A serial dinner party host Alexandra Dudley is a true entertainer. Her podcast ‘Come for Supper’ delves into the lives of chefs, restauranteurs, authors, actors and artists. Once a month she hosts the conversation to a live audience at Soho House where she also hosts her regular series ‘How to Host a Dinner Party’ and is also the monthly recipe columnist for Town and Country magazine. She published her debut cookbook ‘Land and Sea; Secrets to Simple, Sustainable Sensational Food’ in 2017.
“Alexandra has a relaxed approach in the kitchen celebrating zero waste cooking that is loved by many.”
Alexandra has a relaxed approach in the kitchen celebrating zero waste cooking that is loved by many. I met her back in 2018 when she prepared an outstanding four course dinner for an event and was instantly impressed by her style of cooking. Below she shares with us a few of her favourite recipes for the festive season.
Blackberry, Brie, Thyme Filo Miniature Tarts
There is something irresistible about the combination of melted cheese and flaky pastry and no better a time to enjoy it than when the weather turns cooler and we’re in need of some comfort. I especially love to serve these mini tartlets around Christmas time as they are perfect for a celebration. Think warm soft brie oozing from crisp pastry and a burst of fruity flavour from plump and juicy blackberries. I always go for Victoria Blackberries when making these. They are British grown, premium and slightly larger berries, always plump and perfectly juicy.
Ingredients:
4 sheets of filo pastry
50g melted unsalted butter
200g brie
150g Victoria blackberries
A bunch of thyme, leaves removed
Salt and freshly ground pepper
Method:
Makes 24 canapes
You’ll also need a 24-hole mini muffin tin.
1. Preheat the oven to 180 fan setting.
2. Keeping your pastry covered under a damp tea towel (to keep it from drying out). Remove one sheet and brush it with the meted butter. Using scissors cut this into roughly 5cm squares.
3. Arrange three squares and place them on top of each other turning them as you go so that you create almost a star effect. Place the pastry stack into the hole of the mini muffin tin and push to create a tartlet shell.
4. Repeat until you have filled all 24 shells.
5. Chop the brie into roughly 24 equal sized pieces and push into each pastry case.
6. Halve the blackberries and place one half on each tartlet.
7. Sprinkle a pinch of thyme onto each tartlet and season with salt
8. Bake for 10 minutes or until the pastry looks golden brown and the cheese has melted.
9. Sprinkle over some more fresh thyme and grind over a generous amount of black pepper. Serve right away.
“There is something irresistible about the combination of melted cheese and flaky pastry and no better a time to enjoy it than when the weather turns cooler and we’re in need of some comfort.”
Centre Stage Roast Butternut Squash with Cranberries, Burrata, Hazelnut Sage Pesto and Crispy Sage
I call this a centre stage dish because it really can hold up as star of the show. I love placing vegetables at the heart of the table and for anyone perhaps trying to eat a little less meat this Christmas it makes for a wonderful main course. I love the festive colours of this dish and it never fails to get me into the Christmas mood. Zippy cranberries pair beautifully with naturally sweet squash and the sage and hazelnut pesto brings a delicious richness and crunch to the dish.
“I love the festive colours of this dish and it never fails to get me into the Christmas mood.”
The crispy sage looks more impressive than it is. It really takes no time at all but if you’re short of time feel free to leave it out. I have a method for making pesto which I swear by. Not quite the traditional Italian method of making it by hand with a pestle and mortar but a step above simply bunging it in a food processor. I like to whizz my herbs and nuts in the processor and then add the oil slowly - stirring with a spoon. I find it creates a more dynamic flavour where you can really capture the hazelnut, herb and lemon. Use good extra virgin olive oil for this if you can as it makes all the difference. Any leftover pesto can be stored in a jar and saved for a weekday pasta dish or spread on toast.
