The excitement of autumnal recipes lies in their ability to transform simple ingredients into cosy, wholesome dishes that warm both the body and soul. As the air turns crisp, the best slow cookers and soup makers become kitchen essentials, effortlessly simmering rich stews and velvety soups that fill your home with comforting aromas, perfect after a long day at work. Indulge in these easy autumn recipes and get ready for cosy season with ease! 1. Slow-Cooker Chicken Casserole This slow cooker recipe is full of rich flavours. The long, slow cooking process helps meld the flavours of the vegetables, spices, and the herbs. This creates a rich and deep taste. Chicken casserole is a comfort food. It is warm, hearty, and certainly a satisfying meal when it’s a cold day or when you need a bit of comfort. Preparation time: 10 minutes Cook time: 4 hours and 15 minutes - 7 hours and 15 minutesServes: 2 adults + 2 children Ingredients knob of butter ½ tbsp rapeseed or olive oil 1 large onion 1 ½ tbsp flour 650g boneless, skinless chicken thigh fillets 3 garlic cloves 400g baby new potatoes, halved 2 sticks celery 2 carrots 250g mushrooms 15g fried porcini mushroom, soaked in 50ml boiling water 500ml stock made with 2 very low salt chicken stock cubes 2 tsp dijon mustard, plus extra to serve 2 bay leaves Method: Step 1: Heat a knob of butter and ½ tablespoon of rapeseed oil or olive oil in a large frying pan. Cook 1 finely chopped large onion for 8-10 minutes until softened and starting to caramelise. Step 2: Place 1½ tablespoons of flour along with a pinch of salt and pepper in a bowl. Toss 650g of boneless, skinless chicken thigh fillets in the mixture. Step 3: Add 3 crushed garlic cloves and the chicken to the pan, and cook for an additional 4-5 minutes until the chicken begins to brown. Step 4: Using your Morphy Richards Slow Cooker transfer 400g of halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g of quartered mushrooms, 15g of dried porcini mushrooms (soaked with the 50ml soaking liquid), 500ml of chicken stock, 2 teaspoons of Dijon mustard, and 2 bay leaves. https://www.morphyrichards.co.uk/collections/slow-cookers Step 5: Give it a thorough stir. Cook on Low for 7 hours or on High for 4 hours. Step 6: Remove the bay leaves and serve with a small amount of Dijon mustard on the side. Recipe by bbcgoodfood. 2. Slow Cooker Beef Stew Experience the ultimate convenience with this slow cooker beef stew recipe by James Brooks using the Morphy Richards Sear & Stew Slow Cooker 3.5L. A culinary marvel that transforms ever day ingredients into a symphony of flavours with minimal effort. Imagine tender chunks of beef, delicately cooked with hearty vegetables, all together in a rich, savoury broth that tantalises the taste buds. With a Morphy Richards slow cooker also known as a crock pot, busy individuals can simply toss in the ingredients, set the timer, and go about their day, returning home to a home-cooked meal ready to be enjoyed. Prep time: 10 minutesCooking time: 4-8 hoursServes: 4 Ingredients 500g Stew Meat 500g Mushrooms 1 Onion, Diced 119 ml Apple Juice 1 Tablespoon Beef Stock Base 2 Teaspoons Salt 1 Teaspoon Black Pepper 2 Cloves Garlic, Minced Method Step 1: Chop up all of your ingredients. Step 2: Put all ingredients into a bag or container and when you need it - fully thaw and cook in your slow cooker on low for 8 hours (or if in a rush cook on high for 4 hours). Step 2: Serve! And there you have it, a quick and easy slow cooker recipe for a deliciously convenient beef stew...great for a mid-week tea! 3. Soup Maker Vegetable Soup Ingredients 1 Cauliflower - chopped 2 Potatoes, peeled and quartered 1 Onion, diced 2 Carrots, diced 2 Celery ribs 2 Garlic Cloves, quartered 500ml Chicken Broth Salt, to taste Pepper, to taste 250ml Water Chives + Bacon bits to garnish Method: Step 1: Add all the ingredients to the soup maker. Step 2: Give it a mix. Step 3: Set to “Smooth”. Step 4: Allow to cool for 5 minutes. Step 5: Garnish with finely chopped Chives and Bacon bits. Step 6: Serve and enjoy! Recipe by James Brooks 4. Easy Tomato and Basil Soup This super easy and delicious Tomato and Basil soup is an English classic. The flavours of this Tomato Basil Soup are fresh, vibrant and make it the perfect healthy meal to enjoy on a cold winters day. Using our convenient Saute & Soup Maker, you can enjoy this bowl of delicious homemade soup in as little as 21 minutes. Ingredients: 1 tsp Olive Oil 160g Onion, peeled, chopped 100g Carrot, peeled chopped 40g Celery, chopped 2 tsp. Thyme, dried 580g Vine tomato’s, chopped 400g Tinned tomatoes 2 tsp. Sugar 900ml/31.6floz Water, boiling 1 cube Vegetable stock Handful chopped Basil