Recipes — ALEXANDRA DUDLEY

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

Roasted delicata squash, shallots and chestnuts with sage and almond pesto

love the colour of a delicata squash – bright yellowy orange flesh with a dramatic green and yellow striped skin. When roasted the flesh becomes slightly sweet and the skin rich and nutty.

Mains, Starters, Vegetarian, VeganAlexandra Dudley29 December 2018squash

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

Quince and almond frangipane galette with spelt pastry and lazy rum and sultana ice cream.

Quince, almonds and a buttery crisp pastry. Three rather wonderful things make up this galette. A generous spread of almond frangipane gives it a good squidgy layer. The pastry is a spelt rough puff and has no shortage of butter. The tart itself is generous

Sweet ThingsAlexandra Dudley13 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

Roasted figs and plums with basil whipped cream

This recipe was originally written for Town & Country UK.

Not quite a summer pudding and not quite a winter crumble I’ve often called this pudding ‘holding onto summer’. Perfect for a weekend lunch or end to a supper party

Sweet ThingsAlexandra Dudley16 October 2018plums, pudding, summer pudding, summer, gluten free

Gooseberry, almond galettes

When we were children we had a gooseberry bush in the garden. My mother would make countless crumbles, jams, chutney and fools with the tart slightly fuzzy berries and whenever she wasn’t looking we’d eat them straight off the bush. I can never resist buying a punnet when I see them.

Sweet ThingsAlexandra Dudley1 August 2018tart, galette, gooseberry

Gooseberry, orange and almond cake

A wonderfully moist cake with zappy gooseberries that pop in your mouth and a zesty undertone of citrus. Very good with coffee or a good cup of tea.

Sweet ThingsAlexandra Dudley2 July 2018cake, orange cake, orange, almond, gluten free

Light as air choco-nana-nut sponge cake

A wonderfully light take on the usually dense banana bread, this cake has a delightful bounce to it. Entirely dairy, gluten and grain free it caters for almost all. Feel free to add chopped or chips of chocolate chips to the mix for some extra indulgence. I have included hazelnuts in this recipe but chopped almonds or cashews would also go very well.

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

Rhubarb almond frangipane tart with marmalade glaze

This is a crustless tart made with a naturally gluten free almond frangipane. The rhubarb gives it a wonderful sweet tang. I chose to use marmalade for the glaze and if you like a little sharpness you’ll enjoy it immensely.

Sweet ThingsAlexandra Dudley6 March 2018rhubarb, almonds, tart, gluten free, pudding, sweet things, march, februart, desserts, cake, marmalade

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