Latest posts: Recipes

Easter Fudge Brownies

By Tom Craik | 09/04/2014 | Posted in Recipes

Easter is just around the corner, so why not put the Folding Stand Mixer to good use and create some delicious Fudge Brownies for the whole family?

Easter Fudge Brownies



Group 1

  • 80g cocoa powder
  • ½tsp bicarbonate of soda
  • 80ml vegetable oil
  • 120ml boiling water
Group 2
  • 440g caster sugar
  • 2 eggs
  • 80ml vegetable oil
  • 190g plain flour
  • 1tsp vanilla essence
  • ¼tsp salt


1. Pre heat the oven to 175ºC / Gas Mark 3-4.
2. Attach the Beater Attachments to the Mixer. Grease and flour a 9x13 inch pan.
3. Mix the Group 1 ingredients: Mix the cocoa with the bicarbonate of soda and add to the bowl along with the oil and water.
4. Mix on speed 1 until well blended and thickened.
5. Mix in the sugar, eggs and oil until thoroughly mixed.
6. During mixing hold the Mixing Bowl steady and turn clockwise and anticlockwise to allow the ingredients to mix thoroughly. It may be necessary to stop the mixer and scrape the sides of the bowl a few times to make sure all the ingredients are incorporated.
7. Add the flour, vanilla and salt and mix until just incorporated, do not over mix.
8. Spread evenly into the prepared pan and bake for 35-40 minutes or until a skewer comes out clean.
9. Allow to cool before cutting into squares.

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New Year, New You

By Tom Craik | 21/01/2014 | Posted in Recipes

It’s the start of a New Year and for many people that means it’s the start of a new healthy lifestyle kick. January and February are filled with detoxes, exercise and simple, healthy eating.

For those who are keen to shed the winter pounds and still enjoy great food, we have pulled together some delicious recipes which will keep you warm, keep you going and most importantly, keep you healthy!


Warm Winter Chickpeas – a great recipe for family meals or simply to make a batch for freezing.



1 teaspoon turmeric
1 teaspoon smoked paprika
1 teaspoon garam masala
1 teaspoon ground ginger
1 teaspoon curry powder
0.5 teaspoon ground black pepper
2 tablespoon olive oil
1 large onion
2 tomatoes, diced small
2 cloves garlic, minced
1.5 cups dried chickpeas, rinsed and drained
0.5 teaspoon salt
1 inch parmesan rind
1 teaspoon tamarind paste
10 pitted green olives
1/2 butternut squash, diced into 1 inch cubes
1 bay leaf
1 tablespoon lemon juice
2 tablespoons parsley, chopped
100g feta cheese, crumbled


1. Set the Morphy Richards Sear and Stew Slow Cooker on high heat.
2. Put the turmeric, smoked paprika, garam masala, ground ginger, curry powder, 1/4 tsp of black pepper into the slow cooker and cook until fragrant (about 15 minutes).
3. Add the olive oil and stir it into the spices. Cook on high heat for 10minutes to infuse the oil with spices.
4. Then add the onions and cook for 1 hour until they are soft and translucent.
5. Add tomatoes, garlic, dried chickpeas, salt, parmesan rind, tamarind paste, green olives, butternut squash and the bay leaf.
6. Give the pot a stir, and cook on high heat for 4 hours, or low heat for 6 hours.
7. Add the lemon juice, remaining 1/4 tsp black pepper black pepper, chopped parsley and feta cheese and stir to mix.

Slow cooked chicken curry – this dish is tasty, dairy free and low in fat, perfect for your New Year diet.




750g skinless chicken breast fillets, cut into 2cm chunks
1 onion, sliced
1 clove garlic, chopped
2 tablespoons medium curry powder
1 teaspoon ground turmeric
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon cracked pepper
1 tablespoon finely chopped or grated fresh ginger
1 large potato, diced
2 carrots, peeled and sliced
1 fresh chilli, sliced
1 stalk lemongrass, sliced
550ml light coconut milk
250ml water
2 kaffir lime leaves, sliced (optional)
cooking oil spray


1. Brown the onion and garlic in your Sear and Stew slow cooker on a low heat.
2. Place all the additional ingredients in the slow cooker, mix well and cook on LOW for 9 hours.
3. Garnish with fresh coriander and serve with rice and chutney.

Sesame Ginger Steamed broccoli – this is a great dish to accompany steamed chicken or fish and makes eating more vegetables exciting and flavoursome.




1 lb. broccoli, cut into medium florets (6 cups loosely packed)
2 tablespoon mirin or sake
1 tablespoon tamari
1 tablespoon minced fresh ginger
1 teaspoon toasted sesame oil
1 pinch salt
1 teaspoon sesame seeds

1. Place broccoli, mirin, tamari, ginger, oil, and 1/4 cup water in the Morphy Richards Intellisteam. Cover, and bring to a simmer over medium heat. 
2. Steam for 4 minutes, or until broccoli is bright green and crisp-tender. Sprinkle with salt and sesame seeds.

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We all do it: We buy more food than we can possibly consume at Christmas time, but can’t bear to see any of it go to waste after the day itself. Well, check out some of our favourite leftovers recipes so you can make the most of every morsel!

A warming and nutritious turkey broth to keep you toasty over the winter - Turkey, Dill, and Orzo Soup:




6 cups low-sodium chicken broth
4 small carrots, sliced ¼-inch thick
2 sticks celery thinly sliced
1/2 cup orzo
1 1/2 cups shredded roasted turkey or chicken
2 tablespoons chopped fresh dill
Salt and pepper to taste

1. Bring the chicken broth to a boil in a Morphy Richards Soup Maker. 
2. Add the celery, carrots and orzo and simmer until tender, approximately 12 to 15 minutes.
3. Add in the turkey, dill and seasoning and simmer until heated through, about 2 minutes.
4. Serve with crusty French bread.


