Angela Hartnett’s weekend entertaining recipes

Angela Hartnett’s simple, showstopping dishes take the stress out of weekend entertaining – giving you time to unwind with your guests.

Angela hartnett
Jonathan Lovekin

Griddled monkfish tails with harissa marinade

This came about by clearing the fridge and using up the last of the jar of harissa. Perfect to cook on a smoking-hot griddle pan or barbecue.

monkfish tails
Jonathan Lovekin

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Roasted pork belly

This is a recipe inspired by Valentine Warner, a very good chef and food writer and a friend who I adore. It’s my go-to way of making pork belly, which is such a pleasingly cheap cut of meat and wonderfully easy to cook; you just need to get your oven temperatures right.

roasted pork belly
Jonathan Lovekin

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Crab salad

This salad could be either a great starter or a fantastic main event with bowls of fries. You could replace the baby gem with chicory or kohlrabi, or a mix of the three.

crab salad
Jonathan Lovekin

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Barbecued rib-eye steak with tomato salad

This is a dish I’ve used at all our street parties. It’s an easy barbecue recipe and an all-time favourite. Rib-eye is my favourite cut of steak, partly because of the ratio of fat to meat. Cooked like this it will give a medium or medium-rare steak – perfect for me – without turning out tough. You could also use sirloin or rump, or a T-bone if you want a thinner slice.

barbecued rib eye steak
Jonathan Lovekin

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Neil’s Sunday chicken

For a while at home, my husband Neil and I found ourselves having roast chicken every Sunday. But our roast chicken is delicious and this is a wonderfully simple way to cook it. It’s also a great way to use up any vegetables in the fridge.

Sunday roast chicken
Jonathan Lovekin

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Puttanesca

The beauty of this sauce is that you can adapt it to make it work for you – splash in some red wine for added finesse, or make it spicier with added peperoncino, richer with more black olives, or more acid with added capers (more is always more in this case).

puttanesca
Jonathan Lovekin

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Asparagus risotto

The secret to success is lots of Parmesan and lots of black pepper. Use any leftover risotto for arancini – cook the risotto again until thick and gelatinous, then roll it into balls, coat it in breadcrumbs and deep-fry until golden.

asparagus risotto
Jonathan Lovekin

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Strawberry ice cream

This recipe is a great way to use up a glut of strawberries and is so delicious.

strawberry ice cream
Jonathan Lovekin

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Buy the book

the weekend cook
Our recipes are taken from The Weekend Cook by Angela Hartnett, to be published by Bloomsbury on 26 May, price £26. To order a copy for £22.10 with free UK delivery until 29 May, go to mailshop.co.uk/books or call 020 3176 2937.