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Angela Hartnett's dinner party menu

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Lacking inspiration for an impromptu dinner party? Gordon Ramsey's protegee, Angela Hartnett is here to help.

Since working with the 'colourful chef' Angela has earnt two Michelin stars and became the culinary mastermind behind London's Murano restaurant and the York & Albany pub. Now, she's adding another string to her bow, publishing a book of personal recipes - A Taste of Home.

Described as the food Angela for herself, and spanning everything from white peach and prosecco risotto to salt beef with dumplings, there's plenty of meal ideas for seasoned foodies.

And if the dishes she handpicked for this week's issue of Stylist caught your eye, we've got the recipes for you to recreate her complete dinner party menu at home.

Starter: Marinated sea bream

"A carpaccio is great a dinner party dish because you don’t have to cook it! I’m all for keeping things easy – even when I’m at work in the kitchens I avoid overcomplicating. Slice your sea bream up in advance and make the dressing well ahead, adding the herbs at the end."

See Angela Hartnett's recipe for marinated sea bream

Main Course: Seared lamb with mint and feta

"Lamb is in season so this is a great summery salad using good, simple ingredients. You can either use leftover roast lamb or sautee rump steaks in a frying pan. I usually serve it with some potatoes with crushed garlic, rosemary and olive oil or some braised fennel so nobody goes hungry."

See Angela Hartnett's recipe for seared lamb with mint and feta

Dessert: Vanilla cheesecake with blueberries

"This is the most complicated dish so make it the day before so you can spend time with guests. If you really want to cheat, serve it in glasses, layering the crumbly biscuit base at the bottom and working your way up. If you don’t want to use blueberries, try any seasonal berries."

See Angela Hartnett's recipe for vanilla cheesecake with blueberries

Related

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Marinated sea bream

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Seared lamb with mint and feta

cheesecake.jpg

Vanilla cheesecake with blueberries

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