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Slow cookers are not just for stews, in fact there’s very little you can’t make. As the weather is now getting colder. Did you know you could slow cook fudge? Or have you ever indulged in seven hour porridge? Get inspired by the simple and delicious recipes below

Remember, if you buy a slow cooker from us via this website we'll add an extra 1 year guarantee.

Slow cooked chocolate fudge

Fudge is such a delicious and indulgent, but not too sinful treat….

This Slow Cooker Chocolate fudge is so simple to make you'll wonder why you have never tried it before!

Ingredients:

  • 2-1/2 cups chocolate chips

  • 1/2 cup canned coconut milk

  • 1/4 cup coconut sugar or maple syrup

  • Pinch of sea salt

  • 2 tablespoons coconut oil

  • 1 teaspoon vanilla extract

Method:

  1. Mix together the chocolate chips, coconut milk, coconut sugar, salt, and coconut oil.

  2. Throw into your Morphy Richards Slow Cooker and cook on low for two hours without stirring. It's important that lid remain on throughout.

  3. After 2 hours, turn the slow cooker off, uncover, and add vanilla. IMPORTANT: Do not stir the mixture at this point. Allow to cool to room temperature or to 110 degrees if you have access to a candy thermometer.

  4. Once cooled, using a large spoon, stir vigorously for 5 -10 minutes until the mixture develops a matte finish.

  5. Lightly oil an 8"x8" square pan. Pour fudge into pan, cover and refrigerate for four hours or until firm.

Slow cooked porridge

A delicious and healthy, no-fuss breakfast for the whole family.

Ingredients:

  • 1 cup jumbo oats

  • 4 cups milk (or half milk, half water for a less creamy version), plus a splash more milk to serve

  • Cinnamon, dried fruit, nuts, maple syrup, sliced bananas, or whatever topping you prefer

Method:

  1. Heat the slow cooker if necessary.

  2. Put the oats in the bowl along with a pinch of salt and pour over the milk, or a mixture of milk and water.

  3. Add the dried fruit, if you choose to use it.

  4. Put the slow cooker on its lowest setting and cook overnight for seven to eight hours.

  5. The porridge may have developed a crust overnight, but mix this in to break it up and add a splash of milk to serve, along with your desired topping

Slow cooked chili

Classic comfort food dish, but better.

Ingredients:

  • 900g beef mince

  • 1 large red onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 400g can chopped tomatoes

  • 2 tbsp smoked paprika

  • 410g can Kidney beans, drained

  • One beef stock cube

  • ½ tsp hot chili powder

  • 1 tsp cumin

  • Dash of Worcester Sauce

  • 100ml boiling water

  • Salt and freshly ground black pepper

  • 4 tbsp chopped fresh parsley

  • Basmati rice, to serve

Method:

  1. Tip the mince into the slow cooker stoneware and turn on to Low heat, crisp up the mince a little before adding other ingredients.

  2. Add the onion, garlic, soup, paprika, beans, stock cube, chili powder and cumin, salt and pepper, then mix well.

  3. Add enough boiling water to come halfway up the mixture, to replace the moisture coming out of the beef and the onion. Place the lid on top and cook for four to five hours on Low, or two to three hours on High, or until the meat is tender.

  4. Once cooked, remove the lid and stir. Add a little more seasoning and serve straight from the pot with basmati rice and plain natural yoghurt.

Slow cooked whole chicken

You will not believe how easy it is to make tasty rotisserie-like chicken in your Morphy Richards Slow Cooker .

Ingredients:

  • Whole chicken

  • Salt and pepper

  • Desired flavourings such as garlic, lemon, peppercorns or chilli

Method:

  1. Take three pieces of aluminium foil and form into small balls, and place them in the bottom of the slow cooker.

  2. Rinse the chicken, inside and out, under cold running water. Pat dry with kitchen roll. Season the chicken with the salt, pepper and whatever flavourings you choose, and place in the slow cooker on top of the crushed aluminium foil balls.

  3. Set the slow cooker to High for one hour, then turn down to Low for about eight to 10 hours, or until the chicken is no longer pink and the juices run clear. Simples.

Slow cooked chicken and mushroom fettuccine

An easy-to-make Italian feast that even the most inexperienced of cooks can whip up.

Ingredients:

  • 700g chopped chicken

  • 2 punnets of cremini mushrooms, cut into thirds

  • 1⁄2 tsp salt

  • 1⁄4 tsp black pepper

  • One clove of garlic, finely chopped

  • Two packets of cream cheese, cut into chunks

  • 11p butter butter

  • 1 1⁄2 cups grated Parmesan cheese, plus additional for garnish

  • 1 1⁄2 cups whole milk

  • 1 package (1 pound) fettuccine

Method:

  1. Spray inside of your Morphy Richards slow cooker with non-stick cooking spray.

  2. Arrange chicken in single layer in bottom of your slow cooker.

  3. Add mushrooms and sprinkle salt, black pepper and chopped garlic into the pot.

  4. Stir together cream cheese, butter, Parmesan cheese and milk in medium saucepan over medium heat.

  5. Whisk constantly until smooth and heated through. Pour over mushrooms, pushing down any that float to surface.

  6. Cover and cook on Low for four to five hours or on High for two to two and a half hours.

  7. Serve with fettuccine pasta.

Slow cooked spicy bean soup

A great dish to keep you fuller for longer.

