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.
I’ve cooked every Gordon Ramsay risotto I could find across ten of his cookbooks, his MasterClass, his restaurant menus and dozens of Hell’s Kitchen episodes. Some are real recipes he wrote down. Others I built from his techniques because he teaches the components across multiple books without ever combining them. This is everything I’ve learned, …
Gordon Ramsay’s crème brûlée is silky and barely set, made with double cream, whole milk, five egg yolks and vanilla, baked low and slow at 140C in a water bath. Serves 6, plus chilling time. Ramsay writes in Sunday Lunch: “Crème brûlée was one of the first desserts I learnt to perfect while working under …
Gordon Ramsay’s chicken risotto is creamy, savoury and proper comfort food, made with poached chicken, Arborio rice, white wine, Parmesan and butter, ready in about 40 minutes. The trick is poaching the chicken in the same stock that cooks the rice, so nothing gets wasted. I built this recipe around his poaching method from Sunday …
Gordon Ramsay’s pumpkin risotto is sweet, earthy and golden, made with a silky pumpkin purée stirred through Arborio rice, roasted pumpkin chunks folded in for bite, wild rocket for a peppery kick, and crispy fried sage leaves with sage butter spooned over the top. It’s an autumn dish that makes the kitchen smell incredible, ready …
Gordon Ramsay’s crab risotto is delicate, sweet and bright with lemon, made with white and brown crab meat folded into creamy Arborio rice off the heat, finished with chives, a pinch of cayenne and Parmesan. Ready in about 35 minutes, and the crab goes in last so it stays tender. In his MasterClass he teaches …
Gordon Ramsay’s butternut squash risotto is sweet, warming and golden, made with a butternut squash purée stirred through Arborio rice, whole squash chunks folded in for texture, and crispy fried sage leaves scattered on top. It’s one of those autumn dishes that makes the whole kitchen smell incredible while it cooks. This recipe comes from …
Gordon Ramsay’s truffle risotto is earthy, rich and deeply savoury, made with a wild mushroom base, dried porcini, Arborio rice, Parmesan and a drizzle of truffle oil stirred in right at the end. Ready in about 35 minutes, and most of that is just gentle stirring. In his MasterClass he teaches truffle as a finishing …
Gordon Ramsay’s lobster risotto is rich and silky, made with Arborio rice, white wine, mascarpone and butter-seared lobster tail, ready in about 40 minutes. It’s the most iconic dish from Hell’s Kitchen, which also makes it the most thrown-in-the-bin dish on television. Ramsay teaches risotto technique across Ultimate Cookery Course and Home Cooking, and covers …
Gordon Ramsay’s pea and ham soup is thick, smoky and deeply savoury, made with a whole smoked ham hock simmered for three hours until the meat falls off the bone. The split peas cook directly in that ham stock, which is what gives this soup its rich flavour and silky body. This is Ramsay’s London …
Gordon Ramsay’s asparagus risotto is bright, fresh and spring-green, made with blanched asparagus tips, white wine, mascarpone and Parmesan, ready in about 35 minutes. It’s best between April and June when British asparagus is in season, which Ramsay is firm about in the Cookery Course. In Teaches Cooking II he tells readers to save their …