Gordon Ramsay Quick & Delicious: 100 recipes in 30 minutes or less

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Not all of them have been created by a global superstar chef who has built his reputation on delivering the very best food – whether that’ the ultimate fine dining experience at his 3 Michelin-star Restaurant Gordon Ramsay or the perfectly crafted burger from his Las Vegas burger joint. We both have worked in the food industry in our past, we’ve both seen bad employees practice bad hygiene behind the scenes, and we both didn’t feel comfortable risking it. Used two swedes instead of fennel bulbs, pork loin instead of belly, Dijon instead of wholegrain and skipped the garlic. I want to teach you how to cook good food at home by stripping away all the hard graft and complexity to show how anyone can produce mouth-watering recipes.

I've been so impressed with this, and a number of recipes have become firm favourites, particularly those where Gordon is bringing in Asian and Middle Eastern favourites.As you'd expect from a Michelin-starred chef, Gordon brings his eye for perfection and ability to judge flavours perfectly to his exploration of Indian food and shows us how to cook authentic, mouth-watering dishes from all over this huge and varied country.

So we was in still quite strict lockdown and had more time on our hands, we like watching Ramsey’s programs and like how he cooks he make it look so easy. They might only take 1/2 an hour to cook, but they're still complex, to me, and the end results look so very unappealing. Gordon Ramsay's Ultimate Cookery Course is about giving home cooks the desire, confidence and inspiration to hit the stoves and get cooking, with over 120 modern, simple and accessible recipes. The five stars are because we all (3 generations, five of us) found recipes we want to eat, and the three recipes I made turned out great.Gordon Ramsay Quick and Delicious: 100 Recipes to Cook in 30 Minutes or Less is a good cookbook for those challenged in the kitchen as the directions are easy to follow. The tiny dining room, which he opened over 25 years ago, has built a legendary reputation and been awarded three Michelin stars for the past 22 years. Not a fan of heat :) I ate it with very fine rice noodles, but I think next time I'd use thicker cut ones. Finally, we made the 🍋 chicken- I subbed lemon zest for preserved lemon and ground thyme for sprigs of thyme. I used the white leafy mushrooms (raw) at the base when building the soup, and then I lay the long stemmed brown ones (cooked for 30 seconds) at the top of the dish when plating.