The Italian Pantry: 10 Ingredients, 100 Recipes – Showcasing the Best of Italian Home Cooking

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Theo Randall’s Italian food is some of the best I’ve ever eaten."– Diana Henry’s Autumn 2022 Best Cookbooks, The Telegraph So, I’m just sort of one of those cooks that likes to use ingredients from my pantry, and that’s where the book comes from. And a lot of the recipes are dishes that I’ve cooked at home, and there’s lots of stories about cooking at home for my children and that kind of thing.” World-renowned chef Theo Randall shares his 10 pantry staples and reveals his favourite ways to cook with them through 100 fabulous recipes covering Tomatoes, Porcini Mushrooms, Parmesan, Lemons, Leafy Greens, Ricotta, Polenta, Pine nuts, Honey and Breadcrumbs. From simple pasta dishes and more extravagant dinners for when you have people over, to delectable desserts and classic Italian cakes, you'll delight in Theo's take on the very best of Italian home cooking. The Italian Pantry is released Thursday 1st September. For more Information visit theorandall.com . Theo will be appearing at his first ever CarFest South this year! Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basil and aged balsamic vinegar 98kcal

Cover your hands in olive oil, take a generous tablespoon of the mixture and roll it between your palms to form a meatball the size of a golf ball. Repeat until you have used all the mixture – you should have 16 meatballs. Place them on a tray, wash your hands and then place the tray in the fridge to firm up for 30 minutes. Theo Randall’s Italian food is some of the best I’ve ever eaten." – Diana Henry’s Autumn 2022 Best Cookbooks, The Telegraph Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and mascarponeon pagnotta bruschetta, with Swiss chard and portobello mushrooms Please be aware that the delivery time frame may vary according to the area of delivery - the approximate delivery time is usually between 1-2 business days. If you’re daunted about making Italian food, then you needn’t be. Theo said: “The thing about the cookbook, and the food I cook, it is quite simple. It’s not over-complicated. Italian food, there’s nowhere to hide. It’s all about the quality of the ingredients, so all the dishes in there, there’s not that many complicated recipes, it’s just simple home-cooking, which is what Italian food is really mostly about.”Mozzarella-Mozzarella with mixed tomatoes, basil, toasted pagnotta bread and shaved ricotta salata 219kcal

The other pantry ingredients are tomatoes, parmesan, lemons, leafy greens, polenta, honey and pine nuts, and, in the book, Theo calls on memories of childhood holidays to Italy, in which his parents would source the best quality family ingredients to fill their own pantry. He told Tom: “We used to have these lovely holidays where we’d drive through France to Italy. I was always the one who chose the restaurants, and my mother was such a good cook that I kind of always cooked with her. She used to make bread three times a week. Ravioli di Zucca- Fresh pasta stuffed with roasted delica squash, ricotta and Parmesan with sage and butter 341kcal Unlimited Prosecco, Negroni or Aperol Spritz are available for 1 hour and a half from time of arrival. Arrosto di faraona - Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta with swiss chard, portobello mushrooms 390kcal For the meatballs, put all the ingredients for the meatballs (except the oil) into a large bowl and combine to form a firm, evenly distributed mixture.Place the meatballs in the pan on top of the sauce, evenly spaced, then transfer the pan to the oven and bake for 20 minutes, or until the meatballs are cooked through. Leave to one side for 5 minutes to cool slightly (leave the oven on). Pappardelle con ragù di manzo - Fresh pasta with slow cooked beef in Chianti and Marzano tomatoes 373kcal

Insalata mista- Mixed Italian leaves, basil, mint, cucumber and datterini tomatoes with fresh goat’s cheese and aged balsamic vinegar 110kcal Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta, Marinated Lake District lamb rump with slow-cooked potato, green beans, aubergine, tomatoes, grilled red peppers and lamb jus Heat another tablespoon of the olive oil in a separate saucepan, then add the garlic. Fry the garlic for 30 seconds, then add the passata and cook the mixture gently for 20 minutes, until reduced by half. Season with salt and pepper, then stir through the basil. Chef Theo Randall joined the Chris Evans Breakfast Show with Sky to talk about his fourth cookbook, The Italian Pantry.Whilst the Heinz ravioli recipe didn’t make it into Theo’s new book, he told Tom that there are plenty of fresh pasta recipes in there, and he even gave listeners one to try, describing it as, “an absolutely perfect recipe for pasta.” Burrata- Fresh burrata with winter tomatoes, grilled delica squash, sourdough breadcrumbs and ricotta salata 318kcal Please note that our menus are subject to change depending on the availability and seasonality of the freshest ingredients. Please note that the Regional Tasting menu is created by Chef Theo to represent one particular Italian region with carefully selected unique products and wines. Due to this, we are not able to offer vegetarian and vegan alternatives and may not be able to accommodate other dietary needs. I love this book, full of joyfully simple, scrumptious, honest cooking - Theo has created the most delicious dishes. You won't be able to resist." - Jamie Oliver

Theo Randall's Italian food is some of the best I've ever eaten." - Diana Henry's Autumn 2022 Best Cookbooks, The Telegraph Whether writing about familiar dishes like pork shoulder cooked in milk (a version of a River Cafe classic) or some less well-known Italian specialities he's unearthed, such as torta pastiera (a pie from Sorrento filled with grano cotto – cooked wheat – rice, eggs and ricotta) Randall is always informative and engaging. Speaking more about his mother’s influence, the chef said: “My mother was a brilliant cook. She had this pantry, which was the messiest pantry you’ve ever seen in your life, but it was full to the brim. She always put the chocolate on the top shelf so that I couldn’t get to it! Insalata mista -Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basilI love this book, full of joyfully simple, scrumptious, honest cooking – Theo has created the most delicious dishes. You won’t be able to resist." – Jamie Oliver Available for tables of up to six people. Please speak to a member of the team if you have any dietary allergies or intolerances. All prices include VAT at the current prevailing rate. A discretionary 12.5% service charge will be added to the final bill.