Gordon Ramsay, accompanied by Chris Moyles, cooks a three-course meal live to prove that it can be done in just one hour, and encourages people to cook along at home.
Recipes for Cookalong - Week 1: STARTER: Warm Goat's Cheese Salad with Apple and Walnut Vinaigrette MAIN: Salmon En Croute with New Potatoes and Broccoli DESSERT: Caramelized Rhubarb and Ginger Crumble with Clotted Cream Guest Cook: Patsy Kensit
Recipes for Cookalong - Week 2 STARTER: Minted Pea and Watercress Veloute MAIN: Gordon's Lasagne Al Forno DESSERT: Lemon and Lime Syllabub Guest Cook: Johnny Vegas
Recipes for Cookalong Week 3 STARTER: Angel Hair Pasta with Crab, Chilli and Lime MAIN: Duck Breast with a Port and Cherry Sauce DESSERT: Quick Tiramisu Guest Cook: Amanda Holden
It's 70's night! Recipes for Week 4 STARTER: Prawn Cocktail MAIN: Steak Diane with Peas and Sauteed Potatoes DESSERT:Mandarin Cheescake Studio Guest: Kirsty Allsop Special Guests: Chris Moyles, Germaine Greer, Andi Peters, Claudia Winkleman Gordon's back with a whole series of Cookalongs - seven action-packed hours each bigger, funnier and tastier than ever before - and to teach the whole nation how to cook: live. Upcoming Cookalongs will include Gordon's curry night; and a seasonal menu as we head towards Christmas.
STARTER: Hot and Sour Prawn Soup MAIN: Stir-Fried Beef with Pepper and Egg Noodles DESSERT: Gordon's Hot Bananas
STARTER: Shami Kebabs with Yoghurt and Mint MAIN: Chicken Tikka Masala DESSERT: Marinated Bombay Oranges
Starter: Roast Chestnut, Parsnip and Apple Soup Main course: Christmas Paella Dessert: Quick Christmas Trifle
Gordon explains how to skin your side of salmon and double check for any wayward bones
It’s the perfect combination of sugar and butter, together with solid wrist-work that help make Gordon's heavenly dessert: caramelised rhubarb crumble. Transforming sugar crystals into aromatic liquid gold needn't be a sticky business. Follow Gordon's tips and practise to perfection before the Cookalong.
For the adventurous and purists out there, Gordon's here to show you how to make your own pastry ahead of the Cookalong
In this video Gordon shows you how to roll out your shortcrust pastry to avoid it cracking, drying out or becoming too soft
Salmon en croute is made from a salmon fillet wrapped in pastry - it's as simple as that. In this video Gordon shows how it's done ahead of the Cookalong. You can make your own pastry, however, shortcrust pastry is cheap, can be bought ready made and is easy to prepare
Chopping an onion is an important skill to learn since it is the basic ingredient of many dishes. In this video Gordon will impart his Michelin starred knowledge so that you can learn to chop an onion like the professionals do, shaving minutes off your cooking time
Citrus fruits add great flavour to desserts but if you get over zealous with the grater, you may grate the pith. In this video Gordon will show you how to easily juice and zest your lemon and limes to make the perfect dish
The mince is the most flavoursome part of the lasagne and even if you can’t afford the best quality mince, in this video Gordon will show you how to add ingredients to your mince meat to enhance the flavour, and prevent it drying out or becoming clumpy
A basic white sauce is a great technique to perfect, as it is the base of so many other sauces and dishes (soufflés/fish pies etc...). Gordon will show you how simple it is to combine butter, milk and flour to achieve the smoothest, silkiest sauce with no lumps in sight
Pasta: it's a staple of our everyday diet and one of the most commonly cooked ingredients, but it doesn’t mean that everyone knows how to cook it properly. Here Gordon shows how to cook the pasta with just enough bite
Cooking duck can seem like a daunting process but it isnt something to be afraid. In this video Gordon will show you how to prepare and cook duck in order to get a wonderful crispy skin whilst keeping a tender pink meat
Mashed potatoes, roast potatoes and crushed potatoes are perhaps a more common accompaniment to home cooking, but fondant potatoes are really easy to make. In this video Gordon shows us how this classic restaurant potato dish is achievable for any home cook
Chillies are small, but they certainly pack some punch. In this video Gordon explains the general rules or working and chopping chillies and how to use just the right amount to enhance but not overpower the flavour of your dish
This classic show stopping dish is rich in flavour, the centre piece being the sirloin steak. In this video, Gordon shows how to roll out, season and cook your steak to perfection
The secret to the perfect steak Diane is the boozy creamy sauce, here Gordon shows how to flambé without searing off your eyebrows
Simple to prepare and delicious to eat, sautéed potatoes are an ideal accompaniment to any main course. In this video Gordon shows us how to sauté so that the potatoes are golden brown and crispy
Home made mayonnaise may sound scary but it can be put together in minutes and add a real delicate flavour to your Marie Rose sauce. Here Gordon show how to get to grips whisking up egg yolks and oil for a home made mayonnaise
Prawns are most commonly bought ready prepared. For those that feel like getting a little mucky, Gordon demonstrates how simple it is to peel and de-vein prawns.
Chicken stock. You can buy it fresh; you can buy it in ready-made and you can buy it in the form of stock cubes, but you can easily make it yourself. In this video Gordon demonstrates to how to make your own chicken stock.
Gordon shows how you can turn your own chicken stock into a base for an oriental soup. Once you’ve got a good quality home made chicken stock, the rest is easy. A handful of ingredients and a matter of minutes is all it takes to convert your stock to an oriental classic - hot and sour soup.
Peppers are a common, day-to-day ingredient because of their unique flavour and versatility. The key to cooking with peppers is to make sure all the seeds are discarded. Here Gordon shows how to chop peppers by cleverly removing the seeds with little waste
Stir-frying is a cooking technique that requires cooking over a high heat, while constantly tossing the ingredients for even cooking. In order to cook your beef to perfection it essential to cut it into thin strips. Here Gordon shows how any one can enter the world of oriental cooking with ease
One of the nation's favourites, here Gordon shows you how to make the rich, spicy tomato based tikka masala curry sauce. It's so quick and easy to make, your local takeaway number can be on hold for the time being
Rice - it's one of the most commonly eaten foods around round the world and is a staple in our everyday diet. There are many different ways to cook rice, but here Gordon shares his knowledge to make sure that your basmati rice will come out light and fluffy every time, with a little twist
We are all familiar with onion bhajis, meat samosas and poppadoms; but here Gordon will show you how to prepare a quick and impressive Indian starter with equal amounts of mince for each shami kebab
Shami kebabs are little mince patties, packed full of flavour - almost a mini Indian hamburger. After making a mixture for shami kebabs Gordon's shows us how to shape them
Finish with a flourish thanks to some clever spoon-work from Gordon
In this 2011 Christmas special, Chef Gordon Ramsay makes a Christmas lunch at his home while guests like David Hasselhoff, Russell Grant, Jermain Defoe and Dynamo stop by.
In this 2012 Christmas special, Chef Gordon Ramsay makes a Christmas lunch at his home while guests like David Hasselhoff, Rylan Clark, Alex Brooker, David Harewood and more stop by and help prepare the holiday dinner.