Pinch Salt Pinch Pepper Preparation: Step 1: Chop and peel the onion and carrot. Step 2: Chop the celery Step 3: Roughly chop the tomatoes and place to one side Step 4: To make vegetable stock, pour boiling water into a measuring jug to the 900ltr/ 31.6floz Step 5: Then add the vegetable stock cube and stir until dissolved. Method: Step 1: Place the olive oil in the removable vessel, fit the lid, select Sauté and press Start. After 1 minute carefully add the onions, carrot and celery refit the Lid and sauté for 3 minutes, stirring occasionally with a wooden spoon. Step 2: If you don't have the sauté function on your soup maker, then sauté the ingredients in a pan on your hob. Step 3: Add the fresh, chopped tomatoes and tinned tomatoes and stir to combine for 1 minutes. Step 4: Add the sugar, thyme, and vegetable stock and gently stir Step 5: Put on the lid and select smooth setting and let your soup maker do the rest. Step 6: When the soup is done lift the lid and season to taste with salt and pepper and sprinkle over basil. Serving Tip: Why not add a dash of cream for a richer more indulgent soup. 5. Slow Cooker Chicken Tikka Masala Slow cooker curry means your chicken will be lovely and tender. The slow cooking process ensures your chicken becomes incredibly tender, soaking up all the richness and all the spices. This curry recipe will have plenty of time to combine the spices and ingredients, creating a deeply flavourful sauce. This chicken curry will have the most delicious creamy sauce, leaving a smooth texture in your mouth that enhances the overall taste. Preparation time: 20 minutesCook time: 4 hours and 30 minutes - 7 hours and 30 minutesServes: 4 Ingredients: 8-12 boneless, skinless chicken thighs, each cut into 3 chunks 2 tbsp vegetable or rapeseed oil 1 large onion 2 garlic cloves thumb-sized piece ginger 3 tbsp tikka curry paste 500ml passata 1 tbsp tomato purée 1 tbsp malt vinegar 1 tbsp light brown soft sugar 1 cinnamon stick 5 cardamom pods 100ml double cream handful chopped coriander cooked basmati rice, lime wedges and naan bread, to serve (optional) Method: Step 1: Preheat the slow cooker. Step 2: Generously season the chicken, then heat oil in a large frying pan. Once the oil is shimmering, add the chicken in batches, taking care not to overcrowd the pan. Sear the chicken over high heat until it is golden and crisp, then transfer it to the slow cooker. In the same pan, sauté the onion, garlic, and ginger for a few minutes until they are tender. Add a splash of water to deglase the pan, scraping up any tasty bits stuck to the bottom. Transfer everything into the slow cooker, making sure all the flavours are included. Step 3: Using your Morphy Richards Slow Cooker add the remaining ingredients, leaving out the cream and coriander. Season generously and cover with a lid. Cook on low for 5-7 hours or on high for 4-5 hours. Step 4: Stir in the cream and adjust the seasoning, adding a splash more vinegar, a touch of sugar, or a pinch of salt if needed. Cook for another 10-15 minutes until piping hot. Ladle into bowls and sprinkle with fresh coriander. Serve with fluffy rice, warm naan bread, and lime wedges for an extra burst of flavour, if desired. Recipe by bbcgoodfood. Shop Our Slow Cookers & Soup Makers! Shop Morphy Richards Slow Cookers Shop Morphy Richards Soup Makers

Notes: This is yet another variation of my mother's peasant bread. I love using my muffin tin to make rolls especially around the holidays — there's something truly festive about passing a basket of rolls around the table. If you love this recipe, you might love my cookbook, Bread Toast Crumbs, which is all about easy bread baking and how to use every last crumb from the many loaves you bake.  Yeast: You can buy both SAF instant yeast and Red Star active dry yeast in bulk from Amazon. After you open the pouches, transfer the yeast to an airtight container and store in the fridge or freezer, where they will last forever. If you are using the individual packets of yeast, go ahead and use the whole packet — each is 2.25 teaspoons, which is fine for this recipe.  To make foolproof lukewarm water, boil some water — I use my teapot. Then, mix 1 1/2 cups cold water with 1/2 cup boiling water. This ratio of hot to cold water will be the perfect temperature for the yeast. To can create a warm spot for your bread to rise: Turn your oven on; then turn it off after 1 minute — this will create just a slightly warm environment to get the bread rising nicely. Butter: If you wish, you can melt a few tablespoons of butter and brush the tops of the just-baked rolls; then sprinkle with sea salt.

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