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 potato and beetroot gratin layers thinly sliced potato and cooked beetroot in garlicky double cream, baked for about an hour until tender. It comes out creamy, earthy and deep ruby red. The recipe is from his Ultimate Home Cooking, where Ramsay calls it a twist on the classic gratin dauphinois. Unlike his dauphinoise, …
Gordon Ramsay’s carrot puree is a smooth, buttery side made from carrots, a little butter and seasoning, ready in 20 minutes. He blends the boiled carrots with their own cooking liquor, then sieves them silky. The recipe is from his Sunday Lunch book. What makes his version clean is what he leaves out. There’s no …
In Britain we call them prawns and in the US shrimp, but they are the same thing and cook in the same time, about 2 minutes a side. I take my timings straight from Gordon Ramsay’s own recipes, not guesswork. In his Prawn Tostada in Ultimate Home Cooking he fries king prawns “for about 2 …
Chicken is the one dish you cannot rush or fudge, because it has to be cooked through every single time. A whole bird takes roughly 1 hour 20 to 2 hours 30 depending on its weight, and these times come from Gordon Ramsay’s own roast chicken recipes. His doneness rule is the safe one, and …
Scallops are the fastest thing I cook, which is exactly why people overcook them. I sear mine 1 to 2 minutes a side, 3 to 4 minutes total, and these times come from Gordon Ramsay’s own recipes and books, not guesswork. His books do not all give the same number, and that is worth knowing. …
I cook salmon more by look than by a stopwatch, but the times help you plan around the method. In a pan it is 4 to 5 minutes skin-side down then a minute or two on the flesh, and in the oven 15 to 20 minutes. These come from Gordon Ramsay’s own cookbooks, not guesswork. …
Gordon Ramsay cuts a bell pepper by standing it up and slicing around the seeds, then flattening the pieces skin-side down to cut clean strips. No seeds rolling around, no mess, and it is about twice as fast as the usual way. He shows it in his Ultimate Fit Food video, and the trick is …
Gordon Ramsay’s tomahawk steak is a 1kg bone-in ribeye, seared in a hot pan then finished in the oven so the thick cut cooks evenly. Start to finish it takes under an hour, plus time to rest and come to room temperature. His restaurant serves it as a sharing steak. The method follows his Bread …
Gordon Ramsay’s stuffed roast chicken is a 2kg bird filled with a chorizo and cannellini bean stuffing, roasted in white wine until the skin crisps. It takes about an hour and a half, most of it hands-off in the oven. It comes from his Ultimate Cookery Course, shown in this video, and is also on …
Gordon Ramsay’s lobster tail is butterflied, brushed with a chilli, garlic and parsley butter, and griddled until the sweet meat just turns opaque. The butter melts right into the flesh, and from shell to plate the whole thing takes about 25 minutes. The butter comes straight from his Ultimate Home Cooking. He says lobster is …