Whether you struggle to make toast or boast impressive kitchen skills, we could all learn a thing or two from Gordon Ramsay, one of the best chefs this country’s ever produced, with 14 Michelin stars currently awarded to his restaurant empire.

His new book and upcoming TV series, Gordon Ramsay’s Ultimate Home Cooking, which is due to air later this year, follows on from where the Ultimate Cookery Course left off, aiming to strip away any complexities about making amazing food in limited time.

“It’s about encouraging people to take a fresh look at familiar ingredients, and throw in some new ones to create a delicious meal,” says the 46-year-old father-of-four. “I want people to have confidence in the kitchen.”

He maintains that amateurs overcomplicating things is the biggest problem he sees in home kitchens, a place where simplicity and ease should be the main goals.

“Home cooking should be fun and if you make a mistake or something’s not perfect, it’s OK, you can keep practising.

“With the rise of farmers’ markets, artisan bakers and local butchers, there are a lot of different and interesting foods readily available. You’ve just got to learn to cook them properly.”

Of course, he recommends all of the recipes in his new book, but if pushed to pick out a few favourite dishes he’s particularly excited by the sausage and caramelised red onion hotpot and the home-made fish fingers.

Other standout recipes are the beef stew with mustard suet dumplings – something every cook should have in their repertoire. Making home-made baked beans might seem like a faff, but Ramsay’s version, served with crispy potato cakes, is definitely one to try, while the pear and crunchy granola muffins could grace the finest packed lunch or take tea breaks to whole new levels.