Ricky Murray

Cooking good food on a budget and full flavours



Moroccan Style Chicken Casserole and my live cooking streams

My family love food from every corner of the world through the fact i kinda make them try new things which they never complain about. This is one of the faves and i know it will be one of your! Give it a try, the flavours are so good! I tweaked this as i do all my recipes to fit needs.

For the paste:

1tsp paprika

1tsp turmeric

1tsp cumin

1tsp salt

3 garlic cloves

Thumb size piece of ginger

olive oil

For the casserole:

4 chicken breasts

1 lemon, thinly sliced

Pinch of saffron strands

Handful of pitted green olives

Handful of fresh coriander, chopped

2 onions, chopped

olive oil

450ml chicken stock

To make the spice paste, place all the ingredients except the oil into a pestle and mortar or spice blender and grind to a paste, add just enough oil to make the paste runny but at the same time it will coat the chicken breast.

Rub the paste all over the chicken breast then into a bowl, cover and leave to marinate for a good couple of hours but overnight if possible.

Heat the oil in a large pan over a medium heat until softened, add the chicken breast and colour on both sides for about 4-5 minutes each side. Add the chicken stock and lemon slices then stir in the saffron and season to taste (can be seasoned well this dish). Bring to the boil then down to a simmer for 30 minutes. Add the olives, fresh coriander and serve!

I’ve just started live cooking streams on twitch but I’ll be writing about that tomorrow but this is one of the recipes I’ve done on there so here is the link for that if you’d like to watch SIGN UP IS TOTALLY FREE AND TAKES 2 MINUTES TO DO and then if you like you can follow me as lots more is coming






Cauliflower Fishcakes

Never seen nor tried these before but had the fish that a friend gave us so i thought id give it a go, also a friend had asked for a fishcake recipe so i just wanted to go a little different. Turned out awesome and tasted amazing! Real good twist to the fishcake we all know.

1 whole cauliflower (approx 29oz, 850g)

10oz (283g) cod fillets or fish of your choice (i added a little salmon)

2tbsp fresh parsley (chopped)

1/2 chilli (chopped) optional


1/2 onion

Salt and pepper

(dried breadcrumbs might be needed)

To start bring a pan of salted water to the boil over a high heat, chop and add the cauliflower, cook for 8 minutes (the cauliflower wants to be cooked al dente, still has a little crunch). Drain and set aside to cool spread over a baking tray, you want them to dry out.

While they’re cooling, add the fish and onion to a pan, cover with milk then simmer over a medium heat for 4-5 minutes, set side to cool the same way as the cauliflower.

Place the cauliflower in a bowl or food processor and blitz until smooth or you can leave some chunks in if you like. Season well with salt and pepper, keep tasting until you have the seasoning right, it can take quite a lot. Next add the fish, parsley and chilli (if using), give everything a good mix. If at this point the mixture is a little wet, stir in some breadcrumbs.

Shape into fishcakes then onto a lined baking tray and into the fridge to firm up for about an hour.

I like to brown the outside of the fish cakes in the pan then into the oven but its up to you how you do them but here’s how i do mine.

Pre-heat oven to 200c (gas 6), in a large pan over a high heat add a little butter and the fishcakes, don’t move them for 2 minutes then carefully flip, cook for a further 2 minutes then into the oven for 7-8 minutes, While they’re cooking you can knock up a nice little salad to go with them.

CauliFish (1)CauliFish (2)



Creamy Vegetable Mascarpone Pasta

This is a real comfort food dish! It will make you go back for more. A fave in my family and im sure once you make it then it will be in yours. Its a no fuss recipe and so easy but so tasty.

1 pack of mediterranean vegetables

Handfull of mushrooms, halved

Handfull of fresh basil, chopped

Handful of cherry tomatoes

3 garlic gloves, chopped

1 tub of mascarpone cheese

3oz  dried fusilli pasta

Pack of feta cheese

Pinch of paprika

Pre-heat oven to 200c (gar mark 6).

This meal really is no fuss and doesn’t take much time at all so get the pasta into salted boiling water straight away.

Next add a glug of oil to a pan over a medium heat along with the garlic and fry for 2-3 minutes, next add the mascarpone, and 2-3 ladles of the starchy pasta water, stir well until the mascarpone has melted and you have a nice sauce then finish off with a pinch of paprika (optional), stir in the basil and never forget to check the seasoning as you might need quite a bit of salt to bring the flavours of the veg out.

In a large mixing bowl mix together the veg, cooked drained pasta, sauce and crumble in half the feta, pour all this into a large baking tray and top with the rest of the feta.

Cover with foil and into the oven for 30 minutes, then remove the foil and cook for a further 10 minutes to brown the cheese.

Enjoy this with a nice slice of garlic bread or i like a nice chunk of bread and butter.

Garlic & Herb Tear And Share Bread

Everyone loves a treat now and then and this is perfect for that day! Also perfect for a get together or just, friends or for that film night with the partner. Quick, easy and again cheap!

14.1oz (400g) strong bread flour (plus extra for dusting)

1x7g sachet of dried yeast

2 Tbsp dried mixed herbs

1 1/2 Tbsp garlic powder

9.2 Floz (275ml) tepid water

2oz (56g) butter

2 garlic cloves, crushed and minced

Pre-heat oven to 190c (gas 5)

To start, place the flour, herbs, garlic and yeast in a large mixing bowl, add the water little at a time while mixing until you have a nice soft sticky dough (you might not need all the water).

