Gordon Ramsay\'s Great British Pub Food

Cook's notes

Spoon measures are level, unless otherwise specified:

1 tsp is equivalent to sml; 1 tbsp is equivalent to lsml.

Use good-quality sea salt, freshly ground pepper and fresh herbs for the best flavour.

Use large eggs unless otherwise suggested, ideally organic or free-range. If you are pregnant

or in a vulnerable health group, avoid dishes using raw egg whites or lightly cooked eggs.

Oven timings are for fan-assisted ovens. If using a conventional oven, increase the t emperature

by lSO( (1 Gas Mark). Individual ovens may vary in actual temperature by 10° from the setting,

so it is important to know your oven. Use an oven thermometer to check its accuracy.

Timings are provided as guidelines, with a description of colour or texture where appropriate,

but readers should rely on their own judgement as to when a dish is properly cooked.

Ha rperCol1 insPublishers
77-85 Fulham Palace Road Road,
Hammersmith, London W6 8JB
http://www.harpercollins.co.uk

Published by HarperCollinsPublishers 2009

Text © 2009 Gordon Ramsay
Photography © 2009 Emma Lee

The author asserts the moral right to be
identified as the author of this work

All rights reserved. No part of this publication may be
reproduced, stored in a retrieval system, or transmitted
in any form or by any means, electronic, mechanical,
photocopying, recording or otherwise, without the prior
permission of the publishers.

A CIP catalogue record ofthis book is
available from the British Library

ISBN 978-0-00-728982-

Printed and bound in Great Britain by
ButlerTanner & Dennis Ltd, Frome, Somerset

Art and design director: Patrick Budge

Project Editor: Janet IlIsley

Photographer: Em ma Lee

Food stylist: Mark Sargeant

Props stylist: Emma Thomas

Home economist: Emily Quah,

assist ed by Cathryn Evans

Designer: Andrew Barron