DELI DELIGHTS

Chef Theo Randall’s food for sharing

Pan-fried scallops with polenta, cima di rapa and red wine vinegar (See overleaf for recipe)

‘Iwrote this book during the first lockdown in the UK, when we were all wondering what to cook with limited supplies. This made me realise how important it is to be well stocked with those little extras that make all the difference to a dish,’ says world-renowned chef and author of The Italian Deli Cookbook, Theo Randall. ‘I always find myself going to particular delis that sell certain brands of dried pasta, olive oil, passata or olives, because I never want to be without those trusted storecupboard ingredients. The charm of Italian delis comes down to their authenticity, dependability and transformative ingredients. We should support them whenever possible.’ Join Theo on his exploration of real Italian ingredients with these simple seasonal dishes…