Scope’s Romance Classics: Ronnie Murray’s ‘Recipe for Romance’

An illustrated spoof romance novel, 'Recipe for Romance'This Valentine’s Day treat your lover to a lie in whilst you whip up a Recipe for Romance.

Chef Ronnie Murray posing for a photo in his restaurant kitchenRonnie Murray is the Group Head Chef at Mark Hix restaurants and has a shortened left arm which has never held him back in the kitchen, or the bedroom.

He shares with us his Valentines treats guaranteed to keep the fires of passion burning longer.

This blog contains frank information about sex. It’s meant for people over the age of 16, please only continue if you are 16 or older.

Sex and dating with a disability can be stressful enough without the thought that you also need to perform in the kitchen to keep someone interested.

Having a shortened arm definitely hasn’t ever held me back, in my career, or the bedroom. In fact my wife is adamant it’s a big bonus having more room to manoeuvre when we’re in the middle of a romantic clinch!

All I’ve ever wanted was to be a chef and through passion and hard graft I’ve made it happen. With sex it’s the same thing- creativity and determination!

People ask me strange questions about my arm all the time, which can get a bit wearing but I know it’s just comes down to a lack of understanding at the end of the day.

I’ve never had bad dates because of my disability. It’s a talking point.
I don’t know whether being a chef ups your sex-symbol credentialsbut treating someone you fancy to a brilliant breakfast in bed certainly helps to keep you ahead of any dating competitors.

Blueberry Drop ‘Your Knickers’ Scones

My blueberry drop ‘your knickers’ scones will have your lover begging for more under the covers action.

Blueberry compotePicture of blueberry pancakes

100g frozen blueberries
50g jam sugar

Put the frozen blueberries and caster sugar in a pan on a low heat, bring to the boil, stirring from time to time. Simmer for a few minutes until the compote starts to thicken. Set aside to cool.

Drop scones

250g self-raising flour (dove gluten free)
2g baking powder
50g caster sugar
10g golden syrup
2 eggs, beaten
About 300ml milk
50g melted butter for greasing
50g frozen blueberries
150g blueberry compote
1 small pot of Greek yoghurt
1 tin of golden syrup

Sieve the flour and baking powder into a bowl, then add the sugar. Stir in the golden syrup, eggs and enough of the milk to form a thick smooth batter that just drops off the spoon. Using a spoon fold in the frozen blueberries.

Heat a non-stick pan or solid top and brush with some of the melted butter. Drop spoonfuls of the mixture into the pan and let them cook for 3 minutes until bubbles rise, then turn them over with a palette knife or spatula and cook for another 2-3 minutes. Put them on some kitchen paper, while you are cooking the rest.

To serve place a warm drop scone onto a plate, spoon some of the blueberry compote on top, place another drop scone on top to finish then drop a spoonful of Greek yoghurt on top and drizzle with some golden syrup.

Whip Up A Fruity Little Number

Serves 4

Picture of a yoghurt with berriesWhipped goat’s curd with berries and honey roasted oats
280g whipped goat’s curd
120g honey roasted oats
320g fresh berries such as raspberries, blueberries, strawberries, blackberries or a good mix of each
A drizzle of honey

Put a good dollop of the whipped goat’s curd on a plate and using the back of the spoon work the mix out to evenly cover the plate. Place the berries on top of the whipped cheese scatter the honey roasted over the top. To finish drizzle with honey.

Whipped goat’s curd

240g goat’s curd or soft goat’s cheese
40g icing sugar
1 vanilla pod
A splash of milk
Put the goat’s cheese, icing sugar and seeds from the vanilla pod in a large bowl. Using a whisk ‘whip’ all of the ingredients together, if it’s a bit thick add the splash of milk. This could also be done in a food mixer. This can be kept in the fridge for a few days until needed.

Honey roasted oats

250g oats
150g butter
125g honey
75g golden castor sugar
Pre-heat the oven to 190°C

In a pan melt the butter gently with the honey and brown sugar.
Add the oats and mix. Spread the mix onto a baking tray lined with silicone paper and bake in the oven for 25 to 30 minutes, occasionally turning them to ensure an even colour. This will keep in an airtight container for a few weeks.

Ronnie shared his story as part of Scope’s Romance Classics. You can read more sexy stories from our authors:

Read ‘The Sensual Scribe’ by Penelope Friday

Read ‘On the Prowl’ by Romina Puma.

Read ‘One Track Mind’ by Mik Scarlet.