Caprese salad

1 HOUR 40 MINUTES | SERVES 4 | EASY | V LC

The Big Mamma group landed with a loud and proud Italian bang in London last year – the first, the colourful trattoria Gloria in Shoreditch, swiftly followed by Circolo Popolare in Fitzrovia. Expressing their passion for Italian food and drink in a gloriously OTT way – think mirrored ceilings, velour banquettes and one-way glass loos, as well as carbonara served in a giant wheel of pecorino, golden balls of black truffle and guanciale crocché, and lemon pie with a suitably dramatic 5.9-inch meringue layer – queues out the door soon became a popular sight at each quirky venue. The two restaurants are currently operating click and collect, and local delivery on a range of antipasti, lasagne and parmigiana melanzane, burgers, pizzas, charcuterie and cheese, desserts and cocktails, as well as DIY pasta kits. If you’re not lucky enough to be in the catchment area, you can still buy the cookbook, Big Mamma Cucina Popolare: Contemporary Italian Recipes, to make their classic dishes at home. At the time of print, Gloria and Circolo Popolare were due to reopen 4 July. Check @bigmamma.uk for updates.

Datterini or baby plum tomatoes 120g, halved (see cook’s notes)

Cuore di bue or beef tomatoes 120g, cut into pieces (see cook’s notes)

dried oregano a pinch

buffalo mozzarella 125g

basil a small bunch, leaves only olive oil 2 tsp VINAIGRETTE

San Marzano or large plum tomato

1, halved

basil a small handful, leaves picked

white wine vinegar 1 tsp

extra-virgin olive oil 3 tbsp TOMATO CONFIT

Datterini or baby plum tomatoes 200g

icing sugar 2 tbsp

dried breadcrumbs 1 heaped tbsp

extra-virgin olive oil 4 tsp

• To make the vinaigrette, char the tomatoes under a hot grill, cut-side up, for 15 minutes. Scoop out the pulp and blitz in a blender. Add the basil, vinegar, oil, season, then blitz again.

• To make the tomato confit, heat the oven to 110C/fan 90C/gas 1/4. Combine all the ingredients, tip into a baking-paper-lined roasting tin and cook for 1 hour 20 minutes.

• Mix together the halved tomatoes, confit, vinaigrette and oregano in a bowl. Tear over the mozzarella along with the basil. Drizzle with the olive oil.

PER SERVING 122 KCALS | FAT 10G SATURATES 5G | CARBS 2G | SUGARS 2G FIBRE 0.4G | PROTEIN 6G | SALT 0.3G