Gordon Ramsay's Ultimate Cookery Course

29 August 2012

Gordon Ramsay has made a home for himself in Channel 4's peak schedule, and this autumn he joins the Daytime line-up with a brand new series that will teach viewers how to cook amazing food standing on their heads.

Throw away those complicated cook books and never-used kitchen gadgets - Gordon Ramsay's Ultimate Cookery Course is all about giving home cooks the confidence and inspiration to hit the stoves and get cooking. Whether you love cooking already, or you're starting from scratch, Gordon will get you making modern recipes that are simple and accessible with a wow factor and an edge.

Each episode will concentrate on a different theme essential for the modern cook - from the secret of cooking with chilli and spice, through to baking, roasting and slow cooking - and will be packed full of useful tricks and tips to save time and money.

Gordon takes culinary inspiration from around the globe to show us simple, vibrant and utterly delicious recipes that reflect the way we all eat today. From deliciously sticky, beef short ribs, slow braised stuffed lamb breast and simple spiced chicken wraps, to noodle dishes to die for and super easy salads, there will be something for everyone.

Quick, tasty and packed full of delicious recipes to tickle everyone's taste buds - Gordon Ramsay's Ultimate Cookery Course is the only cookery course you'll ever need.

Gordon said: "Over the past 25 years I have been lucky enough to work with some of the best chefs in the world, from the amazing Roux brothers to Guy Savoy and Joel Robuchon. I have travelled, opened restaurants from London to LA to the Middle East and earned a number of Michelin Stars. I now want to get back to basics - strip away all the complexity, all the hard graft and show you how to cook amazing food with ease at home. I want to give the home cook the confidence and inspiration to hit the stoves and get cooking. Whether you love cooking already or you're starting from scratch, this programme is all about simple, accessible modern recipes that still have an edge and will impress.

The more you cook, the more confident you will become, and the more time you will want to spend in the kitchen. Good luck and most of all, enjoy it!"

Check out Gordon's Scrapbook

Gordon's top kitchen tips:

• Peeling garlic: For one clove, crush with the back of a knife and the skin comes off easily. For a whole head, crush, separate the cloves into a bowl, cover and shake it hard for 10 seconds then simply pick out the peeled cloves.
• Never add salt to eggs before cooking them because it ruins the texture and dulls the colour. Instead save your seasoning to the very end.
• When cooking meat make sure it's at room temperature before you begin. If you cook it straight from the fridge, the muscle fibres will be tight, resulting in touch meat. Always let it rest afterwards so it relaxes becoming tender and juicy.
• How to de-seed a chilli: Hold the chilli upright between your palms and rub it, this will release the seeds. Tap the chilli on the chopping board. Cut the top off, turn it upside down and the seeds will fall out easily.