Ingredients

For the gazpacho :
-1 cucumber, peeled and chopped
-1 red pepper, deseeded and chopped
-1 green pepper, deseeded and chopped
-1kg ripe plum tomatoes, cored and chopped
-2 garlic cloves, peeled and crushed
-2 spring onions, trimmed and finely chopped
-75g stale crusty white bread, chopped
-2–2½ tbsp sherry vinegar, or to taste

For the toasts (optional) :
-8 thin slices of country-style white bread
-Olive oil, for brushing

Directions

1-Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. Add the bread and season well with salt and pepper. Add the sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands, pressing down to squeeze out the juices. Cover and chill. Leave to marinade for at least 30 mins or overnight.

2-Put the vegetable mixture into a blender and whiz until smooth. Check the consistency. If it is still rather thick and not very rich, add another glug or two of olive oil until you reach a consistency you like. Taste and adjust the seasoning as necessary. You might need a little more vinegar. Cover and chill again, until really cold and you’re ready to serve.

 
3-Meanwhile, make the toasts, if using. Brush the slices of bread generously with olive oil. Place a large griddle pan over a medium heat. Once hot, add the bread and toast on either side until golden and crunchy. Drain on kitchen paper, then season with a little salt and pepper.

4-To serve, stir the gazpacho and taste again as the seasoning may have changed as the soup is now very cold. Adjust as necessary, then serve ice cold with gazpacho ice cubes, sprinkled with chopped basil, an extra drizzle of olive oil and the toasts alongside, if using.

Ingredients

-8 sheets of leaf gelatine
-500ml lemonade
-200g small strawberries, hulled
-2 small oranges
-1 Granny Smith apple, peeled, cored and quartered
-Juice of 1 lemon
-200ml Pimm’s No.1
-2 tbsp caster sugar
-125g mascarpone cheese
-150ml double cream
-A few mint sprigs
-Shortbread biscuits, to serve (optional)

Directions

1-Soften the gelatine in cold water for about 5 minutes. Meanwhile, heat half the lemonade until almost boiling, then remove from the heat. Squeeze the water from the gelatine, then stir it into the hot lemonade until completely dissolved.

2-Quarter the strawberries and peel and segment 1 of the oranges. Chop the apple into equal-sized pieces and toss in half of the lemon juice.

3-Once the lemonade and gelatine mixture has cooled, stir in the Pimm’s, the remaining lemonade and the lemon juice. Pass through a sieve. Divide the prepared fruit between 6-8 moulds, tumblers or teacups (the number depends on their capacity), then pour the jelly mixture over and chill for 2–3 hours until completely set.

 
4-To make the cream, finely zest and juice the second orange. Mix with the sugar and boil in a small pan for about 5 minutes until reduced to about 2 tablespoons. Beat into the mascarpone. Softly whip the double cream and fold into the orange mascarpone. Chill until ready to use.

5-Remove the jellies from the fridge 20–30 minutes before serving, placing them on small plates or saucers and turning them out if you wish. Spoon some of the orange cream on top of each jelly and garnish with mint leaves. Serve with a biscuit on the side if you like.
By Chef Gordon Ramsay

Ingredients

-200g quinoa
-50g flaked almonds
-½ large cucumber
-125g cherry tomatoes, halved
-50g raisins
-4 spring onions, trimmed and finely chopped
-Bunch of mint, leaves only
-Juice of 1 lime
-Olive oil, for drizzling
-Sea salt and freshly ground black pepper

Directions

1-Cook the quinoa according to the packet instructions, then drain and spread out on a large plate or tray to cool quickly.

2-Toast the almonds in a dry frying pan until golden and place in a salad bowl.

3-Using a vegetable peeler, take lengthways strips of skin off the cucumber so that it looks stripy. Cut it in half lengthways, then spoon out and discard the seeds. Chop the cucumber into half-moon slices and add to the almonds in the salad bowl.

 
4-Add the tomatoes, raisins, spring onions and half the mint to the bowl. Then add the cooked quinoa and mix everything together. Season well with salt and pepper. Dress the salad with the lime juice and a good drizzle of olive oil.

5-Taste and adjust the seasoning as necessary. Garnish with the remaining mint leaves and serve.
By Gordon Ramsay

Ingredients

-340g raw cauliflower, fresh or frozen (60 calories)
-1 large free-range egg (74 calories)
-75g low-fat mozzarella cheese, grate 50g and slice the remaining 25g for the topping (225 calories)
-2 tablespoons finely grated Parmesan cheese (44 calories)
-1/4 teaspoon dried basil (1 calorie)
-1/4 teaspoon dried oregano (1 calorie)
-1/4 teaspoon garlic granules or powder (2 calories)
-sea salt to taste
-freshly ground black pepper to taste
-2 fresh tomatoes, thinly sliced (40 calories)
-1/2 red onion, peeled and thinly sliced (20 calories)
-2 cloves fresh garlic, peeled and minced (8 calories)
-1/4 teaspoon red chilli flakes (4 calories)
-fresh oregano or basil, to garnis

Directions

1-Line a pizza stone or tray (or just an ordinary baking tray) with greaseproof paper.
Pre-heat the oven to 210C/420F/Gas mark 7.

