Trullo

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Ingredients: ox hearts; fresh borlotti beans in pods; bay leaves; rosemary; tomatoes; red peppers; olive oil; red chillies; datterino tomatoes; Cabernet Sauvignon vinegar

Ingredients: Cabernet Sauvignon vinegar; dried oregano; olive oil; salt cod; bay leaves; green tomatoes Delighted that Siadatan has now distilled all his wisdom into a cookbook. This is a gentle, undaunting book of crowd-pleasing recipes A Little Bird Yes, I know what you’re thinking, “why would I even attempt to cook a recipe that’s designed to be cooked by a professional chef?” To which I say, “well, why the hell wouldn’t you?” before hastily adding the caveat that although these cookbooks have been written by top, top chefs none of them have been designed for chefs. They’ve been written with home cooks like you and me in mind. People who want to replicate the sensual experience of the River Cafe in our living rooms but haven’t got the foggiest idea of where to start. The answer, it turns out, is the River Cafe cookbook. Go figure. Cacio e pepe (cheese and pepper) is a classic dish from Rome and is one of our most popular dishes when it goes on the menu. If this book helps you create anything half as delicious as the food served at his two restaurants, it’s a worthy investment Jamie MagazineThis wonderful book would make an excellent gift for those lovers of Italian cooking, and for those that have experienced a sumptuous meal at Trullo or Padella. If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine. Learn a British take on Italian cooking from one of London’s brightest chefs. Trullo offers the ultimate in warming comfort recipes for cold winter nights.

A lovely salad, but I ended up squeezing lemon juice over as a I wanted an acid hit like you'd get from ceviche A classic book that is also very much a part of its time, conveying so well the charm and energy that is Trullo Sam Clark Siadatan’s recipes… are simple and fly in the face of stringent Italian culinary rules Francesca Angelini, Sunday Times Ingredients: pasta flour; egg yolks; cooked white crabmeat; chillies; parsley; cooked brown crabmeatAt Trullo, we care about the importance of cooking according to the seasons, being sustainable, using amazing produce and really understanding where that produce comes from. We care about food in the same way as our producers do, and that definitely translates both onto the plate and into the warm, buzzing energy of the restaurant. A book for everyone who loves great food, which is so beautifully written with clarity and care Woman & Home

Accompaniments: Castellucio lentils and salsa rossa; Braised fennel and purple olive dressing; Grilled little gem, peas, pancetta and mint; Poached potato, grilled radicchio, oregano and anchovy; Roseval potato, red pepper, anchovy, olive, chilli and rosemary al forno; Runner beans, red pepper, basil and crème fraîche; Stewed bobby beans; Baked borlotti beans, coco blanc or cannellini and salsa rossa/verde Ingredients: pumpkins; dried chillies; ricotta cheese; ground cinnamon; marjoram; Parmesan cheese; whole nutmeg; egg yolks; semolina; sage This is the book I've been waiting for. I love Trullo's understated style and the integrity and quiet confidence of the kitchen Nigel Slater Trattoria-style cooking as its finest… Destined to be smeared in olive oil and floury handprints like all the best cookbooks StylistA very humble but tasty dinner. The two of us ate the entire recipe with a little crusty bread on the side. Used tinned beans and bacon lardons. Ingredients: pasta flour; egg yolks; onions; crown prince squash; dried chillies; ground cinnamon; marjoram; ricotta cheese; Parmesan cheese; whole nutmeg; crème fraîche; parsley; Gorgonzola dolce cheese