Gordon Ramsay's Family Fare / Sunday Lunch 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
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    • 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.

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  • ISBN 10 1554702224
  • ISBN 13 9781554702220
  • Published Apr 13 2010
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Key Porter Books
  • Imprint Key Porter Books

Publishers Text

In his new cookbook, superstar chef Gordon Ramsay takes a more casual approach to fine dining--the leisurely brunch with family and friends. Drawing on different culinary traditions, he offers home-cooked dishes that range from traditional roasts to lighter summer fare, from easy 30-minute meals to Italian, Indian, and Moroccan-influenced family feasts. As always, Ramsay is right there to help at every stage--buying the ingredients, guiding in preparation and serving, and helping to ensure that all dishes arrive on the table at the same time. Featured are 25 menus derived from his popular TV show, The F-Word, each with a starter, main course, and dessert, plus an invaluable timetable and a plethora of handy hints. Alternative recipes and menu suggestions are provided for those who want to pick and choose. With spectacular color photography throughout, as well as expert culinary advice and techniques, the book is a must-have for any home cook.

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