Gordon Ramsay's Sunday Lunch / Family Fare: and Other Recipes from "The F Word" by Gordon Ramsay

Search this book for Recipes »
    • Categories: Appetizers / starters; Lunch; Suppers; Cooking ahead; Mediterranean
    • Ingredients: sultanas; capers; scallops; curry powder; sherry vinegar; cauliflower; single cream
    • Categories: Main course; Lunch; Suppers; Cooking ahead; Mediterranean
    • Ingredients: lamb rack; English mustard; bread; parsley; coriander leaves; thyme; rosemary; Parmesan cheese
    • Accompaniments: Pommes boulangère; Courgettes Provençale
    • Categories: Lunch; Suppers; Side dish; Cooking ahead; Mediterranean; French
    • Ingredients: chicken stock; thyme; rosemary; garlic; onions; waxy potatoes
    • Accompaniments: Herb-crusted rack of lamb
    • Categories: Lunch; Suppers; Side dish; Mediterranean; French; Vegan; Vegetarian
    • Ingredients: courgettes; rosemary; balsamic vinegar; cherry tomatoes; basil
    • Accompaniments: Herb-crusted rack of lamb
    • Categories: Baked & steamed desserts; Dessert; Cooking ahead; Mediterranean
    • Ingredients: apricot jam; baguette bread; sultanas; eggs; caster sugar; double cream; milk; Cointreau; Demerara sugar; butter; pouring cream
    • Categories: Pies, tarts & pastries; Children & baby food; Appetizers / starters; Lunch; Suppers; Cooking ahead; Spring; Vegetarian
    • Ingredients: onions; single cream; puff pastry; asparagus; quail eggs; artichoke hearts; cherry tomatoes; red onions; chives; groundnut oil; rocket
    • Categories: Sauces for poultry; Lunch; Suppers; Main course; Cooking ahead; Spring
    • Ingredients: Szechuan peppercorns; duck breasts; sugar syrup; gooseberries; gooseberry conserve; spring greens
    • Categories: Mousses, trifles, custards & creams; Sauces for desserts; Dessert; Cooking ahead; Spring; Low fat
    • Ingredients: pink grapefruits; grapefruits; oranges; sugar syrup; passion fruit; gelatine leaves
    • Categories: Salads; Lunch; Appetizers / starters; Main course; Cooking ahead; Entertaining & parties; Winter
    • Ingredients: celery; lamb's lettuce; fourme d'Ambert cheese; groundnut oil; store-cupboard ingredients
    • Categories: Stews & one-pot meals; Lunch; Main course; Cooking ahead; Winter
    • Ingredients: braising beef; smoked bacon lardons; carrots; celeriac; pearl onions; thyme; bay leaves; chestnut mushrooms; tomato purée; red wine; beef stock; parsley
    • Accompaniments: Buttered Savoy cabbage; Mustard mash
    • Categories: Lunch; Side dish; Cooking ahead; Winter; Vegetarian
    • Ingredients: Savoy cabbage; butter; store-cupboard ingredients
    • Accompaniments: Beef casserole
    • Categories: Lunch; Side dish; Winter; Vegetarian
    • Ingredients: floury potatoes; double cream; whole grain mustard
    • Accompaniments: Beef casserole
    • Categories: Mousses, trifles, custards & creams; Ice cream & frozen desserts; Dessert; Cooking ahead; Winter; British
    • Ingredients: strawberry Jell-o; cherries; kirsch; caster sugar; mangoes; strawberries; clementines; vanilla ice cream; amaretti biscuits; chocolate buttons
    • Categories: Side dish; Lunch; Suppers; English; Vegetarian
    • Ingredients: Savoy cabbage; mashed potatoes; store-cupboard ingredients
    • Categories: Side dish; Lunch; Suppers; Vegetarian
    • Ingredients: Brussels sprouts; English mustard powder; ground cayenne pepper; milk; cheddar cheese
    • Categories: Side dish; Lunch; Suppers; Vegetarian
    • Ingredients: red cabbage; butter; clear malt vinegar
    • Categories: Salads; Side dish; Lunch; Suppers; Cooking ahead; Picnics & outdoors; Vegetarian
    • Ingredients: red cabbage; carrots; tart apples; walnuts; egg yolks; English mustard; groundnut oil; Greek yogurt; orange juice; chives; sultanas
    • Categories: Soups; Cooking ahead; French
    • Ingredients: haricot beans; onions; carrots; bouquet garni; bay leaves; black peppercorns; tiger prawns; chicken stock; double cream; chives
    • Categories: Sauces for poultry; Main course; Lunch; Suppers; Cooking ahead; French
    • Ingredients: whole chicken; garlic; chicken bouillon; black peppercorns; coriander seeds; thyme; bay leaves; leeks; carrots; celery; dried morel mushrooms; shallots; double cream
    • Accompaniments: Pommes purée; Asparagus with herb butter
  • show
    • Categories: Baked & steamed desserts; Dessert; Cooking ahead
    • Ingredients: sultanas; Calvados; butter; apples; Demerara sugar; self-raising flour; lemons; vanilla pods; crème fraîche
    • Categories: Salads; Quick / easy; Dressings & marinades; Lunch; Suppers; Appetizers / starters; Cooking ahead; Entertaining & parties
    • Ingredients: beef fillets; red leaf chicory; chicory; mint; parsley; honey; soy sauce; Dijon mustard
    • Categories: Sauces for fish; Main course; Lunch; Suppers; Cooking ahead; Entertaining & parties; Summer
    • Ingredients: sea bass; broccoli; shallots; dry white wine; dry vermouth; fish bones and trimmings; celery; fennel; double cream; sorrel

