Ask Italian has had a facelift and a new menu

If you’re on a diet I wouldn’t recommend going to Ask Italian for lunch.  It’s not that the food is exceptionally fattening, but I couldn’t stop eating and the Prosecco Brut was flowing.

Italian Chef Theo Randall

We were invited down to try out the new menu.  Award winnning Italian Chef, Theo Randall, has been brought in as a consultant chef and has helped to transform the restaurant.  They felt the restaurants were looking tired and wanted to, not only give the restaurants a face lift, but also to match the menu to the new look.

Ask Italian Restaurant London

The team, including Theo, had recently been to an remote area outside of Naples, Italy where they discovered Panzerottini, a small dough ball stuffed with Turnip Tops.  However, he knew that if he put Turnip tops on the menu in the UK they wouldn’t be that popular so they’ve modified them.  You can choose between Chilli and Cheese or Pancetta.

Ask Italian - Panzerottini

We had a chance to make them ourselves.  I was rather impressed that I didn’t manage to ‘balls’ it up. I’m not a huge fan of a lot of spice but weirdly I preferred the Cheese and Chilli.  It’s the perfect starter and great for sharing.

Making Panzerottin - Ask Italian

Then we sat down for the most amazing feast.  The food just kept coming.  I wish they’d warned us!

Spaghetti Al Pomodoro

Ask Italian - Spaghetti Al Pomodoro

Prima Pizza – stone-baked with longer, crispy bases

Ask Italian - Pizza


Dessert Sharing Board – for those that can’t decide

Ask Italian - Pudding Sharing Platter

I think they’ve nailed it! Simple Italian food with quality ingredients.  Thanks to Ask Italian for a yummy lunch!

Pictured with me making dough balls is Clare from The Vegetarian Experience and Heather from Hef’s Kitchen.

Slow Cooked Abruzzi Lamb

This one of our most favourite slow cooker recipes of all time.  I can’t emphasize enough how gorgeous it is.  It does serve 3-4 but we ate it all between the two of us.

Slow Cooked Abruzzi Lamb

Recipe Type: Main
Cuisine: Italian
Author: Mediocre Mum
Prep time:
Cook time:
Total time:
Serves: 3-4
  • 1 TBSP of olive oil
  • 500-750 g of lamb or mutton cubed
  • Salt and pepper
  • 100g pancetta
  • 1 large onion
  • 1 tsp of lazy garlic or 2 garlic cloves
  • 2 TBSP of plain flour
  • 300 ml of lamb stock
  • I TBSP tomato purée
  • 2 tsp of light muscovado sugar
  • 2-3 sprigs of rosemary
  • 300g cherry tomatoes
  • Tagliatelle
  • Salad
  1. Preheat slow cooker
  2. Heat oil in a frying pan; season the lamb with a bit of salt and pepper and then brown (5-7 min), transfer to slow cooker.
  3. Saute the onions with the pancetta for 3-5 minutes until the onion is soft, add the garlic and cook for two minutes, sprinkle with flour, stir and cook for another a minute.
  4. Add the stock gradually stirring continuously until it thickens. Add the tomato purée, sugar, rosemary and bring to a boil.
  5. Pour over lamb in slow cooker and top with cherry tomatoes. Replace the lid and cook for at least 8 hours.
  6. Serve over a bed of tagliatelle with a side green salad.

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