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. Theo Randall’s Italian food is some of the best I’ve ever eaten.” – Diana Henry’s Autumn 2022 Best Cookbooks, The Telegraph

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. 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. 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

Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basil and aged balsamic vinegar 98kcal Insalata mista -Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basil Pappardelle con ragù di manzo - Fresh pasta with slow cooked beef in Chianti and Marzano tomatoes 373kcal Theo Randall's Italian food is some of the best I've ever eaten." - Diana Henry's Autumn 2022 Best Cookbooks, The Telegraph 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.

When Tom asked if you can roll it by hand or if you need a pasta-making machine, the chef told him: “You can roll it out by hand. It’s a good workout! You need a good surface, like a wooden surface, and a rolling pin. If you’ve got a pasta machine, that’s even better.”

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! Mozzarella-Mozzarella with mixed tomatoes, basil, toasted pagnotta bread and shaved ricotta salata 219kcal 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 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. 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! 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.Theo Randall’s Italian food is some of the best I’ve ever eaten."– Diana Henry’s Autumn 2022 Best Cookbooks, The Telegraph 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 Unlimited Prosecco, Negroni or Aperol Spritz are available for 1 hour and a half from time of arrival. Roasted Cornish monkfish with charlotte potatoes, fennel, thyme, garlic and crispy prosciutto with white wine, capers and parsley Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and mascarponeon pagnotta bruschetta, with Swiss chard and portobello mushrooms

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 that 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. 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. 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.” Pappardelle con ragù di manzo -Fresh pasta with slow-cooked beef in Chianti and San Marzano tomatoes 373kcal 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).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 TelegraphElevate your cooking and eating the easy way with The Italian Pantry. 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. Toasted bread salad with datterini tomatoes, cucumber, red peppers, basil, capers and anchovies 234kcal Pan roasted Sea bream fillet with Datterini tomatoes, capers, Taggiasche olives with Swiss chard and slow roasted Sicilian red peppers 380kcal