lecture — Writing — ALEXANDRA DUDLEY

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Recipes Most recent Breakfast Canapés Dinner Party Starters Mains Sides Salads Vegetarian Vegan Fish Pasta Sweet Things Most Popular Drinks Soups One Pan Chicken About Podcast Writing Reviews Events The book Subscribe

ALEXANDRA DUDLEY

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Ginger and lemongrass noodle soup with crispy tofu. Fresh, zingy and naturally GF and vegan. Find the recipe on @townandcountryuk

Tomatoes on the vine, the peeled cloves from a whole bulb of garlic and a few sprigs of rosemary. Nestled in a shallow pool of olive oil before being gently cooked for two hours. Confit and delicious.

Perky pink forced rhubarb cooked with the zest and juice of an orange. My maple pecan granola and a pool of almond butter. Breakfast in March. 💕
Ps. The recipe for this granola is on my site x

My latest recipe for @townandcountryuk is up. A ginger and lemongrass noodle soup with crispy tofu. Just the sort of food I crave in March. Warm enough to keep away the cold but with a zippy bite of spring. I use brown rice vermicelli for this making

ad I’ve been making an extra effort at dinner time recently making sure we set the table, put on good music and make time to enjoy good food and good wine. Last week we enjoyed this beautiful #Beaujolais cru Régnié; Vin Sauvage &a

Cookie Friday! Chewy, chocolatey with a little nutty crunch. Find the recipe for these brown butter chocolate pecan cookies on the site.

The first of many plates enjoyed over the weekend. Confit tomatoes and garlic with a sloppy burrata and sourdough focaccia, spiked with fennel seed and rosemary and sliced still warm from the oven. Also on the table, a charred chilli and roasted almo

@thefreddiehall had a new roll of film developed and I even managed to steal his 📸 away for a second and catch him mid pasta which as you can tell was very good 😌 😁😂.
Shirt @lavestelaveste

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