Dinners

Fajitas are one of those meals where everyone ends up standing around the kitchen. Ramsay leans into that in Fast Food, writing to “get everyone involved” by laying out the beef, peppers, soured cream and guacamole and letting people build their own. His version uses beef tenderloin with a three-spice mix and takes about 20 …

Gordon Ramsay’s Chilean sea bass is miso-glazed fillets baked in a parcel with bok choy, ginger and spring onions. The marinade is mirin, white miso paste, maple syrup and soy sauce, left on the fish for at least 4 hours. Ready in about 20 minutes once it goes in the oven. The marinade comes from …

Gordon Ramsay’s sea bass with pepper sauce is crispy-skinned fillets with a roasted red pepper sauce from The F Word. Star anise, shallots, basil and white wine vinegar give the sauce its depth. The recipe comes from The F Word, where he fillets a whole sea bass on camera and cooks the dish in about …

Gordon Ramsay’s roast turkey uses herb butter packed under the skin with lemon, garlic and parsley, then smoked bacon laid over the breast. The recipe comes from Ultimate Christmas and serves 8-10, with a 5kg bird taking about 3 hours plus a long rest. Ramsay says the whole recipe is about one thing: keeping the …

Gordon Ramsay’s duck stir fry is sliced duck breast tossed in five-spice, garlic and ginger, seared fast and folded through noodles with pak choi, chilli and lime. It’s his quick stir-fry for two, on the table in about 15 minutes. The duck cooks in barely two minutes, so everything is prepped before the pan goes …

Gordon Ramsay’s teriyaki duck is pan-fried duck breast, crisp-skinned and pink, glazed in teriyaki and served with sticky caramelised plums. It comes from his Ramsay in 10 book, so the whole thing is on the table in about 15 minutes. The plums turn sweet and sour in the pan while the duck rests. He also …

Gordon Ramsay’s crispy duck is a whole bird rubbed in Chinese five-spice and slow-roasted until the meat pulls apart in soft shreds and the skin turns crisp. You serve it in warm pancakes with a black bean dipping sauce. It takes around four hours, but nearly all of that is the oven’s work, not yours. …

Gordon Ramsay’s duck a l’orange is a crisp-skinned duck breast in a glossy orange sauce, sharpened with soy, honey and ginger. It comes together in about 25 minutes, all in one pan. This is his lighter, fresher take, not the heavy French classic most people picture. It’s from his Quick & Delicious book, where he’s …

Gordon Ramsay’s mussels are steamed in white wine, shallots and garlic, then finished with double cream and a stir of butter. The recipe is his moules marinière from Quick & Delicious, and the mussels cook in four to five minutes. In the book he calls mussels a favourite shellfish, “cheap, healthy and delicious” and ready …