Gordon Ramsay's Great British Pub Food (8 page)

olive oil, to rub and drizzle

small handful of thyme sprigs

This is a healthy and refreshing way to serve bream fillets. If you can’t get hold of bream, then sea bass fillets would work just as well. Serve with new potatoes.

Preheat the oven to 200°C/Gas 6. Trim the bream fillets to neaten, and remove any pin-bones with kitchen tweezers. Score the skin of each fillet at 5mm intervals. Chill until ready to cook.

Halve each fennel bulb and slice finely, using a mandoline if possible. Scatter the fennel over the base of two lightly oiled, deep baking trays.

To segment the oranges, slice off the top and bottom to just expose the flesh. Stand on a board and cut along the curve of the fruit to remove the peel and white pith. Now, holding the fruit over a sieve set on top of a bowl, cut along the membranes to release each segment. Finally, squeeze the core to extract the juices before discarding.

Scatter the orange segments over the fennel. Trickle over the reserved orange juice, then add the wine. Sprinkle with the sugar and some salt and pepper. Cover each tray with foil and place in the oven. Bake for 10-15 minutes until the fennel is just tender.

Remove the foil and scatter the basil leaves over the oranges and fennel. Rub the bream fillets with a little olive oil and season well with salt and pepper. Lay them on top of the oranges and fennel. Drizzle over a little more olive oil and sprinkle with more salt and pepper. Scatter over the thyme sprigs.

Bake for 8-10 minutes until the fish is opaque and feels slightly firm when pressed. Divide the fennel and orange between warm plates and top with the fish fillets. Serve at once.

4 small rainbow trout, about 300-320g each, scaled and gutted

sea salt and black pepper

handful of thyme sprigs

8 knobs of butter

splash of dry white wine

1 small shallot, peeled and finely chopped

3 tbsp white wine or cider vinegar

3 tbsp water

200g unsalted butter, chilled and diced

about 20 caper berries, rinsed

small bunch of sorrel leaves, finely shredded

lemon wedges

The citrusy tang of fresh sorrel is an ideal match for oily fish like rainbow trout. To retain the sprightly flavour and vibrant colour of the leaves, add them to the buttery sauce at the last moment, just as you are about to serve.

Preheat the oven to 180°C/Gas 4. Pat the trout dry with kitchen paper and score the skin several times on one side, on the diagonal. Rub the fish all over with salt and pepper, including the cavity.

Lay the trout in one large or two smaller oiled baking trays. Stuff a few thyme sprigs into each cavity, then dot a couple of knobs of butter on top of each fish. Pour a splash of wine into the tray and sprinkle a little more salt and pepper over the fish. Bake for 15-20 minutes until the fish is opaque and just firm; the flesh will come away from the bone easily when it is ready.

While the fish is cooking, make the sauce. Put the shallot, vinegar and water into a small saucepan, bring to the boil and let bubble until reduced by two-thirds, to about 2 tbsp. Turn the heat down to low and gradually whisk in the butter, a knob at a time. The finished sauce should be pale and creamy, and have the consistency of single cream. Stir in the caper berries and season with pepper, and a little salt to taste if required.

Transfer the cooked fish to warm plates. Add the sorrel to the warm sauce and immediately spoon over each trout. Serve at once, with lemon wedges.

700g skinned, filleted eel (about 1kg unprepared weight)

30g plain flour

sea salt and black pepper

1½ tbsp olive oil

1 large onion, peeled and thinly sliced

generous splash of dry white wine

500ml chicken stock (see page 243) or fish stock (see page 245)

1 bay leaf

few thyme sprigs

finely pared zest of 1 lemon

1 tbsp lemon juice

pinch of saffron strands

2-3 tbsp double cream

few flat-leaf parsley sprigs, leaves only, chopped

Freshwater eels were once abundant in the Thames estuary. Nowadays, you are rather more likely to get a large seawater eel from your fishmonger, and you’ll need to order it in advance. Eels are sold live, as their oily flesh degrades quickly, and they are tricky to handle. To save the hassle, get your fishmonger to prepare it for you.