Another great meal idea is a hearty, slow cooked turkey. It is the perfect dish to come home to after a hike in the cold - Slow Cooked Turkey Chilli (Makes 8 servings)


1 tablespoon vegetable oil
1 pound ground turkey
400g can of tinned plum tomatoes 
400g can of kidney beans, drained
400g can of black beans, drained
½ medium onion, finely chopped
2 tablespoons chilli powder
1 teaspoon red pepper flakes
2 cloves of garlic, crushed
½ tablespoon ground cumin
1 pinch ground allspice
Dash of Worcester sauce
Salt and pepper to taste


1. Heat the oil in the cooking pot of a Morphy Richards Sear and Stew Slow Cooker over medium heat on the hob. Place turkey in the slow cooker and cook until evenly brown.
2. Add the tomatoes, kidney beans, black beans and onion and transfer back into the slow cooker base.
3. Season with chilli powder, red pepper flakes, garlic, cumin, black pepper, allspice and salt.
4. Cover, and cook 8 hours on Low or 4 hours on High.


If you have a selection of veggies and potatoes left over from your Christmas day feast, then why not throw them all in to one delicious, flavoursome soup? Try – Leftovers Soup!


Left-over veggies from your festive feast - perhaps carrot, parsnip, celery, potato, broccoli, Brussel sprouts and onion
vegetable, chicken or beef stock
2 tins of chopped tomatoes
basil, fresh or dried
salt and pepper
shaved parmesan


1. Finely chop all of your left over veggies and then add stock, tins of tomatoes, basil and salt and pepper.
2. Add all ingredients to your Morphy Richards Soup Maker and simmer until cooked.
3. Serve with shaved parmesan and crusty bread. It’s that simple!

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This month, Cheryl from Mad House Family Reviews has told us just why she loves steaming her food, and why it is the perfect tonic for cooking in the current hot spell!



With temperatures soaring over the past few weeks, many of us haven't felt much like eating proper meals. It's too hot to really feel hungry, let alone slave away over a hot stove for hours, so sandwiches and salads have become standard fodder in our house, and I'm sure we're not alone ! There is an alternative though – my Intellisteam Steamer has been working overtime. It's great for creating light meals that are simple to throw together. My new motto is, if you can't stand the heat, keep out of the kitchen – let the Intellisteam take the strain !

The fact that it has several independent compartments that can be timed separately means that it's a doddle to prepare a complete meal with just a couple of minutes of preparation. Salmon fillets drenched in lime juice and sprinkled with garlic salt served with brilliantly green broccoli (the steamer helps it to keep its colour) and steamed new potatoes is perfect on a hot day, as is chicken fillet marinated in soy sauce, sesame oil and ginger and steamed alongside Chinese noodles and mangetout. 

After going to a Chinese restaurant last week for my son's birthday and sampling their delicious Dim Sum, I was tempted to try these out using the Intellisteam too. I'd call them a work-in progress at the moment because I need to finetune the seasoning but they're not bad at all. Here's the recipe if you want to have a go (and feel free to tweak it to suit your tastes).

You'll need : a defrosted pack of frozen Wonton wrappers (you can find them in most Asian supermarkets), 400g minced pork or sausagemeat, a spring onion (finely chopped), a can of water chestunts if you happen to find them when you buy the wonton wrappers, salt & pepper, a glug of sesame oil, a dash of Chinese 5 spice seasoning. Finely chop the spring onion and water chestnuts, put them in a bowl with the meat and spices and mix thoroughly. Place a spoonful of filling in the centre of a wonton wrapper and fold it around, leaving the top open. Steam for 10-12 minutes.

I also experimented with cooking fruity summery desserts in the steamer and the unanimous favourite was this tropical pineapple and coconut steamed pudding.

Ingredients : 100g desiccated coconut, ½ cup coconut milk, ¼ cup water, 1 lightly beaten egg, 90g self-raising flour, 50g caster sugar, the juice of 1 lime, 80g crushed pineapple (fresh or tinned)
  • Leave the dessicated coconut to soak in the coconut milk and water for an hour until all the liquid has been absorbed. 
  • Stir in the egg, then the flour, sugar and lime juice and finally fold in the pineapple. 
  • Fill 6 individual ramekins about ¾ full with the mixture and put in the steamer for about 15 minutes, until they have risen and started pulling away from the edges.
  • Serve sprinkled with extra coconut or drizzled with pineapple syrup. If you're feeling really decadent, a scoop of coconut ice cream would go really nicely with it too!

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This is a guest blog post by Karen S Burns-Booth of Lavendar & Lovage.

National Picnic Week may be over now, but for me, the picnic season is in full swing, whether it be at the bottom of my garden, on the beach, by a river or even at my kitchen table when the weather is bad. One of my favourite picnic ingredients is coleslaw; and, with all that is required to make this fresh and crunchy salad, a food chopper or dicer is essential. 


I have a very handy Morphy Richards Food Slicer, that has several attachments which makes preparing  a big bowl of picnic coleslaw a breeze. Not only does my slicer shred and slice cabbage, but it makes grating cheese a doddle too, and again, I use a lot of grated cheese for picnic fare, such as quiches, tarts, sandwiches and salads.


The other handy thing about grated and shredded ingredients is that it can help with a low-calorie diet, as you can use less ingredients when it's grated. As an advocate of the Intermittent Diet, also called the 5:2 diet, where I try to eat 500 calories on two days a week, I use grated and shredded cheese and cabbage a lot. With grated cheese, you can almost halve the amount you need to add to a cheese sandwich or baked potato for example. Shredded cabbage is not only perfect for summer coleslaw, but it's perfect for spiced red cabbage, which I often serve at Christmas as well as with Lancashire Hot Pot, and again, shredded lettuce is perfect for a cooling summer lettuce soup.


Other picnic fare that benefits from easy shredding and slicing with a machine are pies, pasties and tarts; who doesn't love pie or pasty when dining al fresco, and shredding the onions and slicing the meat with a machine cuts back on at least half the time it would normally take you to prepare the ingredients by hand. I have also used my food slicer (machine) to slice and shred pork for my home-made pork pies too; and it also makes short work of cutting vegetables such as onions, carrots and potatoes for soups and stews. 

And now to my recipes, a simple and VERY easy to make, well in this slicing machine, Coleslaw – a Healthy Low-Fat Coleslaw Recipe (suitable for the 5:2 Diet). I am also planning on making my “Red Cabbage, Apple and Pecan Salad” recipe using my food slicer for my dad's birthday buffet tea. 


