Hi sumpy, I have a recipe book here from the library and it has recipes for jam, chutney and wines. So I guess the answer is yes. I have had a go at making a steak pudding with a pudding dish inside the slow cooker dish. 5/6 hours on high setting. It turned out superb, couldn't be more pleased with it. Going to try beef and ale hotpot next.

I did beef stew/casserole and it tasted great when just cooked but put it in fridge and reheated later and it had gone a bit bland. In general do you need to re-season food cooked this way. I am going to try the chicken next. Can anyone reccommend a book that has given them at least a couple of recipes that they continue to use. Thanks for any help, do apreciate it.

Hi new to forum. Got interested in your recipes so popped to shops to buy the morphy richards so as to follow instructions for roast chicken. Also thought this would help with caravan. Have ended up buying Rival versaware as it goes on the hob on low gas and in the oven too. Is also a compromise between the 6.5 and 3.5. Trying out all the recipes but have not understood whether you brown the chicken or put any oil in with it or is it just going in raw? Is it possible to have instructions for dummies please. Where did you find the recipe please? Thanks to all who shared recipes, you are most kind.