Gordon Ramsay's Home Cooking

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! scope="col" style="background:#FADA00;" | Title

! scope="col" style="background:#FADA00;" | Original airdate

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| No = 1

| Title = The Food I Grew Up On

| Date = 14 October 2013

| Breakfast = Homemade baked beans with potato cakes

| Lunch = Fish fingers with a chip butty

| Dinner = Shepherd's pie with cheese champ topping

| Dessert = Steamed date pudding with butterscotch sauce

| Guide =

• pollock
• lamb mince
• potatoes: floury, waxy, all rounder

| LineColor = FADA00

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| No = 2

| Title = Food for Friends

| Date = 15 October 2013

| Breakfast = Griddled polenta with tomatoes and goat's curd

| Lunch = Salt crust sea bream with braised leeks

| Dinner = Roast chicken with chickpea stuffing

| Dessert = Hazelnut meringue tower

| Guide =

• sugars: muscovado, icing sugar, palm sugar, caster sugar
• chicken
• sea bream

| LineColor = FADA00

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| No = 3

| Title = South East Asian

| Date = 16 October 2013

| Breakfast = Tangy fruit salad

| Lunch = Spicy clam noodle soup

| Dinner = Sticky spicy chicken wings

| Dessert = Banana & coconut fritters (served with lunch)

| Guide =

• lemongrass
• tamarind
• clams: venus clams, razor clams

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| No = 4

| Title = Big & Bold

| Date = 17 October 2013

| Breakfast = Merguez & fontina stuffed croissants

| Lunch = Spicy Mexican soup

| Dinner = Crispy roast duck with black bean dipping sauce

| Dessert = Spiced banana tarte Tatin

| Guide =

• peppercorns
• duck
• chipotle

| LineColor = FADA00

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| No = 5

| Title = Classics with a Twist

| Date = 18 October 2013

| Breakfast = Boiled eggs with anchovy soldiers

| Lunch = Ploughman's lunch with beer bread loaves

| Dinner = Stuffed rib of beef with horseradish Yorkshire puddings

| Dessert = Eton mess bombe

| Guide =

• Cheddar cheese
• rib of beef
• horseradish

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| No = 6

| Title = French

| Date = 21 October 2013

| Breakfast = Lemon & poppy seed madeleines

| Lunch = Tuna Niçoise salad, goat's cheese & pear tartine

| Dinner = Chicken fricassee with herby sautéed potatoes

| Dessert = Lavender crème caramel

| Guide =

• garlic: pink garlic, elephant garlic, white garlic
• brandy: Armagnac, cognac, calvados
• goat's cheese

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| No = 7

| Title = Healthy

| Date = 22 October 2013

| Breakfast = Bircher muesli

| Lunch = Gazpacho

| Dinner = Teriyaki salmon with soba noodle salad

| Dessert = Pineapple carpaccio with pomegranate & vanilla salt

| Guide =

• soba noodles
• salmon
• pomegranate

| LineColor = FADA00

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| No = 8

| Title = Street Food

| Date = 23 October 2013

| Breakfast = Spiced egg & spinach breakfast wrap

| Lunch = Prawn tostadas and Salted caramel popcorn

| Dinner = Buttermilk fried chicken with quick sweet pickled celery

| Dessert = Dulce de leche biscuits

| Guide =

• tortilla
• paprika
• sweetcorn

| LineColor = FADA00

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| No = 9

| Title = Italian

| Date = 24 October 2013

| Breakfast = Fennel sausage frittata

| Lunch = Griddled sardines with gremolata

| Dinner = Slow-braised beef cheeks with pappardelle & Crostini with fig jam & burrata

| Dessert = Espresso Panna Cotta with hazelnut brittle

| Guide =

• beef cheek
• burrata
• basil

| LineColor = FADA00

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| No = 10

| Title = Party Food

| Date = 25 October 2013

| Breakfast = Spicy Mexican eggs

| Lunch = Cured salmon

| Dinner = Smoky pulled pork with chipotle mayonnaise

| Dessert = Chocolate mint cake

| Guide =

• chocolate
• pork shoulder
• salt: rock salt, pink salt, table salt, sea salt

| LineColor = FADA00

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| No = 11

| Title = American

| Date = 28 October 2013

| Breakfast = Eggs baked in hash browns and bacon

| Lunch = Big Caesar salad with grilled chicken

| Dinner = BBQ beef brisket with crunchy light coleslaw & sweet potato wedges

| Dessert = Peanut butter & jam cookies (served with lunch)

