The five stars are because we all (3 generations, five of us) found recipes we want to eat, and the three recipes I made turned out great.

Armed with that knowledge, he has written an inspired collection of recipes for the time-pressed home cook who doesn’t want to compromise on taste or flavour.Whether you’re dabbling in flexitarianism or already a seasoned vegan, we think you'll love learning some new seasonal dishes that put plants first. As Gordon says on the programme "take the meat far beyond you have ever taken it before" to make it crispy. I replaced half the mince with canned red kidney beans, drained and slightly mashed, for a vegetarian version. It was really fun hitting them against the counter to see if the slightly open ones would snap shut. Not all of them have been created by a global superstar chef who has built his reputation on delivering the very best food – whether that’ the ultimate fine dining experience at his 3 Michelin-star Restaurant Gordon Ramsay or the perfectly crafted burger from his Las Vegas burger joint.

Maybe I should try making the chicken with a different side since Belgian Endives aren’t readily available in my area right now. Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH). I've now cooked around 16 things from various sections of the book and most have been real hits, with only 1 a disappointment. But alongside these bustling locations, tucked away in a quiet Chelsea street in London, is the jewel in Gordon's crown - Restaurant Gordon Ramsay. Cooking everything in one pan means all the prep work is done up front, so you can get on with other things once it’s in the oven, the flavours really come together as they cook and there is only one pan to wash up!GORDON RAMSAY Gordon Ramsay's Ultimate Cookery Course is about giving home cooks the desire, confidence and inspiration to hit the stoves and get cooking. I don't know what led me to believe that even a cheeseburger made by Gordon Ramsay would be good--it looks too froo-froo for me, no way I'd touch that! I wanted to take some time to provide context and explain where I am coming from, because many of my attempts are, truthfully, failures. Those who consider themselves master chefs will find the recipes easy, maybe too easy, but everyone has a busy day, so I think this is a cookbook for people at all cooking levels. Transport yourself to the lush, green wonderland that is Michigan’s coastline with this quick yet decadent dish.