Big Mamma Cucina Popolare: Contemporary Italian Recipes

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With eight sections full of nauseatingly named dishes (Egg Sheeran; Pizza Yolo), this is clearly for acolytes of the restaurants, but maybe not for serious cooks. It’s also one of the best ways to avoid waste by using any leftover vegetables you may have in the refrigerator.

Add 1 or 2 slices of aubergine, 2 or 3 slices of mozzarella and 3 tomato confit halves on each escalope. It offers, among other things, our Carbonara served in a pecorino wheel, Neapolitan pizzas with Italian ingredients like San Marzano tomatoes and fresh mozzarella – and to top it off, our scandalous desserts featuring our caramelised, chocolate covered profiterole and famous zingy lemon pie, size XXL.

It can be heated and used to make quick and tasty tomato sauces to serve with fried or scrambled eggs, meats and much more.

We would recommend a good "Pasta bomba rossa" (see recipe on page 194), it wins every time - it's made with tomato sauce (ideally datterino), and fresh basil.And when in season, the Pizza Yolo, which has figs, nuts and mozzarella on it - it's the one that won our pizza chef the modern Neapolitan pizza award. And in contrast with recent successful restaurant cookbooks ( The Quality Chop House; St John), the recipes don’t translate well to a domestic kitchen. When it is al dente, drain using a slotted spoon and add it to the pan with the duck and vegetables. We’re just getting started), that has made waves in the London dining scene with the opening of Gloria in Shoreditch and Circolo Popolare in Fitzrovia.