cupcake tin 


  1. Place the pre packed rolled pizza dough in the freezer for 10 minutes to slightly harden, this makes it easier to roll.
  2. Preheat the oven to 190 c fan.
  3. Flour your worktop or a wooden board, roll out the dough and remove the greaseproof paper that it comes with.
  4. Spread the pizza sauce or passata all over the dough, followed by a generous sprinkle of shredded mozzarella.
  5. Line the pepperoni slices in rows all over the dough and slowly start to roll the dough until you have reached the end.
  6. Cut the roll into round pinwheels and place in a greased cupcake tray, then bake in the oven for 40 minutes on a 190c fan.
  7. Garnish with basil, parmesan and sauce of choice. 

Bacon and Vegetable Baked Eggs in Bread Bowls

Our famous coburg cob is baked fresh in store every day and is the perfect ingredient for more than just a sarnie. Try our Bacon and Vegetable Baked Eggs in Bread Bowls for your next weekend breakfast, you won’t want to start the day any other way from then on. 

Prep time: 15 minutes 

Cook time: 45 minutes 

Serves: 6


  • 1 large Coburg Cob 
  • 1 red pepper
  •  2 medium onions 
  • 150g turkey bacon
  • 2 medium tomatoes 
  • 4 garlic cloves 
  • 8 eggs 
  • 1 tsp salt 
  • 1 tsp black pepper 
  • Herbs to garnish 
  • ¼ cup olive oil 


  1. Preheat the oven to 200c fan.
  2. Heat a medium sized pan and sauté the chopped peppers, onions, garlic and tomatoes with olive oil, salt and pepper for 5-8 minutes.
  3. Once the liquid has mostly evaporated and the vegetables are caramelising, add the chopped bacon pieces and sauté for 5 more minutes, until slightly crispy and aromatic.
  4. Meanwhile cut a circular shape from the top of the cob, and take out some of the inside dough to make a well.
  5. Empty the vegetable mixture into a bowl, crack 5 eggs and mix to fully combine.
  6. Place the cob on a baking sheet, pour the mixture into the cob and crack the rest of the eggs on top.
  7. Cover the cob fully with foil and bake in the oven for 45 minutes on 200c fan.
  8. Remove the foil and bake for another 15 minutes for the eggs to set.
  9. Garnish with fresh herbs and serve. 

Roasted Pepper and Aubergine Pitta Pocket with Goats Cheese (V)

What’s your midday staple? Our soft and fluffy pitta breads are stonebaked by us every day, each with handy little pockets to pack full of dreamy lunch time fillers like our roasted pepper and aubergine pitta with goats cheese. Try it for yourself in just four steps.

Prep and assemble time: 5 minutes 

Cook time: 10-15 minutes 

Serves: 4


  •  4 Pitta Pockets
  • 120g Rocket leaves 
  • 2 Aubergines 
  • 2 Red Peppers
  • 1 Large heirloom tomato 
  • 150-200g Goat cheese 
  • Balsamic glaze to drizzle 
  • Basil to garnish 


  1. Peel and cut the aubergines in 1 cm slices. Cut the peppers sideways so you have similar slices to the aubergine.
  2. Fry the aubergine and peppers on a griddle or frying pan with olive oil, salt and pepper until soft and golden.
  3. Grill or toast the pita pockets and slice the tomatoes.
  4. Assemble the pitta pockets with grilled aubergine, pepper, tomato, slices of goat cheese, rocket and serve with a generous drizzle of balsamic glaze.