Your plans for Christmas may be ever changing, but one constant remains – whatever happens for the rest of this unpredictable year, we’ll all want some delicious food to tuck into on the big day. And for 2020, Morrisons’ Christmas food offering has done us proud, with a vast selection designed to cater to all tastes and budgets.
All of the usual showstoppers and centrepieces are included, with several takes on turkey, smoked salmon, mince pies and Christmas pudding – but this year, the supermarket has also got rather creative with the rest of the trimmings, especially when it comes to its vegan offering.
READ MORE: Waitrose has unveiled its Christmas food for 2020 and we’re hungry already
Beefless Wellington, vegan pigs in blankets, and even canapés like no-prawn tempura and no-duck spring rolls all feature, as do a vegan trifle and vegan gingerbread donuts – surely enough to make any plant-based mouth water. But whether you’re following a meat-free or not, you certainly won’t go hungry this December – here’s a more indepth sneak peek at what Morrisons has in store…
Morrisons Christmas food 2020: What’s going to be on the shelves
The starters and canapés
The Best Mini Dressed Crabs, from 14th December
Cromer crab paté topped with crab meat, served in small crab shells.
The Best Tempura No-Prawns and No-Duck Spring Rolls, from 23rd November
Jackfruit and oyster ‘No prawns’ in tempura batter and Jack and oyster ‘no duck spring rolls’ in crispy filo pastry.
The Best Duck Straws with Hoisin Dip, from 23rd November
Duck and mixed vegetables hand-wrapped in crisp filo pastry with hoisin dip.
The Best Mexican Selection, from 23rd November
A selection of empanadas, spicy 3 bean tacos and tortilla nacho stars hand-filled in crispy pastry.
The Best Mini Steak & Ale & Chicken Pies, from 23rd November
A selection of buttery shortcrust pastry pies with rich steak and ale and slow cooked chicken and Wiltshire ham.
The Best Pork Belly Bites with BBQ Sauce, from 23rd November
Slow cooked pork belly in a barbecue rub with a sticky, smoky sauce.
The main course and trimmings
The Best British Turkey Cushion, from 19th December
Turkey breast with a pork and smoked bacon stuffing, wrapped in maple cured streaky bacon and topped with a sticky maple glaze.
The Best Easy Carve Duck, from 19th December
Ready-to-roast duck filled with pork & plum stuffing served with plum, caramelised onion and port sauce
The Best Blackberry & Rum Glaze Joint, from 30th November
Sweet cured gammon joint with a blackberry and spiced rum glaze, a candied orange slice and star anise.
The Best Hampshire Pork Porchetta with spiced rub, from 14th December
Hampshire boar meat selected for flavour and succulence, hand-rolled with a chilli, fennel and lemon stuffing, served with a mustard, lemon and fennel sauce.
The Best Four Cheese Melting Middle Nut Roasts, from 5th October
A medley of nuts with cranberries, brown rice and mushrooms, finished with a melting middle of brie, mozzarella, vintage cheddar and soft cheese.
The Best Beefless Wellington, from 23rd November
Hand-wrapped in cranberry, apricot and chestnut duxelle with a wholegrain mustard melt, encased in a crisp golden puff pastry and hand-topped with pastry leaves.
The Best Bramley Apple & Cranberry Stuffing Wraps, from 1st December
British pork, cranberry and Bramley apple stuffing, hand wrapped in dry cured, smoked streaky bacon.
No Pigs in Blankets, from 23rd November
Vegan herby cocktail sausages wrapped in a smoky ‘no bacon’ rashers.
The sweet treats
The Best Sticky Toffee Bowl Dessert, from 9th December
Sticky toffee sauce and sponge layered with vanilla custard and British cream, hand-finished with golden balls.
The Best Christmas Chocolate & Orange Mini Trees, from 16th December
Layers of cocoa sponge, orange-flavoured mousse and Belgian dark chocolate mousse.
Vegan Gingerbread Doughnuts, from 16th November
Made by bakers in-store, hand-filled with festive gingerbread filling.
The Best Morello Cherry Profiterole Bowl, from 21st December
Choux pastry buns filled with British cream and topped with Belgian chocolate sauce, on layers of chocolate mousse and morello cherry compote.
The Best Blackforest Crumble Topped Mince Pies, from 7 September
Butter enriched chocolate pastry cases with cherry mincemeat and blackforest flavoured fillings, topped with a butter enriched crumble made with oats and chocolate.
The Best Steamed Stem Ginger and Butterscotch Sauce Pudding, from 9 November
A light and spongy gluten-free pudding flavoured with ginger, hand-finished with stem ginger and a drizzle of butterscotch sauce.
The cheeseboard
Baking Brie with Caramelised Onion, from 30th November
Baking Brie with caramelised red onion chutney.
Wensleydale With Salted Caramel, from 30th November
Crumbly Wensleydale cheese with ribbons of salted caramel.