Cut the eel into 5cm pieces. Season the flour with salt and pepper, then use to lightly coat the eel pieces, saving any excess. Heat the olive oil in a wide pan and fry the eel in batches for 4-5 minutes until evenly browned all over. Drain on kitchen paper. When all the eel pieces are browned, tip away the excess oil from the pan, leaving behind 2 tbsp. Add the onion to the pan with some seasoning and sweat over a medium-low heat for 10 minutes or until soft and translucent.

Tip in any remaining seasoned flour and stir for a minute or two. Add the wine and let it bubble until the pan is quite dry. Pour in the stock and add the herbs, lemon zest, lemon juice and saffron. Stir and simmer for a minute. Return the eel pieces to the pan, cover and simmer gently for about 20-30 minutes until the eel is tender.

Stir in the cream and adjust the seasoning with salt and pepper. Sprinkle over some chopped parsley and serve warm. As you are eating eel, you will need to keep an eye out for small bones.

4 small lemon soles, about 300-350g each, gutted and trimmed

olive oil, to rub and drizzle

sea salt and black pepper

200ml mayonnaise (see page 246)

1 large cornichon, finely diced

1 shallot, peeled and finely diced

1½-2 tsp capers, rinsed and chopped

1-2 tsp lemon juice, to taste

small bunch of flat-leaf parsley, chopped

lemon wedges

It is far easier to grill rather than pan-fry a whole fish, particularly a delicate-fleshed fish like lemon sole. Serve with oven-baked chips or new potatoes and green beans or courgettes for a satisfying main dish.

First prepare the tartare sauce. Put all of the ingredients into a bowl and stir to combine, then taste and adjust the seasoning. Set aside.

Preheat the grill to high. Rinse the lemon soles and pat thoroughly dry with kitchen paper. Score the skin in two or three places on each side with a sharp knife. Rub both sides with a little olive oil and a few pinches each of salt and pepper.

Lay the fish on one large or two smaller oiled baking sheets and drizzle over a little more olive oil. Grill the fish for 4-5 minutes on each side until just cooked through.

Carefully transfer the fish to warm oval plates. Serve with the lemon wedges and tartare sauce on the side.

500g firm white fish fillets, such as coley or brill

20g plain flour

sea salt and black pepper

40g butter, diced 2 onions, peeled and

thinly sliced

2 anchovy fillets in oil, finely crushed

200ml medium dry cider

200ml chicken stock (see page 243) or fish stock (see page 245)

100ml double cream

squeeze of lemon juice

2 apples, such as Braeburn or Cox

few flat-leaf parsley sprigs, leaves only, finely chopped (optional)

In Somerset, where apples are abundant, fish is commonly cooked with cider, akin to the way it is cooked with white wine in the wine-producing areas of Europe. Taking the concept a step further, this dish is served topped with fried apple slices, adding an element of sweetness.

Cut the fish into bite-sized chunks, removing any pin-bones with tweezers. Put the flour into a shallow dish and season with a little salt and pepper. Toss the fish pieces in the flour to coat, saving any excess.

Melt a few knobs of the butter in a wide heavy-based pan and fry the fish in batches for 1½-2 minutes on each side until evenly golden all over. As each batch is cooked, transfer to a plate, using a slotted spoon. Set the fish aside.

Add a little more butter to the pan and cook the onions for 8-10 minutes, stirring occasionally, until soft. Tip in any remaining seasoned flour, along with the anchovies. Fry, stirring, for a minute or two, then pour in the cider. Let bubble for a few minutes to cook off the alcohol and reduce the liquid. Pour in the stock and cream and simmer for a further 5-10 minutes until thickened to a light coating consistency. Season well to taste with salt, pepper and a squeeze of lemon juice.

Peel and core the apples, then slice thinly into rings. Melt a few knobs of butter in a wide frying pan and fry the apple rings for a few minutes on each side until golden. Set aside.

Return the fish pieces to their pan and turn to coat in the sauce. Simmer gently for a few minutes until the fish is just firm and cooked through. Transfer to a warm serving dish and arrange the fried apple slices on top. Sprinkle with chopped parsley, if you wish, and serve.

