Gordon Ramsays Ultimate Home Cooking by Gordon Ramsay

Q

Quail, pomegranate molasses-marinated spatchcock
Quinoa salad

R

Radish salad
Rice:

Roasted beetroot and thyme risotto
Stir-frying cooked rice
Thai rice with curry paste and green herbs
Ricotta cheese:
Courgette and ricotta bruschette

S

Saffron flat breads
Salads
Salsa verde
Salt:

Salted caramel popcorn
Using in sweet dishes
Vanilla salt
Sauces:
Butterscotch
Dipping
Hollandaise
Making silky pasta sauces
Sausages:
Fennel sausage frittata
Merguez-sausage-and-Fontina-stuffed croissants
Sausage and caramelised red onion hotpot
Scotch eggs
Seasonal food
Semifreddo, chocolate and pistachio
Shepherd’s pie with cheese champ topping
Shortcrust pastry, sweet
Soba noodle salad
Soups:
Creamy tomato soup with sundried tomato pesto
Gazpacho
Smoky bacon, sweetcorn and potato
Spicy Mexican
Spices:
Spiced baked porridge
Spiced egg and spinach breakfast wrap
Spicy clam noodle soup
Spicy Mexican eggs

Spicy Mexican soup
Toasting
Spinach:
Smoked haddock and spinach baked eggs
Spiced egg and spinach breakfast wrap
Stuffed rib of beef
Stew:
Beef stew with mustard suet dumplings
Stirfries:
Stir-fried green beans with soy and peanut dressing
Stir-frying cooked rice
Stock
Storecupboard
Strawberries:
Eton mess bombe
Suet:
Beef stew with mustard suet dumplings
Steamed date pudding
Using
Sugar, choosing the correct
Sundried tomatoes: pan bagnat
Sundried tomato pesto
Sweet potatoes:
Spiced sweet potato wedges
Sweetcorn:
Smoky bacon, sweetcorn and potato soup

T

Tartine, pear, goat’s cheese and walnut
Tarts:

Pear and ginger galette
Spiced banana tarte tatin
Thai rice with curry paste and green herbs
Thyme:
Roasted beetroot and thyme risotto
Thyme walnut pesto
Tins, baking
Tomatoes:
Bloody Mary linguine
Creamy tomato soup with sundried tomato pesto
Enhancing the flavour
Gazpacho
Griddled polenta with roasted vine tomatoes

and creamy goat’s curd
Home-made baked beans with potato cakes
Pan bagnat
Slow-roasted tomato and watercress salad
Steamed mussels with cherry tomatoes and pancetta
Tostada, prawn
Truffles:
Baked new potatoes with truffle and Parmesan
Tuna niçoise salad

V

Vanilla salt
Vinaigrette, classic

W

Walnuts:
Pear, goat’s cheese and walnut tartine
Thyme walnut pesto

Watercress:
Slow-roasted tomato and watercress salad

Watermelon:
Feta, watermelon, cucumber and mint salad

Welsh rarebit fingers

Y

Yoghurt:
Crispy filo with honeyed yoghurt
Lamb koftas with mint and yoghurt dressing

Yorkshire puddings, horseradish

Z

Za’atar
Zesting citrus fruit

ACKNOWLEDGEMENTS

Firstly a massive thank you to my incredible wife Tana for her input and
support and to our four children, Megan, Jack, Holly and Tilly for their
involvement and for being such amazing sports. I could never do it without
you.

The vision and commitment from the talented Hodder team – Nicky Ross,
Sarah Hammond, Alasdair Oliver, Kate Brunt, Susan Spratt, Joanna Seaton and
Eleni Lawrence – has made another exciting and engaging book possible.

I must mention the accomplished Tony Turnbull for his dedicated assistance
in producing yet another wonderful book.

Sarah Durdin Robertson and Lisa Harrison deserve recognition for selflessly
pouring their hearts and souls into everything they do for me. I’d also like to
thank Anna Burges-Lumsden for her continued hard work and support.

James Edgar has my respect for his gifted design and art direction which has
led to an appealing and captivating book.

A big thank you to copyeditors Trish Burgess and Miren Lopategui whose
attention to detail is second to none.

The fabulous images throughout the book are the work of photographer
Con Poulos and stylist Elodie Rambaud, whose flair is apparent in every
picture.

I would like to thank One Potato Two Potato for producing another
brilliant series, especially Pat Llewellyn, Ben Adler, Sue Murphy, Paul
Ratcliffe, Melanie Bones, Colin Steele, Anna Horsburgh and Miranda Sherriff.
I am so proud of this team whose energy and enthusiasm never flounders.

Thanks also to Charles Walker at United Agents.
Lastly, I would like to mention Jennifer Aves-Elliott, my assistant, whose
extraordinary skills and patience enable me to achieve so much of what I do. I
remain eternally grateful.