Ricky Murray

Cooking good food on a budget and full flavours


October 2016

The best chocolate brownies

A treat for the weekend and you don’t get anymore indulgent than this! These chocolate brownies are the best!
7oz unsalted butter

12oz dark chocolate chips

3 medium eggs

9oz unrefined dark muscovado sugar

2oz self raising flour 
Preheat oven to 190c (gas 5) and lime a square tin with baking paper.

Melt the chocolate and butter in a bowl over a pan of boiling water.

Whisk the eggs until they’re pale and fluffy then whisk in the sugar until thick, gently fold in the chocolate.

Sieve and fold the flour into the mixture is smooth.

Pour it into the lined tin, bang on the work surface to make sure it’s in all the corners.

Bake for 25-30 minutes until the top has an almost paper thin crust.

After cooking allow to cool and then cut.


Green tomato chutney

Summer has gone but some of my tomatoes didn’t ripen, My partners dad told me wrapping them in news paper does the trick but I’m a lover of all food that’s Indian and chutney so this was a win win. 

1lb 6oz green tomatoes, quartered 6oz light brown sugar

6 floz white wine vinegar

1 onion, diced 

1 garlic clove, minced

1 inch piece of ginger, peeled and grated

1/2 red chilli, chopped

4oz sultanas 
Add the sugar to a heavy bottom high sided pan over a medium heat until it’s all melted, add the vinegar but stand back as the smell is very over powering, stir until all the sugar has dissolved. 

Add the chilli, garlic, sultanas, ginger, onion and tomatoes, stir and cook on a simmer covered for 1 hour checking and stirring occasionally, when it’s nice and thick it’s ready.

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