Ingredients:

  • 1 tbsp vegetable oil
  • 200g chopped onion

  • 180g sliced carrots

  • 2 cloves garlic, minced

  • 600ml chicken stock

  • 2 tsp sugar

  • 450g frozen sweetcorn

  • 400g can of kidney beans, drained

  • 400g can of black beans, drained

  • 400g can of chopped tomatoes with basil

  • 400g can of chopped tomatoes, drained

  • 110g diced green chillies

Method:

  1. Combine all ingredients in the slow cooker, and cook on High for the first hour.

  2. Turn the temperature down to LOW, and cook for seven more hours.

  3. Serve with crusty bread

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Recipe from @supergolden88

As the summer months come to an end the taste of summer doesn't have too. Using your slow cooker is the perfect way to create simple delicious meals. This BBQ pulled chicken is on repeat in my @morphyrichardsuk Slow Cooker! Such an easy versatile recipe that kids absolutely adore served in burgers buns, as tacos or over rice. 

Ingredients
  • 6 large skinless chicken breasts
  • 2 cups BBQ sauce
  • 3 tbsp brown sugar
  • 2 tbsp cider vinegar
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
Method
  1. Combine all the ingredients in your Morphy Richards 6.5L Slow Cooker and cook on HIGH for 3 hours.
  2. Remove the chicken from the slow cooker and shred using two forks.
  3. Add the chicken back into the sauce and stir to coat.
  4. Serve with tacos!

Shop slow cookers

 

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Vegan Chilli

15/09/2020

Recipe from Ami Rose @crunchesforpizza 

My Vegan Chilli is always a popular choice when the slow cooker comes out. The beans go so soft and tender, so much better than when I cook it on the stove! I spent no more than 10 minutes preparing all the veggies, then popped it in my @morphyrichardsuk slow cooker on low for 7 hours, giving it a little boost while I was waiting for the garlic bread to cook.

Ingredients
  • 1 yellow pepper (diced)
  • 1 large red onion (diced)
  • 1 clove garlic (finely diced)
  • 1 tin mixed bean salad
  • 1 tin chopped tomatoes
  • 1 red chilli (finely chopped)
  • 1 green chilli (finely chopped)
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp soy sauce
  • 1 tsp cumin
  • chilli powder to taste
  • rice/grains to serve
Method
  1. Combine all the ingredients in your Morphy Richards Slow Cooker and 
  2. Cook on low for 7 hours.
  3. Serve the curry warm over rice.

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Recipe from @thezestylime

This spinach and broccoli cheddar potato soup is seriously dreamy. It’s smooth and creamy and filled with lots of greens but balanced out with gooey cheesy goodness!  Using your Morphy Richards soup maker it’s quick and easy to make. This is the perfect warming comfort food for these gloomy, rainy days that just won’t seem to let up! 

Gluten Free and Vegan Friendly

Ingredients
  • 1 medium onion, diced
  • 1 large clove garlic, minced
  • 500g potatoes, peeled and diced
  • 2.5 cups vegetable stock
  • 300g broccoli, chopped into small pieces
  • 2-3 handfuls spinach
  • 1/4 cup nutritional yeast
  • 1/2 cup shredded vegan cheese
  • 1/2 tsp flaked sea salt
Method

  1. Chop onion, garlic, potatoes, and broccoli into small pieces.

  2. Next in your Morphy Richards Soup Maker, add the broccoli, spinach, and hot vegetable stock (to allow the spinach to wilt). 

  3. Next, add the remaining ingredients- potatoes, onion, garlic, shredded vegan cheese, nutritional yeast, and sea salt.

  4. Make sure the Soup Maker is plugged in, pop the top on, and select SMOOTH mode. 

  5. After 21 minutes the soup will be blended and cooked and ready to eat!

  6. Garnish with your favourite sprinkles- I’ve used soy cream, homemade herb & garlic croutons, fresh parsley, and black pepper.

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Chocolate Fondant

10/09/2020

The ultimate chocolate dessert. This rich and molten, is a classic dessert that always hits the spot. Whether it for a dinner party or mid week dessert treat. 

This chocolate fondant recipe is even easier too with our synchronised meal solution, the Intellisteam

Use code: INTELLISTEAM20 to save 20% off our Intellisteam
limited time only*

Serves: 2

Ingredients:

    • 50g unsalted butter, plus a little extra for greasing 
    • ½ tbsp cocoa
    • 50g dark chocolate (85% cocoa) 
    • 1 medium egg and 1 egg yolk 
    • 50g caster sugar
    • 1 level tbsp plain flour 
    • To Serve: 
    • Cream or ice cream

Method:

  1. Grease the inside of two 200ml pudding moulds or ramekins.

  2. Put the cocoa into one mould and evenly coat the sides and base, then tip into the other mould and repeat.

  3. Put the butter and chocolate into a heatproof bowl and melt over a pan of simmering water. Don’t allow the bottom of the bowl to touch the water. Stir occasionally then leave to cool.

