Ramsay’s fresh look

The fiery TV star might be more famous nowadays for swearing at clueless restaurateurs and hotel owners, but don’t forget he’s also one of the best chefs this country has ever produced, with 14 Michelin stars currently awarded to his restaurant empire.

His new book and 
upcoming TV series, Gordon Ramsay’s Ultimate Home Cooking, which is due to air later this year, follows on 
from where his Channel 4 series Ultimate Cookery Course left off, aiming to strip away any complexities about making amazing food in limited time.

“I want to show that cooking can be fun and exciting,” says the 46-year-old father-of-four. “It’s all about encouraging people to take a fresh look at familiar ingredients, and throw in some new ones to create a delicious meal. I want people to have confidence in the kitchen.”

CARROT, CUMIN AND ORANGE SALAD

Serves 4

Ingredients

5 carrots, peeled and grated

Zest and juice of one orange

75g pumpkin seeds

50g sunflower seeds

1½tsp cumin seeds, toasted

1tbsp Dijon mustard

1tbsp runny honey

1tbsp white wine vinegar

3-4tbsp olive oil

2tbsp torn coriander leaves

2tbsp torn mint leaves

Sea salt

Method

Mix the carrots in a bowl with the orange zest and juice, the pumpkin and sunflower seeds.

Toast the cumin seeds in a dry frying pan until golden. Allow to cool, then grind in a pestle and mortar with a little salt, then stir into the carrot mixture.

Combine the mustard, honey, vinegar and olive oil in a bowl.

Add the mint and coriander leaves, then taste and adjust the seasoning as necessary.

Pour over the salad and toss well.

This can be eaten straight away, or will keep for up to two days in the fridge.

HOME-MADE FISH FINGERS

Serves 4

Ingredients

500g white fish fillet, skinned (pollock is perfect)

4 sprigs of dill, leaves only

100g panko breadcrumbs

4tbsp plain flour

2 free-range eggs, beaten

Sunflower oil, for frying

Knob of butter

Salt and freshly ground black pepper

Method

Slice the fish into chunky fish finger shapes, down the fillet, rather than across it. Sprinkle lightly with salt, then cover and place in the fridge for 20-30 minutes to firm up.

Finely chop the dill and mix with the breadcrumbs in a shallow bowl. Put the flour into another shallow bowl and season with salt and pepper. Put the beaten eggs into a third bowl.

Using kitchen paper, rub any excess salt off the fish. Dust the fish pieces in flour and shake off any excess, then dip in the egg, making sure all the sides are coated. Allow any excess to drip off, then cover in the dill breadcrumbs. Roll the fish between your hands before cooking. This will get rid of any hard edges that might otherwise burn in the pan. Place a large heavy-based frying pan over a medium-high heat and add enough sunflower oil to lightly coat the bottom. When hot, shallow-fry the fish fingers on either side for three minutes. Add the butter towards the end of the cooking time to help the fish fingers crisp up and turn a deep golden colour. Drain on kitchen paper if necessary and season with a pinch of sea salt before serving.

BAKED SPICY MEXICAN EGGS

Serves 6

Ingredients

Olive oil, for frying and greasing

1 red onion, peeled and diced

1 wide green chilli, sliced (such as jalapeno, or ordinary green chilli if unavailable)

2 garlic cloves, peeled and finely sliced

1tsp cumin seeds

1 x 400g tin chopped tomatoes

1 x 400g tin cooked black beans, drained and rinsed

4-6 corn tortillas, halved

6 free-range eggs

50g Cheddar cheese, finely grated

2 pinches of chilli flakes, or to taste

Small handful of coriander, finely chopped

Sea salt and freshly ground black pepper

Method

Preheat the oven to 180C/Gas 4, and heat the grill as well if you have an oven grill function.

Place a frying pan over a medium heat and add a glug of olive oil. Add the onion, chilli and garlic with a pinch of salt and pepper and saute until tender and dark golden, about six minutes. Add the cumin and cook until aromatic. Stir in the tomatoes and gently simmer for five minutes. Add the beans, heat through for two minutes, then set aside.

Grease a baking dish with a little oil and sprinkle some seasoning in the bottom of it. Line the dish with the tortillas, overlapping them and raising them slightly above the edge of the dish. Pour in the tomato mixture, then make six little wells in it.

Break an egg into a cup, then pour it into a well so that the yolk sits neatly in the middle. Repeat with the remaining eggs. Sprinkle over the cheese and chilli flakes and season with salt and pepper.

Place the dish on a shelf two-thirds of the way up the oven so that the grill (if on) can colour the cheese. Bake for eight to 10 minutes, or until the egg whites are cooked through, the yolks runny and the cheese melted and golden. If you don’t have an oven grill, bake for a further three to four minutes. Scatter with the coriander before serving.

Gordon Ramsay’s Ultimate Home Cooking is published by Hodder & Stoughton, £25