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. An invitation to dine at Angela Hartnett’s house is a real treat. Nestled in London’s vibrant East End, her home is a place to experience 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 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―magical evenings that people talk about for months afterward―and in The Weekend Cook she shares them.

While the tart case is cooling a little, make the filling. In a pan add the butter and cook the shallot and garlic for about 10 minutes, until soft but not coloured. Transfer to a bowl and leave to cool, then add the egg yolks, egg, cream and cheese to the bowl. Give it all a good mix to break up the eggs and combine the ingredients, and season with salt and pepper.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: Squeeze out any excess liquid from the potatoes and celeriac. Whisk the egg with the flour and remaining half-teaspoon of salt, and combine with the vegetables. Use your hands to form the mix into small patties; you should end up with about eight. Add a little bit more butter. I don’t like to turn it- I’d rather use a spoon and tilt the pan, and just coat it. Then I like to put a little bit of sage in there with my eggs as well. So you’ve got fried eggs with sage which are absolutely delicious.”

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. Heat a griddle pan to high. In a bowl, mix the harissa, garlic, a tablespoon of soft brown sugar and the juice and zest of one lime. Season to taste, adding more sugar or lime, if it needs it, then toss with the leeks. When the griddle is smoking hot, grill the leeks, turning regularly, until lightly charred on both sides, then transfer to a bowl. 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. A dish which screams indulgence, we’ve really upped the ante here with our Korean twist on the British staple: cheese on toast. Alternatively, enjoy as a hangover cure.I love it. When people bring stuff we sort of share a bit of the cooking and I do cook a lot at the weekend. So if we've cooked something or there's more of it, we'll always just ring or text a few neighbours, and they come on over. So I think it's really easy. I love it.” The latest from Hartnett has been inspired by her and her husband Neil’s famous gatherings from their home and offers a relaxed guide to hosting anything from small dinners to raucous street parties. Blind bake the pastry case for 20 minutes, until lightly golden, then remove the paper and beans and return the case to the oven for a further 5 minutes, until golden brown. Remove from the oven and allow to cool slightly in the tin. This warm, comforting dish contains no meat, but it has such depths of flavour that it should perk anyone up no end. Serves four. This is a recipe inspired by Valentine Warner, a very good chef and food writer. It’s my go-to way of making pork belly. I probably add a bit more garlic to mine, along with thyme sometimes. It’s just such a good and simple way to add great flavour.

I like to serve this almondy crumble on all kinds of peach dishes, but if you’re short on ingredients, the cake works very well without. Serves 16. Angela Hartnett joined the Chris Evans Breakfast Show with Sky this morning to talk all about her new cookbook, The Weekend Cook, Good Food for Real Life. 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.The rich, creamy risotto is given delicious piquancy and freshness by the zingy dressing. Serves four to six. Add the rice, and stir for a few minutes more, until the grains are coated in the fats and almost translucent. Turn up the heat, add the wine, and simmer for two minutes, until the alcohol has evaporated and most of the liquid has been absorbed into the rice.