Plus, check out this lush photo of a simple supper I made with my coleslaw recipe - a baked potato with grated cheese, coleslaw and some sour cream……..tasty and VERY easy to prepare, if the coleslaw and cheese have already been made and grated:


Or, how about this tasty looking egg and coleslaw sandwich, again, a breeze to make if you have a batch of coleslaw made up:


I have shared my healthy low-fat and low-calorie Coleslaw recipe below, and with only 140 calories per portion, it makes a tasty meal to have on a 5:2 diet fast day, maybe when served with low-calorie and fresh salad leaves and a small boiled egg (51 calories) and a couple of crisp breads (on average 30 calories each).


Healthy Low-Fat Coleslaw

A tangy low-calorie home-made coleslaw that only has 140 calories per portion, making it ideal for weight watcher and those on the 5:2 diet, as well as a healthier option for the school lunch box. Excellent with salads, cold meats, pies, tarts, cooked chicken and also with baked potatoes and in sandwiches.


4 tablespoons low-fat yoghurt (I use Greek style yoghurt)
1/2 teaspoon French mustard (such as Dijon)
2 tablespoons low-fat mayonnaise (such as Hellmans)
1/2 cabbage (white and light green cabbage, not savoy or spring cabbage)
3 carrots
1 small onion
Salt and pepper


Step 1 Mix the yoghurt, mustard and mayonnaise together in a bowl and then season to taste with salt and pepper. Then, using a grater attachment on a food processor, (I used my Morphy Richards Food Slicer with the grater attachment) grate the cabbage and carrots.

Step 2 Peel and chop the onion as finely as you can.

Step 3 Put all of the vegetables into the bowl and stir through the dressing to coat, adjust seasoning. (Will keep in the fridge in an airtight container for up to 4 days)

Step 4 Use with salads, in sandwiches, in baked potatoes or as an accompaniment to tarts, pies and cooked chicken.

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Perfect summer drinks

By Tom Craik | 23/06/2013 | Posted in Recipes

The weather may suggest otherwise, but after the summer solstice on Friday summer is now said to have started! Rather than getting bogged down in weather forecasts and feeling sorry for ourselves, we’re looking forward to the rest of the summer and the things that make a British summer great.

The main that is keeping us cheery is the variety of food and drink that will be enjoyed in the comfort of our own gardens. From fruity smoothies to a generous jug of Pimms, there are many options to tickle different aged tastebuds. What you may not have known is that your Morphy Richards Hand Blender Set is there to help you make these refreshing drinks as easily as possible, leaving you to relax and enjoy the sunshine (we hope!).

We’ve pulled together a few of our favourite drink recipes for you to try this summer – which is your favourite?

Refreshing drinks this summer:

Perfect Pimms:



Nothing symbolises a traditional UK summer more than a jug of Pimms.


Cucumber (of course!)


1. Add around 60ml of Pimms to 200ml of lemonade, with ice. 
2. Blast in the Hand Blender for a few seconds.
3. Add the mint, strawberry and cucumber. 
4. Add mint to complete.

Strawberry and pineapple smoothie:



If you fancy a healthier option, then why not get the fruit out for an easy to prepare smoothie?


300g fresh strawberries
250g fresh pineapple
450g low fat strawberry yogurt 
150ml semi skimmed milk
1 scoop of vanilla ice cream

1. Prepare and de-stem strawberries. Chop the pineapple into chunks.
2. Place all ingredients into your hand blender, stirring thoroughly.
3. Blend for 2-3 minutes.
4. Serve straight away.

If you would like a Morphy Richards Hand Blender to kick start your summer, then make sure to visit our website. We will be sharing some more of our favourite summer drinks on Facebook page in the coming weeks, so why not come and share yours?

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Slow cooked beef recipes

By Tom Craik | 29/04/2013 | Posted in Recipes

Beef is definitely one of our favourite meats. Not only is it delicious, but it can be enjoyed all year round - after all, when is a Sunday lunch not appropriate? With that in mind we've pulled together our favourite beef recipes, all of which can be cooked with the helping hand of the Morphy Richards Slow Cooker.

Beef Stroganoff


Serves: 6
Prep time: 15 mins
Cooking time: 4 hours on high/8 hours on low
  • 1kg stewing steak, diced
  • 2 tbsp sunflower oil
  • 200ml red wine
  • 100ml beef stock
  • 2 small onions, sliced
  • 2 red peppers, deseeded and sliced
  • 3 garlic cloves, crushed
  • 2 tbsp tomato puree
  • 1 tbsp paprika
  • 2 tbsp Dijon mustard
  • 200g field mushrooms, wiped and quartered
  • 100ml creme fraiche
  • Salt and freshly ground black pepper
  • 375g brown rice, to serve
  1. Season the steak. Heat half the oil over a high heat in a large frying pan and cook the beef for about 10 minutes, until browned all over.
  2. Add the red wine and stock and, once simmering, pour the beef and liquid into the slow cooker.
  3. Heat the remaining oil over a medium heat in the pan and cook the onions, red peppers and garlic for about 5 minutes, until softened. Stir in the tomato puree, paprika and Dijon mustard. Season with salt and freshly ground black pepper.
  4. Transfer to the slow cooker and stir in the mushrooms. Cook for 4 hours on the high setting or 8 hours on low.
  5. To serve, stir the creme fraiche through the stroganoff, and spoon over the hot brown rice.

