Gordon Ramsay's 'genius' technique to cut popular herb found in most kitchens

Celebrity chef has revealed his method for cutting one of the country's most popular herbs which he says ensures that it maintains as much flavour as possible. The chef, who has an , shot to fame in the late 1990s with his fiery temper and working-class roots making him an on screen hit.

, who is married with six children, is now one of the most recognisable culinary experts in the world and owns a global restaurant empire bearing his name. But for all his wealth and fame, the Scottish chef still relies on the basics when preparing his dishes, including ensuring he cuts the herbs that he adds to his dishes, in the most effective way. When discussing basil, said: "The secret is to chop them, not bruise them."

He added: "Basil is a soft herb so treat it with some respect. When people go mad chopping herbs, all the goodness comes out on the board.

"I want the goodness left inside the basil. Place them all inside one another with the largest leaf at the bottom and it is almost like rolling a cigar.

"Large one at the bottom, small ones in the centre and then place them down together and just roll them."

"Now it is rolled, it is ready to slice and there you have a chopped basil that is not bruised and smelling very fragrant."

Social media users were shocked at how much the simple technique transformed their dishes, with one labelling the simple method as "genius" and another claiming that they "cannot chop it any other way," since learning about its effectiveness.

The chef also warned viewers about the need to use a sharp knife, but to do so safely to avoid accidents.

He said: "A sharp knife is imperative, fingers should be tucked in with the bottom part of your knuckle used as a guide between you and the herbs, that stops you from cutting your finger."

Basil is most closely associated with Mediterranean cooking but is used widely across Asia.

The herb is widely used in Italian dishes and is famous for its sweet, strong aroma and flavour.