| Guide =

• beef brisket
• sweet potatoes
• peanut butter

| LineColor = FADA00

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| No = 12

| Title = Hearty

| Date = 29 October 2013

| Breakfast = Smoked haddock & spinach baked eggs

| Lunch = Roasted tomato soup

| Dinner = Beef & ale stew with mustard dumplings, twice baked bubble and squeak jacket potatoes

| Dessert = Pear & ginger galette

| Guide =

• stout
• suet
• ginger

| LineColor = FADA00

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| No = 13

| Title = Vegetarian

| Date = 30 October 2013

| Breakfast = Pear & crunchy granola muffins

| Lunch = Halloumi courgette & herb cakes with a tomato & watercress salad

| Dinner = Bruschetta with courgette & ricotta, beetroot & thyme risotto

| Dessert = Chocolate & lime mousse

| Guide =

• risotto rice: Arborio, Carnaroli, Vialone Nano
• beetroot
• halloumi

| LineColor = FADA00

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| No = 14

| Title = Comfort food

| Date = 31 October 2013

| Breakfast = Spiced baked porridge

| Lunch = Ginger beer battered fish, chilli minted mushy peas

| Dinner = Sausage hotpot with potato & beetroot gratin

| Dessert = Apple compote with a creamy whip

| Guide =

• sausage
• oils: groundnut, rapeseed, sunflower, vegetable
• apples: Braeburn, Gala, Russet, Cox, Bramley

| LineColor = FADA00

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| No = 15

| Title = Picnic

| Date = 1 November 2013

| Breakfast = Scotch eggs

| Lunch = Carrot cumin & orange salad, pan bagnat

| Dinner = Prawn & cucumber salad with spicy yoghurt dressing, anchovy dip

| Dessert = Chocolate marshmallow & peanut fridge cake

| Guide =

• prawns
• Parma ham
• anchovies

| LineColor = FADA00

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| No = 16

| Title = Thrifty

| Date = 4 November 2013

| Breakfast = Cinnamon eggy bread with quick stewed apples

| Lunch = Smoky bacon sweetcorn & potato soup and Cheese biscuits

| Dinner = Spicy braised oxtail

| Dessert = Chilli poached pears with star anise dust

| Guide =

• bacon (pancetta, streaky bacon)
• star anise
• oxtail

| LineColor = FADA00

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| No = 17

| Title = Middle Eastern

| Date = 5 November 2013

| Breakfast = Crispy filo with honeyed yoghurt

| Lunch = Lamb koftas, beetroot houmous

| Dinner = Pomegranate molasses marinated quail

| Dessert = Lemon & pistachio baklava

| Guide =

• filo pastry
• quail
• chickpeas

| LineColor = FADA00

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| No = 18

| Title = More Healthy Recipes

| Date = 6 November 2013

| Breakfast = Granola

| Lunch = Saffron flatbread, steamed mussels with cherry tomatoes & pancetta

| Dinner = Aromatic grilled lamb chops, chargrilled broccoli & bulgur wheat salad

| Dessert = Healthy mango sundae

| Guide =

• mussels
• bulgur wheat
• griddled pan

| LineColor = FADA00

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| No = 19

| Title = Light

| Date = 7 November 2013

| Breakfast = Sourdough bread with crushed avocados

| Lunch = Mackerel ceviche with fennel salad, quinoa salad

| Dinner = Griddled chicken with chickpeas, feta & watermelon salad

| Dessert = Lemon & basil granita

| Guide =

• sumac
• feta cheese
• quinoa

| LineColor = FADA00

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| No = 20

| Title = Special Occasions

| Date = 8 November 2013

| Breakfast = Eggs benedict with crispy parma ham

| Lunch = Grilled lobster with bloody mary linguine

| Dinner = Beef fillet with salsa verde & truffled new potatoes

| Dessert = Chocolate & pistachio semifreddo

| Guide =

• lobster
• truffle
• beef fillet

| LineColor = FADA00

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