  4. Put the egg, egg yolk and sugar into a mixing bowl and whisk on high speed for 3½ -4 minutes until pale in colour and thickened enough to hold the trail of the whisk.

  5. With a spatula, gently fold in the chocolate and butter mixture and then fold in the flour.

  6. Divide the mixture between the two moulds and place in the Rear Container. Cover the Container with the Lid.

  7. Set the time using the sauce preset (30 minutes) and adjust to 17 minutes. Press the Start/Pause Button.

  8. When ready remove the moulds from the Intellisteam container using oven gloves and leave to rest for 2 minutes on the work surface. Then put a side plate over the top of the fondant and invert. Put the plate on the work surface and very carefully remove the mould. 

  9. Serve warm with cream or ice cream.

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@mybossbuysmelunch made these delious sweet potato frittas

"I made fritters a month or so ago and as fab as they were they took me AGES to cook so I was pretty keen to try again and speed up the process. 

This time I made a sweet potato version using the new @morphyrichardsuk Mico Grill which cooked them in less than 5 minutes! Super speedy, super easy to clean (the plates can go straight in the dishwasher) and super versatile."

Use code: MICO20 to save 20% off our mico range. 
limited time only*

Serves: 2

Ingredients:

  • 400g sweet potato, peeled
  • 2 eggs
  • 1 tbsp plain flour
  • 1 garlic clove, grated
  • salt and freshly ground black pepper

Method:

  1. Grate the sweet potato and then squeeze in a clean tea towel to remove as much mixture as possible.
  2. Then mix well with the remaining ingredients. 
  3. Form the mixture into even sized patties, brush lightly with olive oil and place two at a time on the mico grill and cook in the microwave for 5 minutes. 
  4. To get those crispy edges I rotated the patties every 1-2 minutes until perfect.
  5. I then topped mine with some smashed avo and a poached egg for the perfect brunch dish.

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This melt in your mouth lamb and warming Moroccan spices is the perfect meal to impress. Serve along side a fruit and nut couscous. To complete the meal serve with a tasty orange and coriander salsa. 

This recipe is made using our new Intellisteam food steamer is the ideal solution for those looking to cook healthy, balanced meals all in one device. The whole process is made stress free as the Intellisteam manages the cooking process for you, allowing you to walk away and relax.

Use code: INTELLISTEAM20 to save 20% off our intellisteam
limited time only*

Preparation time: 30 minutes, plus marinating time
Cooking time: 30 minutes
Serves 2:⁣

Ingredients: 

    300g lamb leg steaks, cut into thin slices Marinade: 
    2 tbsp extra virgin olive oil 
    1 tbsp fresh orange juice 
    1 level tsp cumin 
    ¼ level tsp turmeric 
    2 level tsp harissa paste 
    5g fresh coriander, chopped 
    Salt and freshly ground black pepper 
    Couscous:  
    140g couscous, rinsed and drained 
    50g red onion, finely chopped 
    75g ready to eat soft dried apricots, chopped 
    35g almonds, roughly chopped 
    ½ level tsp vegetable stock powder 
    A little salt and freshly ground black pepper
    120ml water 
    Salsa: 
    2 medium oranges, peeled, and finely chopped 
    Juice of half an orange 
    10g red onion, finely chopped  
    2g coriander leaves, chopped Garnish: 
    Watercress

Method:

  1. Prepare the marinade for the meat first: mix the olive oil, orange juice, spices and coriander in a shallow dish and season with a little salt and pepper. 
  2. Place the sliced lamb in the dish and turn so that it is evenly coated. Cover and refrigerate for at least 30 minutes, longer if possible. 
  3. When ready to cook, discard any liquid marinade and put the meat into a foil parcel. Remove the Dividing Wall from the Front Container and put the parcel in. 
  4. Put the couscous in the Rice Tray and add the onion, apricots, almonds and stock powder. Season with a little salt and pepper and add the water and stir. Put into the Rear Container and cover both Containers with the Lids. 
  5. Set the time for the couscous using the rice preset (40 minutes) and adjust to 24 minutes. Set the time for the meat using the poultry preset (28 minutes) and adjust to 30 minutes. Press the Start/Pause Button. 
  6. Meanwhile make the salsa: put all the ingredients into a small serving bowl and mix well. 
  7. When ready to serve, fluff the couscous up with a fork, check the seasoning and serve the meat with the juices poured over. Garnish with a few sprigs of watercress and serve the salsa.


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Cinnamon Pears

13/08/2020

Master this elegant dessert yet simple desert which is the perfect dinner party show stopper.

This recipe is made using our new Intellisteam food steamer, it is the ideal solution for those looking to cook healthy, balanced meals all in one device. The whole process is made stress free as the Intellisteam manages the cooking process for you, allowing you to walk away and relax.

