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Gordon Ramsay

Gordon Ramsay
by Royal Doulton

Internationally renowned multi-Michelin-starred chef Ramsay has become a global star thanks to his many restuarants, books, and TV shows. His award-winning kitchens produce some of the finest dishes in the world, and now you are able to re-create these for yourself using tableware and serveware from the Gordon Ramsay by Royal Doulton collections.

Influenced by his diverse restaurants and their accompanying themes, each collection brings something different to your home.

Gordon Ramsay portrait

Gordon Ramsay
by Royal Doulton

Internationally renowned multi-Michelin-starred chef Ramsay has become a global star thanks to his many restuarants, books, and TV shows. His award-winning kitchens produce some of the finest dishes in the world, and now you are able to re-create these for yourself using tableware and serveware from the Gordon Ramsay by Royal Doulton collections.

Influenced by his diverse restaurants and their accompanying themes, each collection brings something different to your home.

Gordon Ramsay portrait

"It’s great working with the Royal Doulton team to create stunning, new and exciting collections that are versatile enough for everyday use"


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Gordon Ramsay Recipes



Gordon Ramsay Recipe - Avocado on Toast with Poached Eggs

Avocado on Toast with Poached Eggs (Serves 1)

INGREDIENTS

1 small orange
1 medium ripe avocado
5 semi-dried cherry tomatoes
Pinch of dried chilli flakes
Pinch of sea salt
Dash of white wine vinegar
2 eggs
2 tsp flaked almonds
2 slices of sourdough bread

INSTRUCTIONS

Peel the orange and break into segments, removing any seeds and as much pith as possible. Chop the segments into small pieces and place in a bowl with any juice.

Halve the avocado, them remove the stone and peel off the skin. Roughly chop the flesh, then add it to the orange along with the semi-dried tomatoes, chilli flakes and salt. Stir roughly to combine, then cover and set aside.

Poach the eggs. Bring a saucepan of water to a gentle simmer and add the vinegar. Break an egg into a teacup or ramekin, then whisk the water to create a gentle whirlpool, and tip the egg into the centre of it. Leave to cook for 3 minutes, or until the egg floats to the top and the white is cooked but the yolk still soft. Lift the egg out with a slotted spoon and drain on kitchen paper. Keep warm while you cook the remaining egg in the same way.

Meanwhile, toast the almonds in a small dry frying pan over a medium heat for a few minutes until golden brown, shaking the pan regularly to prevent burning. Set aside. In the meantime, toast the bread on both sides and then place on an serving plate.

Divide the avocado mixture between the two slices of toast. Place a poached egg on each slice, scatter with the toasted almonds and serve.

Gordon Ramsay Recipe - Tagliolini with Clams

Tagliolini with Clams (Serves 4)

INGREDIENTS

400g fresh tagliolini
500g clams
Extra virgin olive oil
1 red chilli, finely chopped
1 clove garlic, finely chopped
125ml white wine
125ml vegetable stock (or water)
25g butter
2 courgettes, finely sliced into batons
1 pinch saffron stems
10g parsley, leaves picked and roughly chopped (stems reserved)
10g tarragon, leaves picked and roughly chopped
1 lemon for squeezing

INSTRUCTIONS

Place the clams in a saucepan with a glug of olive oil, the chilli, garlic, parsley stems, white wine and vegetable stock and cover with a lid. Put the pan on to a medium heat and cook until the clams begin to open.

Remove the pan from the heat and allow the liquid to cool. Put the clams to one side and pass the liquid through a sieve, discarding the chilli, garlic, parsley stems etc.

Bring the clam stock to the boil as well as a deep pan of salted water. Cook the pasta for 2 minutes in the water then drain and add to the boiling clam stock for 2 minutes.

Add the butter to the pan along with the courgette batons, saffron, chopped herbs and a drizzle of olive oil. Swirl everthing together then add the clams. Return the pan to the heat for 40 seconds or so to warm the clams through.

Season with salt and a squeeze of lemon before serving.


Gordon Ramsay Recipe - English Garden Salad

English Garden Salad (Serves 2)

INGREDIENTS

4 rainbow radishes, thinly sliced
4 cherry tomatoes, blanched and peeled
10 sprigs of wild asparagus, blanched
60g Concasse plum tomatoes
100g fresh English peas, blanched
40g diced Cox apple
6 large butter leaf lettuce leaves
4 baby gem leaves
6 baby carrots with the tops blanched and peeled
60g bulls blood
40g diced cucumber
12 Jersey Royal potatoes, boiled
2 free-range eggs
Mint stalks
Garlic flowers - to garnish

INSTRUCTIONS

In a large pan of salted boiling water blanch the wild asparagus, fresh peas, baby carrots, until tender but only just cooked.

