Try Gordon Ramsay's delicious warm-weather alternative to the Sunday roast - step-by-step guide
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To make a simple vinaigrette
Mix equal quantities of white wine vinegar, extra virgin olive oil and groundnut or sunflower oil. For this recipe you need 2 tbsp of each – pour them into a jar, season with salt and pepper and shake to mix.
Maximise the flavour
You can’t beat homemade stock, but if you don’t have any, use a good stock powder, like Marigold. Boost the flavour by simmering it first with a sliced onion, carrot slices, celery stick, herb sprigs and peppercorns, then strain and its ready touse. You won’t use it all, but you’ll have about a litre of lovely stock left over which can be frozen for using another time.
For perfectly sliced, crisp fennel
If you hold the fennel by the root end while slicing it won’t fall apart – and if you are nervous using a mandolin, hold it with a tea towel to protect your fingers. Soaking the fennel shavings in iced water helps to remove any bitterness and makes it deliciously crisp. Squeeze in some lemon juice and it will keep bright white, too.
For melt-in-the-mouth beef
Letting the beef stand in a puddle of the hot stock wrapped in cling film keeps it really moist (and also warm for up to an hour). For best flavour, cook the meat as needed, not ahead, so it can be served slightly warm.
Easy parmesan shavings
Just shave them straight off a block of parmesan onto the finished salad using a vegetable peeler.