Use code: INTELLISTEAM20 to save 20% off our intellisteam
limited time only*

Preparation time: 30 minutes, plus marinating time
Cooking time: 30 minutes
Serves 2:⁣

Ingredients: 

    300g lamb leg steaks, cut into thin slices Marinade: 
    2 tbsp extra virgin olive oil 
    1 tbsp fresh orange juice 
    1 level tsp cumin 
    ¼ level tsp turmeric 
    2 level tsp harissa paste 
    5g fresh coriander, chopped 
    Salt and freshly ground black pepper 
    Couscous:  
    140g couscous, rinsed and drained 
    50g red onion, finely chopped 
    75g ready to eat soft dried apricots, chopped 
    35g almonds, roughly chopped 
    ½ level tsp vegetable stock powder 
    A little salt and freshly ground black pepper
    120ml water 
    Salsa: 
    2 medium oranges, peeled, and finely chopped 
    Juice of half an orange 
    10g red onion, finely chopped  
    2g coriander leaves, chopped Garnish: 
    Watercress

Method:

  1. Prepare the marinade for the meat first: mix the olive oil, orange juice, spices and coriander in a shallow dish and season with a little salt and pepper. 
  2. Place the sliced lamb in the dish and turn so that it is evenly coated. Cover and refrigerate for at least 30 minutes, longer if possible. 
  3. When ready to cook, discard any liquid marinade and put the meat into a foil parcel. Remove the Dividing Wall from the Front Container and put the parcel in. 
  4. Put the couscous in the Rice Tray and add the onion, apricots, almonds and stock powder. Season with a little salt and pepper and add the water and stir. Put into the Rear Container and cover both Containers with the Lids. 
  5. Set the time for the couscous using the rice preset (40 minutes) and adjust to 24 minutes. Set the time for the meat using the poultry preset (28 minutes) and adjust to 30 minutes. Press the Start/Pause Button. 
  6. Meanwhile make the salsa: put all the ingredients into a small serving bowl and mix well. 
  7. When ready to serve, fluff the couscous up with a fork, check the seasoning and serve the meat with the juices poured over. Garnish with a few sprigs of watercress and serve the salsa.


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Breakfast is seen as the most important meal of the day, So wake up to a tasty, nutritious breakfast and with our selection of recipes to make sure you start your day off right. 

Whether it's high-protein eggs, avocado on toast, porridge or a healthy smoothie to fuel you through the morning, we have a variety of recipes to help inspire your morning meals. 

Also if you want to keep up with all our latest recipe idea's subscribe to our Newsletter for all the latest Morphy Richards news, recipe ideas and exclusive discounts.  

Spanish Eggs

The perfect weekend brunch. The sauce is perfectly seasoned to to make this baked eggs brunch classic even tastier! 

Also this recipe use our innovative microwave cookware. Mico which allows you to make delicious minutes. Use code MICO20 and save 20% off our MICO range.

Ingredients:

  • 1 tsp olive oil
  • 60g  cured chorizo sausage thinly sliced
  • 1  onion thinly sliced
  • 1  red or yellow pepper, thinly sliced
  • 1  clove garlic sliced
  • 200g diced tomatoes
  • 2 tsp red wine vinegar
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbsp parsley, chopped
  • 2  eggs
  • Pinch salt and pepper

Method: 

  1. Using your Mico multipot select the lager container of the two lightly grease the container with a little oil. Then add the sausage, onion, sweet pepper and garlic.
  2. Then place the lid down onto the metal container and fit securely. Place in the microwave and cook for 5 minutes.
  3. Remove with oven gloves, carefully remove the lid, then add the tomatoes, vinegar, paprika, oregano, salt and pepper. 
  4. Mix together and add the lid back on the multipot and cook for a further 4 minutes shake then cook for a further 2 minutes.
  5. Once cooked remove with oven gloves and carefully remove the lid.
  6. Remove the large container from the multi-pot.
  7. Now take the small container add this to the multipot. Then crack an egg into each pod, secure the lid and cook for 2 minutes and 30 seconds.
  8. Remove with oven gloves, carefully remove the lid.
  9. Serve up the sauce. Make a indent into the sauce and place the eggs here. Sprinkle the remaining parsley and enjoy.

Italian Frittata

The perfect lazy brunch. We've put some flavours together which we think you will love. However you can get creative and create your our mix of flavours. Whatever you have to hand add in and experiment! 

Also this recipe use our innovative microwave cookware. Mico which allows you to make delicious minutes. Use code MICO20 and save 20% off our MICO range.

Ingredients:

  • 25g diced salami
  • 25g cup artichoke hearts, drained and chopped
  • 15g cup chopped cherry tomatoes
  • Handful of sliced mushrooms
  • 2 eggs
  • 25ml milk
  • 1 Spring onion
  • 1/4 clove garlic, minced
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 pinch ground black pepper to taste
  • 20g grated Parmesan cheese
  • 30g shredded mozzarella cheese
  1. Using your Mico multipot select the lager container of the two lightly grease the container with a little oil then add the salami, artichokes, tomatoes, and mushrooms in the container.
  2. Then place the lid down onto the metal container and fit securely. Place in the microwave and cook for 5 minutes.
  3. Next whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl
  4. Once the salami mix is ready remove from the microwave with oven gloves, 
  5. Give it a good shake then carefully remove the lid.
  6. Pour the eggs over the salami mixture. 
  7. Sprinkle with cheese. Secure the lid and cook in the microwave for a further 2 minutes
  8. Serve and enjoy!

