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

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Brush both sides of the aubergine slices with olive oil and season them with salt. Place the aubergines in an even layer on a baking sheet lined with baking paper. Bake them for 15 minutes, then turn them over and bake them for a further 15 minutes. Remove the slices from the oven and, when they are cool enough to handle, cut them into halfmoons. Set them aside and leave the oven on.

Roasted Cornish monkfish with charlotte potatoes, fennel, thyme, garlic and crispy prosciutto with white wine, capers and parsley Pan-roasted sea bream fillet with datterini tomatoes, capers and Taggiasche olives, with Swiss chard and slow-roasted Sicilian red peppers

Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basil and aged balsamic vinegar 98kcal 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. 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.” For the burrata and crostini, drizzle a little oil over the ciabatta slices and sprinkle them with some sea salt. Place on a baking tray and bake in the hot oven for 4 minutes, or until crisp, then rub them all over with the garlic clove.

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. Unlimited Prosecco, Negroni or Aperol Spritz are available for 1 hour and a half from time of arrival. Pappardelle con ragù di manzo -Fresh pasta with slow-cooked beef in Chianti and San Marzano tomatoes 373kcal The new book, which comes out on Thursday 1st September, sees Theo select ten staple Italian ingredients and create simple recipes to inspire people to cook with them. He told Tom Allen, who is in for Chris, that the idea of the book is, “ten ingredients in your pantry and the inspiration of those ten ingredients to cook from.”Ravioli di zucca-Fresh pasta stuffed with roasted delica squash, ricotta and Parmesan,with sage and butter 341kcal Theo Randall's Italian food is some of the best I've ever eaten." - Diana Henry's Autumn 2022 Best Cookbooks, The Telegraph