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

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Roasted Cornish monkfish with charlotte potatoes, fennel, thyme, garlic and crispy prosciutto with white wine, capers and parsley 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.” Toasted bread salad with datterini tomatoes, cucumber, red peppers, basil, capers and anchovies 234kcal 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.

Pappardelle con ragù di manzo - Fresh pasta with slow cooked beef in Chianti and Marzano tomatoes 373kcal Acclaimed chef Theo specialises in Italian Cuisine. Of his new book, he explained: “There’s a section on breadcrumbs, there’s a section on ricotta, there’s a section on dried porcini mushrooms. And so that kind of elevates. That’s the star point of the dish, that elevates you into these creations that I have come up with, but the idea is you kind of cook from your pantry. And that’s how I cook at home.”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. 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.

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 Ravioli di Zucca- Fresh pasta stuffed with roasted delica squash, ricotta and Parmesan with sage and butter 341kcalPlease 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 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 Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and mascarponeon pagnotta bruschetta, with Swiss chard and portobello mushrooms

Hot Dinners Best Cookbooks of 2022The Times Best Food Books of 2022"I love this book, full of joyfully simple, scrumptious, honest cooking - Theo has created the most delicious dishes. Pan-roasted sea bream fillet with datterini tomatoes, capers and Taggiasche olives, with Swiss chard and slow-roasted Sicilian red peppers 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.