There are over 100 recipes in the book, perfect for every kind of Friday night, from cosying up on the sofa with a big bowl of something satisfying to serving a full dinner table of hungry friends A leek left over from last week’s Friday night dinner, some nduja from the week before, and one of those ends of cream have made it into this very delicious, comforting orzo. You finely chop the leeks so that they sweat down nice and small, cooking them in plenty of butter.

Meanwhile, melt the butter in a small saucepan over a medium heat. Add the garlic and cook for 1 minute, then add the honey and swirl the pan so that the honey and butter mix. Take the pan off the heat.By the end of last week I was on a one-way street to autumn, fantasising about mushroom pastas and slow braised meats and roasted squash. I was thinking quite seriously about how long it had been since I’d had a good shepherd’s pie and wondering how soon is too soon to start making a weekly crumble. Here are more than a hundred recipes for the best night of the week. If you're planning to spend the evening on the sofa, have your closest friend over or even host the masses, why not try Eleanor's fail-safe crowdpleasers:

I was induced into buying an induction hob by my parents when we refurbished our house just over a decade ago. Everyone else I knew seemed to be getting an Aga but, being an unenthusiastic cook at the best of times, I didn’t fancy taking out another mortgage on an overpriced range devoid of any knobs, dials or even a temperature gauge. There have been many moments when these “adults” have seemed rather more like their younger selves, squabbling about nothing and storming off. But there have been a lot of laughs, too, usually at my expense. I knew they were unlikely to let me live down the evening I stumbled home after drinking a Negroni (along with a couple of socially distanced glasses of wine) in a friend’s garden, and had committed the cardinal sin of not drinking any water. Still, it gave everyone a laugh. Put the roasting tin on the hob over a low heat. Pour in the remaining wine and simmer for one minute. Pour in 750ml of water and add a good seasoning of salt and let the liquid bubble up for a minute. Drain the rice and add it to the tin, along with the currants. Stir – the rice should be covered with liquid.

Meanwhile, get the sauce started. Pour the passata into a large casserole pan with a lid. Add a big pinch of salt, the bashed garlic cloves, sherry vinegar and a splash of olive oil. Set over a low-medium heat with the lid on and bring to a simmer. Simmer with the lid on for 15 minutes, then with the lid off for a further 10 minutes. You can turn it off while you fry the meatballs or just have it cooking on a very low heat with the lid on. A relaxing Friday night in deserves to be celebrated, ideally with a wonderful plate of food. Whether you’re cooking dinner for friends or family, or savouring a supper for one, there’s nothing quite like a comforting bowl of pasta. I learned early on the magic of a Friday night in. As a child it was when I was allowed to stay up and have dinner with my parents after my younger brother and sister were asleep. While they were cajoled into bed, I would hide in the downstairs loo so as not to raise suspicion that something fun might be about to happen. When the coast was clear, out came the crisps and on went Top of the Pops. If there’s a heaven, I think it might be a saggy red sofa in a 1990s living room, with endless salt-and-vinegar Kettle Chips. I’ve been chasing that high ever since, and spent more nights out longing to be in than I am proud of. There are also times when the flame itself is useful. I use mine to light candles and am forever scorching a pepper or blistering the skin of an aubergine. “For things like chapatis, often I’ll take them off the pan and put them directly on the naked flame to puff them up, which you can’t do with induction,” says Bhogal. Cover the roasting tin tightly with foil and turn the heat under the tin down as low as you can. Cook the rice for 25 minutes, then turn the heat off and leave it to sit, covered, for five minutes, until completely tender. Take off the foil and fluff up the rice with a fork. Transfer it to your warm serving dish and drizzle over a little pomegranate molasses.