Ricky Murray

Cooking good food on a budget and full flavours


February 2017

Cod lion with crushed new potatoes, wilted spinach, peas and a thyme beurre noisette

As it’s pancake day…… I’m having fish!!!

Because it was reduced and we all know I’m about that budget food with extra flavour and va va voom! 

2 cod loins 

8oz new potatoes 

A good handful of spinach

1oz fresh peas

1tsp fresh thyme, chopped

1/2tsp paprika 

1/2tsp dried thyme 

1/2tsp cumin seeds

3oz butter

Salt and pepper

Preheat oven to 220c/gas 7.

In a large pan of boiling salted water over a high heat, add the potatoes and cook for 13-15 minutes or until tender.

While they’re cooking mix together the dried thyme, cumin seeds and paprika, season the fish with salt, pepper and the spice mix, wrap loosely in foil and place in the oven for 8-10 minutes.

In a small pan add the butter and fresh thyme. When the potatoes have cooked, crush them slightly, season and set aside but keep warm, in the same pan as the potatoes over a medium to high heat add a knob of butter along with the peas, spinach and a pinch of nutmeg, stir well and take off the heat. Back to the thyme beurre noistte, turn the heat up to high and keep stirring and just as the butter takes on a slightly brown colour it’s done.

By now the fish should be nicely cooked, so serve up.

Don’t waste them cooking juices in the foil! 

My fish was seasoned with spicenations recovery herb and spice blend, thanks to them guys for sending me their products 


Beef and ricotta tagliatelle 

Do yourself a flavour and give this a try!

This dish was like all of mine is a twist on dishes we all know, I thought he the ricotta would loosen up and coat all the pasta plus adding an amazing flavour.

400g pack of beef mince

6oz ricotta

1 onion, diced

4 spring onions, sliced

1 chilli, chopped

1 tsp fresh rosemary, chopped

4 sundried tomatoes, chopped

2 tomatoes, chopped

3tbsp of the oil from the sundried to tomatoes

2 heaped tbsp of my tomato chutney 

Salt and pepper

Tagliatelle to serve two

Add the mince, ricotta, Rosemary, spring onions and chilli to a large mixing bowl and season with salt and pepper, mix everything really well.

In a large pan of boiling salted water add the pasta and cook for 8-9 minutes which is just enough time to finish the rest of the dish.

Next add the oil, onions, tomatoes and sundried tomatoes to a large frying pan over a medium to high heat, fry for 3 minutes until softened, add the mince mixture and cook until browned and cooked through.

Lastly add the tomato chutney and a ladle of the pasta water, combine everything really well.

Drain the pasta and add it to the pan, toss everything together and serve. 

Tomato chutney

This chutney is sweet, salty and spicy and goes perfect with a good cheese board or a nice ploughmans. So easy to do.

7oz onions, sliced

15oz tomatoes, roughly chopped

1/2 chilli, diced

100ml malt vinegar

1tbsp soy sauce

5 1/2oz mixed white & brown sugar

1 sprig of rosemary
Chuck everything into a high sided pan over a high heat, stir well and bring to the boil.

Reduce heat to a simmer for 30-40 minutes until it’s the consistency of jam.

While that’s cooking sterilise some jars (makes about 3). set aside to cool then put in sterilised jar and enjoy when you want.

Will last in the fridge for a couple of month.


Company sent me these to make delish food with

A company got intouch through Instagram a week or two back asking if id like them to send me some of their products to work with and put on my insta and blog. Fantastic product, amazingly tasty and made for those who live a healthy and hectic life at the gym, from boosting your metabolic system to detoxing your body with all natural ingredients. I look forward to cooking with these.

A massive thanks to these guys!!!!! Please go check out their insta (spicedpurpose)



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