Three speedy vegetarian recipes from Gordon Ramsay's new cookbook

Gordon Ramsay's latest cookbook, Ramsay in 10, is an expansion of his popular YouTube cooking series of the same name, where the British celebrity chef and the occasional guest share shortcuts to trim the cooking time and get simple meals on the table in about 10 minutes. Here are a few fast and not-so-furious vegetarian-friendly suppers.

Green shakshuka

Shakshuka, the North African dish of eggs baked in spicy tomato sauce, has become an essential item on brunch menus everywhere. In this version, the eggs are cooked within a bed of mixed green vegetables instead of tomatoes, making it extremely healthy, delicious and, more importantly, really quick. You can substitute my suggestions with any green vegetables you like or have knocking around in the fridge.

INGREDIENTS

• 100ml thickened cream
• 60g cream cheese
• 2 tbsp chopped soft herbs, eg. basil, chives, tarragon or parsley
• olive oil, for frying
• 1 large eschalot (French shallot), peeled
• 50g asparagus, trimmed
• 50g kale
• 100g peas
• 100g sliced zucchini
• 4 eggs
• sea salt and freshly ground black pepper

To serve

• 3 tbsp natural yoghurt
• 1 tsp chilli oil
• large handful of rocket or watercress
• 1 tbsp freshly grated parmesan cheese (or vegetarian equivalent)
• toasted sourdough or flatbreads

METHOD

1. Whisk the cream and cream cheese together in a large bowl, then stir through the soft herbs.
2. Place a flameproof casserole dish (Dutch oven) over a medium heat and coat the bottom with a thin layer of olive oil.
3. Grate the eschalot, add it to the dish and cook for 1 minute. Add the asparagus and cook for 1 minute before adding the kale, peas and zucchini. Allow to cook for another minute. Add the cream cheese and herb mixture, season with salt and pepper and mix well.
4. Make four wells in the vegetables and crack an egg into each one. Put a lid on the dish and allow to cook for 3 minutes, until the egg whites are firm but the yolks are still runny.
5. Take the dish off the heat, then drizzle the yoghurt and chilli oil over the shakshuka. Sprinkle with the rocket or watercress and the parmesan. Serve with toasted sourdough or warm flatbreads.

Serves 2

Super green pasta with rocket, almonds and lemon

This is a really easy way to boost your intake of cruciferous greens – that's kale and rocket to you and me. You could add broccoli or spinach to make it even more nutritious, and use wholemeal pasta, if you have more time. Serve with a tomato salad to balance out all that greenness, and leave out the anchovy and parmesan if you want to make it vegan.

INGREDIENTS

• 4 tbsp olive oil, plus extra for drizzling
• 3 garlic cloves
• 2 anchovy fillets (optional, leave out if cooking vegetarian)
• 250g chopped kale
• 500g fresh pasta (any type)
• 60g roasted almonds
• 1 lemon
• 6 tbsp freshly grated
• parmesan cheese (or vegetarian equivalent)
• 2 large handfuls of rocket
• sea salt and freshly ground black pepper

METHOD

1. Fill the kettle with water and bring to the boil, then pour into a large saucepan, season with salt and return to the boil.
2. Place another large saucepan over a medium heat and add the measured olive oil.
3. Peel and finely slice the garlic, add to the oil and cook for 2 minutes, until lightly coloured. Add the anchovies (if using) and break them down with a wooden spoon.
4. Add the kale to the pan, along with a spoonful of the boiling water, cover with a lid and steam for 3 minutes.
5. Put the pasta into the pan of boiling water and stir to separate. Cook for 2 minutes, or as per the packet instructions.
6. Roughly chop the almonds and zest the lemon.
7. Remove the kale from the heat and, using a hand-held blender, blitz until smooth.
8. Drain the pasta and add it to the kale along with the lemon zest, half the parmesan and some salt and pepper. Toss together.
9. Divide between four bowls and finish with the rocket, almonds, remaining parmesan and a drizzle of olive oil.

Serves 4

Bang bang cauliflower

Something happens to cauliflower when you stir-fry or roast it at high temperatures – it becomes nutty and sweet as it caramelises and seems like a different vegetable from its boiled or steamed cousins. I've borrowed the sauce here from bang bang chicken, a Chinese dish from Sichuan province, which has been much adulterated in the US. It should be sweet and hot, wherever it's from.

INGREDIENTS

• ½ cauliflower, cut into florets, tender leaves (if any) reserved
• 1 heaped tbsp rice flour
• 2 tbsp vegetable oil
• ½ small red onion
• 2-3cm piece of fresh ginger
• 2 garlic cloves
• 2 tbsp sesame oil
• small handful coriander leaves

For the bang bang sauce

• 2 tbsp maple syrup or agave syrup
• 2 tbsp Cholula or sriracha hot sauce
• 4 tbsp sweet chilli sauce

METHOD

1. Start by making the bang bang sauce: put all the ingredients for it into a bowl and stir until fully combined. Set aside until needed.
2. Toss the cauliflower florets in the rice flour.
3. Place a wok over a high heat and add the vegetable oil. When hot, add the cauliflower florets and stir-fry for 3 minutes. Add the reserved cauliflower leaves (if any) and stir-fry for another 3-4 minutes.
4. Meanwhile, peel and slice the onion; peel the ginger and cut into small strips; peel and crush the garlic.
5. Place a small saucepan over a medium heat and add the sesame oil. When hot, add the onion, garlic and ginger and cook, stirring occasionally for 2 minutes, until soft.
6. Remove the pan from the heat and stir in the bang bang sauce.
7. Pour the onion mixture into the wok and stir until the cauliflower is fully coated. Pour the cauliflower into a serving dish, sprinkle with the coriander leaves and serve with boiled rice and green vegetables.

Serves 4

This is an edited extract from Ramsay in 10: Delicious Recipes Made in a Flash by Gordon Ramsay, Hachette Australia, RRP $49.99. Photography: Jamie Orland-Smith. Buy now