Dinners

Gordon Ramsay’s grilled pork chops are marinated in honey, Dijon and wholegrain mustard, Worcestershire and soy. They cook on a griddle or barbecue for just 4-5 minutes per side. The recipe comes from Sunday Lunch, serves 6-8 and makes the centrepiece of a summer barbecue. Ramsay calls these “two of my favourite things to cook …

Gordon Ramsay’s baked pork chops are rubbed with chilli powder, paprika, star anise and crushed coriander seeds, then roasted at 180°C until just firm. The recipe serves four and pairs with crushed sweet potatoes tossed in the spiced pan juices. The book says to marinate for at least 30 minutes or overnight, and the F …

Gordon Ramsay’s pork chops are pan-seared with garlic and thyme, basted in foaming butter, then served with sweet and sour peppers. The recipe comes from his Ultimate Cookery Course, serves two and takes about 25 minutes. He scores the fat 5mm deep at 3-4cm intervals before cooking, which stops the chop curling and makes it …

Gordon Ramsay’s steak sandwich uses a whole fillet of beef, seared then oven-roasted, with spicy tomato relish and mustard mayonnaise on griddled ciabatta. The recipe comes from Ultimate Cookery Course, serves 4-6 and takes about 45 minutes including resting. Ramsay insists on searing the fillet on the hob first, not the oven. He says meat …

Gordon Ramsay’s gammon is poached in stout with cinnamon and bay, then roasted with a treacle, Dijon and soy glaze until dark and sticky. The recipe comes from Ultimate Cookery Course, serves eight and takes about 3 hours. He has four gammon glazes across four cookbooks, from treacle and stout to marmalade and ginger, so …

Gordon Ramsay’s pad thai is flat rice noodles stir-fried with beef, scrambled egg and beansprouts, finished with tamarind sauce, lime and roasted peanuts. The recipe comes from his Great Escape cookbook, serves four and takes about 20 minutes once the noodles have soaked. Ramsay writes that he’d been cooking pad thai for years, but says …

Gordon Ramsay’s pork belly is slow-roasted with fennel, star anise and cardamom until the crackling shatters and the meat beneath falls apart. The recipe comes from Ultimate Cookery Course and serves four, with the stock braising the meat while the skin crisps on top. He has four completely different methods across four books, from a …

Gordon Ramsay’s toad in the hole is pork sausages baked in a crisp, risen batter and served with red onion gravy. The recipe comes from Great British Pub Food and serves four. He calls it perfect for “casual weeknight suppers or times when friends stop by unexpectedly.” The gravy is what makes his version stand …

Gordon Ramsay’s venison stew is venison shoulder marinated overnight in red wine and port with juniper berries. It is slow-braised with smoked bacon, onions and chestnut mushrooms. The recipe comes from Great British Pub Food and needs about 2½ hours plus the overnight soak. Ramsay says venison “can easily dry out during cooking” so the …

Gordon Ramsay’s loin of venison is pan-seared and served pink with a deeply rich red wine and dark chocolate sauce. The recipe comes from Sunday Lunch and takes about 25 minutes. Ramsay demonstrates the method in an F Word video where he warns not to let the sauce boil once the chocolate goes in. He …