Breakfast Pancakes

Satisfy a sweet tooth with our breakfast pancake's with a tempting tower of American-style pancakes. Channel your inner Mary Berry with this show stopper breakfast add you favourite topping and enjoy!

Ingredients:

  • 100g Plain flour
  • 2 Egg, whisked
  • 300ml/10.5floz Semi Skimmed milk
  • 100g Strawberries, chopped
  • 4 Tbsp. Maple syrup
  • 1 Tbsp. Sunflower oil

Method: 

  1. Whisk the egg
  2. Chop the strawberries and place to one side
  3. In a clean bowl add the egg, flour and a pinch of salt and whisk until a smooth, thick batter is formed
  4. Heat the pan over a moderate heat, add the oil
  5. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin even layer. Be careful at the pan and oil will be very hot
  6. Leave to cook for roughly 30 seconds
  7. Turn the pancake to cook the other side. Make sure the pancake is lying flat against the base of the pan with no folds. Be careful at the pan and oil will be very hot
  8. Continue to book the remaining batter. 
  9. Serve with chopped strawberries and a drizzle of maple syrup
TIP: You can freeze, cooked, plain pancakes for up to three months.

Poached Egg with Smashed Avocado on Toast

Smashed Avocado Poached Egg Toast is not only super tasty. It is also packed full of healthy fats and proteins, making it the perfect breakfast to start off any day.

What you'll need

Ingredients:

  • 1 Avocado
  • 1 slice of Bread (we recommend a sour dough or seeded loaf) 
  • 1 egg
  • ½ Lemon
  • Pinch Salt
  • Pinch Pepper 
  • Pinch Chilli Flakes
  • Handful of Rocket
  • 2 Radishes
  • 300ml of water

Method

  1. Put the water in to a saucepan heat on a medium heat and allow to boil. 

  2. Once boiled poach the eggs in the pan of boiling water for 2-3 minutes, until the whites are set but the yolks are still runny.
  3. Whilst the egg is poaching put the bread into your toaster allow to toast until golden brown
  4. Slice the avocado in half. Carefully remove the stone and use a spoon to scoop out the flesh.
  5. Squeeze half a lemon over the avocado then with a folk mash the avocado until it is a chunky spreadable consistency. Season with salt, pepper and a pinch of chilli flakes.
  6. Spread the toast with the smashed avocado and sprinkle with chilli flakes.
  7. Add the poached egg on top of the avocado.
  8. Serve with rocket and a finely sliced radishes.

Enjoy ♥

Eggs on Toast

Why not treat your family to a tasty eggs on toast with a side of bacon. This meal is super easy to create making even the novice of cooks look like the next Gordon Ramsay. 


What you'll need

Ingredients:

  • 2 Slices of Bread
  • 2 eggs
  • 1 tbsp of oil
  • Pinch of Salt
  • Pinch of Pepper

Optional

  • 3 Rashers of Bacon

You will also need a love heart shaped pastry cutter for this recipe

Method

  1. Add the oil into the frying pan and allow the pan to heat up for 1-2 minutes 
  2. Whilst pan is heating up place bread into toaster for 2 minutes
  3. Using the love heart pastry cutter press down in the centre of the toast, discard of the cut out and place the toast into the frying pan.
  4. Pour the egg in to the centre of the toast and allow to cook for 3 minutes.
  5. Grill the bacon to your desired preference.
  6. Serve with tea, coffee or orange juice for the perfect breakfast in bed

Enjoy ♥


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Our steamed cod with lemon and thyme dressing served with vegetables is not only tasty but also a healthy balanced meal. Also by using our Intellisteam it can synchronise all the elements of a healthy, balanced meal to be ready at the same time, and it's easy to wash up. 

Also get 20% off when you buy direct from us using the code INTELLISTEAM20

Ingredients:

  • 2 x 140g thick cod fillets
  • 4g butter
  • 2 small fresh thyme sprig
  • A little salt and freshly ground black pepper 

Sauce:

  • 25g butter
  • Finely grated zest and juice of half a lemon
  • ½ tbsp fresh thyme leaves
Vegetables:
  • 350g small new potatoes
  • 100g leek thinly sliced
  • 50g carrot sliced into fine strips
  • 75g fine green beans, trimmed and halved

Method:

  1. Lightly grease a piece of foil big enough to make a parcel, then place the fish on it side by side. Add a 2g knob of butter to each, add the thyme sprigs and season with salt and pepper.
  2. Then seal the foil parcel and place in the Rear Container, leaving room on one side for the Small Pot.
  3. Next make the sauce: 
  4. Put 25g butter, lemon zest and juice and the thyme leaves into the Small Pot and place next to the fish.
  5. Position the Dividing Wall in the Front Container. Put the potatoes into one compartment. Mix the leek, carrot and beans together and put in the other compartment. Cover both Containers with the Lids.
  6. Set the time for the fish and sauce using the fish preset (20mins). Adjust to 19 minutes. 
  7. Set the time for the potatoes using the root vegetables preset (28 mins), adjust to 25 minutes. 
  8. Set the time for the vegetables using the leaf and pod vegetables preset (16 minutes) and adjust to 15 minutes. 
  9. Press the Start/Pause Button.
  10. Once cooked serve and enjoy!

