The Art of Glorious Indulgence: Big Mamma’s Approach to Comfort Food
In the culinary landscape, some dishes are born out of necessity – a simple solution to a rumbling stomach. Others, however, are crafted for a different purpose entirely: to evoke a sense of joyous, unadulterated pleasure, a touch of nostalgia, and a dash of theatrical flair. The Big Mamma restaurant group has consistently championed this latter category, understanding the power of a dish that’s more than just sustenance. Long before “going viral” became a marketing buzzword, their plates were designed for spectacle. Think towering creations, molten centres, delicate shavings, dramatic pours, and fiery torching – all culminating in an indulgence that feels almost like a delightful rebellion against a dining culture increasingly swayed by restraint.
This philosophy first made its mark in London seven years ago with the opening of Gloria, and the brand’s commitment to generous, celebratory dining has never wavered. In a city often dominated by small plates and even smaller ambitions, Big Mamma’s food remains resolutely excessive. They serve pasta from enormous wheels of cheese, stack lasagne to gravity-defying heights bordering on architectural marvels, and present desserts that look like they’ve escaped from a cartoon. It’s maximalism as comfort food – reassuringly unfashionable, and all the more beloved for it.
The recent return of their legendary 10-layer lasagne, gracing menus for a limited time, serves as the perfect prompt to revisit the dishes that cemented Big Mamma’s early success and continue to be a talking point for patrons. These aren’t dishes celebrated for their cleverness or restraint, but for their profound satisfaction. This is food designed to be shared, to be photographed, to spark friendly debate, and to be remembered long after the last crumb has been cleared.
The recipes shared here aim to capture that same spirit, translated for the home kitchen. They are unapologetically rich, technically straightforward rather than showy, and prioritising pure pleasure above all else. These aren’t the dishes you whip up on a Tuesday night with virtuous intentions. Instead, they are for those moments when abundance, drama, and a reminder that dinner can be gloriously, wonderfully ridiculous are exactly what you crave.
The Legendary 10-Layer Lasagne Recipe
This recipe is a labour of love, designed to create a truly magnificent centrepiece for your table.
Serves: 4–6
Ingredients:
For the Ragu:
- 1kg minced pork
- 1kg minced beef
- 500g minced veal
- 5 tbsp olive oil
- 1 brown onion, finely chopped
- 3 celery sticks, finely diced
- 1 carrot, finely sliced
- 100ml red wine
- 1.5L tomato passata (or homemade tomato sauce – see below)
- 2 sprigs rosemary
- 1 small bunch sage leaves
- A few bay leaves (for garnish)
- Sea salt and freshly ground black pepper, to taste
For the Béchamel Sauce:
- 100g unsalted butter
- 100g plain flour (Italian ’00’ flour is recommended for a smoother finish)
- 1.5L whole milk, heated
- 1 tbsp freshly grated nutmeg
To Assemble:
- 1kg fresh pasta dough or fresh lasagna sheets
- 200g Parmesan cheese, finely grated
- 8 tbsp reserved béchamel sauce for serving
Method:
Prepare the Ragu:
Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the minced meats and brown them thoroughly for approximately 10 minutes. Once browned, transfer the meat to a separate bowl and set aside.In a large, heavy-based pan, heat the remaining 3 tablespoons of olive oil. Add the finely chopped onion and sauté gently for 5 minutes until softened and translucent.
Introduce the diced celery and sliced carrot to the pan. Cook for a further 8 minutes, stirring occasionally, until they are fragrant and beginning to soften.
Return the browned meat to the pan and mix it well with the vegetables. Increase the heat, then add the red wine. Cook for about 5 minutes, allowing the wine to reduce completely.
Stir in the tomato passata. Season generously with sea salt and freshly ground black pepper. Add the rosemary sprigs and sage leaves.
Reduce the heat to low, cover the pan, and let the ragu simmer gently for 2 hours, stirring occasionally to prevent sticking. Before assembling the lasagne, remove and discard the rosemary and sage sprigs.
Prepare the Béchamel Sauce:
Gently melt the butter in a saucepan over low heat. Add the flour and stir continuously to form a smooth roux.Gradually whisk in the hot milk, a little at a time, ensuring no lumps form.
Stir in the freshly grated nutmeg. Continue to cook gently for about 15 minutes, stirring constantly, until the sauce has thickened and has a glossy appearance. Set aside.
