Celebrate the launch of Theo Randall’s “Pasta”

This month, Theo Randall launched his first cookbook, “Pasta“. Theo Randall was head chef at River Cafe for 10 years and now runs his own award-winning restaurant, Theo Randall at the Intercontinental. This friendly, accessible and stylish cookbook will prove will prove indispensable for all who love unfussy yet delicious food.

Simplicity and the quality of the ingredients are the keynotes to Theo’s cooking. Shop at natoora and you’ll be getting the same quality seasonal foods as supplied to Theo Randall both at home, and at his restaurant.

Thanks to our close friendship we Theo, we are able to provide this exclusive sneak preview of one of the mouthwatering recipes featured in Theo’s book…

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Spaghetti with Lobster, Fennel, Tomatoes and Zucchini

“Lobster is considered the king of shellfish but it can be disappointing when you buy it pre-cooked. In my experience, the best lobsters are the native Scottish ones or the Dorset Blue lobster, which is an almost electric blue before it is cooked. When I buy a lobster I always ask for some seaweed, which is put on top of the lobster in its polystyrene box. The seaweed tends to keep the lobster clam while it is stored in the fridge.”

1 600g lobster, cooked
2 small zucchini, cut into slices 5mm thick
1 fennel bulb, cut into slices 5mm thick
2 tablespoons olive oil
1 garlic clove, finely sliced
400g can of chopped tomatoes
1 tablespoon chopped flat-leaf parsley
400g spaghetti
sea salt and freshly ground black pepper

Put the lobster down with the tail flat on the board and, with a sharp, heavy knife, cut lengthwise through the middle of the tail to make 2 half tails. Pull off the head and claws. Crack the claws with a  heavy knife and remove the meat, then remove any meat from the head (the head and claws can be kept to make soup or stock). Cut each half tail into 3 pieces – leaving the tail in the shell in this way will add flavour to the sauce.

Cook the zucchini and fennel in a pan of boiling salted water until tender but not mushy, then drain and set aside.

Heat the olive oil in a saucepan, add the garlic and cook gently until soft. Add the tomatoes and cook slowly for 10 minutes. Add the lobster, zucchini, fennel and chopped parsley, season well and add a dash of good olive oil.

Cook the spaghetti in a large pan of boiling salted water until al dente, then drain. Add to the lobster sauce, toss well and cook gently for a couple of minutes. Serve with black pepper.

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Don’t forget, you can buy the same ingredients as used by Theo Randall at www.natoora.co.uk!

Watch this space for more exclusive previews of Theo Randall recipes.