Inside story

The cool, damp weather has finally forced Peter Gordon to put away his barbecue and start using his brand new stove The weather has finally decided to get very cold and wet, so I'm really glad that my new, beautiful kitchen is finished. During the summer, we barbecued and grilled outside to our hearts' content, but now that the doors have been closed to the winter cold, it's to the stove I turn.

The first thing I cooked on the spanking new hob was a soup; there's something homely about a large pot bubbling away and, somehow, the aroma is almost always redolent of treasured memories and comforting warmth.

I'd recommend that you add a dollop of the aioli to it just as you serve it, but do make sure to stir it in well.

The salmon dish (pictured left) is one that I have cooked, in a variety of ways, time and time again. I've also used the same technique with chicken, duck and pork chops.

Savoy cabbage, bacon, parsnip, sweet potato and chickpea soup Serves 6 2 medium leeks, finely sliced and washed 2 parsnips, peeled and cut into 1cm dice 6 rashers bacon, rind off, cut into 5mm pieces 100g butter half small Savoy cabbage, finely shredded 400g tin of chickpeas, drained a handful of sage leaves 1 teaspoon fresh thyme 1 medium sweet potato, skin scrubbed, then cut into 1cm dice 1200ml vegetable or chicken stock, or water Fry the leeks, parsnips and bacon in the butter over a moderate heat until the leeks begin to take on a little colour. Add the cabbage, chickpeas, herbs and sweet potato and mix well, then add the stock and bring to a boil, then turn to a simmer and cook until the sweet potato and parsnip are cooked. Taste for seasoning, adding a little salt and pepper.

Aioli I always like to make my aioli with a touch of saffron for an earthy background flavour. It is optional though.

a small pinch of saffron 30ml lemon juice 1 large egg, plus 1 extra yolk- garlic cloves, peeled and crushed half teaspoon fine mustard paste quarter teaspoon salt a few grinds of fresh white pepper300ml olive oil - don't use extra virgin Soak the saffron in the lemon juice for 15 minutes then put into a small food processor with the egg, yolk, garlic, mustard, salt and pepper and puree for 20 seconds. Slowly drizzle the oil in while the motor is running. When you have added half the oil, turn the machine off and scrape the sides of the bowl down with a spatula, then add the remaining oil while the blade is spinning again. Lastly, add one dessertspoon of hot water to help stabilise it. Alternately, you can make this with a whisk and a lot of patience - just remember to add the oil slowly.

Ginger, soy and star anise baked salmon with noodles and spinach This meal is really simple to prepare and cook, in fact get the fish marinating before you start the soup.

SERVEs 6 2 thumbs of ginger, peeled and finely julienned or grated 2 cloves of garlic, peeled and finely sliced 6 whole star anise 150ml soy sauce 2 teaspoons demerara sugar 50ml sesame oil 6 x 180g pieces of salmon fillet, skin on, but bones removed half cup finely sliced spring onions 200g cooked noodles, I used a combination of soba and udon, bought from a health shop or deli 200g washed spinach Mix the ginger, garlic, star anise, soy, sugar and sesame oil together in a roasting dish. Add the salmon to the dish, rub the marinade in well, then cover the dish with clingfilm and leave to marinate at room temperature, skin side up, for an hour. Turn the oven to the hottest you can get it, approx 250C. Place the dish in the top third of the oven and cook for between eight-12 minutes. Ideally the salmon should still be a little rare in the middle, however, the cooking time will depend on the thickness of the fillet. Once the salmon's cooked, spoon the hot marinade over it while still warm, then sprinkle with the spring onions. Just before the salmon is ready, blanch the spinach in a large pot of salted boiling water, just before draining it into a colander, add the precooked noodles to the pot to warm them through, and mix with the spinach. To serve, pile some noodles and spinach onto a plate, place a fillet on top, then drizzle with the marinade.

Yummy is the only way to describe these pies. Best served warm, with plenty or thick cream, and a glass of frozen Amaretto to wash it down.

SERVES 6 700g puff pastry 1 egg, lightly beaten, to make an egg- wash 3 medium sized Granny Smith apples, peeled and cored, then cut in half horizontally 120g mascarpone 6 Amaretti biscuits 120g grated bitter chocolate 6 tablespoons demerara sugar Preheat oven to 200C. Roll out the pastry on a lightly floured bench to a 4mm thickness and to a rectangle 72 x 24cm in size. Cut it into 6 equal pieces 12cm x 24cm, and brush each piece all over with egg-wash. Place a half of an apple, cut side down, at one end of each piece of pastry. Dollop a quarter of the mascarpone on top of each piece of apple, sit an Amaretti biscuit on top, then sprinkle with the chocolate and half of the sugar. Fold the pastry over the apple, gently squeezing out any air, and press down well, then cut with a sharp knife into a circular shape. Brush with the remaining egg-wash and sprinkle with the remaining sugar. Poke a few holes in the top with a toothpick, and bake on a greased baking tray for 30 minutes, until puffed and golden.

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