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Soft Berry Compote

14/07/2020


Berry Compote is so quick and easy to make, it's the perfect summer accompaniment for you to enjoy with breakfast or desert. Also did you know you can make this dish with our new Intellisteam. Not only can you make cooking entire balanced meals in it, you can also steam this delicious berry compote with ease.

Ingredients:

  • 100g blueberries
  • 100g strawberries, hulled and halved
  • lengthways 
  • 100g blackberrie
  • 100g raspberries
  • 1 level tbsp caster sugar

To Serve:

  •  Crème fraiche, ice cream or fresh cream

Method:

  1. Put the fruit in the Rice Tray and sprinkle on the sugar.
  2. Place in the Rear Container and cover the Container with the Lid.
  3. Set the time using the leaf and pod preset (16 minutes) and adjust to 11 minutes. Press the Start/Pause Button.
  4. When ready gently spoon the juices over the fruit.
  5. Serve warm or cold with crème fraiche, ice cream or cream.

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This is the perfect lazy brunch recipe for the weekend. Simple add ingredients into your slow cooker and simply let it cook. A spiced tomato sauce, served with an egg poached directly in the dish. 

Ingredients:

  • 2 medium eggs
  • 200g tinned chopped tomatoes 
  • 60g red onion – diced
  • 90g orange pepper, diced (around 1/2 pepper)
  • 1/4 tsp cumin
  • 1/2 tsp paprika
  • 1 clove garlic
  • 15g feta
  • 1 tsp parsley – finely chopped

Method:

  1. Firstly in a bowl add the pepper, red onion, tomatoes, garlic and spices and mix together
  2. Then add to your slow cooker, put the lid on a cook on high for 1.5 – 2 hours or low for 3-4 hours.
  3. Remove the lid and sprinkle the feta over the tomato mixture 
  4. You will need to then make two ‘wells’ in the tomato mixture, 
  5. Then slowly pour a cracked egg into each hole.
  6. Place the lid back on the slow cooker and cook for a further 15 minutes 
  7. Ideally the yolks should still be runny
  8. Then serve and enjoy!
Tip: We suggest serving with a pitta bread


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This scotch egg recipe is the ultimate snack. Perfect for a picnic in the park or a party food show stopper. Using our super innovative food processor Prepstar to whizz up those breadcrumbs makes this a quick and simple recipe to follow!

Ingredients:
  • 10 large eggs
  • 8 sausages without skin or 450g sausage meat
  • ½ a bunch of fresh chives
  • ½ a bunch of fresh flat-leaf parsley
  • 1 whole nutmeg , for grating
  • 1 tbsp English mustard
  • 20g Plain flour
  • 300g White bread (stale bread is recommended)
  • 2L Vegetable oil
  • pinch salt
  • pinch pepper

Method:

  1. Firstly you will need to h boil your eggs. To do this add 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes.
  2. Once this is done transfer them in to a bowl of cold water. 
  3. Once cooled, you will need to carefully peel the shell off the eggs.
  4. Add the sausage meat into a bowl.
  5. Finely chop the fresh chives and parsley into the sausage meat. Along with the mustard, salt, pepper and grate in the nutmeg.
  6. Mix together then divide into 8 balls.
  7. Next you will need three plates. On one plate add the flour.
  8. With the two remaining eggs and add this to the second plate.
  9. Using your prepstar add your bread and pulse or let the machine run until the bread crumbs are as fine or coarse as you like them. Then add these to the third plate.
  10. Flour your hands and with the palm of your hand flatten one of the sausage balls into an oval-shaped pattie.
  11. Next roll a peeled egg in flour, then pop it in the middle of your sausage patty 
  12. Moulding with your hands, gently shape the meat evenly around the egg.
  13. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the egg, followed by the breadcrumbs. 
  14. Repeat this process until all eggs
  15. Next add the oil in a deep pan or using a deep fat fryer and heat up to around 150ºC/300ºF. 
  16. Now with a slotted spoon lower the eggs into the pan and cook for 4 minutes, or until golden, you with need to turn occasionally to ensure they are evenly cooked.
  17. Remove with a slotted spoon and drain excess oil on kitchen paper.
  18. Allow to cool then enjoy!


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Do you struggle to get your five a day? Trying to find new ways to get extra veggies in your children diet? Why not try our hidden vegetable tomato sauce it super tasty and they'll never know that it packed full of vegetables.

