vegetarian — Recipes — ALEXANDRA DUDLEY

Roast acorn squash on herbed white bean mash with chilli, mint and pistachio butter.

This recipe was originally written for Town & Country UK.

This is a wonderful dinner party dish that doubles up as delicious leftovers too. The white bean mash is zesty and flavourful using three types of herbs.

Dinner Party, Mains, Vegetarian, Most PopularAlexandra Dudley31 December 2018squash, vegetarian

Charred chicory with ricotta, pickled rhubarb, pistachios, mint

There is little not to love. This is a beautiful dish and apart from the pickled rhubarb (requiring more patience than skill) it is incredibly simple. Good ricotta is essential in my eyes so try and get down to your local cheese monger or any good deli.

Sides, Salads, Vegan, VegetarianAlexandra Dudley17 April 2018rhubarb, chicory, mint, herbs, pistachio, gluten free, starter, spring, charred, salad, vegan, vegetarian, april, march

Pickled rhubarb

One of my favorite things about February is forced rhubarb and I find something somewhat romantic about the way it grows. First outdoors to toughen the stems before being moved into lightless sheds and kept warm. Here it grows fast and tall as it searches longingly for light. It reminds me a little of myself in February – willingly waiting for brighter days. Forced rhubarb is sweeter than the summer crop

Sides, Salads, Vegan, VegetarianAlexandra Dudley6 March 2018rhubarb, pickle, february, side, condiment, gluten free, vegetarian, vegan, gutfood

Spiced swede, tahini yogurt, pickled sultanas and almond-coriander oil

This recipe calls for a kick of chilli and I find the coolness of yogurt works very well. The coriander-almond oil is similar to a pesto but rougher and looser in texture. Coriander is fantastic with the spices but if you aren’t a fan basil or parsley will do.

Spice roast acorn squash with girolles and crispy kale

When it comes to squash there is little I do not love. I’ve a soft spot for all of them; Butternut – especially with sage, Delicata – sweet and delicate as her name suggests, Gem – small and humble, Onion – wonderfully soft and buttery and very very good spread on toast with a little garlic and black pepper. Needless to say my ‘ode to squash’ could go on

Charred aubergine with blood orange, tahini milk and lemon oil

I love the texture of aubergine, slightly meaty and incredibly satisfying it is a great one for when eating vegetarian or vegan.

Sides, Vegan, VegetarianAlexandra Dudley10 January 2018vegan, vegetarian, aubergine, sides, side dish, starter, dinner party, january, blood orange, tahini

Butternut squash, red onion and roast chestnuts with crispy sage

A perfect winter warmer with warming spices and a little chilli kick. Crispy sage takes it from simple to sophisticated and is very easy too!

Sides, Vegetarian, Mains, Dinner Party, VeganAlexandra Dudley15 December 2017mains, vegetarian, vegan, sides, wintersalad, winter, supper, dinner, lunch

Cardamom, clove parsnips with crispy cavalo nero, orange, cranberries and walnuts

With the a fragrant spice of cardamom and clove this is is the perfect side dish to a Sunday lunch when you fancy something a little more flavourful than your usual roast spuds. It makes delicious leftovers too.

Roasted asparagus and radish spring-time salad

Sweet roasted radishes with slightly caramelised asparagus. A wonderfully colourful spring time salad. Delicious as a starter or accompaniment to a main.

Vegetarian, Vegan, Sides, Starters, SaladsAlexandra Dudley2 December 2017asparagus, seasonal, radish, salad, roasted, spring, sides, vegetarian, vegan, side dish, greens, gluten free