Assemble and Bake:
Preheat your oven to 150°C (fan 130°C) or gas mark 2.If you are using fresh pasta dough, lightly flour your work surface and roll the dough out to approximately 1mm thickness. Cut the sheets to fit the dimensions of your ovenproof dish.
Begin layering: spoon a generous layer of the ragu onto the base of your dish. Follow with a layer of pasta sheets, then another layer of ragù, and a layer of béchamel sauce. Sprinkle with grated Parmesan cheese.
Continue this layering process until you have built 10 distinct layers. Finish the top layer with béchamel sauce and a final sprinkle of Parmesan cheese. Reserve about 8 tablespoons of the béchamel sauce for serving.
Bake the lasagne in the preheated oven for 45 minutes, or until it is bubbling and the top is lightly golden brown.
Allow the lasagne to rest for 10 minutes before serving. Plate individual portions, topping each with a spoonful of the reserved béchamel sauce and garnishing with fresh bay leaves.
Quick Tomato Sauce (for Passata Substitute)
If you don’t have passata on hand, this quick homemade sauce is a fantastic alternative.
Ingredients:
- 3-4 tbsp olive oil
- 250g small fresh tomatoes (such as datterini or cherry), halved
- 500g canned peeled tomatoes (San Marzano are ideal)
- Sea salt and freshly ground black pepper, to taste
Method:
Heat the olive oil in a large, heavy-based pan over medium heat. Add the halved fresh tomatoes and cook for 3 minutes, gently crushing some of them with the back of a spoon to release their juices.
Purée the canned peeled tomatoes using a hand blender and add them to the pan.
Season the sauce with salt and pepper. Simmer gently for 1 hour, stirring occasionally.
For a thicker sauce, continue to cook for up to another hour. Adjust seasoning before using.
Mafaldine al Tartufo: A Truffled Pasta Dream
This dish is a celebration of earthy truffle and creamy indulgence.
Serves: 2
Ingredients:
- 400g mafaldine, linguine, or tagliatelle pasta
- 70g Parmesan cheese, grated
- 20g butter
- 2 tbsp truffle oil
- ½ shallot, finely chopped
- 20g fresh autumn black truffle, finely chopped (plus extra for garnish)
- 200g button mushrooms, finely chopped
- 30ml white wine
- 80g mascarpone cheese
Method:
Prepare the Truffle Cream:
Melt the butter with the truffle oil in a frying pan over medium heat. Add the finely chopped shallot and half of the finely chopped truffle. Stir in the chopped mushrooms and cook until they begin to brown, for a few minutes. Deglaze the pan with the white wine, stirring well with a wooden spoon. Let this mixture simmer on a low heat for 10 minutes, then stir.Cook the Pasta:
In a separate saucepan, cook your chosen pasta in generously salted boiling water until it is slightly less than al dente.In another saucepan, combine the mascarpone cheese with the truffle cream mixture. Heat gently, stirring until smooth and well combined. Add the partially cooked pasta to this sauce, along with the grated Parmesan cheese. If the sauce appears too thick, add a little of the reserved pasta cooking water to reach your desired consistency.
Serve immediately, garnishing each plate with fine slivers of the remaining fresh truffle, which can be achieved using a vegetable peeler.
La Gran Carbonara: A Rich and Creamy Classic
This is not your average carbonara; it’s an elevated, intensely flavourful version that truly lives up to its “gran” moniker.
Prep time: 20 minutes
Cook time: 15 minutes
Serves: 4
Ingredients:
- 3 whole large eggs and 6 large egg yolks
- 90g (about 1 cup) grated Pecorino cheese
- 90g (about 1 cup) grated Parmesan cheese
- 1 tsp freshly ground black pepper
- 400g spaghetti
- 8 slices of guanciale (cured pork cheek/jowl), finely sliced
Method:
In a mixing bowl, whisk together the whole eggs and egg yolks. Stir in the grated Pecorino and Parmesan cheeses, and the black pepper. Set this mixture aside.
Bring a large pot of salted water to a rolling boil. Cook the spaghetti according to the package instructions until al dente. Drain the pasta, making sure to reserve about a cup of the starchy cooking water.
