Andreas Papadakis

If there are black truffles in season, shave some on top - Andreas Papadikis, head chef at Tipo 00, promises a dish that becomes "something extraordinary".

"Spicy 'nduja and octopus are a great match," says Andreas Papadakis. "We make the 'nduja into a dressing for the perfect balance of spicy and salty."

"This tempura batter gets really crisp and works really well with the garlic-scented soft almond purée in the flowers," says Andreas Papadakis. "It's the perfect snack for a dinner party."

"This is inspired by a very simple Roman pasta dish, cacio e pepe, meaning cheese and pepper," says Andreas Papadakis.

"Fennel's flavour changes dramatically as you grill it, and it gives it more depth," says Andreas Papadakis.

"Hazelnuts make this dish unique with their fragrance," says Andreas Papadakis. "It's a simple dish and making the base sauce in advance makes things a lot simpler."

"Like with any fish tartare, the freshness of the fish is very important," says Andreas Papadakis. "Spanish mackerel is an oily fish and requires a little acidity, which comes from the pickles."

"This is our take on berries and cream, with the addition of a simple and delicious spice cake and caramelised white chocolate," says Andreas Papadakis.

A delicate pasta, tagliolini is easy to overcook - luckily Tipo 00 chef Andrea Papadaki has shared his recipe.

Tipo 00 chef Andreas Papadakis adds an anchovy twist to the typical Southern Italian dish.