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.

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Alexandra Dudley
Wild garlic and almond pesto

There is something deeply satisfying about foraging one’s own food. For me at least it makes me feel closer to the earth, calmer and incredibly grateful for seasons. Whilst searching for wild mushrooms can be risky (and not something Id advise without proper guidance) hunting for wild garlic is simple and safe.

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Alexandra Dudley
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