THE Weekend Cook

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Is a katsu curry calling your name? Resist the urge to ‘Deliveroo’ your dinner and have a go at making your own. Our version of this popular Japanese dish is crispy, crunchy and drowned in a sweet curry sauce. You can thank us later. Add a little heat to your Saturday night with these crispy loaded taco shells, filled with lamb, a punchy dose of harissa and tangy feta cheese. 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.

Some people think you are allowed to put anything you want on a quiche. But I’m not so sure. It is actually quite hard to make a good quiche and one of the best I’ve ever eaten was made from a Simon Hopkinson recipe – it was just onions, onions and more onions and cream and cheese. Steam the quartered parsnips for three minutes, until just soft, then leave to steam dry. Melt 20g butter with the honey and thyme in a frying pan, until sizzling, then add the steamed parsnips and fry on a fairly high heat until golden and caramelised. Whether you are planning a festive dinner party or a simple night in for two, Angela's sumptuous recipes will fill you with joy' Michel Roux Jr About the AuthorAngela Hartnett, MBE, is one of the UK's most-loved chefs and restaurateurs, known for her sophisticated yet simple, Italian-inspired cooking. Born in Britain, her passion for good, honest food and the best ingredients was instilled in her by her Italian grandmother and mother. Working with Gordon Ramsay for many years, she launched Amaryllis in Scotland, Verre in Dubai and Menu and The Grill Room at the Connaught. Full of the flavours of summer: Thomasina Miers’ peach cake with amaretti crumble. Photograph: Louise Hagger for the Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay

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Put 225g caster sugar, the almonds, fennel, vanilla seeds, baking powder and salt in a bowl. Stir in the orange puree and eggs, until everything is well amalgamated, then pour into the cake tin. Bake for 50-60 minutes, until a skewer comes out clean. Heat 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. Generously oil the base of a large frying pan and heat over a medium-high flame. Fry the rösti in batches for five minutes a side (make sure they’re not touching), until crisp and golden, then drain on kitchen paper. Keep warm in a low oven while you cook the remaining rösti. 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. 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

Meanwhile, whisk the citrus juices with 80g caster sugar. When the cake has rested and cooled for 10 minutes, poke it all over with a skewer, spoon over the drizzle and leave to cool completely. There are plenty of recipe books devoted to weekend food, each with their own twist on what the weekend – and weekend eating – means to them. But it’s still Tamasin’s no-nonsense but wonderfully evocative words that remain my favourite. Her description of the excited weariness at the end of a long week says it all: “Friday night, that longed for semi-colon to the week , is where the weekend starts, full of anticipation and promise, full of exhaustion, the longing for a good drink, a magical dinner, TIME, someone else to take over.” The Best Weekend Cookbooks Internationally beloved chef Angela Hartnett's first cookbook released in the U.S., featuring 100 recipes perfect for entertaining at home. In 2007 Angela was awarded an MBC for services to the hospitality industry, and the following year she opened her own restaurant, Murano, in Mayfair. In 2013 Angela launched the critically acclaimed Merchants Tavern in Shoreditch and Cafe Murano, a little sister to Murano. 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.

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This warm, comforting dish contains no meat, but it has such depths of flavour that it should perk anyone up no end. Serves four. Take a look at this creamy gnocchi number, with bacon pieces, mushrooms and sage butter, for a speedy and simple treat-yourself dinner. Thomasina Miers’ hazelnut and brown sugar meringue with poached quince. Photograph: Louise Hagger for the Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay 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.

Angela is a regular on UK television, often appearing on Great British Menu, MasterChef and Saturday Kitchen, as well as being one of the judges for BBC's Best Home Cook. This is her third book. Your evening is about to triple in fun and flavour with this classic combo: beer-battered fish and triple-cooked chips. Who needs the seaside when you can devour this within the comfort of your own home? Meanwhile, juice the remaining two oranges and tip this into a pan with the lemon juice and the remaining 50g caster sugar. Heat gently over a low heat, until the sugar has dissolved, then simmer for three to four minutes, until nice and syrupy. Melt the butter in another pan over a medium heat. Add the onion and sweat for 3 minutes, then add the leek and season. Sweat for a further 2-3 minutes to soften the leek, then add the diced potato and a touch more salt. Add the reserved poaching liquid. Lower the heat, cover the pan with a lid and cook the vegetables for 10 minutes, until the potatoes are soft but not mushy.While the cake is baking, make the crumble. Put all the ingredients in a bowl and rub with your fingertips until the mixture resembles fine breadcrumbs. Once the cake has been in the oven for 75 minutes, sprinkle the crumble all over the top and bake for 15 minutes more, until the cake is just firm to the touch (it’s done if a metal skewer comes out clean). If you’ve less time to cook, opt for this speedy but solid classic. Get all the ingredients prepped and ready to go first, then, the rest really is a flash in the pan! Over the years I’ve built up a decent collection of weekend-themed cook books, so here are my favourites: some old, some new, all full of good ideas: Tamasin’s Weekend Food by Tamasin Day-Lewis

Line the base of the pastry case with broccoli or asparagus, then pour in the egg and cheese mixture. Bake the quiche for 25 minutes, until the filling is set to the touch and golden brown.To serve, softly whip the cream until it just holds its shape, then spoon over the meringue. Arrange the quince pieces on top, drizzle with syrup, sprinkle the reserved hazelnuts on top and serve. (Alternatively, smash up the meringue, mix with all the other ingredients and serve in bowls for an autumnal take on Eton mess.) And for the rest of the week… Add the eggs and cook on a low boil for 6 minutes, until soft boiled. Drain the eggs and transfer them to a bowl of iced or very cold water to stop the cooking process. Make the caramel. Tip the sugar into a clean pan and add 2 teaspoons of water. Melt the sugar over a low heat, brushing down the sides of the pan with a pastry brush from time to time, until the sugar turns a dark copper colour. Do not stir! Remove the caramel immediately from the heat to stop it from burning. Whether you are planning a festive dinner party or a simple night in for two, Angela's sumptuous recipes will fill you with joy' Michel Roux Jr