Serves 6-8
Ingredients:
2 small or 1 large butternut squash
Olive oil
100g fresh cranberries
1 bunch of sage
100g blanched hazelnuts
1 clove of garlic
1 lemon
Salt and pepper
1-2 balls of burrata
Method:
1. Preheat the oven to 200° fan setting.
2. Chop your squash in half width ways then cut each half again length ways. Scoop out the seedy centre and cut the squash into even sized wedges – about the width of your thumb.
3. Arrange on two baking trays, drizzle with olive oil and season with salt and pepper. Roast for 25 mins and check. The squash should be soft and slightly charred. If it is not yet leave it to cook a little longer till it is.
4. Toss your cranberries in a small mixing bowl with a splash of oil. Sprinkle evenly over the squash and return the squash to the oven for a further ten minutes.
5. Separate the leaves of the sage from the stems (instead of throwing them away keep them for a stock or add to boiling pasta water for a herby touch). Take about a fifth of the leaves and keep aside.
6. Roughly chop the remaining leaves and add them to a food processor. Add the hazelnuts, garlic, a good pinch of salt and the zest and juice of your lemon. Pulse until well broken down with a texture similar to bread crumbs. (If you prefer a thinner pesto pulse for longer and add a couple of tablespoons of olive oil to help it combine).
7. Transfer the pulsed herb, but mix to the bowl that held the cranberries and slowly add olive oil stirring as you do until you have a spoonable pesto. Taste to season adding more lemon, salt or olive oil as necessary.
8. To make the crispy sage first prepare a plate with two sheets of kitchen towel to drain the oil.
9. Then fill a small saucepan with about a fingerprints height worth of olive oil. Bring it to heat slowly and test it by dropping a little torn leaf in. It should sizzle right away.
10. When the oil is hot enough drop in your remaining sage leaves and leave them for just 10 seconds. Remove using a fork or slotted spoon and transfer to your paper towel lined plates. Sprinkle with flakey sea salt immediately.
11. To serve arrange your roasted squash and cranberries on a serving plate. Tear over the burrata and spoon over the pesto liberally. Finish by scattering or placing the crispy sage leaves on top and enjoy.
Cranberry, Campari Orange and Walnut Tart
Zesty, sweet with the delicious aromatic bitterness of Campari. This tart is perfect for Christmas. If you want to keep it alcohol free omit the Campari. I love it just as it is but it is heaven with some soft whipped sweet cream.
Ingredients:
215g spelt flour
15g icing sugar
pinch salt
130g butter, cold and cut into cube
1 egg
1-tbsp ice cold water
Orange zest and juice 75 ml
50 ml campari
3tbsp corn flour
150g caster sugar
70g marmalade
70g chopped walnuts or pecans
300g fresh cranberries
Method:
1. Preheat your oven 200° fan setting.
2. Combine your flour, icing sugar and salt in a bowl with a whisk. Add the butter and use your fingers to rub everything together until the mixture resembles breadcrumbs.
3. Add the yolk and bring the pastry together using a wooden spoon adding the water if the mix is too dry.
4. Lightly flour a surface and roll the pastry out until it will cover a 23cm loose bottomed fluted tart tin. Allow the sides to hang over the edge.
5. Place in the freezer for 15 mins to chill.
6. Then, prick the base with a fork and line the pastry shell with parchment paper and baking beans (or dry rice or lentils).
7. Bake for 15 mins. Then, remove parchment and baking beans, trim the edges and bake for a further 5 mins. This is what is known as blind baking.
8. In a medium sized bowl combine the orange zest and juice, campari and corn flour. Whisk together to remove any lumps. Add the remaining ingredients and pour into the pastry shell.
9. Reduce oven to 180° fan setting and bake for 50 mins. Transfer the tart onto a wire wrack and allow it to cool completely.
10. Before serving zest over an orange if you like. Serve with loose whipped sweet cream or custard.
“I love it just as it is but it is heaven with some soft whipped sweet cream.”
You can find out more about Alexandra Dudley at https://www.alexandradudley.com/
Photography courtesy of Alexandra Dudley.