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It’s the perfect combination of sugar and butter, together with solid wrist-work that help make Gordon's heavenly dessert: caramelised rhubarb crumble. Transforming sugar crystals into aromatic liquid gold needn't be a sticky business. Follow Gordon's tips and practise to perfection before the Cookalong.

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Salmon en croute is made from a salmon fillet wrapped in pastry - it's as simple as that. In this video Gordon shows how it's done ahead of the Cookalong.

Chopping an onion is an important skill to learn since it is the basic ingredient of many dishes.

Citrus fruits add great flavour to desserts but if you get over zealous with the grater, you may grate the pith.

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A basic white sauce is a great technique to perfect, as it is the base of so many other sauces and dishes (soufflés/fish pies etc...).

Pasta: it's a staple of our everyday diet and one of the most commonly cooked ingredients, but it doesn’t mean that everyone knows how to cook it properly.

Cooking duck can seem like a daunting process but it isnt something to be afraid.

Mashed potatoes, roast potatoes and crushed potatoes are perhaps a more common accompaniment to home cooking, but fondant potatoes are really easy to make.

Chillies are small, but they certainly pack some punch.

This classic show stopping dish is rich in flavour, the centre piece being the sirloin steak.

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Simple to prepare and delicious to eat, sautéed potatoes are an ideal accompaniment to any main course.

Home made mayonnaise may sound scary but it can be put together in minutes and add a real delicate flavour to your Marie Rose sauce.

Prawns are most commonly bought ready prepared. For those that feel like getting a little mucky, Gordon demonstrates how simple it is to peel and de-vein prawns.

Chicken stock. You can buy it fresh; you can buy it in ready-made and you can buy it in the form of stock cubes, but you can easily make it yourself. In this video Gordon demonstrates to how to make your own chicken stock.

Gordon shows how you can turn your own chicken stock into a base for an oriental soup. Once you’ve got a good quality home made chicken stock, the rest is easy. A handful of ingredients and a matter of minutes is all it takes to convert your stock to an oriental classic - hot and sour soup.

Peppers are a common, day-to-day ingredient because of their unique flavour and versatility. The key to cooking with peppers is to make sure all the seeds are discarded.

Stir-frying is a cooking technique that requires cooking over a high heat, while constantly tossing the ingredients for even cooking. In order to cook your beef to perfection it essential to cut it into thin strips.

One of the nation's favourites, here Gordon shows you how to make the rich, spicy tomato based tikka masala curry sauce.

Rice - it's one of the most commonly eaten foods around round the world and is a staple in our everyday diet.

Rice - it's one of the most commonly eaten foods around round the world and is a staple in our everyday diet.

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Shami kebabs are little mince patties, packed full of flavour - almost a mini Indian hamburger.

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An American version of the same name, also hosted by Ramsay, aired as a one-hour special on the Fox network on 15 December, 2009.[5] Guests included Whoopi Goldberg, Cedric the Entertainer, Alyson Hannigan and Leann Rimes, with home cooks featured live via Skype. The three course meal shown on the U.S. premiere was identical to episode 3 of the original British series.

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This Christmas, there's no need to panic if the idea of cooking for the whole family fills you with dread. Help is at hand as Gordon Ramsay serves up an action-packed, entertaining guide to cooking a foolproof Christmas dinner - live on Christmas Day. Gordon invites the nation's families to cookalong together. Don't leave it all to mum - Gordon challenges everyone to muck in and help create the perfect three-course festive feast: turkey with pork, porcini and sage stuffing; Madeira gravy; clementine carrots with freshly grated nutmeg; Brussels sprouts with chilli, lemon, garlic and toasted hazelnuts; and the perfect goose fat roast potatoes with garlic and rosemary. Plus, Gordon serves up a delicious starter of parsnip and pea soup with a walnut pesto, and a show-stopping ice cream snowball for pudding. Special lunch guests pop in to share Gordon's feast, and woven into the live cooking action will be a series of festive TV classics fronted by some of Channel 4's favourite faces.

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