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Gordon Ramsay
Gordon Ramsay’s Great British Pub Food
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Gordon Ramsay’s Great British Pub Food Gordon Ramsay Mark Sargeant
Cook’s notes
Table of Contents
Introduction
BAR FOOD
Pint of prawns with mayo SERVES 4
MAYONNAISE
Oysters with shallot vinegar SERVES 4
TO SERVE
Devilled whitebait SERVES 4-6
TO SERVE
Scotch eggs MAKES 8
TO ASSEMBLE
TO SERVE
Spiced nuts SERVES 6-8
Homemade pork scratchings SERVES 4-6
Angels and devils
on horseback SERVES 4 ANGELS
DEVILS
Pan haggerty SERVES 4
Old-fashioned pork pies MAKES 8 HOT WATER CRUST PASTRY
FILLING
Homemade crisps SERVES 4
Pickled quail’s eggs SERVES 4-6
Wild boar sausage rolls SERVES 6
SAVOURIES WITH TOAST
Scotch woodcock SERVES 4
Creamed haddock and pickled walnuts on toast SERVES 4
Anchovies on toast with poached egg and spinach SERVES 4
St. George’s mushrooms on toast SERVES 4
Soft herring roes on toast SERVES 4
Potted duck SERVES 4–6
TO SERVE
Potted crab SERVES 4–6
TO SERVE
Potted shrimps with toast SERVES 6
TO SERVE
Potted hough SERVES 4
TO SERVE
Devilled kidneys on toast SERVES 4
DEVIL SAUCE
TO SERVE
Sardines and tomatoes on toast SERVES 4
Roasted bone marrow with caper and herb dressing SERVES 4
CAPER AND HERB DRESSING
TO SERVE
Welsh rabbit SERVES 4–6
SOUPS AND BROTHS
Cock-a-leekie soup SERVES 6–8
Chilled minted pea soup SERVES 4
White onion and cheddar soup SERVES 4
Roasted tomato and marrow soup SERVES 4
London particular SERVES 4-6
CROÛTONS
TO GARNISH
Fennel and roasted red pepper soup SERVES 4
Mulligatawny SERVES 4
TO SERVE
Cullen skink SERVES 4-6
Potato, bacon and oyster soup SERVES 4
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