Gordon Ramsay has revealed his go-to dish that, to what may be surprise to some, is made up of just three ingredients.

The 58-year-old chef spoke about his preferred dish on the podcast ‘Desert Island Dishes’ that is like Desert Island Discs but for food.

Speaking to the host on his go-to dish, he replied: “My go to dish? Honestly, I would slow roast tomatoes, confit garlic, and then literally blitz it with the most amazing vegetable stock 24 hours later.

“I eat 24-hour slow roasted tomato soup with vegetable stock, breath-taking, it’s filling, it’s warm, you can have it for lunch, afternoon or dinner.”

This isn’t the first time Gordon has provided some cooking tips for fans of his with the experienced cuisine creator recently sharing how to get the best out of the humble steak before it has even started cooked.

The Irish Star reported that he recommended taking the steak out of the fridge around 10 to 15 minutes before cooking. What’s more, he also emphasised the importance of seasoning the beef before it goes in the frying pan.

Gordon warned that around 30 percent of the seasoning with dissipate as the steak is cooking which means being liberal with the salt and pepper before that process starts.

However, his secret ingredient to the perfect slab of beef is adding half a bulb of garlic and a sprig of fresh thyme during while the meat is in the pan.

Gordon explained on YouTube: The temperature of that meat is still quite cold so when you turn it over, just turn the gas up a little bit to make sure we concentrate on that beautiful sear. Use your tongs and push down.

“Take advantage of that beautiful base, that incredible non-stick and more importantly, the heat that’s been conducted in the pan. It is so important, especially the sear, and that helps differentiate between boiling a steak and searing a steak.”

Whilst Gordon has been keen to pass on some cooking tips, he also spoken about the modern pressures on chefs. In the same podcast in which he talked about his go-to dish he talked about how he helps his own would-be Gordons.

He said: “I think the pressure of chefs today on them physically, mentally, marketable assets in front of multiple customers, social media platforms, press, they have to have a certain style of uniqueness.

“I tell my chefs as well. We have incredible media training programmes for them. We stress test them in areas under pressure to face the media and also handling different difficult scenarios.”