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I have a video here of Gordon Ramsay and oscar winning actress Juliette Binosh on The Graham Norton Show, trying out the berries.

How Miracle Berries work is, they block out certain taste receptors, so that the taste of some foods is altered, which can make them taste alot nicer. You can find more information and buy Miracle Berries from miracleberryshop.co.uk

If you have visited this website before, you probably noticed that we have changed the design of the site, and have upgraded some things. While the site is up and running again, you’ll probably also notice some (or alot) of bugs in the layout. Please allow a few days before everything is back to normal again and before I can start blogging again, as I don’t have too much time on my hands to do so at the moment.

You can use the “Contact” link again to send me email.

Alot of stuff still isn’t running as it should, but I’m working on that. I’m also working on restoring over 100 videos. After they are back up and running, I’ll start adding alot more material.

Gordon’s back in the F Word kitchen and he’s not alone. Brigades of celebrities and their families are cheffing to impress. And Janet Street Porter is having a cow. In series 4 Gordon’s on a mission to get the nation back in the kitchen cooking healthy, wholesome fare.

Expect a whole new range of video recipes on this blog, together with the old videos coming back, and a few little surprises here and there.

Starting Tuesdays from May 13 at 9pm on Channel 4

Click more to read the whole recipe …

Red Mullet with Orange and Fennel en Papillote
8 red mullet fillets, about 100g each

2 large oranges

1 large or 2 medium heads of fennel

2 red chillies

2 tsp fennel seeds

Olive oil, to drizzle

4 splashes of dry white wine

1 Heat the oven to 200C/Gas 6. Cut 4 large squares of baking parchment. Fold each square in half to form a crease in the middle, then open out and set aside. Check the red mullet fillets for pin-bones, removing any with kitchen tweezers.

2 To prepare the oranges, slice off the top and bottom, then cut off the peel and pith following the curve of the fruit. Now, holding the orange over a sieve set on top of a bowl to catch the juice, cut along the membranes to release each segment. Squeeze out any juice from the pulp and discard.

3 Trim the fennel; slice thinly. Halve, deseed and thinly slice the chillies into rings.

4 Divide the fennel slices, orange segments and chilli slices among the parchment squares, piling them on one side of the crease. Lay two red mullet fillets on each pile. Scatter over the fennel seeds and drizzle with a little olive oil. Fold the other side of the parchment over the filling to enclose.

5 To seal each parcel, make small folds all along the edges to hold them together. Just before the final fold, tilt the parcel slightly and pour in a splash of wine and a quarter of the orange juice. Repeat with the remaining parcels.

6 Place the parcels on two large baking sheets and bake for 10 minutes until the fish is just firm, opaque and cooked through. Put a parcel on each warm plate and bring to the table to cut open.

Click more to read the whole recipe …

Watercress and Spinach Soup

2 tbsp olive oil

1 sweet onion, peeled and finely chopped

1 small potato, about 150g, peeled and diced

300g watercress, washed and thicker stalks removed

75-100g baby spinach leaves, plus

a handful to garnish

800ml vegetable or chicken stock

Sea salt and black pepper

Squeeze of lemon juice

3-4 tbsp crème fraîche, to serve (optional)

1 Heat the olive oil in a large saucepan and add the onion and potato. Sauté gently, stirring frequently, for about 10 minutes until the vegetables are soft but not brown.

2 Add the watercress and spinach, then pour in enough stock to cover the vegetables. Bring to the boil and season with salt, pepper and a squeeze of lemon juice. As soon as the spinach and watercress have wilted, remove the pan from the heat.

3 Purée the soup in two batches, using a blender. Pour into a wide bowl and leave to cool completely. Cover with clingfilm and chill for a few hours or overnight.

4 To serve, pour the soup into chilled bowls and garnish with a few baby spinach leaves. Add a small dollop of crème fraîche if you wish, and grind over some pepper.

Extracted from Gordon Ramsay¹s Healthy Appetite, published by Quadrille Publishing on May 4. Text © Gordon Ramsay 2008

Click more to read the whole recipe …

Flat bread, feta and chickpea salad2 large, thin flatbreads or pitta breads

½ tsp paprika

4 tbsp olive oil

1 red onion, peeled and thinly sliced

2 garlic cloves, peeled and thinly sliced

½ red chilli, deseeded and finely chopped

400g tin chickpeas, rinsed and drained

Generous squeeze of lemon juice

Large handful of flat-leaf parsley leaves

Sea salt and black pepper

150g feta cheese

1 Heat the oven to 180C/Gas 4. Split the breads horizontally. Mix the paprika with 2 tbsp of the olive oil. Brush each piece of bread with this mixture and place on a baking sheet. Bake until lightly golden brown and crisp, just 2-3 minutes for thin flatbreads, 4-5 minutes for pitta bread.

2 Meanwhile, heat the remaining olive oil in a pan, add the onion and cook, stirring, over a medium heat for 6-8 minutes until soft. Add the garlic and chilli and fry for another minute. Tip in the chickpeas and stir. Squeeze over the lemon juice and add the parsley and a little seasoning to taste.

3 Warm the chickpeas through, then tip into a large bowl and leave to stand for a few minutes. Crumble over two thirds of the cheese and toss well. Divide between serving plates and crumble over the remaining feta. Break the bread into smaller pieces and serve on the side.

4 If you’re preparing this salad for a packed lunch, leave the chickpea mixture to cool completely before adding the feta. Pack the bread in a separate, airtight container to keep it crisp.

Extracted from Gordon Ramsay¹s Healthy Appetite, published by Quadrille Publishing on May 4. Text © Gordon Ramsay 2008. Photography © Lisa Barber 2008.

Gordon Ramsay may be famous for his foul-mouthed ways but there was no sign of bad behaviour when he was filming in County Clare yesterday.

The celebrity chef – star of The F World, Ramsay’s Kitchen Nighmares and Kitchen Nightmares USA – positively charmed the locals of Ballyvaughan, Co Clare during filming for the new season of The F Word.

Ramsay was diving off the pier in Ballyvaughan in search of sea urchins. He arrived to the area by seaplane before chartering a fishing vessel.

“He was lovely, very nice and polite,” said one local woman.

Source: The Irish World

From Gordon Ramsay Cookalong Live

Running time: 49 minutes, Filesize: 152 megabytes