Chef Gordon Ramsay's YouTube series Ramsay in 10 is fine food in a flash

Whether you're looking to excite the whole family, or you need something super quick to assemble, these are recipes guaranteed to become instant classics. Plus, with each time you cook, you'll get faster and faster with Ramsay's shortcuts to speed up your cooking, reduce your prep times and get the very best from simple, fresh ingredients.

"When I'm shooting Ramsay in 10, I'm genuinely full of excitement and energy because I get to show everyone how to really cook with confidence," he says.

"It doesn't matter if it takes you 10 minutes, 12 minutes or even 15 minutes, to me, it's about sharing my 25 years of knowledge, expertise and hands-on experience, to make everyone feel like better, happier cooks."

This accompanying book has more than 100 recipes, all clocking in at around 10 minutes.

Once you've tried the crunch and flavour of cornflake-coated chicken, you might never go back to breadcrumbs! And to take the crunch factor up to the next level, I dip the buns into a combination of crispy fried onions and roasted peanuts. It looks and tastes great, but you can leave this step out if you are in a hurry. The gochujang (Korean chilli sauce) is also optional, but I really love the kick.

Ingredients

65g cornflakes

2 skinless chicken breasts

3 eggs

4 tbsp plain flour

vegetable oil, for frying

1/2 cucumber

2 spring onions

small handful of coriander leaves

2 tbsp fish sauce

zest and juice of 1 lime

100g roasted peanuts, crushed (optional)

3 heaped tbsp crispy fried onions (optional)

4 brioche burger buns

4 Little Gem lettuce leaves

sea salt

For the gochujang:

mayonnaise

2 tbsp gochujang chilli sauce

3 tbsp mayonnaise

zest and juice of 1 lime

Method

1. Start by making the gochujang mayonnaise: put all the ingredients for it into a bowl and mix together until thoroughly combined. Set aside.

2. Crush the cornflakes in a bowl until they are just bigger than breadcrumbs.

3. Slice the chicken breasts in half horizontally so you have four thin pieces of chicken.

4. Crack the eggs into a wide, shallow bowl and beat with a fork. Put the flour into a similar bowl and season with a little salt. Put the crushed cornflakes into a third bowl. Dip the chicken first into the seasoned flour, then the egg and finally the cornflakes.

5. Place a large frying pan over a medium-high heat and pour in a 2cm depth of oil. When hot, add the chicken pieces and cook for two minutes on each side. Drain on paper towel.

6. Slice the cucumber into ribbons using a speed peeler, and roughly chop the spring onions. Place in a bowl with the coriander leaves, fish sauce, lime zest and juice and toss together.

7. If using the crushed peanuts and crispy fried onions, combine them in a bowl.

8. Split the buns in half and lay them out. Spoon a dollop of the gochujang mayonnaise onto the bottom halves and spread a little on the outside of the tops. Dip the tops into the peanut mixture (if using).

9. Put the lettuce leaves on top of the mayonnaise inside the buns, followed by some of the cucumber salad and the crispy chicken. Put the bun lids on top before serving.

Serves 4.

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 double cream

60g cream cheese

2 tbsp chopped soft herbs, eg basil, chives, tarragon or parsley

olive oil, for frying

1 banana shallot, peeled

50g asparagus, trimmed

50g kale

100g peas

100g sliced courgette

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 shallot, add it to the dish and cook for 1 minute. Add the asparagus and cook for one minute before adding the kale, peas and courgette slices. 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 three 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.

You could make a really simple tiramisu in 10 minutes, or you could push yourself to make this incredible chocolate and hazelnut version in the same amount of time... I know what I would do. The caramelised nuts and Nutella cream (other chocolate spreads are available) make it much more impressive and only a little bit more complicated to prepare. It can be served immediately, but could also be made in advance and kept in the fridge while you cook and eat dinner.

Method

40g hazelnuts, roughly chopped

2 tbsp caster sugar

250g mascarpone cheese

3 tbsp Nutella

150ml whipping cream

1 tbsp icing sugar

1 tsp vanilla extract

8-10 sponge fingers

cocoa powder, for dusting

sea salt

For the soaking syrup:

2 tbsp espresso coffee

1 tbsp honey

100ml Marsala or coffee liqueur

Method

1. Place a non-stick frying pan over a high heat and add the hazelnuts. Season with a pinch of salt and toast for two to three minutes, tossing occasionally, until they are starting to colour.

2. Add the caster sugar and allow to caramelise, stirring continuously with a wooden spoon. Pour onto a plate or board and set aside to cool slightly.

3. Meanwhile, put the mascarpone and Nutella into a bowl and mix well.

4. Put the cream, icing sugar and vanilla extract into a food mixer or bowl and whisk until thick but not stiff.

5. Put the ingredients for the soaking syrup into a small bowl and mix together. Pour half into the Nutella mixture, then fold in the sweetened cream until just mixed for a ripple effect.

6. Dip half the sponge fingers in the remaining syrup, then place in the bottom of four glasses or bowls, tearing them to fit. Cover with a layer of the Nutella cream, then dip the remaining sponge fingers in the syrup and arrange them on top. Follow with another layer of the Nutella cream.

7. Break up the crystallised hazelnuts and sprinkle them on top of the puddings, then dust with cocoa powder before serving.

Serves 4.