Ricky Murray

Cooking good food on a budget and full flavours



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



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!


Visit my YouTube and please leave a like and subscribe. Thanks



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


Spinach and Cheese Lasagne

This week a local farm to me were kind enough to bring me some of their soft cheeses to cook with and create some recipes with. There’s eight different flavours as can be seen in the photos. “Rickett Field” soft cheeses are SO creamy and delicious and all the flavours are superb!! I have a few ideas in mind for the cheeses and today I went with a lasagne which turned out brilliant and non was left! These guys are in South Yorkshire, Bradfield, Dungworth and are on Facebook and Instagram. Give them a look!

10.5oz (300g) “Rickett Field” cheese with chives

4 fresh lasagne sheets, 1 extra for gaps

1 400g tin of chopped tomatoes

1 large carrot, diced

1 celery stick, diced

1 medium onion, diced

1tbsp tomato puree

2 garlic cloves, minced

1tbsp mint leaves, chopped

4tbsp hard cheese (I used parmesan)

2tbsp oil

6oz (170g) spinach leaves

Pre-heat oven to 220c (gas 7).

Add the oil, carrot, celery, onion and garlic to a pan over a medium to low heat and soften, you’re best doing it on a low to medium heat so that you don’t colour them.

While that’s cooking, place the spinach in a colander then pour over boiling water to wilt them, place in a tea towel and squeeze all the water out then set aside.

When the veg mix has softened after about 6-7 minutes, stir in the tomato puree and cook for a further 5 minutes. Add the chopped tomatoes then simmer for around 20 minutes to thicken, season well with salt and pepper. Then with a food processor or hand blender puree the sauce which should be nice and thick and set aside.

To make the spinach filling just place the soft cheese, hard cheese of your choice, mint and spinach into a large bowl and mix well and again season with salt and pepper.

Next to build the dish just take a medium size oven proof dish, spread a layer of tomato sauce on the bottom followed by a lasagne sheet then spread a layer of cheese filling followed by tomato sauce and continue the process, top with tomato sauce & the rest of the cheese.

Bake in the oven for 25-30 minutes until bubbling nicely! Serve and drizzle over some extra virgin olive oil.



Potatoless ricotta & spinach gnocchi with a tomato & basil sauce

This is a potatoless gnocchi, saw it many years ago (I think, could have been a dream…. have loads of food/recipe dreams) haha. Anyway been a lover of gnocchi I got my notepad and paper out and three weeks later…… here we are.

1x 250g tub of ricotta

300g/10.5oz spinach leaves

2 eggs, beaten

125g/4.4oz plain flour

110g/3.8oz Parmesan 

Salt and pepper

For the sauce

3tbsp oil

2 garlic cloves, minced

250g/8.8oz cherry tomatoes 

1tbsp cream

Handful fresh basil, chopped

Blanch the spinach leaves by putting them in a culinder and pouring over boiling water, when cool enough to handle, place in a tea towel and squeeze out all the water then chop nice and fine then place in a big mixing bowl along with the ricotta, eggs, flour and Parmesan then season with salt and pepper.

Slightly flour your hands to stop it sticking when rolling into balls (got myself in a right mess the first time) roll into small balls the size you want, cling film then place in the fridge for 30 minutes.

When ready to cook, place in a pan of boiling salted water for 10-12 minutes or until they float to the top, while they’re cooking put the oil into a frying pan over a medium to high heat with the garlic and fry for 2/3 minutes, add the tomatoes and basil, season and stir well. Cook until the tomatoes just start to break down but still have their shape, add the cream and 2-3 tbsp of the water from the gnocchi, give everything a mix and serve.

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 

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.


Mushroom tortellini with a creamy mushroom, lemon thyme sauce 

My family are huge fans of pasta and I love making it fresh. We’re also big lovers of Italian. 

This dish is true comfort food! We love this dish and there’s never any left when I make it and the sauce usually gets mopped up with some bread. 

For the pasta

5oz “00” flour

1 medium egg and one egg yolk, beaten

For the filling

10oz chestnut mushrooms, diced very small

1tbsp thyme, chopped

1oz butter

1floz double cream

Salt and pepper

For the sauce 

1/2 pint vegetable stock made with a cube

Couple of sprigs of lemon thyme 

Handful of chestnut mushrooms, chopped

Salt and pepper

3floz double cream
1 egg in a separate bowl beaten
First of all make the pasta so it has time to rest for about an hour. I like to do it all by hand but you may just want to add the flour and eggs to a food processor then blitz until it resembles breadcrumbs then knead on a work surface until it forms non sticky dough but this part is quite hard as the dough is stiff. Place into the fridge for an hour. For the mushroom stuffing just add the butter and mushrooms to a frying pan over a medium heat and cook for 4-5 minutes then add the double cream, thyme then stir well. Cook for a further 5-6 minutes until most of the moisture has evaporated then set aside to cool. 

While that’s cooling roll out the pasta by hand or if you have a pasta roller use that but remember to keep dusting with flour, it wants to be the thickness of about a 10p coin, cut out with a cookie cutter. Get a pan of salted water on a high heat boiling for the pasta. Place 1tsp of the mushroom mix in the middle of the pasta circle, brush the edges with egg wash then fold over into a semi circle and seal the edges, next grab both pointed sides of the pasta curl round, brush again with egg wash and seal to make the tortellini (but you can cook them as the semi circles to make it easier). Put the stock, lemon thyme, mushrooms salt and pepper in a pan over a high heat then leave it to boil for 5-7 minutes, remove the thyme then add the cream, simmer for 3-4 minutes. Put the pasta in to cook​for 3-4 minutes. When done toss the pasta in the sauce and serve. 

Decorate with wilted spinach.

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.

Blog at

Up ↑