Espousing the benefits of simple, seasonal Provençal cooking, Sardine is a cookbook rammed to the gills with recipes that have been split into the categories for spring, summer, autumn and winter.

These aren’t just cookbooks you can cook from but cookbooks that you can pore over and leave on your coffee table over the weekend. Using a mix of fresh and dried pasta and the freshest ingredients according to the season, Pasta features a wide variety of dishes, many achievable in minutes, from tagliarini with peas, prosciutto and parmesan to cappaletti with slow cooked veal and pancetta. 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.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? His influences range from his training at St John and Moro restaurants, where he learnt the value of simple, delicious fare, to his childhood as one of six children, when eating is what brought the whole family together. before hastily adding the caveat that although these cookbooks have been written by top, top chefs none of them have been designed for chefs. It’s unlikely you’re going to be jetting abroad anytime soon so this might just be your next best chance to taste some proper Italian regional cooking by way of sunny Los Angeles. If you can’t make it down to the restaurant for whatever reason, then his cookbook – which contains over 100 recipes from the annals of the St JOHN hall of fame – is your next best option.

If you’re only really fussed about replicating the food element, then all you’re going to need is the Black Axe Mangal cookbook. The subheading for this cookbook is “simple Italian recipes from an iconic restaurant,” and, yeah, I don’t think I could have put it better myself.On a dry, clean work surface – stainless steel or wood, you don’t want something too smooth as a little bit of friction helps – start rolling the strip outwards, with both palms of your hands, applying pressure evenly and pushing out, until you have a noodle the same thickness as a biro. Asma Khan’s Darjeeling Express is a wonderful restaurant with a wonderful ethos that you should absolutely eat at. 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. Since he graduated from the first intake at Jamie Oliver’s Fiteen, Tim Siadatan has become synonymous with bold Italian cooking.