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These small chocolate tarts are fantastic at teatime, the perfect combination of rich, crumbly pastry, smooth ganache and crunchy peanut topping.
This is a delicious, no-bake mocha dessert that uses mascarpone rather than eggs as a base for the mousse. Do make the espresso strong – the coffee flavour needs to hold up against the chocolate.
These little bites are a take on bruschetta, with a summery aspect from the green peas. You could take the dish a step further by blending the peas with the leaves from a bunch of mint or flat leaf parsley, which will turn the crushed peas a deeper shade.
This simple salad is the perfect blend of sweet, sour, salty and bitter, and works with most seafood and meat, but is particularly good with steak.
This refreshing cold Spanish soup has got to be the easiest in the world to make and is perfect served al fresco on a hot summer’s day.
These mini loaves are a kind of English take on Irish soda bread, using the fizziness of the beer as the raising agent.
Quinoa is a slightly nutty grain that makes a great alternative to couscous, rice or lentils. Here I’ve turned it into a simple salad, based on a very popular dish we serve at Bread Street Kitchen.
Roasted squash, combined with chickpeas and tahini and served with pitta, makes a lovely dip to accompany drinks or, alongside a salad, a nice light lunch.
Short ribs are going through a real renaissance, just like lamb shanks and pork cheeks have before them. They are a cheap cut full of fat and sinew but that disappears as you slowly cook them in red wine and stock.
Scallops are cooked when the outside is golden brown and the centre is just going from translucent to opaque. The simple salad goes equally well with crab or lobster.
This is a beautiful way of serving all kinds of fish fillets, from sea bream to sea bass or even cod. The salsa is effectively a warm vinaigrette, the idea is to encourage the flavours to mingle.
These spicy Middle Eastern meatballs make a great midweek supper either with a crisp green salad, or stuffed inside a warmed pitta bread with salad.
The pepperiness of the rocket, the perfume of the basil and the acidity of the dressing work beautifully together in this salad.
A lovely salad that works any time of the year alongside grilled meat or fish. By roasting the onions first, you add another layer of flavour to the dressing, which would go equally well with potatoes or cauliflower.
Take your time cooking pork belly, making sure the crackling on top is beautifully roasted while the meat beneath braises gently in the pan’s juices. Serve with dauphinoise potatoes and broccoli.
My mother always made it with cheap white sliced bread, but I’ve experimented with all sorts: baguette, panettone, brioche and croissant.
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Gordon Ramsay.comGordon Ramsay.com