Traditional pot-roasted beef with fresh herb dumplings

Serves 4-6
Prep time 15 mins
Cooking time: 4 hours on high/8 hours on low
  • 800g stewing steak, diced
  • 25g butter
  • 2 tbsp plain flour
  • 500ml beef stock
  • 1 bay leaf
  • 1 large thyme sprig
  • 1 rosemary sprig
  • 1 onion, diced
  • 2 carrots, diced
  • 100g vegetable suet
  • 100g self-raising flour
  • 3 tbsp chopped mixed herbs
  • Salt and freshly ground black pepper
  • Green vegetables, to serve
  1. Season the beef. Heat half the butter over a high heat in a large frying pan and cook the beef for about 5 minutes, in batches if necessary, until browned all over. Stir in the plain flour, then spoon the mixture into the slow cooker.
  2. Pour a little of the stock into the pan and use a wooden spoon to scrape off any residue. Transfer to the slow cooker together with the bay leaf, thyme and rosemary.
  3. Heat the remaining butter over a medium heat in the pan and cook the onions, carrots and celery for about 10 minutes, until softened. Transfer to the slow cooker and add the remaining stock. Cook for 4 hours on the high setting or 8 hours on low.
  4. Start making the dumplings about 45 minutes before the end of the cooking time. Combine the suet, self-raising flour and mixed herbs in a bowl and add seasoning. Stir in 200ml water until a dough forms, then drop teaspoons of the dough on top of the casserole. Cover and cook for 30 minutes or until puffed up and cooked through.
  5. Serve hot with the green vegetables of your choice.

Beef and chorizo casserole with salsa


Serves: 6

Prep time: 15 mins

Cooking time: 4 hours on high/8 hours on low

  • 1kg stewing steak
  • 2 tbsp plain flour
  • 2 tbsp sunflower oil
  • 1 mild onion, roughly chopped
  • 150g chorizo
  • 2 garlic cloves, crushed
  • 200ml beef stock
  • 1 x 400g can chopped tomatoes
  • 1 x 300g can pinto or borlotti beans, drained and rinsed
  • Large pinch of chilli flakes
  • 1 tsp chopped thyme
  • 2 tbsp tomato puree
  • 2 ripe avocados, stoned and chopped
  • Juice of 2 limes
  • 4 tbsp chopped coriander
  • Salt and freshly ground pepper
  • Tortilla wraps to serve
  1. Toss the steak in the flour to coat. Heat 1 tablespoon of the oil over a high heat in a large frying pan and cook half the beef for about 5 minutes, until well browned all over. Transfer to a plate and repeat with the rest of the steak.
  2. Heat the remaining oil over a medium heat in the pan and cook the onions for a few minutes, until softened. Then add the chorizo and cook for a few more minutes.
  3. Add the stock, chopped tomatoes, pinto (or borlotti) beans, chili flakes, thyme, tomato puree and seasoning. Return the beef to the pan and bring to a simmer. Transfer to the slow cooker and cook for 4 hours on the high setting or 8 hours on low.
  4. Start making the potato wedges about 30 minutes before the end of the cooking time.
  5. For the salsa, stir together the avocados, lime juice and coriander and add the seasoning. Serve alongside the casserole and potato wedges.

We hope that these recipes inspire you to eat some delicious beef centered meals. For more information about any of our slow cookers then make sure to visit our website. 

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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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Don’t let the name fool you, slow cooking doesn’t mean you have to dedicate a whole day to preparing a meal. Whilst certain meals require house of delicate cooking, some are much shorter and you are still guaranteed for them to be as delicious as you’d expect.

We have two brilliant slow cookers that would make a great addition to any kitchen. Our Partition Pot Slow Cooker allows you to slow cook two separate meals in the same pot, whereas the Sear and Stew Slow Cooker means you can both sear and stew within the same pot. Both of these slow cookers allow you to control the cooking speed, meaning that you can slow cook at the pace you desire.

To best use your Morphy Richards Slow Cooker, here are three lip-smacking recipes that will help you spend your time in the kitchen wisely.

Italian fish stew:


Cooking time: 2 hours on high setting


2 tbsp. olive oil
100g smoked pancetta, diced
3 garlic cloves, crushed
1 tbsp. chilli flakes
1 x 400g can chopped tomatoes
200g swordfish fillets
200ml white wine
200g squid tubes, cut into rings
200g raw king prawns
Grated zest of 1 lemon
2 tbsp. finely chopped flat-leaf parsley
Salt and freshly ground black pepper
Crusty bread, to serve 


1. Heat half the oil in a frying pan over a medium heat and fry the pancetta and garlic for about 2 minutes to soften. Stir in the chilli flakes and chopped tomatoes and heat through for about 3 minutes. Transfer to the slow cooker.
2. Heat the remaining oil over a high heat in the frying pan, season the swordfish and cook and cook for about 1 minute on each side. Add to the contents of the slow cooker.
3. Pour the wine into the hot pan; simmer for a couple of minutes, then add to the slow cooker. Finally, add the squid and prawns and season well. Cook for 2 hours on the high setting.
4. To finish, mix together the lemon zest and parsley and sprinkle over the stew. Serve in shallow bowls or on deep plates with crusty bread.

Salmon in chilli miso broth:


Cooking time: 3 hours on high setting


2 tbsp. sunflower oil
3cm piece fresh root ginger, grated
3 garlic cloves, chopped
2-3 red chillies, deseeded and shredded
12 spring onions cut into 5cm lengths
150g French green beans, halved
1 large carrot, cut into sticks
4 tbsp. dashi miso paste
600ml boiling water
4 salmon or trout fillets, skins left on
3 heads baby pak choi 
Soy sauce, to serve
Pickled ginger, to serve
Wasabi paste, to deserve


1. Heat the oil in a large frying pan over a high heat. Add the ginger, garlic, chillies, spring onions, beans and carrots and cook for 2 minutes, until softened. Spoon into the slow cooker.
2. In a measuring jug, dissolve the miso paste in the boiling water. Pour some of this into the pan to deglaze, then pour it all into the slow cooker with the vegetables. Cover and cook for 2 hours on the high setting, then 10 minutes before the end of the cooking time proceed to step 3.
3. Season the salmon fillets with a little salt. Place a dry frying pan over a high heat until very hot. Sear the salmon fillets, flesh side down, and when they are sealed, place in the slow cooker on top of the vegetables. Cover and cook for 1 hour on the high setting.
4. About 10 minutes before the end of the cooking time, add the pak choi. Serve in shallow bowls, offering the soy sauce, pickled ginger and wasabi separately. 

