COME FOR DINNER

Top chef Theo Randall shows you how to make his favourite dishes at home

BRUSCHETTE WITH MIXED HERITAGE TOMATOES AND BURRATA The key to perfecting this much-loved dish is the quality of your tomatoes

PACCHERI WITH PRAWN You need to slice the courgettes into matchsticks for this recipe

ROASTED LAMB RUMP WITH POLENTA This sauce is lovely but really good with polenta

TIRAMISÙ It has the perfect balance of coffee to mascarpone

BRUSCHETTE with mixed heritage tomatoes and burrata

The key to perfecting this much-loved classic lies in the quality of your tomatoes. Buy the best you can find and keep them at room temperature (just as you would fruit), which will bring out their flavour. Ripe, flavourful tomatoes on crisp, garlic-rubbed bread and topped with chopped burrata… heaven.

4SERVES

AS A STARTER

250g mixed heritage tomatoes 1 small garlic clove, crushed to a paste with a pinch of salt 6 basil leaves, torn 4 tbsp good olive oil 4 large, thick slices of sourdough, toasted 200g burrata freshly ground black pepper

METHOD

Cut the tomatoes in half across their middles and squeeze them like an orange to remove the seeds. Roughly chop the deseeded tomato halves, then place in a bowl with the seasoned garlic, torn basil and 2 tablespoons of the olive oil.

Divide the tomato mixture equally between each slice of toasted sourdough, pushing down so the tomato mixture is firmly embedded in the bread and will not fall off.

Drain the liquid from the burrata and chop to a chunky paste. Spoon equal amounts of the burrata on top of the tomatoes. Drizzle over the remaining oil and finish with a grinding of black pepper.

Recipes are taken from 'The Italian Deli Cookbook' by Theo Randall, with photography by Lizzie Mayson, published by Quadrille, £26.

PACCHERI with prawn, courgette and parsley sauce

When cooked, the paccheri go flat and somehow the new shape and texture sucks up all the cooking juices of the prawns, tomatoes and courgettes. You need to slice the courgettes into matchsticks for this recipe, but it’s not as fiddly as it sounds. Slice into 1cm rings, then place three rings on top of each other and slice downwards in 1cm widths. Easy!

4SERVES

AS A STARTER

350g paccheri 3 tbsp olive oil 1 garlic clove, finely sliced 2 courgettes, cut into 1cm matchsticks 150g Datterini (baby plum) tomatoes, halved 1 tbsp finely chopped flat-leaf parsley leaves 250g uncooked prawns, halved lengthways (frozen are fine) 75ml dry white wine sea salt and freshly ground black pepper

METHOD

Bring a large pan of salted water to the boil. Add the paccheri and boil for 2 minutes less than the packet instructions, until very al dente.

Meanwhile, make the sauce. Gently heat 2 tablespoons of the oil in a large non-stick frying pan on a medium heat. When hot, add the garlic and courgettes. Cook for 3 minutes to soften, then add the tomatoes, parsley and halved prawns. Season with salt and pepper, add the white wine and cook on a medium heat for about 3 minutes, until the liquid has reduced by half.

Once the pasta is ready, using a slotted spoon or small sieve, transfer it to the sauce. Add a ladleful of the pasta cooking water and cook for a further 2 minutes, until the sauce becomes syrupy. Add the final tablespoon of olive oil and check the seasoning. The pasta should have a lovely bite to it and it should be coated in the sauce. Serve in warmed pasta bowls.

ROASTED LAMB RUMP WITH POLENTA and creamy olive and anchovy sauce

Heating up olives softens them and in the process releases their amazing and intense flavour. This sauce is lovely with most things, but really good with polenta and greens.

