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Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from McColl's, Convenience Store, 65 Bulford Road, Durrington, .

18/06/2026

It's going to be a hot one this weekend! 🌞 🥵

So how about something fruity to cool you down? 🍎 🍺 😎

17/06/2026

Looking for a Father's Day gift for the weekend? 🤔

Then look no further! 👏 👏

16/06/2026

We've been enjoying the football in Mexico over the past few days so we've thought we'd give this week's Tuesday's Chow a Mexicano vibe! ⚽ 🇲🇽

This delicious traybake of spicy veggie enchiladas is simple to make (though you could make it even easier by using our Old El Paso kits, which are nicely priced in stores right now 👏)

Start by chopping 1 onion, 1 carrot, 1 red pepper and 1 green pepper. Fry, along with 3 sliced cloves of garlic, 1 tsp chilli flakes and a few pinches of salt, for 8 minutes, or till the veg is soft. Add 1 tbsp tomato purée, 1 tbsp cumin and 1 tsp smoked paprika, stir, and cook for 2 more minutes.

Tip in 1 x 400g tin of chopped tomatoes and 1 x drained 400ml can of kidney beans, bring to the boil, then reduce the heat and cook for 20 minutes, until thickened.

Spread out 2 tbsp of the veggie chilli over the base of a rectangular ovenproof dish. Unwrap a pack of 8 tortillas. Place 1 on a board, add 2 tbsp of the veggie chilli, fold over the ends and roll up to seal. Transfer to the dish (seam-side down), then repeat with the other 7 tortillas, laying them side-by-side in the dish so they fit snugly.

Tip over the rest of the chilli, then scatter over 100g grated red leicester cheese. Transfer the dish to the oven and cook for 20 minutes until the cheese is browned. Stand for 5-10 minutes, then serve with wedges of lime and a green salad. 😋 😎

14/06/2026

Life's little essentials for less… 🍑 😉

13/06/2026

Who's up for an ice-cold Coke? 🌞 😎

12/06/2026

Get set for a weekend of World Cup watching! ⚽ 🍺 😎

[MEGA Deal price is England & Wales only]

11/06/2026

Fancy a sarnie for lunch? 👍

Then go for our Meal Deal and you can add a Snack and a Drink too!! 😋 👏 👏

10/06/2026

Our new Taste of Summer magazine features a brilliant collection of coconut recipes. There's a Thai-style ice cream, a Caribbean-inspired chicken & rice one-pot, a coconutty curry and more! 🥥 😋 🥥

But we wanted to hold back a recipe especially for everyone who follows us on Facebook. So here it is and it's a doozy! 🥰

Coconut ice is the kind of thing that takes you right back to being to kid (well, not literally!) It's a cinch to make. Start by pouring 400g condensed milk into a bowl along with 320g desiccated coconut and 400g icing sugar.

Mix till combined, then split the mixture into two, transferring one half to another bowl. Add a few drops of red food colouring to one batch until it reaches the pink colour you want. Dust a surface with icing sugar, then shape each batch into a rectangle.

Place one on top of the other and gently roll the two together, shaping them with your hands as necessary while you do so. You’re after a pink-and-white rectangle about 4cm thick.

Place into the fridge overnight to set fully, then slice into cubes (there should be enough for around 45). Enjoy! 🥰 👏 👏

09/06/2026

This week's Tuesday's Chow is taken from the latest issue of our brilliant little magazine. Taste of Summer is free to pick up in selected stores from this week! 👏 👏

It's a creamy deli-style chicken tikka sandwich filling, which is perfect for lunch – either between slices of bread or on top of these Kallø wholegrain rice cakes, which are on offer this week. 🥰

Start by marinating some chicken. Add this lot to a tub – 3 tbsp Greek yoghurt, 1 tbsp honey, ½ tbsp curry powder, 1 tsp smoked paprika, 1 tsp turmeric, the juice of 1 lemon, 3 crushed garlic cloves and a grated 3cm piece of ginger. Season with salt and pepper and mix. Chop 2 chicken breasts into 3cm chunks and add them to the marinade. Mix and transfer to the fridge for a couple of hours.

Heat the oven to 220C/fan 200C/gas 8. Thread the chicken pieces onto a couple of skewers and transfer to a parchment-lined tray. Roast for 20 minutes, turning halfway though, or until cooked through and becoming gnarly around the edges. Remove and set aside.

When it has cooled, add 2 tbsp of Greek yoghurt, 2 tbsp mayonnaise, ½ tbsp curry powder and a squeeze of lemon juice to a bowl. Mix together, add the cooked chicken, mix again, then you're good to go! 😋 😎

08/06/2026

The new issue of our cracking little magazine hits the shelves this week!

Taste of Summer is packed with brilliant recipes and is completely free to pick up from selected stores. 🌞 🥰 👏

Recipes include…
👉 Great handheld snacks for summer entertaining – such as these amazing Greek chicken gyros! 🇬🇷
👉 Mouthwatering cakes from six World Cup-winning nations 🍰
👉 Sweet & savoury coconut recipes including a refreshing Thai coconut ice cream 🥥 🥥
👉 Sensational sundowners including our cover-star pina colada!🍹

So keep your eyes peeled 👀 and grab your copy today because they get snapped up pretty quickly! 🙏

Address

65 Bulford Road, Durrington

SP4 8DL

Telephone

+441980654758

Website

https://www.mccolls.co.uk/

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