Try Gordon Ramsay's delicious warm-weather alternative to the Sunday roast - step-by-step guide
- 1½ l beef stock or chicken stock, preferably homemade
- 1 onion, quartered
- 1 carrot, roughly chopped
- 1 medium fennel bulb, stalks trimmed and reserved
- 4 large sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 bay leaf
- 1kg prime quality beef fillet
- 2 tbsp fresh lemon juice
- 6 tbsp vinaigrette, preferably homemade
- about 6 baby courgettes
- 4 tbsp double cream
- 2 large Little Gem lettuces, leaves separated
- Parmesan shavings, to serve
MethodAdd the onion, carrot and fennel trimmings plus 2 sprigs of rosemary, all the thyme and the bay leaf, bring to the boil and simmer for 15 minutes. Trim the beef fillet of any membrane or sinew if necessary. There is no need to tie it, so leave it a natural shape. Sprinkle sea salt and black pepper evenly and lightly on a large plate, ready for seasoning.
- 500g pack gnocchi
- 1 garlic clove, sliced
- 1 tbsp olive oil
- 100ml double cream
- freshly grated nutmeg
- 130g pack smoked pancetta cubes
- 100g spinach
- zest ½ lemon
- 25g Parmesan, grated, plus extra for serving
- 25g toasted pine nut
- Cook the gnocchi following pack instructions, then drain. Meanwhile, heat 1 tsp of the oil in a small pan and fry the garlic, then add the cream and a good grating of nutmeg. Put to one side.
- Heat 2 tsp of the remaining oil in a frying pan and cook the pancetta until crisp. Add the gnocchi and fry until it starts to turn golden, adding a little more oil if it begins to stick. Stir in the spinach, lemon zest and seasoning.
- Stir the Parmesan into the cream sauce. Spoon the gnocchi onto plates, drizzle over the sauce and scatter with pine nuts. Serve with extra Parmesan.
- 1-2 tbsp horseradish, depending on how hot you like it
- 500g floury potato
- 2 thick sirloin steaks
- 2 tbsp snipped chive
- 100g crème fraîche
- Heat the oven to 200C/ fan 180/gas 6. Cut the potatoes into chunky chips, leaving the skin on. Dry with kitchen paper, then tip into a roasting tin. Drizzle over 2 tbsp olive oil and shake the tin to coat the potatoes. Sprinkle with pepper and roast for 40-45 mins, shaking the tin halfway through the cooking time. Season lightly with salt when they are cooked.
- Season the steaks all over and rub with a little olive oil. Mix the crème fraîche with the horseradish and half the chives, salt and pepper.
- When the chips are almost done, heat the grill to high and grill the steaks for 2-3 mins on each side, depending on how you like them cooked and their thickness. Serve each steak with a pile of chips and a dollop of horseradish cream. A green salad with the remaining chives is the perfect accompaniment.
- 2 whole trout, scaled and gutted
- ½ bunch thyme
- 2 lemons, 1 sliced, 1 juiced
- 2 tbsp olive oil, plus extra to drizzle
- 1 large bulb fennel, finely sliced
- 100g radishes, finely sliced
- 1 tbsp capers, chopped
- large handful of rocket
- Heat oven to 200C/180C fan/gas 6. Slash the trout's skin three times on both sides then stuff a thyme branch into each cut. Lay the fish on a baking sheet and fill the cavity with the lemon slices and remaining thyme sprigs. Season the fish, drizzle over some olive oil then bake it for 15-20 mins until cooked through.
- Meanwhile, mix lemon juice with olive oil, then pour over the fennel and allow to stand for 10 mins. Stir in the radishes and capers and season. Mix the rocket through the fennel and radish salad just before serving with big bits of the flaked trout.