Recipes to impress this Mother's Day

08/03/2013 | Posted in Recipes

Rather than taking your mother to an over-priced restaurant this Mother’s Day, why not add the personal touch and cook her a delicious meal in the comfort of your own home? Nothing can beat the satisfaction of a lip-smacking homemade meal, especially when it’s guaranteed to put a huge grin on your mother’s face!

Here we have a couple of recipes that we feel would really add to the occasion using the Morphy Richards Partition Pot Slow Cooker and the Morphy Richards Intellisteam. 

Coq au vin



800g chicken pieces, skin on
4 tbsp plain flour
150g shallots
150g Chantenay carrots, trimmed
1 onion, chopped
300ml red wine
50ml brandy
2 rosemary sprigs
3 thyme sprigs
2 bay leaves
100g smoked streaky bacon, each rasher cut into three
100ml chicken stock
Salt and freshly ground black pepper
1.2kg waxy potatoes, diced, to serve
Flat-leaf parsley


  1. Heat 2 tablespoons of the olive oil in a large frying pan over a medium heat. Meanwhile, season the chicken and cook in the oil for about 5 minutes, until golden. Transfer the chicken to the slow cooker and stir in the flour.
  2. Heat the remaining oil in the frying pan over a medium heat and cook the shallots, carrots and onions for 10 minutes or until softened. Stir in the wine, brandy, rosemary, thyme bay leaves and seasoning. Simmer for 10 minutes, or until reduced by half.
  3. In a separate dry pan, brown the bacon, then add to the slow cooker.
  4. Add the cooked vegetables to the chicken pour in the hot stock and stir well. Cook for 4 hours on the high setting or 8 hours on low.
  5. Steam the diced potatoes in a saucepan for about 10 minutes, or until tender. To serve, place the chicken pieces on a serving plate, spoon over the sauce and serve with the steamed potatoes, garnished with flat-leaf parsley.

Steamed vegetable balti



500g (1lb 2oz) butternut squash, cut into chunks
1 large carrot, sliced
2 celery sticks, sliced
½ tsp cumin seeds
100g (4oz) fine green beans, sliced
100g baby corn, halved
1 red and 1 yellow pepper, deseeded and cut into chunks
Salt and freshly ground black pepper


300g (10oz) basmati rice
2 tsp vegetable stock powder
1 x 400g can chickpeas, rinsed and drained


3 tbsp balti curry paste
2 tbsp tomato puree
250ml (9fl oz) vegetable stock

To Garnish:

Chopped fresh coriander, to garnish


  1. Position divider wall in front container. Mix together the butternut squash, carrot and celery. Add the cumin seeds, season with a little salt and black pepper, then tip into one of the front compartments.
  2. Position the rice tray in the back container. Add the rice and 450ml (3/4 pint) of cold water. Spoon in the stock powder, then add the chickpeas, stirring to mix.
  3. Mix together the green beans, baby corn and peppers and tip them into the remaining front compartment, levelling them evenly. Position the sauce tray on top and add the curry paste, tomato puree and stock. Stir to mix.
  4. Set the time for the rice (42 mins). Set the time for the butternut squash mixture using the pre-set for root vegetables (35 mins). For the remaining vegetables and sauce, set the time using the pre-set for sauce (30 mins), then adjust to 10 mins.
  5. Share the rice and chickpeas between 4 warmed bowls. Tip all the vegetables into a large bowl and add the sauce, tossing to mix. Serve, sprinkled with coriander.

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