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Big & Bold Flavours With Inexpensive ingredients | Gordon Ramsay ctm magazine

Here are some inexpensive recipes that don’t go light on the flavour.

#GordonRamsay #Cooking

Gordon Ramsay’s Ultimate Fit Food/Healthy, Lean and Fit – http://po.st/REpVfP

If you liked this clip check out the rest of Gordon’s channels:




  • Ba ruα»™ng on May 28, 2021

    What that sound? 3:48

  • D. I. Kruger on May 30, 2021

    Good day sir. From South Africa. Now the cuts of lamb you are using I have used many times but every time I do use it the sinew and white skin in between the muscle contracts as soon as it comes in contact with heat. Causing the meat to sort of form a balloon . I’m sorry I’m not 100% sure of the word to use . But I’m sure you know what I’m talking about. What I do to is snip that white sinew skin at various spots and that allows the meat to remain flat BUT and a very big but is the meat ends up looking like chopped up fried dogshit. So, to cut a very long story short. How do you keep those lamb cuts β€œ braai tjops β€œ so nnice and flat to get even colouring when they hit the heat .

  • Yeng Yang on May 31, 2021

    That lamb dish alone will cost you 50 bucks or more.

  • Timothy Cobb on June 1, 2021

    The agonizing soccer symptomatically grease because piccolo archaeologically use aboard a substantial denim. nebulous, adorable zephyr

  • Meel Ganss on June 2, 2021

    Pasti dagingnya wagyu a5 wkwk

  • Atharv Thakur on June 2, 2021

    "Get ready to finish her"

  • Corey Grieb on June 6, 2021

    Inexpensive Lamb. Lol. I wanna see Gordon do something with BarS hotdogs.

  • OlyWa510 on June 6, 2021

    I’m just impressed by how good you cook out I wish I could get as good as that one day

  • Kelvin Yap on June 7, 2021


  • Christopher Z on June 9, 2021

    i dont have money to buy decent food, so i eat bread and watch Gordon's videos

  • Wyne Affleck on June 9, 2021

    wtf?!! cook the rice first

  • yummy pakwan kitchen  on June 9, 2021

    Chef Gordon Ramsay your all steak recepice same plz defrent recepice defrent marination meat plz

  • A7XRaydog247 on June 9, 2021

    I made the spicy sausage rice for my family and it came out really good! Not too hard to cook either definitely recommend

  • Kyan Bauer on June 10, 2021

    Me: I’m not sure how to feel about that it doesn’t look that grea-
    Gordon: beautiful
    Me: beautiful

  • Abhishek Banerjee on June 11, 2021


  • Nicholas Wood on June 14, 2021

    Ever since watching your videos Gordon, I’ve completely stopped eating fast food because
    1. Duh
    2. It’s way less expensive to cook
    3. It’s way, WAY more delicious to cook!

  • Neil Muldoon on June 26, 2021

    Great. Fat not rendered enuf on the chops tho πŸ™‹πŸ»β€β™‚οΈu know it!

  • HACKER Bot on July 2, 2021

    Where’s the Lamb Saucee!!!

  • Filip OőčÑdal on July 9, 2021

    this delicious bone πŸ–

  • Mark Sposito on July 10, 2021

    Do we have to tell him? That is not a cheap cut of lamb, but what do I know I'm just an Aussie that eats forequarter chops. Not really into peasant food is he.

  • Rohan Prabhu on July 14, 2021

    Gordon: "My chefs in Paris would kill me if they saw me using those (tiny bits of croutons)"
    Also Gordon: Uploads video on YouTube

  • M Helsen on July 14, 2021

    Personally I give this recipe a 6/10. A crouton is supposed to be crunchy, and by putting the meat on top when dressing the plate all those croutons on the bottom become soggy. The flavours seem good, but how he dressed the plate is very lackluster.

  • scott lucas on July 15, 2021

    6:23 A table spoon of olive oil. Is he taking the piss now? haha

  • Joanna Hammond on July 16, 2021

    I love how it's classed as "inexpensive", if you total up all the costs you are nearly at Β£20+ for each meal.

  • chris nordeje on July 17, 2021

    The stock was actually a Knorr stock pot prepared in water off camera beforehand

  • Andrew Real on July 18, 2021

    You forgot the LaMb SaUsE

  • Tim Lyons on August 3, 2021

    First off, turn the pan on. OK with u so far

  • Celia G on August 5, 2021

    People b'n: 1) He says inexpensive, not "cheap". 2) Regional differences for ingredient costs will ALWAYS VARY. 3) The concepts he is teaching can be applied across the board. Stop getting hung up on the exact ingredients, and learn the method. Don't have lamb? FINE, this works with cheap cuts of beef and pork, with only small adjustments. Can't afford olive oil? The flavour is different, but the cooking method works with ANY oil, butter, or lard. Use these videos as inspiration and information, not Written Law. Which, PS, I believe Gordon would wholeheartedly support. Many of the most iconic dishes in the world were invented by "peasants", "the poor", "the working class" or however you want to frame it.

  • mbappe kawani on September 21, 2021

    The gorgeous sound of sizzling croutons

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