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At home, we don’t just stick to rice and spaghetti. Tana has begun to feed the kids a vegetarian meal once a week, which means being creative in combining pulses, grains and pasta with a variety of vegetables. The kids love it when she experiments. When the weather is cold we use a lot of barley, adding it to soups, stews and winter salads. Barley can even take the place of rice in a risotto. The excellent barley risotto here has featured many a time on our restaurant menus.

My love affair with pasta stems from the time I spent in Sicily and Sardinia as a young chef. When I finally returned to London and opened Aubergine back in October 1993, I was determined to include handmade pasta on the menu. Fresh pasta can be mind-blowing, and any young chef joining our brigade had to master the art of making it. It is a fundamental skill in our kitchens.

Farfalle with bacon, peas and sage

Fresh tagliatelle with stilton and mushrooms

Grilled vegetable lasagne

Conchiglie with meaty tomato ragù

Penne with baked pumpkin and rosemary

Spaghetti with broccoli, garlic and chilli

Chorizo, broad bean and mint couscous

Linguine with lemon, feta and basil

Smoked haddock with white beans and parsley

Gordon’s posh kedgeree

Spinach, mushroom and ricotta cannelloni

Goat’s cheese, beetroot and lentil salad

Wild mushroom barley risotto

Herby rice pilaf with pistachios and almonds