3 Big Mamma Recipes & A Fun Cooking Playlist

Chop the Datterini tomatoes in half and season them with olive oil, salt, pepper and brown sugar.

Place them on a baking tray and put them in an oven at 210°C Fan/450°F/Gas Mark 8 for 4-5 minutes maximum. The tomatoes should be charred and blackened. Leave to cool.

Chop the heirloom tomatoes into quarters and season them with olive oil, basil, fior di sale and pepper. Mix the cooled charred tomatoes with the heirloom tomatoes. Add pieces of torn mozzarella.

Scatter plenty of basil leaves over the salad.

In a bowl, mix the whole eggs and egg yolks with the pecorino, parmesan and pepper. Set aside.

Bring a large pan of salted water to the boil and cook the spaghetti according to the package directions, then drain, reserving the cooking water.

In the meantime, add the guanciale slices to a dry frying pan over a medium heat and sear for 5 minutes, or until crispy. Add 1 tablespoon of the pasta cooking water, followed by the spaghetti.

Remove the pan from the heat. Add the egg mixture and mix briskly. The eggs should not cook too much, and the consistency of the sauce should be creamy.

Transfer to a large serving dish and serve immediately.

Make the pastry. In a bowl, soften the butter with a spatula. In a mixer with a paddle attachment, beat the softened butter, ground almonds and icing sugar until smooth. Then add the eggs, one at a time, while beating. Incorporate the flour and salt. Mix the pastry dough until crumbly. Form the dough into a ball, wrap in clingfilm and rest overnight in the refrigerator.

Make the lemon custard. Soften the gelatine in a bowl of cold water for 5 minutes. Zest 2 of the lemons and squeeze all 3. In a bowl, beat the eggs with a fork. Combine the lemon juice, sugar and butter in a pan and bring to the boil. Gradually add the eggs, incorporating with a whisk. Cook over a low heat until the mixture comes to a gentle boil. Pour the mixture into a bowl. Squeeze the gelatine and incorporate. Add the lemon zest. Use an immersion blender to mix well. Put into an airtight container and rest overnight in the refrigerator.

Preheat the oven to 175°C/350°F/Gas Mark 4). Roll out the pastry dough into a 6mm-thick disc. Grease a tart pan with butter and line with the pastry. Bake in the pre-heated oven for 15 minutes.

Make the Italian meringue. Dissolve the sugar into 2 tablespoons of water and the lemon juice in a pan over a low heat. Bring to the boil and cook until the mixture reads 120°C/250°F on a cooking thermometer. If you don’t have a cooking thermometer, put a little of the syrup in a spoon and let one drop fall into a glass of cold water. If it forms a small, soft ball, the syrup is ready. In a grease-free bowl, whisk the egg whites to stiff peaks. Pour the syrup in a thin stream into the meringue while whisking until the mixture cools.

Fill the pastry case with the lemon custard. Use a plastic spatula to cover the tart with meringue, creating a dome in the centre. Caramelise with a chef's blowtorch. Chill in the refrigerator for 1 hour before serving.