Pot-roasted gammon in cider with apples:


Cooking time: 4 hours on high setting


1kg unsmoked gammon joint, soaked overnight in cold water and drained
25g butter
1 leek, diced
1 onion, diced
1 stick celery, diced
1 carrot, diced
2 Granny Smith apples, cut into wedges and cored
200ml pork or chicken stock
300ml cider
2 tbsp. mustard powder
2 bay leaves
Salt and freshly ground black pepper
Mashed potato, to serve


1. Put the gammon in a colander in the sink and pour a kettle of boiling water over the joint.
2. Melt the butter over a medium heat in a saucepan and cook the diced vegetables for about 5 minutes, until softened. Add seasoning, then transfer the vegetables to the slow cooker and add the stock, cider and mustard. Tuck the bay leaves under the gammon strings.
3. Add the gammon joint to the slow cooker, nestling it down among the vegetables. Cook for 4 hours on the high setting. Add the apples 1 hour before the end of the cooking time.
4. To serve, drain the slow-cooked sauce into a saucepan and boil for about 5 minutes to reduce by a half. Slice the gammon thinly and serve with the vegetables from the broth and mashed potato.

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The 10th of January is the day that most of us apparently give up our healthy New Year’s Resolutions. If you’re bucking the trend and still going strong, then it may be of interest to you that grilling food is a great way to reduce your fat intake. In light of this, we’ve pulled together some healthy recipes for inspiration on how to bet utilise your Intelligrill.

Salmon fillets & Asparagus

Salmon fillets
Low fat oil
Freshly ground black pepper
Lemon wedges


1. Turn on the Intelligrill and set to a high temperature; 218c is a good benchmark. Make sure to place the temperature probe in the salmon fillet to allow for constant monitoring.

2. Meanwhile, prepare salmon fillet. Rinse and pat dry and remove any bones (you can pull these out with tweezers if you’re really struggling). Very lightly brush the skin with low-fat oil, and then sprinkle the flesh side of the fillet with salt and pepper.

3. Place the salmon fillet inside the Intelligrill with the skin-side-down and then cover. 

4. Cut the tips off the asparagus and place and boil for 5 minutes.

5. Cook the fillet until the salmon starts to release its fat and/or the flesh begins to flake easily. This normally occurs after 10 to 12 minutes for most 1-inch-thick fillets. Allow another 10 minutes for each extra inch of thickness. 

6. Use a spatula to carefully remove the salmon fillet from the Intelligrill and serve with asparagus and drizzling of lemon juice.

Lemon chicken & cous cous

4 chicken breasts
80g couscous
100ml hot vegetable stock
Low fat olive oil
1 tbsp lemon juice
1 tbsp toasted pine nuts
Chopped parsley 
Green beans 
Lemon wedges


1. Bash the chicken breasts flat between sheets of cling film. Lightly brush the chicken with oil and place in the Intelligrill for 4 minutes on each side, until cooked through.

2. In a bowl, mix the couscous with the vegetable stock. Ensure that you cover and leave for 5 minutes. Stir in the olive oil and microwave on high for 3 minutes.

3. Stir in the lemon juice and toasted pine nuts, some chopped parsley and season.

4. Serve with green beans and the chicken, sliced into 3. Squeeze the lemon wedges over to finish.

Chicken and prawn skewers on Greek salad 

1 large skinless chicken breast, cut into pieces
8 large, raw peeled prawns
3 tbsp low-fat olive oil
1 lemon
1/2 teaspoon dried oregano
300g fresh (or frozen and thawed) broad beans
Handful of fresh mint leaves, chopped
100g feta, crumbled


1. Place the chopped up chicken fillets in a bowl and toss with the prawns, 1 tablespoon olive oil, the zest and juice of 1/2 lemon and the dried oregano. Season and set aside for roughly 10 minutes.

2. Meanwhile, cook the broad beans in lightly salted water for 4 minutes. Once done, then drain and place in cold water, drain again and slip out of their skins. Put these into a bowl and toss with the mint, feta and a couple of tablespoons of olive oil. Season with freshly ground black pepper and set aside.

3. Place in the Intelligrill and cook on for 3 minutes on each side, until relatively charred and cooked through. Thread the chicken and prawns onto 4 skewers, and then divide between plates, along with the bean salad. Cut the lemon into wedges, and sprinkle the juice over all the skewers.

The Morphy Richards Intelligrill is an easy-to-use griller that is designed to complement any kitchen. If you want to see the product in action, click here to watch a video of our design and innovation manager Glynn taking you through the product. To buy the product, please visit our website.

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It’s a bit of a given that January marks a change for many people. Whether that’s giving something up, embarking on a new exercise regime or simply eating better, health is at the forefront of people’s minds. Fortunately we have created a number of products that help with any healthier, New Year’s cooking.

One of these, the Morphy Richards Intellisteam is a versatile, yet simple-to-use steamer that will work well in any kitchen. This week we have pulled together some of our favourite recipes that will help to make the most out of your steamer,  and complement any New Year’s diet.

Steamed oriental salmon:



•             150g/5¼oz salmon fillet

•             2 spring onions, sliced lengthways

•             1 tomato, cut into quarters

•             2 tablespoons of soy sauce

•             ½ lemon, juice only

•             1 tablespoon of vegetable oil

•             1 teaspoon of sesame oil


1. Place the fillet of salmon into the Intellisteam, and set to cook for 8 minutes,or until the salmon is cooked through.

2. After a couple of minutes, add spring onions and tomatoes into separate compartments and steam for 6 minutes.

3. Meanwhile, mix soy sauce, lemon juice, vegetable oil and sesame oil in a bowl. Make sure to do this thoroughly.

4. Remove the salmon and vegetables from the steamer and place onto a serving plate. Drizzle the sauce over and serve.

Can also be served with potatoes, as pictured.

Steamed chicken with creamy leeks and mushrooms



•             4 sprigs of tarragon

•             4 skinless chicken breasts

•             2 shallots, finely chopped

•             1 leek, diced finely

•             200g/7oz chestnut mushrooms, sliced

•             2 tbsp olive oil

•             pinch curry powder

•             pinch saffron strands (steeped in a little water) or turmeric

•             small bunch flat leaf parsley, chopped

•             100ml/3½fl oz low fat fromage frais

•             sea salt and freshly ground black pepper


1. Decorate each chicken breast with a sprig of taragon and place in the steamer for 15 minutes until cooked through.

2. In a pan, sweat the shallots, leeks and mushrooms in oil together with the curry powder and saffron for a few minutes until softened but not brown.