Place the potatoes in a pan with cold salted water with some mint stalks. Bring the water up to the boil and cook until the potatoes are soft.

Boil the eggs for 5 mins, chill in iced water and peel.

Place all of the ingredients in to a large mixing bowl and add 3 spoons of the salad cream, season and make sure all the ingredients are well mixed. Cut the soft boiled egg in half and season. Garnish with some of the carrot tops, wild asparagus, rainbow radishes and garlic flowers.

Recipe for Salad Cream available below.

Gordon Ramsay Recipe - Honey Panna Cotta

Honey Panna Cotta (Serves 4)

INGREDIENTS

2½ sheets of leaf gelatine
500ml double or whipping cream
3 tbsp whole milk
70g runny honey
75ml elderflower cordial
25g caster sugar
1 punnet of blackberries
Half cucumber diced very small
Half bunch of dill

INSTRUCTIONS

Place the gelatine leaves in a small bowl of cold water and leave for about 3-5 minutes, until softened.

Put the cream, milk and honey into a saucepan and heat gently until almost boiling (about 90℃), then remove from teh heat. Squeeze out the gelatine and add to teh cream micture, stirring well until the gelatine is completely dissolved. Set aside to cool slightly.

Meanwhile, have ready 4 x 150ml panna cotta or dariole moulds. If they are plastic, then rinse in cold water, but don't dry them; if they are metal, grease them lightly with a flavourless vegetable oil. This will make the panna cottas easier to turn out once set.

Pour the panna cotta mixture through a sieve into a jug, then pour into the waiting moulds. Mix the cucumber and dill together in a bowl, then cover. Place both in the fridge and leave to set overnight.

Before serving, lightly cook the blackberries in a pan with 1 tbsp of sugar, a bit of port wine and half a cinnamon stick.

Carefully turn out the panna cottas onto a plate, garnishing with the cucumber and dill dressing and blackberry compote.


Gordon Ramsay Recipe - Eggs Piperade

Eggs Piperade (Serves 6)

INGREDIENTS

1ltr beef stock
4 tbsp extra virgin olive oil
3 red onions, sliced
250g chorizo, pancetta or Parma ham, diced or chopped
2 garlic cloves, crushed
4 thyme sprigs, leaves picked
2 tsp tomato purée
150ml red wine
230g piquillo peppers
100ml double cream
6 eggs
Sea salt and freshly ground black peppers
6 slices of sourdough bread, toasted, to serve

INSTRUCTIONS

First reduce the beef stock. Pour it into a saucepan and bring to the boil, then boil over a medium heat for about 10 minutes, until reduced by half - you need 500ml of reduced stock for this recipe. Set aside.

Heat the oil in a large frying pan over a medium heat, then add the onions, chorizo or pancetta (if using Parma ham, you'll add this later), garlic, thyme and tomato purée and sauté for 3-4 minutes, until softened.

Pour in the wine and cook over a medium heat for about 15 minutes, until it has almost all disappeared, then add the reduced beef stock and bubble until reduced by half, about 10 minutes. Stir in the peppers and cream and simmer for 5 minutes. Stir in the Parma ham, if using. Season to taste with salt and pepper.

Make six wells in the sauce, then crack an egg into each one. Put the lid on the pan and cook over a medium heat for 2 minutes or until the eggs are cooked to your liking. Spoon into bowls and serve with the toasted sourdough.

Gordon Ramsay Recipe - Beef Tagliata

Beef Tagliata (Serves 4)

INGREDIENTS

2 courgettes, very finely sliced with a peeler or mandolin
1 aubergine, very finely sliced with a peeler or mandolin
Extra virgin olive oil
Dried marjoram and oregano
4 aged sirloin steaks (approx. 130g each), at room temperature
25g pine nuts
25g butter
20 semi-dried tomatoes
10g basil leaves, finely sliced
1 tbsp aged balsamic vinegar

INSTRUCTIONS

Preheat a griddle pan over a high heat.

Grill the finely sliced courgettes and aubergine without oil. When soft, remove from the heat and drizzle with a little extra virgin olive oil and sprinkle with some dried marjoram and oregano.

Rub the steaks with a little olive oil and season both sides with salt.

Grill the steaks for 4-5 minutes on each side of for longer if you prefer your steak well done. Remove from the griddle pan and allow to rest for 5 minutes.

