Gordon Ramsay's Ultimate Cookery Course (38 page)

Roasted squash houmous

Grilled seafood with sweet pepper sauce

Paella

Pimm’s jellies

Quick strawberry jam

Chorizo

Garlic and chestnut

Stuffing meat

Green bean salad

Moroccan lamb with sweet potato and raisins

Slow-cooked beef with orange gremolata

Curry-spiced sweetcorn soup

Grilled corn with chipotle chilli butter

Spicy meatball soup

Sweetcorn fritters and yoghurt dip

Apricot and frangipane tart

Indulgent mini chocolate tarts with peanut brittle

Lemon curd treacle tart

Bruschette with garlic, tomatoes, caper berries and pecorino

Chopped salad

Mozzarella and rosemary pizza

North African eggs

Olive, tomato and rosemary focaccia

Paella

Pasta with tomatoes, anchovy and chillies

Quick chilli con carne

Roasted red pepper, lentil and herb salad

Slow-braised stuffed lamb breast

Slow-cooked aubergine

Spicy beef salad

Spicy meatball soup

Spicy tomato relish

Stuffed roast chicken

Tagliatelle with quick sausage meat bolognaise

Tomato and herb salsa

Tomato risotto

Tomato salsa

Spicy tuna fishcakes

See also
individual types of vegetable

Roasted red onion

Spanish

Roasted cod with a walnut, lemon and parmesan crust

Spicy tuna fishcakes

ACKNOWLEDGEMENTS

First and foremost, I would like to thank the brilliant team at Hodder – Nicky Ross, Sarah Hammond, Eleni Lawrence, Alasdair Oliver, Kate Brunt, Susan Spratt and Joanna Seaton – for their belief and passion. Without them this book would not have been possible.

Tony Turnbull has my sincerest gratitude for his invaluable guidance and advice on producing and completing this book.

A big thank you to Sarah Durdin Robertson, and Lisa Harrison who have both worked on so many of my books and programmes and who worked across this project with endless energy and enthusiasm. Also thank you to Anna Burges-Lumsden for her great work and to my Group Executive Chef, Simon Gregory (who has aided me for many years) for his input and dedication.

This book has the most breathtaking photography courtesy of the talented Anders Schønnemann, aided by stylist Cynthia Inions whose creativity has made the book so stylish.

I’m indebted to James Edgar at Post98 Design for his design and art direction – his inspired vision has led to a book that is both enticing and beautiful – and to Miren Lopategui, who copy-edited the recipes with an eagle eye.

A massive thank you to all at One Potato Two Potato for producing another fabulous series, especially Pat Llewellyn, Ben Adler, Sue Murphy, Paul Ratcliffe, Kimberley Sangster, Karen Kelly, Colin Steele, Tom Clarke, and Anna Horsburgh, a team whose expert craftsmanship guaranteed a successful and exciting production. Thanks also to Charles Walker at PFD.

I would also like to thank Jennifer Aves-Elliott, my tireless PA, who makes things possible and has the daunting and unenviable task of managing my diary.

Finally a huge thank you to my beautiful wife Tana for her unwavering support and our four incredible children, Megan, Jack, Holly and Tilly for being the best team a father could hope for.