The Best Fan Website for Tried & Tested Gordon Ramsay Recipes.
I’m Sophie, a British home cook and fan of Gordon Ramsay. I test his recipes in my kitchen and share simple, step-by-step versions anyone can make at home.
Gordon Ramsay’s Brussels sprouts are blanched, tossed in crispy pancetta fat with chestnuts and finished with fresh lemon zest and juice. The recipe comes from Ultimate Christmas and serves 8-10 as a side. It takes about 20 minutes from start to table. He has three sprout recipes across three cookbooks, each with a completely different …
Gordon Ramsay’s lobster mac and cheese is butter-poached lobster folded through his four-cheese macaroni, baked under mozzarella and garlicky toasted crumbs. It uses Comté, Cheddar, mozzarella and Parmesan, serves 6, and takes about 1 hour 10 minutes. I built this from two recipes Ramsay did publish. The four-cheese mac comes from his Bread Street Kitchen …
Gordon Ramsay’s sloppy joes are saucy spiced beef mince in a sweet, tangy tomato sauce, piled into toasted buns and ready in about thirty minutes. The trick is browning the mince hard before the sauce goes in. That deep colour is what stops it tasting like ketchup on toast. Gordon doesn’t publish a sloppy joe, …
Gordon Ramsay’s prime rib is a 3-bone rib of beef, around 3.5 to 4.5kg, stuffed with mushrooms, spinach, and tarragon, glazed with mustard powder, and roasted on a bed of carrots and parsnips. It browns at 230°C for 15 minutes, then finishes at 180°C, about 15 minutes per 450g for rare. This is the Stuffed …
Gordon Ramsay’s mushy peas are sweet, buttery and crushed chunky, made with frozen peas, fresh mint, shallot and a little red chilli. They take about 15 minutes start to finish. Most people make plain peas with butter, but his recipe in Ultimate Home Cooking has a twist. He sweats shallot, chilli and garlic in butter …
Gordon Ramsay’s pesto is bright, loose and basil-heavy, made with fresh basil, extra virgin olive oil, pine nuts and Parmesan, pulsed in a blender for 45 seconds. Five ingredients, no cooking, and the basil does all the talking. The recipe comes from his official restaurant website, where he serves it with linguine and shellfish. Across …
Gordon Ramsay’s poached egg is cooked in a deep pan of gently simmering water with a whirlpool that wraps the white around the yolk. He calls the result “like a ball of mozzarella.” The technique comes from Ultimate Cookery Course and takes 3-4 minutes. The detail that surprises most people is that Ramsay says vinegar …
Gordon Ramsay’s crab cakes from Great British Pub Food use mashed potato as the binder instead of the breadcrumbs that almost every other recipe calls for. White crabmeat, a sweated shallot, homemade mayonnaise, lemon zest and fresh herbs are folded through the potato, shaped into patties and triple-coated in flour, egg and fine breadcrumbs. They …
Gordon Ramsay’s chicken cordon bleu is a breast slit open and stuffed with ham and Gruyère, folded closed, coated in seasoned flour, egg, and panko breadcrumbs, then pan-fried until golden and finished in the oven until the cheese melts inside. Serves 2, about 30 minutes plus chilling. Ramsay doesn’t publish a cordon bleu specifically, but …
Gordon Ramsay’s butternut squash purée is roasted in halves with butter, garlic and fresh herbs, then scooped out and blended smooth with nothing else added. The recipe is published on gordonramsay.com as part of his pan-seared scallops dish, and takes 45 minutes to an hour depending on the size of the squash. He roasts the …