gordon ramsay

Gordon Ramsay's roast turkey recipe is a Christmas favourite. This delicious, easy to make turkey is flavoured with lemon, parsley and garlic

Gordon Ramsay&#8217;s roast turkey with lemon, parsley and garlic

turkey (ideally Norfolk Black

sea salt and black pepper

onions,

lemon, halved

garlic,

bay leaves

olive oil, to drizzle

rashers of smoked streaky bacon

Lemon, parsley and garlic butter:

butter,

olive oil

garlic cloves,

flat leaf parsley, leaves only, chopped

Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion

Beef wellington

beef

250 grams/9 ounces chestnut mushroom,include some wild ones if you like

butter

thyme

100 milliliters/3.5 fl oz dry white wine

prosciutto

egg yolksbeaten with 1 tsp water

Sit the 1kg beef fillet on a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tray</a>, <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is <a href="https://www.bbcgoodfood.com/content/top-five-meat-thermometers">cooked to your liking</a>, remove from the oven to cool, then chill in the fridge for about 20 mins.

While the beef is cooling, <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.

Heat 2 tbsp of the olive oil and 50g butter in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">large pan</a> and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture.

Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.

Remove the mushroom duxelle from the pan to cool and discard the thyme.

Overlap two pieces of cling film over a large <a href="https://www.bbcgoodfood.com/content/test-five-best-chopping-boards">chopping board</a>. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.

Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.

Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.

Chill the fillet while you roll out the pastry.

Dust your work surface with a little flour. <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-marble-rolling-pins">Roll out</a> a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">non-stick baking sheet</a>.

Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.

Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.

Beat the 2 egg yolks with 1 tsp water and <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> the pastry’s edges, and the top and sides of the wrapped fillet.

Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.

Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.

Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.

Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.

Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Gordon Ramsay's beef Wellington recipe looks so impressive but takes just 20 minutes to prepare, made with beef fillet, mushrooms and readymade pastry.

Gordon Ramsay’s beef Wellington

flat cap mushrooms, roughly chopped

olive oil,

piece of prime beef fillet

1-2tbsp English mustard

Parma ham

ready-made puff pastry

egg yolks, beaten

Beef Wellington isn't as tricky to make as it seems, follow these few simple steps to make this impressive main dish... 

Beef Wellington

Gordon Ramsay's honey glazed ham recipe is a great staple as it can be served hot or cold. Whether served as a Christmas ham or Sunday lunch it's delicious!

Gordon Ramsay&#8217;S Honey Glazed Ham

3kg unsmoked boneless gammon joint

carrots,

leek,

onion,

tsp black peppercorns,

coriander

cinnamon sticks, broken

cloves

Honey glaze

demerara sugar

Madeira wine

milliliters sherry vinegar

honey

Gordon Ramsay&#8217;s honey glazed ham

This delicious Gordon Ramsay recipe is a reader favourite every Christmas – time you find out why

Butter-roasted supreme of chicken with wild mushroom & potato gratin

potatoes, preferably Maris Piper

milk

double cream

garlic clove, smashed

bay leaf

thymesprigs, plus a few extra thyme leaves

mixed wild mushrooms,

Comté

softened butter

lemon

flat-leaf parsley, leaves

paprika

chicken

shallot,

garlicbulb, roughly chopped

thymesprigs

chicken stock

baby

To make the gratin, peel and slice the potatoes no thicker than a 50p piece using a mandolin, if you have one. Bring the milk, cream, garlic, herbs and some seasoning to the boil in a large saucepan, then turn down the heat and simmer for a few mins.

Slip the potatoes into the hot milk mixture and simmer for 10 mins until just cooked. Drain the potatoes in a colander over a bowl to catch the liquid &ndash; reserve the milk. While the potatoes are simmering, heat half the butter in a frying pan until foaming. Fry the mushrooms for 2 mins until just wilted, season with salt and pepper and set aside.

Rub 2 small gratin dishes (or 1 medium) with the remaining butter, sprinkle over the thyme leaves and grate over some of the cheese. Fill the dishes halfway with potato slices, moisten with a little milk and grate over more cheese. Fill up the dishes with potato slices, add enough milk to cover, then top with the mushrooms and the rest of the cheese.

For the chicken, mix about two-thirds of the butter with the lemon zest and half the juice, the parsley, paprika and some salt and pepper. Lift the skin slightly away from each breast, spread or pipe the flavoured butter under the skin, then stretch the skin back over. Chill up to a day in advance, if you like.

Heat oven to 220C/200C fan/gas 7. Heat the remaining butter in an ovenproof frying pan until foaming. Pan-fry the chicken, basting constantly with the butter until starting to brown. Add the shallot, garlic, thyme and stock. Place the chicken, skin-side up in its pan, on the higher shelf of the oven, and the gratins on the lower shelf. Roast both for 25-30 mins, then remove the chicken and rest for 15 mins, while the gratins continue to cook.

To finish, remove the chicken from the pan. Place the pan back on the heat, squeeze over the remaining lemon juice and bring everything to a hard boil. Pass the sauce through a sieve, pressing down firmly on all the soft shallot and garlic. Heat a drizzle of olive oil in another frying pan and reheat the leeks until they start to colour. With the gratins cooked, you are now ready to plate up.

Line six leeks up in a row in the middle of each plate. Carve the chicken on a slant into five thick slices. Neatly fan out each chicken breast over the leeks. Spoon the sauce over the chicken and around the leeks, and serve with the potato gratin.

A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...

Chocolate fondant

melted butter,for brushing

cocoa powder,for dusting

good-quality dark chocolate,chopped into small pieces

butter,in small pieces

golden caster sugar

eggsand 4 yolks

plain flour

Caramel sauce (see 'Goes well with') and vanillaice cream

First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.

Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.

In a separate bowl <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.

Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.

Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.

Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.

Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.

Starting from the middle of each plate, squeeze a spiral of caramel sauce – do all the plates you need before you go on to the next stage.

Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a ‘quenelle’ of ice cream.

Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

Gordon Ramsay shows you how to cook the chef's choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months

Gordon's Christmas roast goose

goose

lemons

limes

tsp Chinese five-spice powder

parsley

browning,

tbsp clear honey

thyme leaves

Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.

If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little – this helps the bird cook better.

Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.

Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.

Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.

Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.

If you want to give the bird a nice golden skin, brown in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> (or a heavy-based <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a>), using a couple of tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.

Once browned, place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.

Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.

Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat – save this for the potatoes and other veg.

At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.

Need a dinner party showstopper? Gordon Ramsay's simple yet impressive flaky salmon en croûte is hard to beat. Find it here

Gordon Ramsay's salmon en croûte recipe

side of salmon, about 900 grams, skinned

g unsalted butter, softened

basil leaves

dill leaves

Sea salt

black pepper

tbsp. wholegrain mustard

500 g shortcrust pastry

Plain flour, to dust

egg yolk, beaten

Gordon Ramsay's roasted beef fillet is a delicious, succulent recipe that is easy to make and can be on the table in only 50 mins

Gordon Ramsay&#8217;s roasted beef fillet

Sea salt and black pepper

rocket leaves

For the tomato tarragon dressing:

(about 6) ripe plum tomatoes

5tbsp ketchup (homemade is ideal)

Worcestershire sauce

Dijon mustard

Tabasco sauce

2tbsp balsamic vinegar

2tbsp extra virgin olive oil

shallots,

tarragon and flat leaf parsley, chopped

Follow Gordon's steps for a sensational roast duck dinner, perfect for entertaining

Spiced slow-roast duck & apple sauce

duck

sunflower oil

cinnamon

star anise

garlic

potatoes

watercress

Bramley apples

apple juice

Heat oven to 140C/120C fan/gas 1. Remove any giblets and pull the excess fat from the duck’s cavity. Use a roasting fork or skewer to prick the skin of the duck all over – do this lightly as you don’t want to pierce the meat.

Season generously inside, rub the skin with a little oil and season with salt and pepper. Stuff the cavity with the lemon halves, cinnamon, star anise and garlic. Sit the duck in a roomy roasting tin (you will be adding potatoes to the tin later). Roast the duck for 2 hrs, pricking again every now and then. Meanwhile, boil the potatoes for 10 mins until just cooked.

Remove the duck from the oven and increase the heat to 220C/200C fan/gas 7. Place the duck on a board and pour off half the fat from the tin. Toss the potatoes in the tin so they are completely coated in the juices, then push them to the side of the tin. Sit the duck back in and give it a final 20-30 mins in the oven to crisp up.

Meanwhile, make the apple sauce. Peel and finely slice the apples, discarding the core. Melt the butter in a pan until sizzling, add the apples and spices, then stir to coat.

Pour in 100ml apple juice, cover and simmer for 10 mins, stirring occasionally. Add a splash more juice if the apples are becoming a bit dry. Cook until the apples have collapsed into a fluffy sauce.

Remove the duck from the oven to a board to rest, then place the potatoes back into the oven for 20 mins to crisp up. When the duck has rested and the potatoes are brown, you are ready to carve and plate up.

This classic French sauce from Gordon Ramsay is just perfect with a rib-eye steak

Shallot & red wine sauce

shallot, sliced

garlic clove,

rosemary

tbsp balsamic vinegar

red wine

beef stock chicken

Sauté 250g sliced shallots in a medium <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> with 4 tbsp olive oil over a high heat for about 3 mins until lightly browned, stirring often.

Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.

Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.

Pour in 5 tbsp balsamic vinegar and cook until evaporated away to a syrup, then pour in 400ml red wine and cook until reduced by two thirds.

Pour in 400ml beef or brown chicken stock and bring to the boil.

Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary.

Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.

Gordon Ramsay's butter chicken recipe is so easy to make at home and tastes delicious too. It includes a butter chicken sauce and spice rub for the chicken.

Top 31 gordon ramsay recipes from across the web

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Top 31 gordon ramsay recipes from across the web

The most viewed gordon ramsay recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gordon Ramsay&#8217;s roast turkey ...

Beef wellington

Gordon Ramsay’s beef Wellington

Gordon Ramsay&#8217;S Honey Glazed ...

Butter-roasted supreme of chicken w...

Chocolate fondant

Gordon's Christmas roast goose

Gordon Ramsay's salmon en croûte re...

Gordon Ramsay&#8217;s roasted beef ...

Spiced slow-roast duck & apple sauc...

Shallot & red wine sauce

Gordon Ramsay&#8217;s butter chicke...

Rough-puff pastry

Gordon Ramsay Lightly Spiced Butter...

Chunky oven chips

Gordon Ramsay Roast Turkey Recipe

Meringue mousse base

Pan-fried sea bass with citrus-dres...

Moules frites

Pan-fried duck breast with creamed ...

Gordon Ramsay's Salmon Recipe

Pan-fried sea trout, peas & chorizo...

Maple & mustard glazed ham

Individual Beef Wellington with Mus...

Gordon Ramsay Caesar Salad

Bois boudrin

Pear tarte tatin

Gordon Ramsay's Chocolate Tart Reci...

Pork & ham pie

Beef bourguignon with celeriac mash

Gordon Ramsay's Shepherd's Pie Reci...

The most viewed gordon ramsay recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Gordon Ramsay’s roast turkey ...

Gordon Ramsay’S Honey Glazed ...

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