Gordon Ramsay's Ultimate Cookery Course


Gordon Ramsay has made a home for himself in Channel 4's peak schedule, and this autumn he joins the Daytime line-up with a brand new series that will teach viewers how to cook amazing food standing on their heads.

Throw away those complicated cook books and never-used kitchen gadgets - Gordon Ramsay's Ultimate Cookery Course is all about giving home cooks the confidence and inspiration to hit the stoves and get cooking. Whether you love cooking already, or you're starting from scratch, Gordon will get you making modern recipes that are simple and accessible with a wow factor and an edge.

Each episode will concentrate on a different theme essential for the modern cook - from the secret of cooking with chilli and spice, through to baking, roasting and slow cooking - and will be packed full of useful tricks and tips to save time and money.

Gordon takes culinary inspiration from around the globe to show us simple, vibrant and utterly delicious recipes that reflect the way we all eat today. From deliciously sticky, beef short ribs, slow braised stuffed lamb breast and simple spiced chicken wraps, to noodle dishes to die for and super easy salads, there will be something for everyone.

Quick, tasty and packed full of delicious recipes to tickle everyone's taste buds - Gordon Ramsay's Ultimate Cookery Course is the only cookery course you'll ever need.

Gordon said: "Over the past 25 years I have been lucky enough to work with some of the best chefs in the world, from the amazing Roux brothers to Guy Savoy and Joel Robuchon. I have travelled, opened restaurants from London to LA to the Middle East and earned a number of Michelin Stars. I now want to get back to basics - strip away all the complexity, all the hard graft and show you how to cook amazing food with ease at home. I want to give the home cook the confidence and inspiration to hit the stoves and get cooking. Whether you love cooking already or you're starting from scratch, this programme is all about simple, accessible modern recipes that still have an edge and will impress.

The more you cook, the more confident you will become, and the more time you will want to spend in the kitchen. Good luck and most of all, enjoy it!"

Check out Gordon's Scrapbook

Gordon's top kitchen tips:

  • Peeling garlic: For one clove, crush with the back of a knife and the skin comes off easily. For a whole head, crush, separate the cloves into a bowl, cover and shake it hard for 10 seconds then simply pick out the peeled cloves.
  • Never add salt to eggs before cooking them because it ruins the texture and dulls the colour. Instead save your seasoning to the very end.
  • When cooking meat make sure it's at room temperature before you begin. If you cook it straight from the fridge, the muscle fibres will be tight, resulting in touch meat. Always let it rest afterwards so it relaxes becoming tender and juicy.
  • How to de-seed a chilli: Hold the chilli upright between your palms and rub it, this will release the seeds. Tap the chilli on the chopping board. Cut the top off, turn it upside down and the seeds will fall out easily.



Chicken Stir-Fry with Rice Noodles

Serves 2

You'll find versions of this recipe all across Asia, and it shows how good fast food can be. Because you are cooking over a high heat, it's important to work quickly and keep everything moving around the wok, especially once the garlic has been added, as it will burn easily and taste bitter. Flattening the chicken not only means it will cook more quickly, but helps to tenderise it too.


200g flat, wide rice noodles (similar in shape to tagliatelle)

250g chicken breast fillet

Flavourless oil, e.g. groundnut, for stir-frying

2 garlic cloves, peeled and finely sliced

200g tender stem broccoli, cut in half lengthways

About 2 tbsp soy sauce, to taste

2 eggs, beaten

Sea salt and freshly ground black pepper

Wedges of lime, to serve


If using dried noodles, soak them in warm water until softened, according to packet instructions. (This will take about 10 minutes, depending on the brand.)

Meanwhile, butterfly the chicken fillet by slicing through it horizontally, but leaving it joined down one side, then open it out. Flatten it with a rolling pin, then cut it diagonally into strips.

Heat a wok over a high heat and add a dash of oil. Season the chicken with salt and pepper, and stir-fry for about 3 minutes until golden brown all over but not quite cooked through.

Add the garlic and stir-fry for 30 seconds, then add the broccoli and continue to stir-fry for a few minutes until tender; add the soy sauce to season. When the broccoli is tender, remove the contents of the wok and set them to one side. Wipe out the wok, add a dash of oil and heat through.

Drain the soaked noodles. Add the eggs to the hot wok, season and stir over the heat, allowing the bottom of the egg to cook. Add the noodles and toss well, breaking up the egg as you do so. Return the chicken and broccoli mixture to the wok and heat through, stir-frying over a medium heat.

Serve the noodles immediately with wedges of lime to squeeze on top.

© Gordon Ramsay 2012. Recipe extracted from Gordon Ramsay's Ultimate Cookery Course by Gordon Ramsay, published on 30th August by Hodder & Stoughton, £25

Photography copyright © Anders Schønnemann 2012

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12 Jul 2013, 16:30
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