Morphy Richards Cocktail blender manual Fresh fruit smoothie, Frozen black forest smoothie

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Stuffed mushrooms Serves 4 as a starter 3 tbsp olive oil

100g smoked bacon, chopped

1/2 red onion finely chopped

1 clove garlic chopped

Small handful of flat leaf parsley, chopped 4 sun dried tomatoes, chopped

Black pepper

100g white bread

4 large flat mushrooms, skin removed

2 tbsp double cream

Preheat oven to 200˚C gas mark 6. Heat the oil in a frying pan and fry the

bacon for 1-2 minutes. Add the onion, garlic parsley and tomatoes and fry for another 1-2 minutes. Season.

Place the bread in the blender to make fine breadcrumbs and add to the pan. Place the mushrooms on a baking tray, stalk side up. Press the mixture onto the mushrooms and bake for 20 minutes. Drizzle over the cream and serve.

Fresh fruit smoothie

Serves 2

1 banana, sliced

6 strawberries

1/4 small cantaloupe melon, cubed 150ml cranberry juice

150ml orange juice

Place all the ingredients in the blender and blend until thick and smooth.

Pour into 2 tall glasses and serve immediately. Ideal served at breakfast.

Frozen black forest smoothie

Serves 2

250g frozen black forest fruits

100g natural yoghurt 200ml orange juice 2 tsp honey

Place all the ingredients in the blender and blend until thick and smooth.

Serve immediately, semi frozen.

Banana and vanilla milkshake Serves 2

1 banana, sliced

5 scoops vanilla ice cream

1/2 tsp vanilla extract

3 tbsp maple syrup 300ml milk

Place all ingredients except milk in the blender and blend together. Gradually add the milk and whisk until smooth and thick.

Chocolate chip milkshake

Serves 2

5 scoops chocolate ice cream

2 tbsp chocolate sauce 300ml milk

1 tbsp chocolate chips

Place the icecream and chocolate sauce in the blender and blend together. Gradually add the milk and whisk until smooth and thick. Stir in the chocolate chips.

Plum brown betty

Serves 4

75g butter

50g caster sugar

2 tbsp double cream

4 ripe plums, sliced

75g white bread

25g muscovado sugar

1 tbsp plain flour

1 tsp mixed spice

Preheat oven to 190˚C, gas mark 5. Melt the butter, caster sugar and cream

in a small saucepan. Divide half of this between ramekins. Top with half the plums.

Place the bread in the blender to make fine breadcrumbs and mix with the muscovada, flour and mixed spice. Press half this mixture over the plums. Top with remaining plums and then the remaining breadcrumb mixture. Pour over the remaining butter mixture.

Bake for 30 minutes until bubbling. Cool slightly before turning out.

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