Life Extension Magazine®
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Gordon Ramsay: 100 Recipes Under 30 Minutes

In Gordon Ramsay Quick and Delicious, the star chef reveals super-healthy recipes made in under 30 minutes.

By Laurie Mathena.

Gordon Ramsay is an internationally renowned, multi-Michelin-starred chef who has opened successful restaurants in countries across the world. He is also the star of hit TV shows like Hell’s Kitchen and Master Chef.

But you don’t have to travel to France or Singapore or the United Kingdom to indulge in Ramsay’s famous fare—and it doesn’t take hours in the kitchen to recreate his masterpieces.

In his latest book, Gordon Ramsay Quick and Delicious,
Ramsay teaches the everyday home cook how to produce some of his favorite mouth-watering meals in 30 minutes or less.

Using bold flavors and aromatic spices, Ramsay proves that quick, simple dishes don’t have to compromise on taste or flavor.

While many of the techniques used in the tastiest dishes take time (like marinating, roasting, and slow-cooking), Ramsay gives insider tips that give you all the complexity of flavor in a fraction of the time.

“When I’m home, I don’t want to spend hours cooking, but I still want to eat well,” said Ramsay. “The recipes in this book are some of my go-to dishes when time is short but the appetite for something delicious is strong.”

Before diving into the 100 recipes detailed in the book,
Ramsay gives a run-down of time-saving kitchen equipment (good knives, speedy peeler, and stick blender make the list) and adds a few unusual seasoning essentials to have on hand (like harissa and dashi powder).

He also suggests purchasing pre-prepped ingredients, like frozen chopped onions and herbs, spiralized vegetables, and bags of salad greens.

After all, “It isn’t cheating to buy pre-prepped ingredients—it’s like having a secret sous chef in your pantry and a junior chef in the freezer!” Ramsay said.

Here, Life Extension® highlights three of Ramsay’s quick and delicious dishes that are accessible for any home cook.

—Laurie Mathena

Spiced Squash and Lentil Soup

Spiced squash and lentil soup

Serves 4

  • 1 tablespoon light olive oil
  • 3 tablespoons butter
  • 1 onion, peeled and diced
  • 1 teaspoon cumin seeds
  • 4 garlic cloves, peeled
  • 1-inch piece of fresh ginger, peeled
  • 2 red chiles, seeded if you want a milder hit
  • 1 teaspoon mild curry powder
  • 2 pounds butternut squash
  • 1¼ quarts chicken or vegetable stock
  • 11/3 cups red lentils
  • 1 cup coconut cream
  • Sea salt and freshly ground black pepper

To garnish

  • 2 tablespoons light olive oil
  • 1 teaspoon cumin seeds
  • Large handful of fresh curry leaves
  • ½ teaspoon mild curry powder
  • 1 red chile, seeded if you want a milder hit, thinly sliced
  1. Heat the oil and butter in a large saucepan over medium heat. When the butter has melted, add the onion and cumin seeds and cook for 2-3 minutes.
  2. Meanwhile, place the garlic, ginger, and chiles in a small food processor and blend to a paste.
    Add this to the pan along with the curry powder and cook for another 2-3 minutes.
  3. Prepare the squash by peeling the skin off and removing all the seeds with a spoon. Cut the flesh into 1/2-inch cubes and add to the pan together with the stock. Increase the heat to high and bring to a boil.
  4. Add the lentils and cook for 10 minutes.
  5. Put the coconut cream into a small bowl and whisk until smooth. Reserve 6 tablespoons for the garnish and add the rest to the pan. Cook over high heat until the squash is soft and the lentils are cooked.
  6. While the soup is cooking, heat the oil for the garnish in a small frying pan. When hot, add the cumin seeds, curry leaves, and curry powder. Stir well, then remove the pan from the heat.
  7. Using a stick blender, blend the soup until smooth, then season with salt and pepper and ladle into individual bowls. Drizzle over the reserved coconut cream and the curry oil. Sprinkle with a few slices of red chile before serving.

Tuna Steaks with Preserved Lemon Couscous

Tuna steaks with preserved lemon couscous

Serves 2

  • 2 (7-ounce) tuna steaks
  • 1 tablespoon olive oil

For the preserved lemon couscous

  • ½ cup couscous
  • Pinch of saffron
  • ½ preserved lemon, finely chopped
  • ½ cup vegetable stock
  • ¼ cucumber
  • 2 tablespoons cilantro leaves
  • 2 tablespoons mint leaves
  • 1 (15-ounce) can of chickpeas, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • Lemon juice, to taste
  • Sea salt and freshly ground black pepper

To serve

  • ½ teaspoon sumac
  • Lemon wedges
  • *If you have more time, make the Moroccan Carrot Salad to go with this (see next page). It will turn a simple lunch into a feast.
  1. Put the couscous into a heatproof bowl. Using a mortar and pestle, grind the saffron to a powder, then place in a small saucepan with the preserved lemon and vegetable stock. Bring to a boil and pour over the couscous. Stir well, cover the bowl with plastic wrap, and leave to sit for 5-10 minutes.
  2. Meanwhile, finely dice the cucumber and roughly chop the herbs.
  3. Uncover the couscous and fluff it up with a fork. Add the cucumber, herbs, chickpeas, extra virgin olive oil, and a little lemon juice. Mix well and season with salt and pepper. Set aside.
  4. Place a large nonstick frying pan over medium-high heat. Drizzle the tuna steaks with the olive oil and season both sides with salt and pepper. When the pan is smoking hot, add the tuna and cook for 2 minutes on each side.
  5. Spoon the couscous onto plates and place the tuna on top. Sprinkle each plate with the sumac and serve with lemon wedges and a green salad.

Moroccan Carrot Salad

Moroccan carrot salad

Serves 4

  • 1 pound carrots
  • 2 tablespoons rose harissa
  • 1 tablespoon finely chopped preserved lemon
  • 1 green chile, seeded and thinly sliced
  • 2 garlic cloves, peeled and crushed
  • Juice of 1 lemon
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • Large handful of cilantro leaves, roughly chopped
  • Sea salt and freshly ground black pepper
  1. Bring a kettle of water to a boil, then pour it into a saucepan and place over medium heat.
  2. Peel the carrots and cut them into thin rounds. Add them to the boiling water, bring to a boil again, then drain immediately. Transfer the carrots to a bowl of iced water to stop them from cooking.
  3. Meanwhile, put the harissa, preserved lemon, chile, garlic, lemon juice, cumin, and olive oil into a small saucepan and place it over medium heat for 2-3 minutes to warm through and combine.
  4. Drain the carrots thoroughly and transfer them to a serving dish. Spoon over the dressing and stir well. Season with salt and pepper, then sprinkle with the chopped cilantro and stir again before serving.

If you have any questions on the scientific content of this article, please call a Life Extension® Wellness Specialist at 1-866-864-3027.

Gordon Ramsay Quick and Delicious cook book

Item #34178 • Price: $24

Excerpted from the book Gordon Ramsay Quick and Delicious: 100 Recipes to Cook in 30 Minutes or Less by Gordon Ramsay. Copyright © 2019 by Gordon Ramsay. Reprinted with permission of Grand Central Publishing. All rights reserved.

Photo credit: Louise Hagger

To order a copy of Gordon Ramsay Quick and Delicious, call 1-800-544-4440 or visit