In the meantime, toast the pine nuts in a frying pan with the butter and a pinch of salt for 3 minutes until they are nice and brown. Remove from the heat and allow to cool.

Mix the pine nuts with the semi-dried tomatoes, basil leaves, balsamic vinegar and a drizzle of olive oil.

Slice the steaks and place the strips of beef on top of the grilled vegetables then dress with the tomatoes, pine nuts and basil and some freshly ground black pepper.

Place the tagliata on a serving dish with a bowl of oven-roasted potatoes with olive oil, garlic, sea salt and plenty of fresh rosemary.


Gordon Ramsay Recipe - Ultimate Chocolate Brownie

Ultimate Chocolate Brownie (Makes 15-20 Brownies)

INGREDIENTS

245g dark chocolate, broken into squares or roughly chopped
200g butter, diced, plus extra for greasing
175g caster sugar
125g light soft brown sugar
4 large eggs, lightly beaten
2 tsp vanilla extract
115g plain flour
Pinch of sea salt
100g dark chocolate, chopped in small chunks (optional)

Tips
If you prefer, put the chocolate and butter into a heatproof bowl, cover (leaving a small air gap) and melt in the microwave on high for about 3 minutes, stirring occasionally. These brownies also freeze well for up to a month. Simply wrap them tightly in cling film and freeze, then thaw at a cool room temperature before serving.

INSTRUCTIONS

Preheat the oven to 180°C/160°C fan/Gas 4. Grease and line a 30 x 23cm cake tin with baking parchment.

Put the chocolate and butter into a large heatproof bowl set over a pan of gently simmering water (don't let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally (see Tips).

Remove from the heat and cool the chocolate down by whisking in the sugars using a balloon whisk. Add the eggs and vanilla extract and mix in with a wooden spoon until combined. Sift over the flour and salt and stir again until smooth and combined. Pour into the prepared tin, smoothing the top level.

Bake for 35-40 minutes, until cracked around the edges and soft in the middle (it will firm up as it cools), rotating the tin halfway through baking.

If you are adding the chocolate chunks, take the brownie out of the oven after 20 minutes and vigorously throw the chunks of chocolate at the half-baked brownie so they break the surface. Return to the oven for the remaining cooking time.

Transfer the brownie to a wire rack and leave it to cool in the tin, then cut into squares before serving. Once cooled, the brownies will keep in an airtight container for up to a week (see Tips). Alternatively, cool the cooked brownie in the tin for 10 minutes, then cut into squares and serve warm with a dollop of thick cream.

Gordon Ramsay Recipe - Monkey Shoulder Cheesecake

Monkey Shoulder Cheesecake (Serves 8-10)

INGREDIENTS

For the biscuit base
75g butter, plus extra for greasing
200g ginger nut biscuits, smashed to fine crumbs
25g caster sugar

For the cheesecake mix
300g cream cheese or full fat soft cheese, softened for an hour out of the fridge
130g caster sugar
Seeds from 2 vanilla pods
250ml double cream
150g créme fraíche
2 tbsp Monkey Shoulder whisky or other whisky of your choice
One large punnet of strawberries, quartered

INSTRUCTIONS

Grease the base of the 23cm springform tin or deep loose-based round tin and set aside. For the biscuit base, melt the butter in a pan over the low heat. Remove from the heat, stir in the crushed biscuits and sugar until combined, then press the mixture evenly over the bottom of the prepared tin. Chill in the fridge for at least 30 minutes.

Put all the ingredients for the cheesecake, except the whisky, in a mixing bowl and whisk together using an electric mixer, until smooth and quite thick. Pour in the whisky and whisk again until the mixture is the consistency of thickly whipped cream.

Pour over the biscuit base and smooth the top, then transfer to the fridge and leave to set for a minimum of 3 hours or overnight.

Once set, carefully remove the cheesecake from the tin and transfer to a serving plate, then slice to serve. Before serving the strawberries, roast them in a pan on a high heat with a tableware of caster sugar and a drizzle of balsamic vinegar.


Salad Cream (Serves 2)

INGREDIENTS

4 free-range eggs, hard-boiled, yolks only
4 tbsp English mustard
1 lemon, juice only
2 tbsp caster sugar
6 tbsp white wine vinegar
300g double cream
300g olive oil
Salt and ground white pepper

INSTRUCTIONS

Place all of the ingredients, apart from the oil and seasoning, into a food processor.

Blend until the cream starts to thicken then gradually add the oil, until the salad cream is smooth and emulsified.

Season to taste with salt and freshly ground white pepper.

 


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