Ingredients:

  • 1 small aubergine, diced
  • 2 peppers, diced
  • 2 carrots, diced 1 courgette, diced
  • 1 leek, sliced
  • 4 garlic cloves, crushed
  • 2 x 400g tins of chopped tomatoes
  • 6 tbsp balsamic vinegar 
  • 200ml vegetable stock
  • 2 tbsp dried oregano A pinch of sea salt and black pepper
  • 4 portions of cooked pasta Rocket (arugula) and shaved parmesan to serve (Optional)

Method:

  1. Put the chop attachment on the Prepstar and twist lid shut. Feed each of the vegetables through the food shoot until they are all chopped.
  2. Put all of the ingredients, including the chopped vegetables (except the pasta, rocket and Parmesan), in your slow cooker bowl and cook on high for 4 hours or low for 6 hours.
  3. Leave the sauce to cook and then pour it in to the Prepstar (with the chop attachment) in small batches and blend the sauce until smooth, or leave chunks if you prefer.
  4. Mix half the sauce in to the cooked pasta and serve with rocket and shaved Parmesan
Tip: *Put the other half of the sauce in a freezable container and put in the freezer.*


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Slow cooking isn't just for making dinner. You can also make a deliciously creamy cheesecake.

Ingredients

  • 50g butter, melted
  • 225g oat biscuits 
  • 50g hazelnuts
  • 250g light muscovado sugar
  • 4 tbsp full-fat milk
  • 750g full-fat cream cheese
  • 2 tbsp plain flour
  • 1 tsp vanilla extract
  • 3 large eggs
  • 200ml pot soured cream

Method

  1. Firstly, you will need to prepare your slow cooker for the cheesecake. You need to create a rack for the cake tin to sit on. To do this you can twist a long piece of aluminium tin foil and turn it into a ring. Place this in the bottom of the slow cooker and add approximately 250 ml of water. Turn onto low and place the lid on
  2. Next you need to prepare your 20cm cake tin. Wrap in two layers of cling film and then foil. Ensure there are no gaps or water may seep in to your cheesecake. 
  3. Grease the inside of the tin with butter, line with cling film and grease again, then line the base and sides with baking parchment.
  4. To make the base, you'll need to add the biscuits and 50g hazelnuts into a food processer and blitz to fine crumbs.
  5. Next add the butter and blend again until well combined. 
  6. Pour the crumbs into the tin then press into the base. 
  7. Chill for 10 mins.
  8. In a saucepan, heat the muscovado and milk until the sugar has dissolved.
  9. Set aside and allow to cool. 
  10. Next in a bowl, mix the cream cheese, flour, vanilla and eggs until smooth.
  11. Stir in the cooled sugar mixture until well combined.
  12. Pour into the tin and carefully put it in the slow cooker. 
  13. Wrap the lid in a tea towel to prevent condensation from dripping onto the cheesecake.
  14. Cover and cook for 2 hours, then turn off the slow cooker. Leave the cheesecake inside without opening for another 2 hours. 
  15. After this remove from the slow cooker and cool at room temperature for a further 1 hour, then chill for 4 hours.
  16. To serve, carefully remove the cheesecake from the tin, remove the baking parchment and transfer to a plate or cake stand. Top with a topping of your choice.

Topping

Why not try this blackberries syrup and toasted hazelnut topping? To make this you'll need the following.

Ingredients

  • 2 tsp cornflour 3 tbsp golden caster sugar 
  • 200g blackberries 
  • 50g hazelnuts

Method

  1. Put the cornflour, caster sugar and half the blackberries in a saucepan cook on a high heat. Mixing until a syrupy is formed.
  2. Add the remaining in berries, heat through, then remove from the heat and cool until you’re ready to serve. 
  3. Roughly chop the nuts and toast in a frying pan.
  4. Add the syrup on top of the cheesecake and sprinkle the toasted hazelnuts



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Prepstar Healthy Banana Bread

By Vicki Grant | 02/06/2020 | Posted in Recipes

Healthy Banana Bread

Created by @HungryHealthyHappy

Isn’t banana bread just the ultimate afternoon pick-me-up? 
Now it’s even better as not only is this a lighter healthier version, but it’s so easy to make with the Morphy Richards Prepstar. Simply pour all the ingredients in to the bowl of the PrepStar and use the beater attachment to beat it to a light and fluffy batter. 

Ingredients:

  • A little butter for greasing the loaf tin200g wholewheat flour
  • 1/2 tbsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 10 walnuts, roughly chopped (you can use the chop function on the Prepstar for this too)
  • 4 bananas, 3 mashed and 1 halved lengthways
  • 3 tbsp maple syrup
  • 2 eggs
  • 5 tbsp fat free greek yoghurt
  • 100ml skimmed milk
  • 50g dark chocolate chips

Method:

  1. Using the beater attachment, add the flour, cinnamon, baking powder and baking soda and pulse to gently mix.

  2. Add the mashed banana, maple syrup, eggs, greek yoghurt and skimmed milk and beat until mixed together well.

  3. Add the walnuts and chocolate chips and pulse until lightly mixed together

  4. Pour the batter in to a greased 2lb loaf tin and top with the banana halves.

  5. Put the loaf in to a preheated oven at 180C/350F Gas Mark 4 and bake for an hour. Leave to cool before removing from tin.

