Treat yourself to tasty nibbles with Mrs Crunch’s handy foodie hints for family nights in

A BIG night may look a lot different these days but the same great snacks are essential.

Whether you’re in an online quiz or catching up with friends on Zoom, set yourself up with tasty nibbles and drinks.

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From pizza to popcorn and fakeaways to fizz, here are this week’s top ten essentials for the best lockdown lock-in – including recipes to make your own treats from morrisons.com.

The essentials

Pizza

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MAKE an evening of it with Morrisons’ £7 pizza deal, including two ten-inch margherita or pepperoni pizzas, garlic bread, plus two litres of Coke Zero, Diet Coke or 1.5 litres of Coke Classic.

Go global

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MISSING a curry night?

Get a Waitrose £10 Indian, Chinese or Asian meal deal, including two main courses and two side dishes.

Go gastro

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GET the gastropub armchair experience with M&S’s offer of a main, side, dessert and bottle of wine or soft drink for £12, from the Dine In menu.

Mains include coronation chicken flatties or salmon fillets with lemon and black pepper butter.

Lotta lolly

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SHARE around the Magnum Classics (8 x 110ml), now half price at Tesco, down to £3 until June 1.

Chicken dinner

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M&S’s southern fried wholefry chicken serves a family of four for £7 – perfect with ’slaw and fries.

Nice cream

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FOR a sweet end to your evening, Asda’s Loaded cookie dough ice cream is £1.90 or buy two for £3 and mix and match with other ice creams.

Bubbly

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TOAST friends and family from the comfort of your home, with Morrisons Dine In deal for two, including any two The Best pizzas and a bottle of Prosecco for £12.

American

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PASS around Iceland’s American-style family box, £5, packed with chicken wings, chicken strips and potato wedges.

Grab a glass

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Buy two bottles of 25 selected wines from Morrisons and get one free.

The offer includes Casillero Del Diablo Chardonnay, £8.25.

• Alcohol offers vary in Scotland

Chocolate and maple corn

Makes one large sharing bowl

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Preparation: 3 minutes

Cooking: 7 minutes

YOU NEED:

• 1 tsp coconut oil
• 150g popcorn kernels
• 85g dark chocolate, finely chopped
• 1 tbsp maple syrup

METHOD:

1. Melt the coconut oil in a large saucepan with a lid. Remember that the popcorn needs room to pop. A large stock pot is ideal.
2. Add the popcorn kernels to the pan.
3. Place the lid back on and shake to coat the kernels in the coconut oil.
4. Keep the lid on the pan and cook over a medium heat. Shake occasionally, allowing all the kernels to pop.
5. Once they have popped, remove from the heat and set to one side.
6. Add the chopped chocolate and maple syrup to taste, and stir well to coat the popcorn.
7. Tip into a serving bowl and enjoy warm or cold.

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Nachos with pulled pork and cheese

Serves four

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Preparation: 15 minutes

Cooking: 5 hours

YOU NEED: 

• 1 kg pork shoulder
• 2 tbsp barbecue sauce
• 1 tsp chilli flakes
• 200g tortilla chips
• 50g tinned japalenos, sliced
• 50g grated cheese
• Small bunch of coriander leaves
• 4 tbsp sour cream

METHOD: 

1. Preheat the oven to 200C fan/220C/gas 7. Place the pork shoulder in a roasting tin.
2. Mix the barbecue sauce, chilli flakes and salt in a small bowl. Massage into the pork.
3. Roast in the preheated oven for 30 minutes, then turn the oven down to 140C fan/160C/gas 3.
4. Remove the pork from the oven and pour 400ml of boiling water into the base of the roasting tin.
5. Tightly cover the tin with foil and return to the oven. Roast for four hours.
6. Remove from the oven and allow to cool for ten minutes.
7. Place the pork on a chopping board and, using two forks, shred the meat. Remove any fat if desired.
8. Pile the tortilla chips into a large ovenproof serving dish. Top with the pulled pork. Scatter with jalapenos and grated cheese.
9. Place back in the oven for five minutes to melt the cheese.
10. Serve with extra barbecue sauce and sour cream and garnish with coriander leaves.

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Preparation: 10 minutes

YOU NEED:

• 3 peaches, chopped
• 6 limes, cut into wedges
• 1 large handful of fresh mint leaves
• 50g granulated sugar
• 1 bag of ice cubes
• 300ml white rum
• 250ml soda water

METHOD:

1. In a blender puree the peaches until smooth.
2. Sieve and pour into a jug.
3. Add the limes, mint and sugar, then bash it about to bruise the mint and release the juice from the limes.
4. Stir in the ice, pour over the rum, add soda water to taste and serve.