4SERVES

FOR THE LAMB pared zest and juice of 1 unwaxed lemon 4 x 180g lamb rumps 1 rosemary sprig, leaves picked and roughly chopped 2 garlic cloves, quartered 3 tbsp olive oil sea salt and freshly ground black pepper FOR THE SOFT POLENTA 250g coarse polenta (not quick cook) 3 tbsp good olive oil 1 tsp sea salt FOR THE OLIVE AND ANCHOVY SAUCE 1 tbsp olive oil 1 garlic clove, finely sliced 4 salted anchovies in oil, drained and chopped 1 tbsp chopped flat-leaf parsley 100g Taggiasca or niçoise olives, pitted and chopped 100ml crème fraîche or double cream

FOR THE PURPLE SPROUTING BROCCOLI 600g purple-sprouting broccoli, trimmed 3 tbsp olive oil 1 garlic clove, finely sliced

METHOD

Marinate the lamb rumps. Place the pared lemon zest and juice in a bowl. Add the lamb, rosemary and garlic, then cover and leave at room temperature for 1 hour, turning the rumps in the marinade a few times during the hour. Then, add the olive oil and season with salt and pepper. Preheat the oven to 180°C/fan 160°C/gas 4. Make the polenta. Pour 1 litre of water into a saucepan. Place over a high heat and, when the water comes to the boil, very gradually whisk in the polenta. Once you have added all the polenta, reduce the heat and cook for 30 minutes, until it no longer sticks to the side of the pan. Add the olive oil and salt and leave to one side to keep warm. Meanwhile, make the sauce. Heat a saucepan over a medium heat and add the olive oil, garlic, anchovies and parsley. Cook gently for 2 minutes, then add the olives, cook for 1 minute, then add the cream. Bring to a simmer and turn off the heat. Leave to one side to keep warm. For the broccoli, bring a pan of salted water to the boil. Add the broccoli, including any leaves, and bring back to the boil. Boil for 2 minutes, then remove from the heat and drain, keeping the hot pan. Add 2 tablespoons of olive oil and the sliced garlic to the pan and cook over a medium heat for 1 minute. Add the broccoli, and cook for 10 minutes, until broken up slightly. Check the seasoning and add a tablespoon of water and the remaining tablespoon of olive oil. Stir to coat, and leave to one side to keep warm. Cook the lamb. Pat off the marinade residue from the lamb using kitchen paper. Season the meat with salt and pepper. Heat 1 tablespoon of olive oil in a large, ovenproof frying pan over a medium heat. Seal the lamb rumps, turning to brown on all sides (this should take 4 minutes). Place the lamb rumps fat-sides downwards in the pan then roast in the oven for 8 minutes. With a meat thermometer, check that the middle of the lamb is 45°C for a lovely pink piece of meat, then remove from the oven. Turn them over a couple of times and leave in the pan to rest. To serve, spoon the polenta onto a serving dish then top with broccoli. Against the grain, slice each lamb rump into 3 slices and place on top of the broccoli and polenta. Pour over the sauce and serve immediately.

Everyone loves tiramisù, but I find so often it can be a bit heavy and watery. With so few ingredients, it needs great care to perfect: it should be light and have a strong, slightly sweet coffee flavour.

4SERVES

100g caster sugar 4 organic eggs, separated 500g mascarpone 125ml cold, strong black coffee 50ml sweet Marsala 300g savoiardi biscuits 50g unsweetened cocoa powder

METHOD

Add the sugar and egg yolks to the bowl of a stand mixer and beat on a medium speed for about 4 minutes, until the mixture is pale. Add the mascarpone and beat for a further 3 minutes until light and fluffy. In another bowl, whisk the egg whites until stiff, then fold them into the mascarpone mixture until fully combined, light and creamy.

Combine the coffee and Marsala in a shallow dish. One by one, dip one third of the savoiardi biscuits into the liquid and use them to line the bottom of a medium-sized, deep serving dish. Using a spatula, spread one third of the mascarpone mixture on top to create an even layer.

Repeat this layering process twice more. Sift over the cocoa powder and refrigerate for at least 3 hours before serving.

NeWineList

Vin Santo dell’Empolese DOC Cantine Leonardo Da Vinci is a full, sweet Italian dessert wine, currently available from Campbells (campbellsofleyburn.co.uk) at £24.99 for a 50cl bottle. It’s made from Trebbiano grapes, handpicked and dried, and it ferments for four years in oak barrels, adding complexity and acidity to the final wine. An ideal match for a sumptuous Italian pudding like tiramisu!