Here are some highlights from the new book to try at home yourself.
Gordon Ramsay’s blackened steak with kimchi fried rice and pickled radish
1tbsp hoisin sauce
1tbsp soy sauce or tamari
2 x 175g (6oz) bavette (flank) steaks
Vegetable oil, for frying
140g (scant 1 cup) kimchi, from a jar, plus 1tbsp of the juice
250g (1 1/3 cups) cooked jasmine or basmati rice
2 spring onions (scallions)
6 breakfast radishes or 5cm (2 inch) piece of daikon radish
2tbsp black sesame seeds or nigella seeds
1tsp chopped chilli, from a jar
Sea salt and freshly ground black pepper
1. Place a griddle (grill) pan or frying pan (skillet) over a high heat.
2. Put the hoisin and soy sauce into a bowl and mix together. Add the steak and stir to coat.
3. When the griddle or frying pan is smoking hot, drizzle over a little oil and cook the steaks for two to three minutes.
4. Meanwhile, place a large, non-stick frying pan over a medium heat and add a little oil. While the oil is heating, roughly chop the kimchi, then add it to the pan. Add the rice and stir to combine.
5. Slice the spring onions, reserving the green tops for serving, and add to the pan with the rice and kimchi.
6. Flip the steaks over and cook for a further two to three minutes.
7. Place a second non-stick frying pan over a medium heat and add a little oil. When hot, crack in the eggs and fry for two minutes, until the whites are firm and beginning to crisp around the edges.
8. Finely grate the radishes into a bowl. Season with salt, then stir in the kimchi juice.
9. Divide the hot rice between two bowls. Put a fried egg on top and sprinkle with the sesame seeds, followed by salt and pepper. Finely slice the steaks across the grain and place alongside the rice.
10. Sprinkle over the chopped chilli and reserved spring onion greens before serving with the radish salad on the side.
Gordon Ramsay’s tuna katsu sandwich with ginger and apple slaw
Vegetable oil, for frying
2tbsp (heaped) plain (all-purpose) flour
60g panko breadcrumbs
Dash of milk
2 x 170g (5.oz) thick tuna steaks
180g (6.oz) white cabbage
60g (2.oz) pickled ginger, plus a splash of the pickling liquid
4 thick slices of white bloomer loaf, crusts removed
Freshly ground black pepper
For the tonkatsu sauce:
125ml tomato ketchup
2tbsp soy sauce
2tbsp Worcestershire sauce
1 garlic clove, peeled
Pinch of chilli flakes
½ green apple (optional)
1tsp toasted white sesame seeds or untoasted black sesame seeds (optional)
1 lime, cut into wedges
1. Place a heavy-based frying pan (skillet) over a high heat and coat the bottom of the pan with a thin layer of oil.
2. Put the flour, egg and panko breadcrumbs into three separate bowls. Season the flour with black pepper. Add a little milk to the egg and beat with a fork.
3. Dip each tuna steak in the flour, making sure it is well coated. Shake off any excess, then dip it in the egg followed by the breadcrumbs.
4. Place the steaks in the hot oil and cook for one minute on each side.
5. Meanwhile, finely slice the cabbage with a mandoline or the blade side of a box grater and combine in a bowl with the pickled ginger and pickling juice.
6. Make the tonkatsu sauce by combining the ketchup, soy sauce, Worcestershire sauce and mirin in a bowl. Grate in the garlic, add the chilli flakes and stir well.
7. To assemble each sandwich, spread the tonkatsu sauce on two slices of bread and top one of them with the cabbage slaw. Place the tuna steak on the slaw and sit the other slice of bread on top.
8. Finely slice the apple (if using) using a mandoline or sharp knife, then sprinkle with sesame seeds (if using).
9. Cut each sandwich in half and serve with the apple salad, lime wedges and any leftover tonkatsu sauce on the side.
Gordon Ramsay’s mini cinnamon doughnuts with chilli chocolate dipping sauce
Vegetable oil, for deep frying
250g (1 cup) ricotta cheese
60g (scant 3tbsp) caster (superfine) sugar, plus
2–3tbsp for dusting
125g (½ cup) plain (all-purpose) flour
2tsp baking powder
Few drops of vanilla extract
1tsp ground cinnamon
Zest of 1 orange
For the chilli chocolate dipping sauce:
50g (2oz) dark chocolate
30g (¼ stick) butter
100ml (scant ½ cup) double (heavy) cream
100g (1 cup + 2tsp) caster (superfine) sugar
2tsp chipotle paste
½tsp sea salt
1. Pour a 6–8cm (2½–3½ inch) depth of vegetable oil into a wide saucepan and place over a medium–high heat until it reaches 180°C/350°F.
2. Put the ricotta into a food mixer or bowl and add the eggs, caster sugar, flour, baking powder and vanilla extract. Beat until everything is combined.
3. Using two clean tablespoons, form the dough into eight walnut-sized balls.
4. Now make the dipping sauce: break the chocolate into small pieces and put into a small saucepan. Add the remaining sauce ingredients, then place over a low–medium heat and allow everything to melt, stirring regularly. Do not let it get too hot or the sauce will split.
5. When the oil is up to temperature, add half the dough balls to the pan and cook for two to three minutes, turning occasionally, until golden brown all over. Remove with a slotted spoon and drain on kitchen paper (paper towel). Cook the remaining balls in the same way.
6. Meanwhile, put the dusting sugar and cinnamon into a large bowl and mix together. Add the doughnuts and toss to coat.
7. Transfer them to a serving dish, grate over the orange zest and serve with the warm chocolate sauce.
Ramsay In 10 by Gordon Ramsay is published by Hodder & Stoughton. Photography Jamie Orlando-Smith.