Cooking Guides

Gordon Ramsay cooks halibut in seven different cookbooks, from pan-frying with a butter emulsion in Bread Street Kitchen to tandoori-spicing it in Fast Food to wrapping it in potato scales for his signature restaurant dish. The techniques change completely, but one rule stays the same across every recipe: halibut dries out fast, so every method …

Gordon Ramsay cooks prawns in almost every cookbook he has written, from the shell-on garlic prawns in Fast Food to the Creole-spiced shrimp and grits in Ramsay in 10. The protein changes, the spices change, but four rules stay the same across every recipe: buy shell-on, pat dry, get the oil screaming hot, and never …

Gordon Ramsay’s rice method is the same across nearly every cookbook he’s written. Wash the basmati, add cardamom and star anise, use a 1:1.5 water ratio, and simmer for 8-10 minutes with the lid on. He calls basmati “the king of all rices.” This technique appears in the Ultimate Cookery Course, Gordon Ramsay’s Secrets, and …

The best burger meat blend uses 80% lean to 20% fat ground beef, or a custom mix of chuck and short rib. This guide covers the right fat ratio, how to grind your own, and why blend matters.

Learn every onion cut you will ever need: dice, chop, slice, mince, and rings. This guide covers the right knife technique, which onion to use for which dish, and how to cut onions without crying.

Fish en papillote is a French technique of baking fish sealed in a parchment paper parcel with vegetables, herbs, and wine. The steam cooks the fish gently and keeps it moist. This guide covers every step.

Bordelaise sauce is a classic French red wine sauce made with shallots, peppercorns, and demi-glace, traditionally served with grilled beef. This guide covers its origins, how it differs from red wine jus, and what to serve it with.

Flank steak is lean and flavourful but needs a good marinade to tenderise the surface. This guide covers the best marinade for flank steak, how long to marinate, and how to cook it.

The best steak marinade follows a simple formula: oil, acid, salt, and aromatics. This guide covers the science behind marinades, five tested recipes, timing charts for every cut, and the common mistakes that ruin good steak.

The 12 best side dishes for steak, roast dinners, and every main course, organised by potatoes, vegetables, and salads. Each one tested in a real home kitchen, with specific pairing recommendations for every protein.