Gordon Ramsay\'s Great British Pub Food

Roast partridge with braised red cabbage Partridge has an excellent mild flavour, which is ideal for those who prefer a less gam ...

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Roast chicken with gravy and bread sauce Roast chicken remains one of our nation's favourite Sunday lunches. For a change, inste ...

When the chickens are ready, lift them up and tip out the juices from the cavities into the roasting tin, then place on a warm p ...

Roast grouse with Madeira sauce When grouse is in season, from mid-August through to early December, it is a delicious option fo ...

SERVES 8-10 1 oven-ready turkey, about 5kg, with giblets, at room temperature 250g unsalted butter, softened 2 tsp truffle paste ...

Start off t he g ravy w hile the t urkey is in the oven. Heat the olive oil in a wide pan and fry the giblets with seasoning unt ...

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Roast saddle of venison with poached kumquats Lightly spiced, poached kumquats add an exotic twist to roast venison. We like to ...

SERVES 4-6 1.2kg joint of beef sirloin or rib-eye 21/2 tbsp plain flour 1/2 tsp celery salt 1/2 tsp freshly ground black pepper ...

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Clementine cakes with cranberry sauce These clementine-topped upside down cakes are best eaten warm from the oven. Keep any extr ...

SERVES 6 gog unsalted butter, softened, plus extra to grease 100g dark chocolate, roughly chopped 2 large eggs 2 large egg yolks ...

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Plum fool This simple British classic is a great way to use up ripe plums in the autumn. Any variety of plum will work for this ...

SERVES 8 300g sweet flan pastry (see page 248) 450g golden syrup 85g white breadcrumbs finely grated zest and juice of 1 lemon 1 ...