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






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


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.

Thyme and tomato bread

I’m a big lover of bread of all shapes and tastes, a nice knob of butter and a chunk of cheese to dipped in a lovely olive oil! Which ever you’re into this bread will fill your needs! 
15oz strong white bread flour

1tsp salt

2oz sundried tomatoes chopped and drained of oil

3tbsp tomato purée 

2tbsp fresh or dried thyme 

1 easy bake yeast sachet 

7 1/2 floz Water warm
Place the flour, salt, sundried tomatoes and tomato purée into a large mixing bowl. 

Add the herbs and yeast then mix in the water, use your finger tips to combine until you have a soft sticky dough. 

Tip out onto a lightly oiled surface and knead for 10 minutes until elastic. Place into a clean, slightly oiled bowl, cover then place somewhere warm to prove for an hour or until doubled in size.  

Knock the dough back which basically you are knocking out the large air bubbles so you get an even loaf. 

Shape into any shape you wish, brush with a little water, dust with flour.

Place on a lightly floured baking tray, cover to prove for 40 minutes.

Place in a pre-heated oven at 190c (gas mark 5) for 30-40 minutes, or when the loaf sounds hollow when tapped on the bottom. 

I absolutely love the smell around the house when cooking this bread or any bread.

More than a three bean salad with a wholegrain mustard dressing 

Had a family member ask for something healthy and tasty so when I suggested a three bean salad they loved the idea! Love the colours and flavours of this salad and had forgot how much I love it.

3 celery sticks, chopped 
Bunch of spring onions, chopped

3 tomatoes, deseeded, chopped

7oz green beans, chopped

1 tin kidney beans, drained and rinsed

1 tin chick peas, drained and rinsed

Hand full fresh parsley, chopped
For the dressing 

3tbsp olive oil

1tsp sugar

2tsp whole grain mustard 

2tsp white wine vinegar

2tsp fresh chopped parsley 

1/2tsp pepper

1/2tsp salt

Easy and extremely tasty! Chuck everything for the salad into a big salad bowl. For the dressing, put the ingredients in a empty jar and shake well. Pour this over the salad, toss it all around to dress everything and that’s it. Perfect with a nice piece of fish or chicken or on its own if you don’t fancy cooking

Homegrown pickled beets

I’ve always loved growing a few veg in the garden so with moving to a house with a big garden was perfect. Big veg patch and a decent size left for a lawn. There’s something so satisfying about going out in the morning and picking the veg for tea, plus having enough to share around the family now is perfect but you don’t need loads of space to grown some of your own veg in the garden or a patio or even a window box. Picked a few of the beets today as we are visiting my partners family so everyone gets a jar.

19floz malt vinegar
1tsp whole peppercorns
1tsp coriander seeds
2 cloves
1oz sugar

Wash the beets, being careful not to pierce the skin or the will loose the colour. In a high sided pan add boiling water to just cover the beets. Measure the water so you know the ratio of vinegar to use. Boil for 30 minutes or until tender, remove with a slotted spoon and set aside to cool. Add the vinegar along with the rest of the ingredients to the pan, continue to boil for 10 minutes then let it go cold. When the beets are cool enough to handle the skin will just peel off easy with your hands. Chop up as of wish. Add to air tight jars and fill up with the pickling liquid. Leave for a couple of days and enjoy.

Spiced pumpkin soup with sweet potato crisp

ingredssweetcrisp pumksoup

Pumpkins are cheap anyway but only 50p and easy to get hold of with Halloween only been tomorrow so give this a try!!

12oz pumpkin, peeled and cubed

1 medium onion, diced

2 garlic cloves, diced or 2tbsp garlic oil

1ltr stock, i used chicken, you can make it with 2 stock cubes

2tsp cumin seeds

2tsp coriander seeds

1tsp chilli flakes

100g butter

1 sweet potato

salt & pepper

Toast the seeds in a dry frying pan over a high heat for 2 minutes. Grind them to a powder in a pestle and mortar or coffee grinder, set aside. In a high sided pan (that has a lid) over a medium add half the butter, onions and garlic. Fry for 5-6 minutes until translucent, remove and set aside. Add the pumpkin along with the rest of the butter then turn the heat up a little. Fry for 10-15 minutes stirring occasionally until the pumpkin starts to break down. Next add the ground spices, chilli flakes and onions then stir well. Pour in the stock, season then cover and simmer for 15-20 minutes. Turn the deep fat fryer to 190c. Peel the sweet potato with a speed peeler then just keep peeling the flesh to create lots of sweet potato ribbons. Fry a handful in the fryer for 2-3 minutes then remove onto kitchen towel and repeat with the rest. While hot sprinkle with a little salt and some paprika then allow to cool. By this time the pumpkin will be nice and soft ready to make the soup. Blitz in a processor or hand blender until smooth. Taste to see if the seasoning  is right and adjust to your taste. Bring back to the boil and serve topped with a little cream and  sweet potato crisps.

Crispy onion rings


2 eggs and a drop of milk, beaten in a good size bowl

4oz plain flour

2tsp paprika

1tsp salt

2 medium onions

Pre-heat deep fat fryer to 190c.

First off place the flour into a bowl then mix in the salt and paprika. Slice the onions into thin rings then separate them. The next step you are best doing in batches so dip some of the onion rings into the flour with your left hand then shake off the excess, place these into the egg then use the other hand to coat in the egg. Place them into the deep fat fryer for 4-5 minutes or until golden brown. Remove with a slotted spoon onto kitchen paper to drain, repeat until you are finished.

*You are best using one hand for flouring and the other hand for dipping into the eggs. This way you don’t get your hands covered in the mix and have to wash your hands every time you do a batch*

Oreo fudge


18oz milk chocolate

1 pack of Oreos

2tsp vanilla extract

1 tin of condensed milk

Break the chocolate into the slow cooker. Add condensed milk and vanilla extract. Put on high for an hour stirring every 10-15 minutes. When ready break the Oreos up then stir them in. Pour into a square cake tin then into the fridge to set for 2 hours.

Or you can do it on the gas hob but this is the only way I have ever done fudge on a gas hob.

Extra ingredient needed is:

3 1/2oz icing sugar

Just place the chocolate, milk and vanilla into a large non-stick pan. Melt over a low to medium heat, stirring occasionally until nice and smooth. Sieve in the icing sugar and mix thoroughly. Mix in the broken Oreos then pour into a square cake tin and cool in the fridge for 2 hours.

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