Ultimate Cookery Course - Gordon Ramsay's

Spicy meatball soup
Sweetcorn fritters and yoghurt dip
Syrup, stock

T
Tamarind, preparing
Tarts:

Apricot and frangipane tart
Indulgent mini chocolate tarts with peanut brittle
Lemon curd treacle tart
Tasting
Thai-style salad dressing
Tins
Lining
Tomatoes:
Bruschette with garlic, tomatoes, caper berries and pecorino
Chopped salad
Mozzarella and rosemary pizza
North African eggs
Olive, tomato and rosemary focaccia
Paella
Pasta with tomatoes, anchovy and chillies
Quick chilli con carne
Roasted red pepper, lentil and herb salad
Slow-braised stuffed lamb breast
Slow-cooked aubergine
Spicy beef salad
Spicy meatball soup
Spicy tomato relish
Stuffed roast chicken
Tagliatelle with quick sausage meat bolognaise
Tomato and herb salsa
Tomato risotto
Tomato salsa
Tuna:
Spicy tuna fishcakes
Turmeric

V
Vanilla pods

Vegetables, boiling
See also individual types of vegetable

Vietnamese-style beef baguette
Vinaigrette

Roasted red onion
Spanish
Vinegars

W
Walnuts:

Roasted cod with a walnut, lemon and parmesan crust
Wasabi mayo
Water chestnuts:

Spicy tuna fishcakes
Whitebait, chilli and spice

Y
Yoghurt dip

Z
Zabaglione

ACKNOWLEDGEMENTS

First and foremost, I would like to thank the brilliant team at Hodder – Nicky Ross, Sarah
Hammond, Eleni Lawrence, Alasdair Oliver, Kate Brunt, Susan Spratt and Joanna Seaton –
for their belief and passion. Without them this book would not have been possible.

Tony Turnbull has my sincerest gratitude for his invaluable guidance and advice on
producing and completing this book.

A big thank you to Sarah Durdin Robertson, and Lisa Harrison who have both worked
on so many of my books and programmes and who worked across this project with endless
energy and enthusiasm. Also thank you to Anna Burges-Lumsden for her great work and
to my Group Executive Chef, Simon Gregory (who has aided me for many years) for his
input and dedication.

This book has the most breathtaking photography courtesy of the talented Anders
Schønnemann, aided by stylist Cynthia Inions whose creativity has made the book so
stylish.

I’m indebted to James Edgar at Post98 Design for his design and art direction – his
inspired vision has led to a book that is both enticing and beautiful – and to Miren
Lopategui, who copy-edited the recipes with an eagle eye.

A massive thank you to all at One Potato Two Potato for producing another fabulous
series, especially Pat Llewellyn, Ben Adler, Sue Murphy, Paul Ratcliffe, Kimberley
Sangster, Karen Kelly, Colin Steele, Tom Clarke, and Anna Horsburgh, a team whose
expert craftsmanship guaranteed a successful and exciting production. Thanks also to
Charles Walker at PFD.

I would also like to thank Jennifer Aves-Elliott, my tireless PA, who makes things
possible and has the daunting and unenviable task of managing my diary.

Finally a huge thank you to my beautiful wife Tana for her unwavering support and
our four incredible children, Megan, Jack, Holly and Tilly for being the best team a father
could hope for.