Recipes — ALEXANDRA DUDLEY

Sesame harissa roast carrots with tahini

Bright in colour and bold in flavour this dish is a sure way to bring a smile to the table. The key is to invest in quality harissa and tahini. I like Belazu who take incredible care in sourcing the best of the best.

Dinner Party, Salads, Sides, Vegetarian, Vegan, Most PopularAlexandra Dudley24 May 2019

Shaved asparagus, artichoke, lemon and parmesan salad

This recipe was originally written for Town & Country UK.

Asparagus season is fleeting so my advice is to eat as much of it as you can whilst the season is high. This is a simple salad that takes little time to prepare. Use good aged Parmesan if you can.

Dinner Party, Salads, Starters, VegetarianAlexandra Dudley9 May 2019

Spiced floppy carrot and almond dip

A #zerowaste way to use up any floppy looking carrots and saves them going to waste. The dip makes for a delicious and healthy snack. Pop it in a little Tupperware or jam jar and enjoy it with crackers, oat cakes or chopped veg.

Canapés, Dinner Party, Sides, Vegan, VegetarianAlexandra Dudley21 April 2019

Asparagus, quails egg salad

Asparagus and quails eggs salad. This is wonderfully simple and a lovely one to serve as a starter or alongside a light lunch. It’s a cold salad too so feel free to make it all ahead of time and just finish it with dressing before serving.

Dinner Party, Salads, Sides, VegetarianAlexandra Dudley19 April 2019

Almond and herb oat cakes

A simple #zerowaste recipe and a very good portal for cheese or peanut butter. These make a wonderful snack. The almonds give them a wonderful crunch and the herbs beautiful flavour. .

Canapés, Vegan, Vegetarian, Dinner PartyAlexandra Dudley18 April 2019

Pan fried scallops with purple sprouting broccoli and lemon, caper, parsley butter

Scallops need little fuss in my opinion. I like to pan fry them in butter and serve them with something zesty. In this case I use a lemon, caper, parsley butter. Capers and butter are a match made in heaven and lemon and fish have been coupled for centuries.

Dinner Party, Fish, StartersAlexandra Dudley12 February 2019

Baked leeks with butter, thyme and hazelnuts

One of my favourite sides. It goes excellently alongside fish, meat or a tray of roasted vegetables and it is incredibly easy. Feel free to sub hazelnuts for other nuts if you wish. Toasted flaked or chopped almonds go very well too.

Dinner Party, Sides, Vegetarian, One PanAlexandra Dudley7 February 2019leeks, baked leeks

Roasted Jerusalem artichokes with lemon crème fraîche, caper and dill

A delicious canapé, quick to prepare and happy to sit for a while whilst you touch up your lipstick.

Canapés, Dinner Party, VegetarianAlexandra Dudley16 January 2019jerusalem artichokes

Thai green aubergine and broccoli curry

This recipe was originally written for Town & Country UK.

This is a foolproof curry recipe that has served me both during last minute dinner parties and solo nights in with Netflix. The recipe makes enough curry paste for 2 curries and I like to freeze half of it on hand for later.

Mains, Dinner Party, Vegetarian, VeganAlexandra Dudley7 January 2019vegan, thai green curry, curry, vegetarian curry

Spiced winter slaw with almonds and pecans

Bright, colourful and full of crunch. Despite compromising mainly of raw veg this slaw manages to be indulgent at the same time. A good dose of crunchy almonds and toasted pecans give it a note of luxury and the dressing is warming its hints of festive spice (just in case you’re missing it).

Dinner Party, Salads, Sides, Vegetarian, VeganAlexandra Dudley6 January 2019salad, vegan, slaw

Parsnip vermouth speltotto with almonds and crispy sage

This recipe was originally written for Town & Country UK.

I love the nuttiness of spelt and it is delicious in a risotto. The addition of parsnip means that you get a good dose of vegetables in this risotto (or speltotto). Feel free to use dried rosemary or thyme if you do not have tarragon

Dinner Party, Mains, VegetarianAlexandra Dudley31 December 2018risotto, spelt

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

Homemade oatcakes with beetroot, apple, crème fraîche and mint

There is little i enjoy more than hosting a dinner party. From table setting to pudding making. I love it all! My golden rule is to make sure that everyone has a drink in their hand and a little bite to eat.

Canapés, Dinner Party, VegetarianAlexandra Dudley29 December 2018oatcakes, gluten free

Charred broccoli and delicata squash with herby broccoli puree and preserved lemon

This is a beautifully bright starter that is a sure way to impress your dinner guests. Making full use of the broccoli the stalk is steamed before being blitzed into a creamy herby puree.

Dinner Party, Starters, Vegetarian, VeganAlexandra Dudley11 December 2018squash, vegan, broccoli

Roasted radicchio, chicory and grape tray with balsamic vinegar, blue cheese and chopped nuts.

This is a recipe that I think looks beautiful on the roasting tray and hence I usually leave it as so. It also saves on washing up which is a welcome bonus. I love to serve it with a few baskets of good bread along side warmed gently in the oven.

Dinner Party, Sides, VegetarianAlexandra Dudley21 November 2018

Spiced carrot, labneh and nigella seed on charcoal crackers

I made these recently for one of my ‘How to Host a Dinner Party’ events at Soho House and they were a huge success. Seeing as it was close to halloween I went for a ‘freak chic’ twist

Canapés, Dinner Party, VegetarianAlexandra Dudley23 October 2018starter, halloween

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

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.