WE sometimes lose sight of the fact that Gordon Ramsay is a f***ing good cook. I only inserted the expletive there because it seems that it is de rigeur for every newspaper article to make reference to the chef’s foul mouth. This is a shame, not only because it encourages old ladies and retired army officers to write to the Daily Mail, but also because his obvious talents as a chef are often overlooked in favour of focusing on the profanities.

Ramsay has got 16 Michelin stars. Only two more people have ever been awarded more – and this is an Englishman we’re talking about.

Here, Ramsay goes back to his roots and brings his culinary expertise to the world of pub grub. Along with co-writer Mark Sargeant, Ramsay owns a string of pubs in London and these are recipes that are on the menu in their establishments.

Needless to say Chicken in a Basket does not feature. But you won’t find Snail Porridge featuring in the pages of this recipe book, either. Instead, Ramsay takes traditional British recipes, sometimes with a slight twist, and shows the readers how to do them well.

Unlike many recipe books you don’t need a store cupboard stocked with obscure spices and exotic ingredients to cook these dishes. Most of the components can be found on the shelves of your local corner shop.

Mussels and Bacon cooked in Cider was a particular favourite of mine, Sardines and Tomato on Toast another very tasty snack.

What’s great about these recipes is you don’t have to be a genius to cook them, but you might have to be one to devise them. So long as you’re not too busy swearing, of course.