Gordon Ramsay’s Great British Pub Food

Welsh mutton broth

Hodge podge soup

Cock-a-leekie soup

SERVES 6–8

1 chicken, about 1.5kg, jointed

sea salt and black pepper

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

1.5–2 litres chicken stock (see page 243), or water

5 large leeks, about 500g in total, trimmed

200g cooked rice

200g soft pitted prunes

This winter warmer is traditionally served as a starter at Scottish holiday feasts, including Hogmanay and Burn’s Night. As the name suggests, chicken and leeks are the key ingredients, along with prunes. We like the mild sweetness these add to the light and savoury broth, but you can leave them out if you prefer.

Rub the chicken joints with salt and pepper and place in a large cooking pot with the bouquet garni and stock. If the stock doesn’t quite cover the chicken, top up with cold water. Add a generous pinch each of salt and pepper and bring the liquid to a simmer. Skim off any froth or scum that rises to the surface. Turn the heat to the lowest setting, partially cover the pan and simmer gently for 30 minutes; the surface of the liquid should barely move.

In the meantime, slice the leeks on the diagonal into 1–2cm wide pieces. Add them to the pan and simmer for 30 minutes until the chicken is tender throughout.

Lift the chicken out of the stock and leave until cool enough to handle. Meanwhile, add the rice and prunes to the stock and simmer for another 15–20 minutes. Remove the bouquet garni.

Shred the chicken meat, discarding the skin and bones, then return to the stock to warm through. Taste and adjust the seasoning. Ladle the soup into warm soup plates to serve.

Chilled minted pea soup

SERVES 4

2 tbsp olive oil, plus extra to drizzle

2 large shallots, peeled and finely chopped

sea salt and black pepper

500g frozen peas, thawed

about 600ml hot chicken stock (see page 243)

small bunch of mint, leaves only

Effortless to prepare, this vibrant soup makes a refreshing summer starter. If preferred, it can be served hot.

Heat the olive oil in a pan. Add the shallots, season and sweat over a medium heat, stirring occasionally, for 5–6 minutes until they begin to soften but not colour. Add the peas and pour in the stock; it should just cover the peas. Simmer for a few minutes until the peas are tender. Drop in the mint and immediately take off the heat.

Using a slotted spoon, take out a spoonful of peas for the garnish. In batches if necessary, blend the soup using a hand-held stick blender (or a regular blender) until smooth. Adjust the seasoning generously, as the flavours will be muted when cold. Pour into a bowl set over another bowl half-filled with ice to cool quickly, stirring occasionally. Chill for at least 2 hours before serving, topped with the reserved peas and a grinding of pepper.

White onion and cheddar soup

SERVES 4

20g butter

900g white onions, peeled and sliced

sea salt and black pepper

2 garlic cloves, peeled and finely crushed

2 bay leaves

few thyme sprigs, leaves stripped

300ml chicken stock (see page 243)

200ml whole milk

75ml double cream

100g strong cheddar, such as Montgomery, grated

In the spring, we use new season’s onions to lend a wonderful sweetness to this lovely, creamy onion soup. A strong piquant cheese, such as Montgomery cheddar with its slight edge, contrasts the sweetness perfectly.

Melt the butter in a large pan. Add the onions and sprinkle with some salt and pepper. Cook, stirring frequently, over a medium heat for about 7–10 minutes until the onions are soft and translucent but not browned. Add the garlic, bay and thyme leaves, and cook for another 3–4 minutes.

Pour in the stock, bring to a gentle simmer, cover the pan and cook for 10 minutes or until the onions are very soft. Remove from the heat and discard the bay leaves. Purée the soup, using a hand-held stick blender (or a regular blender) until smooth. For a very smooth texture if preferred, pass the puréed soup through a fine sieve.

Return the soup to the pan. Add the milk and cream and slowly return to a gentle simmer. Stir in the grated cheese and season well to taste. Serve in warm bowls, with some warm buttery scones or crusty bread on the side.

Roasted tomato and marrow soup

SERVES 4

1kg vine-ripened tomatoes, about 12

1 marrow, about 1kg olive oil, to drizzle

few thyme sprigs, leaves stripped

3 large garlic cloves, peeled and thinly sliced

2 tsp caster sugar