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Gordon Ramsay's Great British Pub Food by Gordon Ramsay and Mark Sargeant

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  • Pint of prawns with mayo

    • Categories: Sauces, general; Appetizers / starters; British
    • Ingredients: egg yolks; English mustard; groundnut oil; cooked prawns

  • Oysters with shallot vinegar

    • Categories: Dressings & marinades; Appetizers / starters; British
    • Ingredients: shallots; red wine vinegar; oysters

  • Devilled whitebait

    • Categories: Appetizers / starters; British
    • Ingredients: whitebait; plain flour; ground cayenne pepper; groundnut oil; lemons
    • Accompaniments: Mayonnaise

  • Scotch eggs

    • Categories: Egg dishes; Appetizers / starters; Lunch; Main course; Cooking ahead; Picnics & outdoors; Scottish
    • Ingredients: eggs; sausage meat; parsley; sage; English mustard; lemons; breadcrumbs; groundnut oil; HP sauce

  • Spiced nuts

    • Categories: Canapés / hors d'oeuvre; Snacks; British
    • Ingredients: unsalted mixed nuts; ground cayenne pepper; store-cupboard ingredients

  • Homemade pork scratchings

    • Categories: Canapés / hors d'oeuvre; Snacks; English
    • Ingredients: pork skin; groundnut oil

  • Angels and devils on horseback

    • Categories: Grills & BBQ; Canapés / hors d'oeuvre; Snacks; British
    • Ingredients: oysters; smoked streaky bacon; Agen prunes

  • Pan haggerty

    • Categories: Side dish; Lunch; Main course; Suppers; British; Vegetarian
    • Ingredients: waxy potatoes; onions; cheddar cheese; store-cupboard ingredients

  • Old-fashioned pork pies

    • Categories: Pies, tarts & pastries; Lunch; Main course; Suppers; Picnics & outdoors; British
    • Ingredients: plain flour; egg yolks; pork mince; sausage meat; parsley; sage; lemons; juniper berries; ground allspice

  • Homemade crisps

    • Categories: Canapés / hors d'oeuvre; Snacks; British
    • Ingredients: waxy potatoes; groundnut oil; ground cayenne pepper

  • Pickled quail's eggs

    • Categories: Chutneys, pickles & relishes; Canapés / hors d'oeuvre; Picnics & outdoors; British
    • Ingredients: quail eggs; white wine vinegar; ground cayenne pepper; black peppercorns; mustard seeds; bay leaves; allspice berries

  • Wild boar sausage rolls

    • Categories: Pies, tarts & pastries; Appetizers / starters; Snacks; Picnics & outdoors; British
    • Ingredients: puff pastry; English mustard; wild boar sausages; egg yolks; sesame seeds

  • Scotch woodcock

    • Categories: Egg dishes; Sandwiches & burgers; Main course; Snacks; Lunch; Scottish
    • Ingredients: tinned anchovies; eggs; ground cayenne pepper; bread of your choice; capers

  • Creamed haddock and pickled walnuts on toast

    • Categories: Sandwiches & burgers; Lunch; Main course; Snacks; British
    • Ingredients: smoked haddock; leeks; double cream; rustic bread; pickled walnuts

  • Anchovies on toast with poached egg and spinach

    • Categories: Egg dishes; Sandwiches & burgers; Breakfast / brunch; Lunch; Main course; Snacks; British
    • Ingredients: eggs; spinach; nutmeg; tinned anchovies; brown soda bread

  • St. George's mushrooms on toast

    • Categories: Sandwiches & burgers; Breakfast / brunch; Lunch; Main course; Snacks; British
    • Ingredients: wild mushrooms; oregano; parsley; brown bread

  • Soft herring roes on toast

    • Categories: Sandwiches & burgers; Lunch; Main course; Snacks; British
    • Ingredients: herring roe; bread of your choice; parsley; lemons

  • Potted duck

    • Categories: Dips, spreads & salsas; Appetizers / starters; Lunch; Main course; British
    • Ingredients: duck legs; thyme; duck fat; pistachio nuts; sourdough bread; pickled onions and cornichons