3. Add the parsley and fromage frais, bring to the boil and simmer gently for a few minutes. Season and serve with the steamed chicken breasts.

Lamb with Oregano and Tomato



•             4 x 110-125g (4-5oz) lamb leg or lamb rump steaks

•             1x Tbsp olive oil

•             1x Large garlic clove, crushed

•             2x Tbsp tomato puree

•             1 Tsp dried oregano

•             Salt and freshly ground black pepper


•             750g (1lb 11oz) Baby new potatoes, scrubbed
•             1x Tbsp olive oil
•             1x Tsp finely grated lemon zest
•             2x Mint sprigs
•             Carrots:
•             400g (14oz) Carrots, sliced
•             ½ Tsp cumin seeds (optional)
•             10g (1/3oz) Butter

To garnish:

•             Mint sprigs


1. Put lamb steaks into a non-metallic bowl and add the olive oil, garlic, tomato puree and oregano. Season with salt and pepper, then toss to coat. Cover and refrigerate for at least 30 minutes.

2. Put lamb steaks in back container.

3. Position divider wall in front container. Toss potatoes in olive oil and lemon zest, then tip compartment and add mint sprigs. Place carrots in remaining compartment, sprinkle with cumin seeds (if using) and put butter on top

4. Set time for lamb using chicken pre-set (27 mins). Set time for carrots using root vegetable pre-set (35 mins) then adjust to 30 minutes. Set time for potatoes using pre-set for root vegetables (35 mins).

Serve garnished with mint sprigs.

Cooks tip:

Lamb can be wrapped and cooked in cooking foil to retain juices and prevent surface protein.


The weather’s definitely getting a bit nippier now, so what better way to enjoy an evening in than with a healthy and hearty meal that all the family can enjoy?

It’s time to make your slow cooker a permanent fixture on the kitchen worktop. It’ll allow you to cook up incredibly tasty, great value meals by getting the most out of cheaper cuts of meat, while you get on with whatever else you have to have to do!

If you’re in need of some inspiration, we’ve pulled together a couple of delicious recipes to try out. Whether you’re the owner of one of our innovative slow cookers or not, give them a try and let us know how you get on.

Thai Pork Curry

This dish is the perfect meal for frugal slow cooks. You can use inexpensive shoulder meat for the recipe, which will tenderise, thanks to the long cooking time.

Serves: 6

Prep time: 20 mins

Cooking time: 4 hours on high/8 hours on low


1 tbsp sunflower oil

800g pork shoulder, diced

1 onion, sliced

90g red Thai curry paste

6 tbsp lime juice

400ml coconut milk

2 tbsp soy sauce

8 dried lime leaves

1 red pepper, deseeded and chopped

3 baby aubergines, quartered

2 tbsp chopped coriander leaves

2 tbsp chopped basil leaves

4 tbsp fish sauce

Thai jasmine rice, to serve


First, cook the pork and onion in the Sear and Stew Slow Cooker for around five minutes, to brown it all over.

Combine the curry paste with half the lime juice and all the coconut milk, soy sauce and lime leaves. Heat until it’s simmering and pour it over the browned pork. Add the red pepper and aubergines. Cook it for four hours on the high setting or eight hours on low.

Stir in the additional lime juice, coriander, basil and fish sauce.

Spoon portions of the curry over the cooked Thai jasmine rice and serve up your delicious meal.

Sausage, Red Onion and Bean Casserole

This is a great meal which all the family are bound to enjoy. This particular version’s made with spicy sausages, but you could use ordinary sausages or even veggie ones, if you want.

Serves: 6

Prep time: 20 mins

Cooking time: 4 hours on high/8 hours on low


2 tbsp sunflower oil

2 red onions, diced

1 carrot, diced

450g merguez sausages

450g pork or veggie sausages

2 garlic cloves, chopped

½ tsp chipotle chilli paste

200ml beef stock

400g can of chopped tomatoes

1 tbsp chopped rosemary

100g pinto beans, soaked overnight, or 420g of canned pinto beans, drained and rinsed

Salt and freshly ground pepper

Jacket potatoes, to serve

Sour cream, to serve


Cook the sausages in your Sear and Stew Slow Cooker for five minutes, to brown them, then add the onions and carrots, cooking for a further five minutes.

Add the garlic, chilli paste, stock and tomatoes to the sausages, onions and carrots, bringing the whole mixture to a simmer.

Season it well, then stir in the rosemary and pinto beans. Cook for four hours on the high slow cooker setting or eight hours on low.

Serve the casserole with jacket potatoes and sour cream.

So there you have it, two simple and delicious recipes to tickle your taste buds. If you’re in need of a versatile new slow cooker, why not check out or brand new Sear and Stew. It makes the whole process even more hassle-free, allowing you to brown your meat and slow cook in the same pot. 

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We love a good Chinese meal out, and the old classic Chicken and Sweetcorn soup is possibly the tastiest way to kick things off. Ever thought of making it at home? We thought not.

Now you can take a taste of China home with you with little preparation, by trying out wonderfully simple recipe for our new soup maker.

Chinese Style Chicken and Sweetcorn Soup

Prep time: 20 minutes

Cooking time: 30 minutes

Setting: Chunky

Serves: 4


• 320g sweetcorn, uncooked

• 1 red onion, finely chopped

• 250g cooked chicken, shredded

• 100g water chestnuts, thinly sliced

• 1 tsp fresh ginger, grated

• 750ml chicken stock

• 2tsp corn flour mixed with 1

tsp of water to form a paste

• 4 spring onions, finely chopped

• 1 red chilli, de-seeded and finely chopped

• 10g chopped coriander

• 200g hot cooked noodles


  1. Place the chicken stock into the Soup Maker along with the  sweetcorn kernels, red onion, water chestnuts, ginger, shredded chicken and pour in the cornflour paste, mix the ingredients together with a spoon or spatula to evenly distribute 
  2. Select the chunky setting and leave until ready
  3. Divide the hot cooked noodles between serving bowls scatter over the chilli, spring onions and coriander. Pour the soup over the noodles and serve

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The weather might think otherwise, but summer is still officially here, so you’ve got plenty of time to enter our fantastic summer baking competition.

