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Gordon Ramsay Sides recipes from his cookbooks
Gordon Ramsay’s roast potatoes are parboiled, shaken until the edges fluff up and coated in flour before roasting in hot duck fat. The recipe comes from Great British Pub Food, takes about 50 minutes and serves four to six. He has four roast potato methods across four cookbooks, and they disagree on almost everything: two …
Gordon Ramsay’s ratatouille is aubergine, courgette, peppers and cherry tomatoes sautéed with thyme and garlic, simmered in canned tomatoes and finished with torn basil. The recipe comes from Cooking for Friends and takes about 20 minutes. The detail that makes this version different is the double tomato. Ramsay uses both canned chopped tomatoes for body …
Gordon Ramsay’s sweet potato mash is a light, savoury crush of chicken stock, caramelized shallots, garlic and fresh herbs, ready in 20 minutes. The potatoes cook in stock instead of water, so the flavour builds from the very first minute. The recipe comes from his F Word series, linked to Ultimate Fit Food. Ramsay caramelizes …
Gordon Ramsay’s mac and cheese starts with milk infused with onion, garlic, bay and one star anise, whisked into a Comté and Cheddar sauce. The macaroni bakes under mozzarella, Parmesan and garlicky toasted crumbs at 200°C for 20 minutes. Four cheeses, one gratin dish, feeds eight. This is the recipe from his Bread Street Kitchen …
Gordon Ramsay’s oven chips are Desirée potatoes cut into 1cm batons, blanched for three to four minutes in boiling salted water, drained, tossed in groundnut oil and smoked paprika, then baked at 220°C for 15 to 20 minutes until golden and crisp. No deep-frying. No fryer to clean. Just a baking tray and an oven. …
Gordon Ramsay’s cauliflower cheese is tender florets baked in a mustard-spiked cheese sauce made with three British cheeses: mature Cheddar, Lancashire, and Cheshire. Topped with a cheesy breadcrumb and thyme crust and baked until golden and bubbling. This recipe comes from Gordon Ramsay Restaurants, where he serves it as a side with roast dinners. The …
Gordon Ramsay’s dauphinoise potatoes are thin layers of waxy potato baked in cream and milk infused with bay leaf and garlic, finished with golden melted Cheddar on top. Rich, creamy, and ready in about 40 minutes of oven time. This recipe comes from the Sunday Lunch cookbook, where Ramsay serves it alongside venison with red …
Gordon Ramsay’s parsnip purée is silky smooth, made by caramelising parsnips in butter before simmering them in milk and blitzing until completely smooth. Rich, sweet, and ready in about 25 minutes. This uses Ramsay’s root vegetable purée technique from the Great Escape cookbook, where he sautés celeriac and carrots in butter, simmers them in milk, …
Gordon Ramsay’s pie crust is a simple shortcrust pastry: 400g flour, 200g cold butter, a pinch of salt and just under 100ml of ice water, blitzed in a food processor for 15 to 20 seconds and chilled for 30 minutes. It makes enough for a full pie with a base and a lid. He’s blunt …
Gordon Ramsay’s white bread is a Pain de Mie from his Chef’s Secrets cookbook, made with a yeast sponge method that develops flavour for an hour before you even start the dough. Plain flour, strong flour, butter, milk, and semolina, baked at 200°C then dropped to 180°C. Makes one large loaf or 8 rolls. Ramsay …