  • Potted crab

    • Categories: Dips, spreads & salsas; Appetizers / starters; Lunch; Main course; British
    • Ingredients: butter; shallots; ground cayenne pepper; mace; nutmeg; tinned anchovies; sherry; white crabmeat; brown crabmeat; bread of your choice

  • Potted shrimps with toast

    • Categories: Dips, spreads & salsas; Appetizers / starters; Lunch; Main course; British
    • Ingredients: butter; shallots; sherry; ground cayenne pepper; mace; nutmeg; brown shrimp; bread of your choice

  • Potted hough

    • Categories: Dips, spreads & salsas; Appetizers / starters; Lunch; Main course; Scottish
    • Ingredients: beef shin on the bone; carrots; leeks; onions; bay leaves; ground cayenne pepper; ground allspice; black peppercorns; blade mace; parsley; sourdough bread; piccalilli

  • Devilled kidneys on toast

    • Categories: Sandwiches & burgers; Sauces for meat; Breakfast / brunch; Main course; Suppers; British
    • Ingredients: lamb kidneys; sherry; redcurrant jelly; Worcestershire sauce; ground cayenne pepper; English mustard powder; country bread

  • Sardines and tomatoes on toast

    • Categories: Sandwiches & burgers; Lunch; Main course; Suppers; British
    • Ingredients: sardines; cherry tomatoes; thyme; granary bread

  • Roasted bone marrow with caper and herb dressing

    • Categories: Dressings & marinades; Sandwiches & burgers; Main course; Suppers; British
    • Ingredients: veal marrow bones; parsley; oregano; shallots; capers; sourdough bread; lemons

  • Welsh rabbit

    • Categories: Sandwiches & burgers; Main course; Snacks; Suppers; British
    • Ingredients: cheddar cheese; Guinness; Worcestershire sauce; egg yolks; white bread; store-cupboard ingredients

Notes about this book

  • Breadcrumbs on May 09, 2011

    Dissapointing. The majority of recipes are not reminiscent of the dishes I found and loved in Britain's great pubs nor are they particularly enticing. When I think of "Comfort Food" beef cheeks are not the first thing that come to mind. Another let down from GR, I regret this Costco purchase and would not make the majority of recipes in this book.

Notes about Recipes in this book

  • Sausages with mustard mash and sweet and sour peppers

    • Bloominanglophile on August 20, 2012

      I decided to make this meal after finding some "bangers" at the Sunflower Market (They aren't quite as good as the real McCoy, but better than nothing!). I really liked the unusual twist the mustard (I used Maille brand) gave to the mash. The red peppers were also nice because of the addition of thyme. I usually had bangers and mash with onion gravy in England, but I thought this was a lovely variation. It was also a relatively quick weeknight meal which took me 1 1/4 hours to prepare.

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  • ISBN 10 0007289820
  • ISBN 13 9780007289820
  • Linked ISBNs
  • Published Mar 05 2009
  • Format Hardcover
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins Publishers
  • Imprint HarperCollins Publishers Ltd

Publishers Text

In his outstanding new cookbook, Gordon Ramsay teams up with Mark Sargeant to showcase the best of British cooking. Packed full of sumptuous and hearty traditional recipes, Gordon Ramsay's Great British Pub Food is perfect for relaxed, homely and comforting cooking. Pubs were once a place where you could always guarantee good, simple, cheap food and a great Sunday roast, but when the steak houses and fast food chains arrived the good home cooking from the pub kitchens was replaced with tasteless, defrosted meals. Then came the gastropubs, which weren't much better, serving mediocre food at restaurant prices. That's why when Gordon Ramsay and Mark Sargeant set up the Gordon Ramsay pubs in London they wanted to produce the sort of simple but delicious British classics that warm the cockles of your heart and to serve them at affordable pub prices. Dishes like rich, hearty Chicken and Smoked Bacon Pie, mouth-watering Gloucestershire Sausages with Grainy Mustard Mash and Red Onion Marmalade and indulgent Treacle Tart - classics that have stood the test of time. Now Gordon has gathered his favourite British recipes into one sumptuous collection so you can invite your friends round, serve some good, English ale and cook the best in traditional pub food classics in your own home.

Other cookbooks by this author

Gordon Ramsay's Great British Pub Food

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