2-Grate the cauliflower, or process it in a food processor; you are looking to achieve fine crumbs, but do not purée it. If using frozen cauliflower, squeeze excess water out of it and crumble with your hands if possible.

3-Microwave the cauliflower crumbs for 5 to 6 minutes, or until soft. You can also steam or boil the cauliflower, but you will need to squeeze the excess water out of it afterwards if cooked with water.

 
4-Place the cauliflower crumbs in to an large mixing bowl and add the egg, grated mozzarella cheese, Parmesan cheese, herbs, garlic powder, salt and pepper. Mix well, you should have a fairly stiff but malleable dough, as seen in my photos.

5-Place the cauliflower "dough" onto the prepared tray and pat out into a large circle, about 12.5cms (10") in diameter and about 1.5cms (1/2") thick. Spray the top with a little low-fat cooking spray and bake for 15 to 20 minutes, or until golden brown and firm.

 
6-Place the sliced tomatoes on top, sprinkle the chilli flakes over, scatter over the minced garlic and onion rings, season to taste with salt and pepper, and then arrange the sliced mozzarella cheese over the top.

7-Bake for 10 minutes or until the topping is bubbling and the cheese has melted. Scatter fresh oregano or basil leaves over and serve cut into wedges with salad leaves.

Ingredients

-3kg unsmoked boneless gammon joint
-4 medium carrots, peeled and roughly chopped

-1 leek, cleaned and roughly chopped
-1 onion, peeled and roughly chopped

-1 tsp black peppercorns, lightly crushed
-1 tsp coriander seeds, lightly crushed

-1 cinnamon stick, broken in half

-3 bay leaves
handful of cloves

For the honey glaze:
-100 g demerara sugar
-50 ml Madeira

-25 ml sherry vinegar
-125 g honey

Directions

1-Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, leave the ham to cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (and save for soups, sauces, etc.).

2-To make the glaze, put the sugar, Madeira, sherry vinegar and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes, until you have a glossy dark syrup. Do not leave unattended, as it can easily boil over.

 
3-Preheat the oven to 190°C/Gas 5. Lift the ham onto a board. Snip and remove the string and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove.


4-Put the ham into a roasting tin and pour half of the glaze over the surface. Roast for 15 minutes.


 
5-Pour on the rest of the glaze and return to the oven for another 25–35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the joint colours evenly.


6-Remove from the oven and leave to rest for 15 minutes before carving and serving with the accompaniments.
By Gordon Ramsay

Ingredients

-12 chicken drumsticks

For the curry sauce

-2 TBS coconut oil, ghee, or butter
-1/2 onion, chopped
-1 tsp cumin seeds
-1 tsp cumin powder
-1 tsp coriander powder
-1 tsp turmeric
-1/2 tsp garam masala
-1/4 tsp cinnamon powder
-1/8 tsp cardamom powder
-4 TBS homemade bone broth
-1 medium tomato, quartered
-4 TBS full fat coconut milk
-4 cloves fresh garlic
-2 inch piece of fresh ginger
-1 tsp celtic sea salt
-a nice handful of fresh cilantro (about a 1/4 cup)

Direction

1. Melt fat of choice in a skillet and saute onions for 5 minutes. Add cumin seeds and continue to cook until translucent and beginning to brown.
2. Add cumin powder, coriander, turmeric, garam masala, cinnamon, and cardamom to onions and saute for 2-3 minutes to bring out the flavor of the spices. If spices begin to stick, turn down heat and add a titch of fat. Remove from heat.
 
3. Place tomato, coconut milk, , garlic, ginger, salt, and cilantro into a blender. Pour broth (or water) into skillet with onions and carefully scrape all of the onions and spices into blender as well. Puree until smooth.
4. In a large bowl, pour curry sauce over chicken drumstick and mix to thoroughly coat. Allow to marinade in fridge. I usually do mine overnight but at least a couple of hours. The longer the better.
 
5. Preheat oven to 35o’F
6. Bake marinaded chicken, COVERED, for 45 minutes, stirring the chicken half way through to evenly coat with curry sauce.
7. Remove cover/foil and bake another 20-30 minutes until chicken is cooked all the way through.

Ingredients

-1 lb. minced meat
-1 tsp. olive oil 1 white onion, diced
-2 garlic cloves, minced
-2 tsp. ground sage
-2 14 oz. cans tomato sauce
-2 tsp. mixed herbs (parsley, thyme, oregano) 2 large zucchini, sliced into long noodles

Directions

Fry onion and garlic in a pan on medium heat until browned. Add minced meat, stirring constantly to remove lumps. When minced meat has browned, add sage and mixed herbs, cook for 2 minutes.
Add tomato pasta sauce, cover pan and simmer for 20-30 minutes.
Steam zucchini noodles in water for 2 minutes then drain.
To serve, spoon sauce over zucchini noodles.