Empty this out onto a floured work surface and knead for 10 minutes until smooth and springy, place in a slightly oiled bowl covered with a damp dish cloth and place in a warm place for about an hour or until doubled in size.

Grease a large baking tin or cake tin, tip the dough out onto the work surface and knead lightly for a minute, divide into equal pieces and roll into balls, place these into he baking tin and don’t be afraid if they’re cramped as this is better, cover with the damp dish cloth and leave to prove again for 1 and a half hours in a warm place.

While they’re proving, mix together the butter and garlic, leave to one side.

Cooking time, sprinkle over a little salt and dot the garlic butter around the bread, into the oven for 30 minutes or until golden brown.

Perfect for sharing (if you want to).

New Videos! Please Give Them A Watch

Hey guys I’ve been away for while with family stuff but I’ve recorded some vids in that time and uploaded them to my youtube channel. Some awesome recipes now in easy to follow videos. Please give them a check out, like, comment and subscribe for more awesome content coming! Thanks guys.


choco filo


Spicy Crab Cakes With Brown Meat Mayo

Another dish from the Anglesey visit, ‘the crab shop’ has fresh dressed crab daily so I couldn’t let that pass without having some and it was DELISH!!! you must visit this place.

14.1oz (400g) cooked white crab meat

3 spring onions, chopped

handful fresh flat-leaf parsley, chopped

1 free-range egg, beaten

5.6oz (160g) mashed potatoes

1 chilli, diced

flour for dusting

2tbsp brown crab meat

3 tbsp mayo

pinch of ‘spicenutrition’ metabolic blend

In a large mixing bowl, combine the white crab meat, potatoes, spring onions, parsley, egg, chilli and a little salt, shape into about 5-6 little cakes and refrigerate for 30 minutes.

Dust with flour and shallow fry for about 5-6 minutes either side until golden brown.

While these are cooking, mix the brown meat, pinch of ‘spicenutrition’ and mayo in a little bowl and season with pepper.


Spicy crabcakes









Chinese Sticky beef

Oriental sticky beef with soya noodles

12oz beef, cut thin
Thumb size piece of ginger, grated
2 garlic cloves, chopped
1/2 chilli, chopped
5 spring onions, chopped
2oz edamame beans
1 red pepper, cut thin
2tbsp cornflour
2tbsp Chinese fivespice
3tbsp sweet chilli sauce
2tbsp tomato sauce
1tbsp white wine vinegar
2tbsp soy sauce
3tbsp oil
Salt and pepper

In a bowl mix together the sweet chilli sauce, tomato sauce, vinegar and one 1tbsp soy sauce then set aside.
Place the beef in a large mixing bowl and dust with the cornflour and fivespice, make sure all the beef is covered.
Next in a large frying pan, add the oil and over a medium heat fry for 5/6 minutes. Next add the sauce mix from the bowl along with the chilli, half the ginger and garlic and continue to fry for 6/7 minutes, stirring occasionally.
While this is going, in a separate pan over a medium heat, add the soy, noodles, ginger, pepper and half the beans, mix well and heat through.
When the beef thickens up and becomes stick add the beans and spring onions.

Sticky Beef


Courgette and Mint soup

I was asked for a fresh and light soup so I thought mint and courgette, not something I’ve ever thought about using in a soup before but I knew it would be fresh and light. I fell in love with this soup the second I tasted it! Give it a go.

3 medium courgettes, chopped

3 7inch sticks of celery, chopped

1 small onion, chopped

24floz (700ml) vegetable stock (made with 2 stock cubes)

Good handful of mint

salt and pepper

1.7oz (50g) butter

In a large pan over a medium heat, add the butter, onion and celery, cook for 3-4 minutes just to soften the onions and celery a little.

Add the courgettes, stir well and cook for a further 3-4 minutes, pour in the stock and season well with salt and pepper (this soup needs quite a lot of seasoning), turn the heat down to a simmer and cook for 25-30 minutes.

Add the mint then blend until smooth in a food processor or with a stick blender.

Cooking this is well worth it! Its so tasty and fresh!


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Parsnip soup seasoned with spicenutrition

With the weather just not playing ball and the rain setting in, I wanted something a little warming and I had some parsnips that needed using so this was perfect!

1 medium onion, chopped

1 glove of garlic, minced

1tbsp ‘spicenutrition immune supremacy’ blend of herbs & spices*

24floz (700ml) vegetable stock (made from 2 stock cubes)

26.4oz (750g) parsnips, chopped

1.7oz (50g) butter

In a large pan over a medium heat, add the butter and onions, cook for 3-4 minutes until starting to soften but not colour, add the garlic and ‘spicenutrition’ spice blend and stir well, cook for a further 2 minutes.

Add the parsnips and stir well no cover them in the seasonings, pour in the stock and bring to the boil, turn the heat down to a simmer for 25-30 minutes.

Blend the soup until smooth in a food processor or with a stick blender and serve up with a chunk of bread.

The smells around the house are fantastic while this is cooking!

*If you don’t have the spicenutrition blends then you can substitute with 1/2tsp cayenne powder & 1/2tsp roasted & crushed coriander seeds, although if you check the link below you will see the spicenutrition are a fantastic product and built to help your body naturally, I have to give big thanks to these guys for sending me their products.

Link here Spicenutrition


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