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.” 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. Roasted Cornish monkfish with charlotte potatoes, fennel, thyme, garlic and crispy prosciutto with white wine, capers and parsley Theo Randall’s Italian food is some of the best I’ve ever eaten."– Diana Henry’s Autumn 2022 Best Cookbooks, The Telegraph

Mozzarella-Mozzarella with mixed tomatoes, basil, toasted pagnotta bread and shaved ricotta salata 219kcal 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.” Ravioli di Zucca- Fresh pasta stuffed with roasted delica squash, ricotta and Parmesan with sage and butter 341kcal

Pan roasted Sea bream fillet with Datterini tomatoes, capers, Taggiasche olives with Swiss chard and slow roasted Sicilian red peppers 380kcal 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. 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 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

Insalata mista- Mixed Italian leaves, basil, mint, cucumber and datterini tomatoes with fresh goat’s cheese and aged balsamic vinegar 110kcal Pappardelle con ragù di manzo - Fresh pasta with slow cooked beef in Chianti and Marzano tomatoes 373kcal

Pan-roasted seabass fillet with datterini tomatoes, capers and Taggiasche olives, with Swiss chard and slow-roasted Sicilian red peppers Carne 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.” 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. 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.