THE Weekend Cook

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Put the rosemary, lemon zest, fennel seeds and garlic in a mortar and grind them with a pestle to a good paste. Stir in the oil and season with salt and pepper, then set aside. And finally – one still to come which I’m excited for and am going to buy whenever it’s released: The Weekend Cook: Good Food for Real Life by Angela Hartnett Using a serving spoon dipped in cold water, shape 12-16 (depending on the size of your spoon) quenelles (oval shapes with pointed ends) of the meringue and gently poach them in the milk mixture about 3-4 at a time. You need to leave room to be able to flip them over. Cook the quenelles for 4 minutes each side, making sure the liquid doesn’t boil, otherwise the meringues will puff and then collapse. As each meringue is cooked, remove it from the poaching liquid with a slotted spoon and place it on a large tray lined with baking paper to cool.

While the risotto is cooking, pound the parsley, nuts, vinegar and oil, ideally in a pestle and mortar, until you have a textured dressing, then season to taste. Put the biscuits into a plastic bag and bash to a fine crumb, then toss the peach quarters in the crumbs, so they’re well coated. Spoon half the cake batter into the prepared tin, then lay the peach quarters on top in concentric circles. Spoon over the remaining batter, smooth the top and put in the centre of the oven. Everything one wants in a cookbook. Beautiful, elegant simplicity. Angela’s gorgeous The Weekend Cook is a vital addition to any cook’s kitchen’Stanley TucciHeat the oven to 200C/390F/gas mark 6. Steam the potatoes for 10-15 minutes, until tender, then drain and leave uncovered to steam dry. An invitation to supper at Angela Hartnett’s house is a real treat. Nestled in the middle of Wilkes Street, in London’s vibrant East End, you know you’re going to get delicious food, great company and a relaxed atmosphere that is as far removed from the high-octane stress of a professional kitchen as it is from the awkward social anxiety that many of us face when hosting a dinner. Angela knows the secrets to throwing the most relaxed and enjoyable dinners for friends and family – sometimes mad, but always magical evenings that people talk about for months afterwards – and in this book she's going to share them. Recipes include: Heat the oven to 160C/325F/gas mark 3 and lightly butter a deep 20cm loose-bottomed cake tin. Put the flour, baking powder, sugar, eggs, cinnamon, almond extract, rum and melted butter in a bowl, mix until blended, then beat for a minute. Pour half the mixture into the tin and spread out evenly. Melt the butter in a medium pan on a low heat, then stir in the chocolate, taking care not to burn it. When the mixture turns smooth and velvety, add the sugar, cinnamon and salt, stir until the sugar dissolves, then slowly sift in the flour, stirring to combine. Beat the eggs, then beat into the chocolate mix a little at a time.

Got a pasta-shaped hole in your belly? Solve that problem instantly with this indulgent bowl of creamy broccoli and bacon spaghetti – ready in just 20 minutes. Depending on how good your night has gone, your guests might decide to spend the night and have breakfast with you in the morning. Whisk the creme fraiche with the rest of the lemon juice, mustard and olive oil, season generously, and add the horseradish and dill.Whip the cream until it just holds its shape, then sandwich the cooled cakes together. Add any topping you fancy – salted caramel or chocolate sauce, say, or dark berries and a scattering of icing sugar – though I usually wolf it down just as it is. My favourite apple cake First, make the pastry. Sift the flour into a large bowl and add the pinch of salt. Add the lard and butter and rub them in with your fingertips, until the mixture resembles breadcrumbs. Many of the recipes Hartnett includes in the cookbook are decidedly British, and others are very European. Pasta lovers will enjoy the fact that there are plenty of unique and mouthwatering pasta recipes; most are quite easy to make and will be perfect to make on weekends. Hartnett has also included a few breads, cakes, and other pastries that are definitely worth making. Besides scrumptious savory pasta dishes, there are great recipes for side dishes, including risottos, quiche, and unique main dishes using beef, lamb, poultry, and seafood. There is a good variety of recipes, and the beautiful photographs are mouthwatering. The recipes are written in the traditional manner and can be easily followed by both beginning and advanced cooks. The book is well-organized and is nice enough to generate interest from cooks of all ages. This is a lovely cookbook by Angela Hartnett, who is apparently a British celebrity chef. Normally I find most celebrity chef cookbooks to be bland but I am happy to report that this is not the case with this book. Angela knows the secrets to throwing the most relaxed and enjoyable dinners for friends and family – sometimes mad, but always magical evenings that people talk about for months afterwards – and in this book she’s going to share them. Recipes include:

I grew up eating this at my friend Jo’s house. It’s a fluffy, pillowy sort of cake, the kind you want to eat warm with creme fraiche or vanilla ice-cream. The apples can be as bashed up as you like, so it’s great for autumn, when there is a glut; mix up the varieties for a more varied texture. To make it gluten-free, replace the self-raising flour with a mixture of ground almonds and gluten-free flour. Feeds six.First, make the creme anglaise. Pour the milk into a saucepan and add the vanilla pod. Place it over a medium heat and leave it to heat up, so that the milk infuses with vanilla, until the milk is just below boiling point (look for a few bubbles around the edges). If you poach the quince a day ahead and leave them in their liquid overnight, the colour will deepen to a deep, fleshy pink. Serves eight to 10. Tip out the dough on to a lightly floured board or work surface and knead it gently. Cover or wrap it in clingfilm and rest it in the fridge for at least 20 minutes.