Notes about this book

  • LouiseStaley on March 14, 2013

    Gordon Ramsay is of course pretty daggy these days. Despite the Michelin stars, the TV series have tarnished the brand and made it easy to downgrade a book like this. This book is family cooking, by which I mean family favourites, short ingredients lists, and easy techniques. But it is excellent in its flavour combinations, has many good ideas for vegetable sides and has really precise instructions. There are no duds here.

Notes about Recipes in this book

  • Beef Wellington

    • TrishaCP on December 26, 2015

      There are a few different Gordon Ramsay Beef Wellington recipes floating around, but this is the one that you want because it uses English mustard, which is an amazing counterpoint to the richness of the rest of the dish. His directions are precise and pretty much foolproof- just don't forget to take the string off the beef. The on-line link is here: http://gordonramsaysrecipes.com/03/gordon-ramsays-beef-wellington/

  • Carrot, beetroot and orange salad

    • nicolepellegrini on September 15, 2018

      Nice side dish with grilled pork chops.

  • Pan-roasted scallops with cauliflower puree

    • LouiseStaley on March 14, 2013

      Excellent presentation of a classic. Works every time and makes for a sophisticated starter or lunch dish.

  • Pommes boulangère

    • LouiseStaley on March 14, 2013

      Another classic recipe from Gordon, presented with fail-safe instructions for an easy, delicious, yet not overly heavy potato dish.

  • Beef casserole

    • LouiseStaley on March 14, 2013

      I've made this perhaps twenty times. It is where I end up every time I want to make casserole despite having many other options on the shelf. It delivers on flavour and is easy, what more do you want from a casserole?

  • Pumpkin risotto with Parmesan

    • hbakke on December 02, 2019

      Delicious recipe. I used Red Kuri squash in place of the pumpkin and it worked well. The risotto gets very thick after the addition of the squash so should probably add more broth next time.

  • Coconut rice

    • TLouise on December 28, 2020

      Made a nice rice but it didn't taste very much like coconut. My husband thought it was plain rice.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1844002802
  • ISBN 13 9781844002801
  • Linked ISBNs
  • Published May 19 2006
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing Ltd
  • Imprint Quadrille Publishing Ltd

Publishers Text

Gordon Ramsay's aim is to get us all cooking up a storm and sitting down at the table with friends and family to share lunch on Sundays and at other leisure times. In the second series of "The F Word", his highly acclaimed topical food programme, he visits people all over the UK of all ages, backgrounds and ethnic origins to help them cook up a meal for family and/or friends. These range from traditional Sunday roasts to lighter summer fare, from easy 30-minute meals to Italian, Indian and Moroccan influenced family feasts. As always, Gordon is there to help the home cook at every stage - buying the right ingredients, preparation and serving and helping to co-ordinate the cooking of several dishes to arrive on the table simultaneously. This TV tie-in book takes all the dishes served on the programmes and arranges them into 25 menus, each featuring a starter, main course and a pudding, plus an invaluable timetable and all sorts of helpful culinary hints, such as carving and what to do when things go wrong. For those who want to pick and choose, there are alternative recipe and menu suggestions plus invaluable expert advice and techniques from Britain's top chef, making this a must-have purchase for all Gordon Ramsay fans.

Other cookbooks by this author