Here at Morphy Richards, we’ve been eagerly trawling through all the entries to our Foodies100 competition to find some tasty treats that we love the look of.

We shared a few entries with you last month and we’ve got another for you right here, which will hopefully inspire you to submit your best summer baking recipe. Don’t forget, you don’t need to be a blogger to enter – we’ve got a prize for the best blogger recipe and one for a non-blogger too!

This scrumptious looking Strawberry Tart with Elderflower Pastry Cream has come in from How to Cook Good Food.

  • 180g unsalted butter chopped into cubes
  • 240g plain flour sifted
  • pinch of salt
  • splash of water


  • 8fl oz (240ml) milk
  • 150g caster sugar
  • 50g cornflour
  • 6 egg yolks
  • 8-10 tbsp elderflower cordial (I used my home -made cordial from Karen at Lavender & Lovage’s recipe HERE but used 2 oranges, 1 lemon and half white half demerara sugar)


  • 1 punnet of strawberries sliced
  • Icing sugar



  1. Place the butter, salt and flour in a bowl and work the mixture with your fingers until it resembles breadcrumbs. You could also use a food processor for this
  2. Add enough water to bring the mixture into a ball of pastry. It will not take more than a few splashes to do this.
  3. Work it gently into a ball as the less you handle the pastry the lighter it will be. Wrap in cling film and keep it in the fridge for at least 30 minutes to rest.


  1. Heat the milk in a pan until it is hot but not boiling.
  2. Meanwhile, in a bowl whisk together the egg yolks, sugar and cornflour.
  3. Pour the hot milk onto the egg yolk mixture then return it to the pan.
  4. Stir the pastry cream until it begins to thicken over a medium heat. When it begins to bubble you will need to beat it as it will begin to thicken quickly and you don’t want it to catch on the bottom of the pan. (This took longer than I expected, about 10 minutes)
  5. Remove from the heat and let it cool before you add in the elderflower cordial then cover with cling film until you are ready to use it.


  1. Roll out the pastry to line a tart tin and bake it blind until it is cooked through, about 20 minutes at 160 degrees.
  2. When it is completely cold pour in the pastry cream and spread it evenly over the pastry base.
  3. Top with sliced strawberries and then dust liberally with icing sugar.

If you’ve got a great recipe you want to enter into the competition, you’ve got until August 31st to share it with us. You could be in with a chance of winning a stunning Morphy Richards Hand Blender Set, which is available in a selection of different colours including red, cyan, yellow and cream. Check out the full competition details on the Foodies100 website.

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We launched a fantastic summer baking competition in association with Foodies100 last week, and we’ve already had some delicious recipe entries.

To give you a bit of inspiration and show you just how easy it is to enter, we’re keen to show you some of the very first entries we’ve received.

Just to remind you, the competition is open to absolutely everyone – you don’t have to be a blogger – and we’ll be giving away a prize to the best entry from both the blogger and non-blogger categories.

You could be in with a chance of winning a gorgeous  Morphy Richards Hand Blender Set. The Accents Range is available in a selection of different colours including red, cyan, yellow and cream, not only do they produce great tasting food, they’ll also look great in your kitchen!

Here are some of the recipes we’ve received so far:

This delicious looking Lemon-Berry & Tea Frosted Cake came from Sarah at Wuthering Bites, while Lottie over at Lottie’s World of Cakes and Bakes has submitted a yummy Chocolate Cake with Raspberry Cream. Lavender and Lovage entered this gorgeous Vanilla, Strawberry & Rose Victoria Sponge and this Jubilee-inspired Summer Fruits Traybake was entered into the competition by Utterly Scrummy.

These are just a selection of the entries to the competition to date. We’ve also had some yummy looking entries via email – don’t forget that’s another way for you to enter. Keep an eye on Home of the House Proud and the Foodies100 competition post to find some other brilliant recipe submissions.

All you need to do is submit your summer baking recipe, either by posting your blog link or sending an email, before August 31st to be in with a chance of winning. Good luck!

Even if you don’t feel like entering, you can still get an amazing 25% off products in the Morphy food prep range. Just enter FP10025 at the checkout stage on our website to take advantage of the discount.

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The summer may not be making an appearance this year, but that doesn’t mean you can’t take advantage of all the seasonal produce you can get your hands on.

Here at Morphy Richards, we’ve teamed up with Foodies100 to launch a great summer baking competition with a chance for two lucky people to win a brand new set from our food preparation range.

To enter, all you need to do is submit an original summer baking recipe either posting it on your blog or via email. Full details are available on the Foodies 100 website. Bloggers and non-bloggers can enter – we’ll be giving away a prize to the best entry from each category.

We’ll also be posting a selection of our favourite recipes right here on Home of the House Proud over the next six weeks, so keep your eyes peeled for those.

If you enter, you could be in with a chance of winning a fantastic Morphy Richards Hand Blender Set. The Accents Range is available in a selection of different colours including red, cyan, yellow and cream, not only do they produce great tasting food, they’ll also look great in your kitchen!

The set boasts chopping and whisk attachments, with variable speed settings for you to whiz up your foods at whatever speed suits you best!

Even if you’re not feeling particularly competitive, you can take advantage of our exclusive promotional code to receive 25% off products in the Morphy food prep range. All you need to do is enter FP10025 at the checkout stage on our website to get money off.

You’ve got until August 31st to submit your recipe, so get into the baking spirit and share your best summer recipe with us!

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Once you’ve purchased a Morphy Richards appliance, we want to make sure that you get the most from it – that’s why we created ‘Home of the House Proud’ and it’s also why we recently teamed up with author Richard Ehrlich to launch a brand new recipe book for bread maker owners entitled, ’80 Recipes for your Bread Maker’.

Richard Ehrich has written on food for The Times, Guardian, Financial Times and Time Out, where he is also a contributor to the Time Out Eating and Drinking Guide. He has won two Glenfiddich Awards for his drinks column in the Independent on Sunday and is currently the wine editor of Good Housekeeping. In addition to this bread maker recipe book, he’s also put one together for a Halogen Oven and Pressure Cooker.

