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 Written by a young star of the London food scene, and inspired by his restaurants, Trullo in Islington and Padella in Borough Market, this is your go-to cookbook for Italian classics with a British accent… Siadatan traces his passion for Italian food to a Proustian encounter with succulent tomatoes on a family trip: "almost a spiritual moment". His sublime dishes have the same effect Juanita Coulson, Lady In the Trullo Cookbook, Tim Siadatan, the chef behind Trullo and Padella, presents a British take on Italian cooking by marrying the best of Italian cuisine with the best of British produce. Ingredients: pasta flour; egg yolks; courgettes; yellow courgettes ; lemons; dried chillies; cooked brown shrimp Ingredients: pumpkins; dried chillies; ricotta cheese; ground cinnamon; marjoram; Parmesan cheese; whole nutmeg; egg yolks; semolina; sage

Ingredients: Castelfranco radicchio; blood oranges; pomegranate seeds; mint; Cabernet Sauvignon vinegar; Ubriaco cheese Delighted that Siadatan has now distilled all his wisdom into a cookbook. This is a gentle, undaunting book of crowd-pleasing recipes A Little BirdIngredients: 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 If this book helps you create anything half as delicious as the food served at his two restaurants, it’s a worthy investment Jamie Magazine Recipesinclude some of our favourite Italian classics, butthe majority are our very own, Tim Siadatan'screations, trialled and tested on the menu at Trullo overthe years. This book is about serious cooking but without the seriousness. It’s notdifficult, and on the whole, it’s not particularly time-consuming – it’s justabout attention to detail and taking note of the easy techniques that maximiseflavour, or create unctuous, silky pasta sauces.

Ingredients: Cabernet Sauvignon vinegar; dried oregano; olive oil; salt cod; bay leaves; green tomatoesI've been waiting a long time for this book; a chef for writes like a poet, food filled with emotion and cooked from the heart. There are few people I would rather cook for me. Anna Jones

A book for everyone who loves great food, which is so beautifully written with clarity and care Woman & Home 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. Siadatan’s recipes… are simple and fly in the face of stringent Italian culinary rules Francesca Angelini, Sunday Times 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 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. For the restaurant: 'The dream restaurant. great food, expertly cooked - there's no secret to Trullo's success' Jay Rayner My pumpkin was very watery, so once I had added more (in my case 80g) instead of the 1/2 tbsp of flour called for in the recipe it worked and we had little tasty, very airy and light pumpkin gnudi. This 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.

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. Categories: Dressings & marinades; Salads; Appetizers / starters; Lunch; Cooking for 1 or 2; Summer; Italian I used jarred roasted peppers which I won't do next time as they taste nowhere near as nice as homemade (too much vinegar). Made this for the baked borlotti beans dish Who’s the author? London restaurant Trullo, and its baby sister, Padella, are taking the food world by storm with modern Italian recipes with a British twist. The chef behind them, Tim Siadatan, presents this must-have Italian cookbook. 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.

This was very tasty but I was confused as to what the final consistency would be as there's no picture and not a lot of descriptive information. I cooked mine down quite a lot, a crust never formed but I let most of the water evaporate without letting the beans turn to total mush. Had with sourdough and the salsa At 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. What’s it about: Trullo presents a British take on Italian cooking, marrying the best of the Italian cuisine together with British produce. This cookbook is about enjoying every element of Italian cookery, whether than be putting on an impressive dinner party spread or simply mastering the perfect, silky pasta sauce. Ingredients: radicchio; oranges; dried oregano; Cabernet Sauvignon vinegar; bocconcini mozzarella cheese 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