While the pasta is cooking, place the finely sliced guanciale in a dry frying pan (skillet) over a medium heat. Sear the guanciale for about 5 minutes, or until it becomes crispy and has rendered its fat. Carefully add 1 tablespoon of the reserved pasta cooking water to the pan with the crispy guanciale and stir. Add the drained spaghetti to this pan.
Crucially, remove the frying pan from the heat. Immediately pour the egg and cheese mixture over the hot spaghetti and guanciale. Mix briskly and continuously. The residual heat from the pasta and pan will cook the eggs gently, creating a lusciously creamy sauce. Avoid overcooking, as you don’t want scrambled eggs.
Transfer the carbonara to a large serving dish and serve immediately. The creamy sauce, salty guanciale, and sharp cheeses create a truly unforgettable dish.
The Incredible Lemon Pie: A Zesty Masterpiece
This show-stopping lemon pie combines a delicate almond pastry with a vibrant lemon custard and a cloud of Italian meringue.
Serves: 6
Prep time: 25 minutes
Chill time: Overnight
Cook time: 30 minutes
Ingredients:
For the Pastry (Pie Dough):
- 90g (6 tbsp) unsalted butter, softened
- 20g (scant 3½ tbsp) ground almonds (almond meal)
- 50g (generous ⅓ cup) icing (confectioners’) sugar
- 2 large eggs
- 150g (1¼ cups) plain (all-purpose) flour
- ½ teaspoon salt
For the Lemon Custard:
- 1 leaf (sheet) gelatine
- Zest of 2 unwaxed lemons, juice of all 3 lemons
- 3 large eggs
- 70g (⅓ cup) caster (superfine) sugar
- 140g (1¼ sticks) unsalted butter
For the Italian Meringue:
- 230g (scant 1¼ cups) caster (superfine) sugar
- 2 tbsp water
- Juice of 1 lemon
- 4 large egg whites
Method:
Make the Pastry:
In a bowl, soften the butter using a spatula. In a mixer fitted with a paddle (flat beater) attachment, beat the softened butter, ground almonds, and icing sugar until smooth and well combined. Add the eggs one at a time, beating after each addition. Gradually incorporate the flour and salt, mixing until the dough just comes together and has a crumbly texture. Form the dough into a ball, wrap it tightly in cling film (plastic wrap), and refrigerate overnight to rest.Make the Lemon Custard:
Soak the gelatine leaf in a bowl of cold water for 5 minutes until softened. Zest two of the lemons and then juice all three. In a separate bowl, beat the eggs lightly with a fork. In a saucepan, combine the lemon juice, caster sugar, and butter. Bring this mixture to a boil. Gradually whisk the beaten eggs into the boiling lemon mixture, ensuring it is incorporated smoothly. Cook over a low heat until the mixture just comes to a gentle boil. Pour the hot lemon mixture into a clean bowl. Squeeze out the excess water from the softened gelatine and stir it into the hot lemon mixture until dissolved. Add the lemon zest and mix well. Use an immersion blender to ensure the custard is perfectly smooth. Transfer to an airtight container and refrigerate overnight to set.Blind Bake the Pastry:
Preheat your oven to 175°C (350°F/gas mark 4). On a lightly floured surface, roll out the chilled pastry dough into a disc approximately 6mm (¼ inch) thick. Lightly grease a tart pan with butter and carefully line it with the rolled-out pastry. Bake in the preheated oven for 15 minutes.Make the Italian Meringue:
In a saucepan, dissolve the caster sugar into 2 tablespoons of water and the juice of 1 lemon over a low heat. Bring the mixture to a boil and continue to cook until a sugar thermometer reads 120°C (250°F). If you don’t have a thermometer, test the syrup by dropping a small amount into a glass of cold water; it should form a small, soft ball. While the syrup is cooking, whisk the egg whites in a grease-free bowl until stiff peaks form. Once the syrup reaches the correct temperature, slowly and carefully pour it in a thin, steady stream into the whisking egg whites. Continue to whisk until the mixture cools down and the meringue is glossy and stable.Assemble and Finish the Pie:
Once the pastry case has been blind-baked, remove it from the oven. Spoon the chilled lemon custard evenly into the pastry case. Use a plastic spatula to spread the Italian meringue over the custard, creating a beautiful dome shape in the centre. Carefully caramelise the meringue using a chef’s blowtorch until golden brown. Chill the finished pie in the refrigerator for at least 1 hour before serving to allow it to set fully.