Prepstar is the ideal food processor when you're short of space in your kitchen. All the attachments are kept in the bowl so you never need to search for an attachment again.

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The sun is going to shine so why not add a bit more heat to your weekend with this ultra-fast creamy rich hummus made in Prepstar our amazing compact, versatile food processor.

Ingredients

  • 1 400g tinned chickpeas, drained (liquid reserved)
  • 1 garlic clove, halved
  • Juice of 1.5 lemons
  • 2 tbsp olive oil
  • 1¼ tsp ground cumin
  • 75ml tahini paste

Method

  1. Firstly, drain the chickpeas and thoroughly wash in cold water.

  2. Add the chickpeas, garlic, lemon juice, oil, cumin and tahini paste in to your prepstar bowl. Tip: If the hummus is a to thick keep adding water until desired consistency 

  3. Pulse until smooth, then used speed 2, scraping down sides as necessary.

  4. Add into your serving dish and drizzle with oil.

  5. Serve immediately and enjoy

Why not try with toasted pitta or crunchy carrot sticks?


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Ultra-Fast Guacamole

By Sophie Barnett | 21/05/2020 | Posted in Recipes, Prepstar


Made with avocados, guacamole is easy, and healthy and makes the perfect appetiser or snack for any occasion! 

Ingredients:

  • 2 Avocados
  • 1 tub of low fat Cream Cheese
  • 4 tbsp of Mayonnaise
  • 2 Cloves of Garlic
  • Juice of 1/2 a Lemon

Method:

  1. Peel and stone the Avocado as well as peeling the Garlic Cloves.

  2. Place all ingredients in to the Prepstar and blend until you have your desired consistency.

  3. Put in serving dish and drizzle with olive oil. Serve immediately and enjoy!

Prepstar, one machine multiple possibilities.



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Five Day Meal Plan

15/05/2020

Thinking what to make for dinner can be stressful at times, and can lead to uninspiring meals. Planning your meals for the week ahead, can give you routine and structure to your week. Also it can make the weekly food shop a little easier knowing what you'll need for the week. So, why not give our five day meal ideas a try and let us know how you get on.

Monday

 


Gnocchi

A soft delicious Italian dumpling. This recipe is simple and easy to make!

Recipe - Gnocchi

 

Tuesday

 

 

Spaghetti Carbonara 

This simple and easy recipe is a favourite dish enjoyed by all the family. With only 5 ingredients you can be enjoying this in just 15 minutes.

Recipe - Spaghetti Carbonara

 Wednesday

 

                      

Roasted Chicken Tikka 

A twist on the classic roast chicken. This tikka twist is sure to be a new favourite in your household. 

Recipe - Roasted Chicken Tikka

Thursday

 

 

Vegan Chilli 

Is always a popular choice when the slow cooker comes out. The beans go so soft and tender, so much better than when I cook it on the stove! I spent no more than 10 minutes preparing all the veggies, then popped it in the slow cooker.

Recipe - Vegan Chilli

 Friday

 
 

Deep-Pan Pizza 

Pizza is the perfect Friday night treat. This deep-pan pizza recipe is delicious and much better than any takeaway alternative. 

Recipe - Deep-Pan Pizza

 

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These tandoori Chicken Wraps are a quick and easy to make. By using one of our health fryers this recipe is not only delicious but also a healthy meal for all the family.

Ingredients

Dough

  • 2 skinless and boneless 
  • 175g chicken breasts each weighing
  • 100g natural yogurt
  • 1½ level tbsp tandoori powder
  • 1 crushed clove garlic
  • 1 ½ tsp lemon juice
  •  2 pinches salt
  • 2 tsp sunflower oil
For mint raita:
  • 4 level tbsp natural yogurt
  • 1 tsp lemon juice
  • 6-8 mint leaves, chopped
  • Pinch, salt
To serve:
  • 2 - 4 Tortilla wraps
  • Mint raita
  • Shredded lettuce, tomato, cucumber 
  • Lemon wedges
  • Mango chutney if desired

Method

  1. Using a sharp knife, make three cuts at an angle on one side of each of the chicken breasts
  2. In a bowl, mix together the yogurt, tandoori powder, crushed garlic, lemon juice and salt.
  3. Rub the mixture all over and into the cuts made on the chicken breasts.
  4. Place the chicken in a dish in a single layer, cover with foil and refrigerate overnight.
  5. Preheat the Health Fryer. Spoon 1 tsp oil over the chicken breasts, discarding the excess tandoori yogurt mixture.
  6. Place the chicken into the frying basket and cook at 200°C for 25- 30 minutes, turning half way through cooking.
  7. Meanwhile make the raita: Mix all the ingredients together in a small serving bowl or ramekin.
  8. Four minutes before the end of cooking, loosely roll the tortilla wraps together and make a parcel from foil. Place on top of the chicken to warm through for 4 minutes.
  9. Slice the chicken and serve with the tortillas, shredded lettuce,salad and mint raita.

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