Gordon Ramsay’s Great British Pub Food. Gordon Ramsay

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      Preheat the oven to 200°C/Gas 6. Halve the tomatoes and arrange, cut side up, on a baking tray. Peel, halve and deseed the marrow, then cut into 1.5cm cubes and spread out on another baking tray. Drizzle both generously with olive oil, then scatter over the thyme leaves, garlic, sugar and some salt and pepper. Toss the marrow cubes to ensure that they are well coated. Roast the tomatoes and marrows for 30–40 minutes, until they are soft and slightly caramelized, giving the marrows a stir halfway through.

      

      As soon as they are cooked, purée the vegetables in a blender with the basil leaves and hot stock; do this in two batches if necessary and make sure you tip in all the flavourful juices. For a very smooth texture if preferred, pass the puréed soup through a fine sieve.

      

      Transfer the soup to a pan and reheat gently. Taste and adjust the seasoning with a little balsamic vinegar, salt and pepper. Serve in warm bowls drizzled with a little olive oil.

      London particular

      SERVES 4-6

      1 smoked ham hock, about 1kg, soaked in plenty of cold water overnight

      1 large onion, peeled and halved

      1 large carrot, peeled and cut into 3 pieces

      1 celery stick, trimmed and cut into 3 pieces

      1 tsp white peppercorns

      1 bouquet garni (1 bay leaf, few thyme or parsley sprigs, tied together)

      11/2-2 litres water

      300g dried split green peas, soaked overnight sea salt and black pepper

      CROÛTONS

      1 day-old thin French stick

      4 tbsp olive oil

      30g butter

      TO GARNISH

      flat-leaf parsley leaves

      During the industrial revolution, London was often blanketed in a thick heavy fog—referred to as a ‘pea souper’ and this is how this soup acquired its name. It is typically made with boiled unsmoked gammon, but we prefer to use a smoked ham hock to give the soup an intense and smoky base flavour. The croûtons add a contrasting crunch, but you can omit them if you prefer.

      

      Drain the ham hock, rinse under cold running water and place in a large pan. Add the onion, carrot, celery, peppercorns and bouquet garni, then pour in the water to cover. Bring to a simmer and skim off the scum and froth that rises to the surface. Simmer gently, topping up with boiling water as necessary, for 21/2-3 hours until the ham is tender and comes away from the bone easily.

      

      Lift out the ham and let cool slightly. Strain the stock and return to the pan. Drain the split peas, add to the pan and simmer for 11/2-2 hours until soft. In the meantime, shred the ham and discard the bone.

      

      Purée the soup using a hand-held stick blender (or a regular blender) until smooth. Return to the pan to reheat. If the soup is too thick, add a little boiling water to dilute; or, if it is not thick enough, simmer until reduced to the required consistency. Taste and adjust the seasoning. Return the ham pieces to the soup and reheat just before serving.

      

      To make the croûtons, cut the French stick into small bite-sized pieces. Heat the olive oil and butter in a small frying pan. When hot, add the bread pieces and toss in the foaming butter and oil for 3 minutes or so, until golden brown and crisp. Remove with a slotted spoon and drain well on kitchen paper.

      

      Divide the hot soup among warm bowls and scatter a few croûtons and parsley leaves on top. Hand the rest of the croûtons round separately.

      Fennel and roasted red pepper soup

      SERVES 4

      4 red peppers

      1 large fennel bulb, trimmed (fronds reserved if intact)

      1 large potato, peeled

      2 tbsp olive oil, plus extra to drizzle

      1 tsp fennel seeds

      11/2 tsp caster sugar

      sea salt and black pepper

      splash of Pernod (optional)

      500ml chicken or vegetable stock (see page 243)

      75ml soured cream (or double cream)

      few dill sprigs (optional), to garnish

      This is another fantastic soup for the summer, which you can serve either hot or chilled as you prefer. Roasting the peppers intensifies their flavour but if you are short of time, use a jar or two of ready roasted peppers—available from most supermarkets.

      

      Heat the grill to its highest setting. Quarter the peppers lengthways and remove the seeds. Arrange on a sturdy baking sheet, skin side up, and place under the hot grill for about 5 minutes, until the skins char and blacken. Tip the pepper pieces into a bowl, immediately cover with cling film and leave them to steam for a few minutes; this helps to lift the skins.

      

      Meanwhile, dice the fennel and potato. Heat the olive oil in a wide, heavy-based pan and sauté the fennel for 3-4 minutes until it begins to colour. Add the potato, fennel seeds, sugar and a pinch each of salt and pepper. Stir frequently over a high heat for another 4-5 minutes. If using, add the Pernod and let bubble for a few minutes. Pour in the stock, bring to a simmer and cook for 10-15 minutes until the vegetables are very soft.

      

      Once the peppers are cool enough to handle, peel away the skins and chop the flesh into small dice. Add half of the peppers to the soup, then purée using a hand-held stick blender (or a regular blender) until very smooth. Stir in the cream and remaining chopped peppers, then taste and adjust the seasoning. Reheat as necessary. Ladle into bowls and garnish with the reserved fennel fronds or dill sprigs.

      Mulligatawny

      SERVES 4

      25g butter

      2 large onions, peeled and chopped

      sea salt and black pepper

      3 tbsp tomato purée

      2-3 tsp mild curry powder, to taste

      2 tbsp plain flour

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