’80 Recipes for your Bread Maker’ really does demonstrate how versatile this appliance can be and includes tasty and nutritious recipes for every occasion. The book covers classic, simple loaves, such as White Bread and Rye Bread; Flavoured Breads, such as Goat’s Cheese and Sun-Dried Tomato Bread, and Peanut Butter Bread; and cakes and sweet laves, including Chocolate Marmalade Marble Cake and Pear Cake. The book also teaches you how to use a Morphy Richards bread maker to knead dough so that you can effortlessly make anything from Mushroom Pizza to Raisin Buns.

The mouth-watering photography in the book will inspire you to get your apron out and start baking today. Packed with reliable advice and inventive recipes, this book is just what you need to get the most from your bread maker.

You can get your copy of ’80 Recipes for your Bread Maker’ from the Morphy Richards website or by calling our customer care team on: 0844 873 0726. The book is priced at £14.99.

If you pick up a copy and make a recipe from it, or have your own delicious breadmaker recipe that you regularly make, we’d love you to share it with us on our Facebook page!

Happy Bread Making!

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Read here about why the lovely Pippa of A Mother’s Ramblings loves to flick through cook books. Here she tests out a recipe from Morphy Richards’ Ultimate Slow Cooker Cook Book. Check out the original post here.

A Menu For A Dinner Party I Am Never Going To Have

Reading cooking books is great fun and I do it quite a lot. Recently Daddy suggested that when I was clearing out a lot of books from the book shelf I might consider clearing out some of my cooking books. The evil stare I gave him made him realise I was not parting with them for anybody! When I read cookbooks I come up with Menus for dinner parties I am never going to have and it is a bit of fun to work out what the main course is and to work out how I would make the meal, who I would invite and if it was Come Dine With Me what the sarcastic voice over would say about me.

The lovely people at Morphy Richards saw my post on how much I love my slow cooker(and how I had discovered that you can make Jacket Potatoes in a slow cookera revelation of epic proportions in this house) and so they sent me out The Ultimate Slow Cooker Cookbook. Which was handy as out of all the cook books I own, I don’t have a slow cooker cookbook! I took the book to bed with me and read all the different recipes and was starting to come up with some great plans for a dinner party that I would never host when I saw the Beef with Black Peppers in Black Bean Sauce recipe. I love this dish and that I was going to make it.

Chinese Beef and Green Peppers in Black Bean Sauce done in my Slower Cooker.

I teamed it with rice noodles (we can’t eat egg noodles seeing as how Daddy is now allergic to egg as well as being a Coeliac) and some home fried Prawn Crackers and it was delicious. So if anyone wants to come round for an imaginary dinner party now you know what your main course is going to be.

I was sent a cookbook by Morphy Richards, I didn’t ask for it and they hoped I would like it. I did.

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Christmas has come early with the latest recipe that’s been submitted for Home Made Cook of the Year.

If you haven’t entered yet and think you’ve got what it takes to be a home cooking hero, then check out full details here.

Here’s Michelle Platmans recipe for Pauper’s Christmas Dinner – we think you’ll agree it looks absolutely delicious!


2  turkey legs

2 carrots (peeled and cut into rings or rough pieces)

1 garlic head (with the papery skin rubbed off and pointed top cut off)

1 large onion (peeled and cut into slices)

2 large jacket potatoes

frozen peas

soy sauce

olive oil,



  • Heat the oven to 225 degrees C.  Scrub the potatoes and prick all over with a fork or knife.  Rub all over with olive oil and place in the pre-heated oven for about 90 minutes.
  • Lay the two turkey legs in a large roasting pan and surround with the sliced onion, carrot pieces and garlic head (cut side up).  Drizzle the vegetables and garlic head with a little olive oil.  Pour hot water from the kettle over the turkey legs and vegetables.  Splosh some soy sauce over the turkey legs and sprinkle pepper over the turkey legs and vegetables.  (no salt at this stage, as the soy sauce is salty enough).
  • After the potatoes have been cooking for about 30 minutes, put the roasting pan with the turkey and veg in the oven and roast for aboutg 50 minutes.  Remove turkey from the oven, baste with the pan juices and turn the turkey legs over to allow the skin to crisp up on both sides.  Put back in the oven and cook for a further 10-15 minutes to ensure they are cooked through.  Prick the fleshy part of the legs and if the juices run clear, they are done!  Remove the turkey legs from the oven and allow to rest covered with a cloth, for about 15 minutes before carving.  The potatoes should be cooked by now, so these can be wrapped in some foil and put back in the oven.  Put 4 dinner plates in the bottom of the oven to warm.
  • Cook the frozen peas just before serving.

To Serve…

  • Carve the rested turkey legs into slices and divide between the 4 warmed places.  Allow one half of a jacket potato per person and a portion of the cooked peas.  Squeeze the pulp from the roasted garlic head and divide between the four plates.  Serve a little of roasted vegetables from the pan with each dinner, and use the soy saucey pan juices as a gravy.
  • Enjoy!

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Any Salmon fans out there? We thought so…

One of the latest recipes submitted as a part of out Home Made Cook of the Year Competition is a deliciously fishy Smoked salmon and Broccoli Frittata.

Think you can do better? If so, then we want to hear from you! Enter the competition here and you could end up cooking for celeb chef Brian Turner and could walk away with a whole host of foodie prizes.


Smoked salmon and Broccoli Frittata



100g broccoli, trimmed

1tsp olive oil

3 x large eggs

Salt and freshly ground black pepper

25g smoked salmon trimmings, chopped

1tbsp chopped fresh dill (or 1tsp freeze dried)

100g fresh lettuce

4 xlarge tomatoes

1 x Cucumber


  • Cook the broccoli in boiling water for 3 mins or until just tender. Drain in a colander and rinse in cold water until cold and drain again.
  • Wash and chop up the salad and place in the fridge whilst preparing other ingredients.
  • Heat the oil in a medium non-stick frying pan. Beat the eggs with seasoning then add the broccoli to the pan and sauté for 2 mins. Pour over the eggs and cook for 3-4 mins or until the base has set.
  • Scatter the salmon and dill over the frittata and cook under a hot grill for 2 mins or until the top has set. Cut into wedges and serve with salad.

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