Ingredients

-2 large shallots or 1 onion, peeled and chopped
-2 tbsp olive oil
-40g butter
-1 large thyme sprig, leaves only
-4 tbsp Noilly Prat or dry vermouth
-2 tsp Pernod (optional)
-4 tbsp plain flour
-250ml fish, chicken or vegetable stock (a stock cube is fine)
-200 ml milk
-4 tbsp double cream
-3 tbsp chopped fresh parsley
-180g skinless salmon fillets
-250g skinless cod or haddock fillets
-200g queen scallops
-150g king prawns
-1 tbsp fresh lemon juice
-Sea salt and freshly ground black pepper

For the Mashed Potato Topping :
-750g Desirée potatoes, peeled
-75g butter, cubed
-50ml hot milk
-2 large egg yolks
-75g medium Cheddar cheese, grated

Directions

1-Preheat the oven to 200°C/Gas 6. Grease a shallow (about 2 litre capacity) pie dish.

2-Start by making the mashed potato for the topping. Chop the potatoes into chunks and cook in boiling salted water until tender. Drain well and push through a potato ricer, or mash until smooth. Add the butter and hot milk and mix until well incorporated. Allow to cool slightly, then stir in the egg yolks. Season well and put to one side.

3-Sauté the shallots or onion in the oil and butter with the thyme leaves for about 5 minutes until softened. Add the Noilly Prat and Pernod (if using), then cook for 4–5 minutes until reduced right down.

4-Stir in the flour and cook for a minute or so. Heat the stock in a small pan or a jug in the microwave. Gradually stir it into the shallot mixture with a wooden spoon until smooth, and boil for about 5 minutes until reduced by a third. Mix in the milk, lower the heat and simmer for a few minutes. Season well, then add the cream and parsley.

5-Meanwhile, cut the salmon and cod into bite-sized chunks and scatter in the pie dish with the scallops and prawns. Sprinkle with the lemon juice and seasoning. Put the dish on a baking sheet.

6-Pour over the sauce and mix well with a fork. Spread the mashed potato on top and fluff up with a fork. Scatter with the grated cheese and put the pie immediately in the oven. Bake for 10 minutes, then turn the oven down to 180°C/Gas 4, and bake for another 20 minutes, turning if it browns unevenly. Allow to stand for 10 minutes before serving.

Ingredients

-Bacon, onions, lemon and trimmings from the roast turkey
-3 rosemary sprigs

-3 tomatoes, chopped

-1 litre good-quality dry cider

-600ml good-quality chicken stock

-2 tbsp walnut pieces, toasted

-Sea salt and freshly ground black pepper

Directions

1-Once you’ve transferred the cooked turkey to a platter to rest, drain off most of the fat from the roasting tray and place on the hob.


2-Roughly chop the bacon, add to the tray and fry for a few minutes. Chop the onions and lemon and add to the tray with 2 rosemary sprigs and the tomatoes. Cook for 1–2 minutes, then add the turkey wings, parson’s nose and drumstick tips and fry for a few more minutes.

3-Pour in the cider and boil for a few minutes. Add the juices from the resting turkey and simmer to reduce the liquid by half. Pour in the stock, return to the boil, then reduce the heat slightly. Using a potato masher, crush the vegetables in the tray. Simmer for 15–20 minutes, stirring occasionally, until reduced again by a third. Take off the heat.

4-Strain the gravy through a sieve into a saucepan, pressing down on the solids in the sieve with a ladle to extract as much of the flavourful juice as possible. Add a fresh sprig of rosemary to the pan, then turn off the heat and leave to infuse for a few minutes.


5-Before serving, remove the rosemary and reheat the gravy. Coarsely crush the walnut pieces using a pestle and mortar and then tip into a warmed gravy jug. Pour the piping hot gravy on top and serve at once.By Gordon Ramsay

Ingredients

-50g softened butter, plus extra to grease
-2–3 tbsp apricot jam
-6 pains au chocolat, cut into slices 1cm thick
-1–2 tbsp ground cinnamon
-4 tbsp demerara sugar
-35g golden raisins
-500ml whole milk
-120ml double cream
-6 eggs
-2 vanilla pods, seeds scraped out

Directions

1-Preheat the oven to 180°C/Gas 4. Lightly butter an 18 x 23cm baking dish.

2-Heat the jam in a pan over a low heat for a couple of minutes until melted. Remove and set aside.

3-Butter the slices of pain au chocolat on one side, place them in a large bowl and set aside. Now sprinkle about 2 teaspoons of the cinnamon into the buttered serving dish along with 2 tablespoons of the sugar and all the raisins. Pour over most of the melted jam, reserving a small amount for glazing at the end.

 
4-Whisk together the milk, cream, eggs, vanilla seeds and 1 teaspoon of the cinnamon and pour half of this mixture all over the bread. When it has soaked in slightly, arrange the bread in the serving dish so the pieces are overlapping. Continue layering the bread until all the pieces have been used, then pour over the rest of the egg mixture and scatter the surface with the remaining sugar and a light dusting of cinnamon.

5-Place in the preheated oven and bake for 35–40 minutes until golden.

6-To serve, brush the pudding with the reserved melted jam and serve immediately.
By Chef Gordon Ramsay

Ingredients

-Olive oil, for frying
-2 sea bream fillets, about 150g each

For the tomato and herb salsa :
-Olive oil
-200g cherry tomatoes
-60g pitted black olives (Kalamata if possible), drained
-Small bunch of coriander
-Small bunch of basil
-1 lemon
-Sea salt and freshly ground black pepper

Directions

1-First make the salsa. Place a small saucepan over a gentle heat and add 3 tablespoons of olive oil. Chop the tomatoes in half and add to the oil. Add the olives, season with salt and pepper and stir over a low heat for 1–2 minutes. Set aside.

2-Hold the coriander and basil stalks together and slice down with a sharp knife to shave off the leaves. Discard the stalks, then gently roll the coriander and basil leaves into a ball and chop. Keeping a little back for garnish, add the coriander and basil to the salsa and stir to combine.

 
3-Roll the lemon on a chopping board to soften it and release the juices, then cut in half. Add the juice of one half to the pan, stir and set the salsa aside to allow the flavours to infuse.

4-To cook the bream, heat a heavy-based frying pan over a high heat. Meanwhile, slash the skin of the fillets in 2 or 3 places. Add a dash of oil to the pan and, when really hot, add the bream fillets skin side down. Season and cook for 2–3 minutes until the fish is dark golden and the skin is crisp. (The flesh should be opaque two-thirds of the way up the fillet.)

 
5-Turn the fillets and cook on the other side for 1 minute, basting with the oil in the pan, until just cooked through.

6-To serve, sit the fish fillets on top of the tomato and herb salsa and sprinkle with the reserved coriander and basil.
By Chef Gordon Ramsay

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