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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

sea salt and black pepper

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

This Shrimp Parmigiana Hero is lightened up by baking the shrimp instead of frying. I also like to scoop out some of the bread, it&#x27;s delish!

Shrimp Parmigiana Hero, Lightened Up

oz jumbo shrimp

salt and pepper

egg substitute (egg beaters)

breadcrumbs

panko

tbsp grated parmesan cheese

cooking spray

Marinara tomato sauce

mozzarella cheese

bread

Follow cooking directions for the baked shrimp recipe.

Preheat oven to 425° or set your broiler to low.

When shrimp is cooked, divide shrimp equally between 4 pieces of bread. Scoop out the inside of the bread.

Top each sandwich with 2 tbsp of sauce and shredded mozzarella cheese.

Place sandwiches on a cookie sheet and heat in the oven or broiler until the cheese melts; 2 - 3 minutes, careful not to burn if using the broiler.

Take with you on a picnic or for a little daytrip. Love a sandwich in the summer.

Picnic Loaf

lb sliced roast beef

mozzarella

basil leaves

lb thinly sliced salami

pepperoncini

oz greens lettuce

lb sliced turkey

red onion, sliced thin

Italian bread

roma tomatoes, quartered

garlic

red wine vinegar

oregano

basil

olive oil

salt and freshly cracked black pepper,

Using an immersion blender, blend together all vinaigrette ingredients until a smooth sauce has formed. Taste for seasoning and reserve.

In a small bowl, toss salad greens in a tablespoon or two of vinaigrette and set aside.

Cut bread in half and scoop out thick bread parts.

Liberally brush vinaigrette on both sides of the bread, evenly spreading the vinaigrette from end to end.

To assemble, use half of each ingredient and layer roast beef, mozzarella, basil leaves, salami, pepperoncini, dressed greens, turkey and red onion. Repeat with other half and close the sandwich.

Using plastic wrap, wrap the sandwich very tight and let rest for 1 to 2 hours, up to overnight for best results.

Directions:

Marinate the chicken for these Greek-style spiced kebabs as long as possible to soak up all the flavour and make it really tender. Serve with warm bread, salad and tzatziki

Chicken souvlaki

boneless, skinless chicken thighs

mint

tsp cumin

coriander

tsp sweet paprika

cinnamon

garlic cloves, crushed

strong white bread flour

sachet fast-action dried yeast

golden caster sugar

tsp olive oil,

cucumber

Greek yogurt

mint,

garlic clove, crushed

lemon

butter lettuce

tomatoes, seeds removed, chopped

red onion,

skewers

Tip the chicken into a large bowl and add the marinade ingredients, along with 1 tsp salt and plenty of black pepper. Mix well, ensuring each thigh is well coated. Cover and chill for at least 3 hrs, or up to 48 hrs if you have time.

A few hours before you want to eat, make the pitta. In a bowl, mix the flour, yeast, sugar and 1/ 2 tsp salt with your fingertips. Add 150ml lukewarm water and 2 tsp olive oil, and combine to a dough. Tip onto a work surface and knead for 8-10 mins (or use a tabletop mixer for 5 mins). Clean, then lightly oil your bowl, return the dough and cover loosely with cling film. Leave to rise for 1 hr or until nearly doubled in size.

Divide the dough into four equal pieces. Roll out to circles, as thin as you can. Cover with sheets of oiled cling film and leave to rise for 15-20 mins.

To make the tzatziki, halve the cucumber lengthways and scoop out the seeds. Finely chop, then combine with the remaining ingredients, along with a pinch of salt. Chill until ready to serve.

Heat the grill to its highest setting. Line a roasting tin with foil and find 4 metal skewers long enough to sit across the top with a little space underneath. Remove the chicken from the fridge, take one thigh and thread it over 2 skewers, so it has a skewer through either side. Thread another piece of chicken on top, leaving a slight gap between each piece; you should fit 6 thighs on each pair of skewers. Position the skewers on top of the roasting tin and set aside while you finish the pittas.

Heat a large frying pan (or two if you have them) over a medium-high heat and brush the breads with oil. Gently lift one into the pan. It should sizzle, and bubbles should appear on the surface after 1-2 mins. When the underside is golden, flip it and cook for another 2-3 mins. Continue until all the breads are cooked, wrapping them in foil as you go. Keep the bread warm in the bottom of the oven while you cook the chicken. Alternatively, cook on the barbecue for 5-8 mins, turning occasionally.

Put the chicken under the hot grill and cook for 15-20 mins, brushing with oil and any juices from the bottom of the tin regularly, and turning halfway through cooking. Once cooked, remove from the oven and rest for 5 mins.

Cut through each pair of skewers to make four kebabs and serve in the warm bread, with lettuce, tomato, red onion, lemon wedges and tzatziki.

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Gordon Ramsay’s beef Wellington

Shrimp Parmigiana Hero, Lightened U...

Picnic Loaf

Chicken souvlaki

Top 4 hero recipes from across the web

The most viewed hero 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’s beef Wellington

Shrimp Parmigiana Hero, Lightened U...

Picnic Loaf

Chicken souvlaki

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