Asparagus and spring onion tart

Smoked salmon and watercress tart

Beef cobbler

Cottage pie with Guinness

Huntingdon fidget pie

Chicken and smoked bacon pie

Cornish pasties

Steak and kidney pie

Bosworth goat’s cheese tart

Montgomery cheddar and potato pie

Tomato, goat’s cheese and herb tart

300g shortcrust pastry (see page 248)

1 medium egg white, lightly beaten, to glaze

10 spring onions, trimmed

20g butter

sea salt and black pepper

350g asparagus spears, trimmed and lower part of stalks peeled

2 large eggs, plus 2 large yolks

250ml double cream

100g medium cheddar, grated

Bake this delectable tart when homegrown asparagus is available in May and early June, as a celebration of spring.

Roll out the pastry on a lightly floured surface to a large round, the thickness of a £1 coin. Use to line a 23-24cm round tart tin, 2-3cm deep, with removable base, leaving a little excess overhanging the rim. Chill for at least 30 minutes.

Preheat the oven to 200°C/Gas 6. Line the tart case with baking paper and dried or ceramic baking beans and bake ‘blind’ for 15-20 minutes. Remove the paper and beans and bake for a further 5 minutes. Leave to cool slightly, then trim off the excess pastry around the rim. Brush the inside of the pastry case with egg white to glaze. Leave to cool while you prepare the filling. Reduce the oven setting to 180°C/Gas 4.

Slice the spring onions on the diagonal. Melt the butter in a pan, add the spring onions with a little seasoning and sauté over a medium heat until soft but not browned. Remove and allow to cool slightly. Add the asparagus spears to a pan of boiling salted water and blanch for 2-3 minutes; they should still retain a bite. Drain and refresh under cold running water; drain well. Halve the asparagus spears lengthways.

Whisk the eggs, egg yolks and cream together in a bowl. Add three-quarters of the cheese and season well with salt and pepper.

Sprinkle half the remaining cheese over the pastry base, then scatter over a layer of spring onions. Arrange the asparagus spears on top, then carefully pour on the creamy mix until it reaches to just below the rim of the pastry. Sprinkle with the remaining cheese and bake for 35-45 minutes until the filling is set and golden. Leave to cool in the tin slightly before unmoulding. Serve warm or at room temperature.

300g shortcrust pastry (see page 248)

1 medium egg white, lightly beaten, to glaze

50g watercress

120g smoked salmon

3 large eggs

400ml crème fraîche

finely grated zest of 1½ lemons

2 tsp lemon juice

sea salt and black pepper

Smoked salmon and watercress are ideal partners and they come together perfectly in the creamy custard filling for this delicious tart. Serve as a summery starter, or as a light lunch with a leafy salad and crusty bread.

Roll out the pastry on a lightly floured surface to a large round, the thickness of a £1 coin. Use to line a 23-24cm tart tin, 2.5cm deep, with removable base, leaving a little excess pastry overhanging the rim. Chill the pastry case for at least 30 minutes to allow it to rest and firm up.

Preheat the oven to 200°C/Gas 6. Line the pastry with baking paper and dried beans or ceramic baking beans and bake ‘blind’ for about 15-20 minutes. Remove the paper and beans and return to the oven for another 5-10 minutes until the base is cooked. Leave to cool for a few minutes, then cut off the excess pastry around the rim with a sharp knife, so the pastry edge is level with the rim of the tin. While still warm, brush the inside of the pastry case with egg white. Turn the oven setting down to 180°C/Gas 4.

Pick the watercress leaves, discarding the woody stalks. Spread the leaves evenly over the base of the pastry case. Roughly tear the smoked salmon into small pieces and scatter over the watercress.

Lightly beat the eggs, crème fraîche, lemon zest and juice together in a bowl and season well with salt and pepper. Carefully pour this mixture over the salmon and watercress and grind a little more black pepper over the top. Bake for 35-45 minutes until the filling is set and golden on top.

Leave to cool in the tin for 5-10 minutes before unmoulding. Slice and serve with a watercress and rocket salad on the side, if you wish.

This rich beef stew with its cheesy scone topping is a lovely alternative to a steak pie with a pastry lid. As the scones cook on top of the stew, they absorb some of the sauce from below, but remain light and fluffy on top. Just make sure you are ready to serve the cobbler as soon as the scones are cooked, otherwise they’ll go soggy if left on the warm stew for a while. If you want to prepare the cobbler ahead, bake the scones separately – they’ll take about 10-12 minutes at 220°C/Gas 7. Arrange them on top of the stew to warm through and serve.