Heat a little olive oil in a large pan and lightly saute the onion, garlic and rosemary until softened. Add the pancetta or bacon and cook without colouring for 3-4 minutes until the fat begins to come out, then add the carrot, swede, celery and leek and cook for 2-3 minutes until they begin to soften. Season the vegetables while they?re cooking in the pan. Add the tomato pur?e, stir, and continue cooking for 1 minute. Then add the hot stock. Turn down to a simmer and continue to cook for a further 15 minutes.

Put the spaghetti into a clean tea-towel and roll it up so you?ve got a sausage shape. Hold both ends tightly, then place it on a table and run it over the edge so the spaghetti breaks into small even pieces. Add to the soup and simmer until the spaghetti is tender - it should take about 10 minutes. Add the cabbage, mangetouts and tomatoes and cook for 5 minutes more.

Check the seasoning, then serve the soup in bowls and top with a spoonful of pesto. Eat with crusty bread. Perfect comfort food for a blustery day.

Extracted from Kitchen Heaven by Gordon Ramsay, published by Michael Joseph on May 6 at ?20, ? Optomen Television and Gordon Ramsay, 2004. Food photography ? Lis Parsons, 2004, reportage photography ? Mark Read and Chris Terry, 2004. Available at the Books First price of ?16 plus ?1.95 p&p on 0870 160 8080;