Green baked eggs

I love baked eggs for a brunch dish. Traditionally the eggs are baked in a tomatoey base, sometimes with chickpeas or yogurt. Whilst I love the classic I’ve recently been experimenting with my own take on the classic Turkish dish.

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Alexandra Dudley
Chocolate, olive oil banana loaf.

This recipe was originally written for Town & Country UK.

I always feel lucky when I find a bunch of forgotten bananas, spotty skinned and ripe and ready for banana bread. There are few smells as inviting as the smell of a banana loaf rising in the oven and as cakes go its certainly one of the more virtuous ones using no added sugar.

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Alexandra Dudley
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).

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Alexandra Dudley
Fudgy chocolate, pumpkin swirl cake (vegan)

I made this cake for the first time last year as a bit of an experiment. I'd just come back from catering for a yoga retreat where the menu was vegan and had had some great success with a batch of vegan olive oil brownies. So I tweaked the recipe slightly and improvised with the pumpkin.

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Alexandra Dudley