Ricky Murray

Cooking good food on a budget and full flavours



Spinach, Potato and chorizo tortilla with roasted tomato, basil and feta giant couscous

2oz Spinach, chopped

handful of new potatoes, halved

3 1\2oz cooking chorizo, cut into slices

2tbsp olive oil

1 garlic clove, minced

1 sprig of rosemary

1tsp smoked paprika

8 eggs, beaten

salt and pepper

3oz giant couscous

handful of cherry tomatoes, halved

handful of fresh basil, chopped

2oz feta cheese

1 garlic clove minced

3tsp olive oil

Pre-heat oven to 170c (gas 3) bit lower if using fan oven.

Heat the oil in a large frying pan with a lid over a low to medium heat, add the potatoes, onion, rosemary, garlic and paprika and gently fry for 10-12 minutes, stirring frequently to stop any colouring.

While that’s cooking away, add the couscous to a pan of boiling salted water for 6-8 minutes or until the couscous has gone see through.

Put the tomatoes, garlic and basil into a small oven proof dish then drizzle over the olive oil and into the oven for 15-17 minutes.

Next add the chorizo and fry for a further 6-7 minutes to allow the flavoured oil in the chorizo to mingle and soak into everything else, season then add the spinach and give everything a good mix.

Add the beaten eggs to the frying pan then into the oven for 15 minutes or until just set but still has a little wobble to it, let it rest for 5 minutes.

Drain the couscous, put in a large mixing bowl along with the roasted tomatoes, crumble in the feta and give everything a good mix and serve up.



Porchetta with cheesy mash and leeks

I love pork belly, cheap and full of flavour. Yes its fatty but cooked right and its so good! And all the flavour comes from the fat on meat so this is packed with it!

3 1/2 kilo pork belly, skin on

1tbsp vegetable oil

3 garlic cloves, chopped

1tbsp fresh chopped thyme

1tbsp fresh chopped rosemary

1 fennel bulb, finely chopped

2 leeks, sliced in half

1 1/2lb potatoes

4oz cheese

1/2 pint chicken stock made with 2 stock cubes


Pre-heat oven to 240c (gas 9).

First score the pork belly skin with a sharp knife and rub in 4tbsp of salt. Next place the garlic, thyme, fennel, rosemary and oil into a pestle and motor then grind into a paste. Place the pork on a chopping board with the skin side down and rub the paste all over the meat. Roll the pork up like a jam roly-poly then tie it up with some cooking string. Place this on the top shelf in the oven for 20 minutes to shock the skin and crisp up. Turn the heat down to 190c (gas 5) for 1 and a half hour.

Place the potatoes into salted boiling water for 8-9 minutes. For the leeks you can just boil them or fry them if you like but to do them the way I did just add the stock to a frying pan over a medium heat. When boiling add the leeks for 3-4minutes and set aside to rest and turn the heat down to a simmer to reduce.

Drain the potatoes, mash with 2tbsp butter and the cheese and again set aside.

When the pork is cooked and resting place a griddle pan over a high heat, add the leeks for 4 minutes on each side.

Slice the pork and serve with the gravy.


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