Alexandra Dudley On Her New Cookbook (& Two Delicious Recipes To Try)

Alexandra Dudley can’t remember exactly when her passion for food began, but with a grandmother who loved to cook and a mum who was a natural hostess – visions of a house full of guests reaching for homemade treacle tarts and canapes are still fresh in her mind – it’s safe to say the seed was planted very early on. ‘I initially started cooking simply as a way to make money,’ explains Alexandra. ‘I catered for family friends before starting a small-scale pudding business in my late teens.’ 

Soon, the young entrepreneur got a taste of the restaurant life, working shifts as part of the front-of-house team. Though she found the dynamic restaurant environment thrilling, it soon became clear that she felt most happy when cooking at home. By crafting simple but delicious recipes that home cooks of all skill levels could whip up themselves, Alexandra earned a loyal following who poured over her recipes – first on her website, and then on Instagram (where she has over 200,000 followers), and eventually her Substack, Come for Supper. 

Cooking Made Simple, her newest cookbook, is out now and includes a curated selection of favourites from her newsletter as well as some never-before-seen recipes categorised by Tossed, Fried, Stirred, Baked, Grilled, Sugared, and Better Basics. Describing the recipes as ‘simple, fool-proof, and fun’, Alexandra invites readers to dive into crowd pleasers like pistachio tiramisu, baked ricotta with romano peppers, and harissa honey chicken wings, just in time for al fresco hosting season. 

Foodie Tales: Alexandra Dudley

Any top tips for hosting at home? 

Stick to what you know – this isn’t the time to try a new recipe – you want to feel calm and confident. Prep, prep and prep: the more you do beforehand the more you can actually enjoy the party. Don’t forget water. It’s one of my pet peeves when there is no water on the table. 

Do you have a favourite kitchen gadget?

Probably my mini Magimix. I use it for everything from whizzing up breadcrumbs and chopping nuts to making salsas, sauces, and mayonnaise. 

What’s the most challenging thing about being an entrepreneur?

The self-doubt. 

What made you decide to launch your own cookbook? 

I love cookbooks, particularly old ones. I like the way they are organised into sauces, meat, fish, and more. It makes them incredibly practical. I share most of my recipes online on my Substack, but there is still something really special about holding a cookbook in your hand. Personally, I love reading cookbooks like novels and always have a stack by my bed. I like the idea of people being able to flick through the pages rather than scrolling and it means all the recipes are in one place. 

What is your current favourite London restaurant?

Dover Street Counter. Order their lamb meatball and a portion of their disco fries, which are topped with all manner of deliciousness. If you are a martini drinker, this is the place to be – they even exchange the glass midway through if your martini has been sitting a while, ensuring that it is always ice cold. 

Any exciting collaborations or events you have planned?

I’m hosting a cooking class at Divertimenti on 1 April. 

Recipe: Pistachio Tiramisu

• Serves 12
• Time 25 minutes, plus at least 4 hours chilling

Ingredients:

• 2 eggs, separated, plus 1 egg white
• 100g caster sugar
• 450g mascarpone
• 175g pistachio paste or pistachio cream
• 150ml strong brewed coffee, cooled
• 75ml coffee liqueur (I use Kahlúa)
• 75ml almond liqueur, such as Amaretto (or you can use Frangelico for a hazelnut flavour or Cointreau for an orange flavour)
• About 30 savoiardi (ladyfinger) biscuits
• 75g pistachios, roughly chopped
• You will also need a deep bowl or serving dish. I use a round glass trifle bowl which is 28-cm wide and 7-cm deep.

Method:

1. In a large bowl using an electric whisk, beat the 2 egg yolks with 50g of the caster sugar until pale and fluffy.
2. Then, switching to a handheld whisk so as not to overbeat them, beat in the mascarpone and pistachio paste/cream until smooth.
3. In a separate large, grease-free bowl, whisk the 3 egg whites until frothy. Add the remaining 50g of caster sugar and beat to firm peaks. 
4. Fold half the beaten egg whites into the pistachio-mascarpone mixture to loosen it, then gently fold in the rest until you have a light, fluffy mix. 
5. Combine the coffee, coffee liqueur and almond liqueur in a small bowl or measuring jug. One by one, briefly dunk each savoury biscuit in the liquid, turning once to ensure it is moistened evenly. Arrange a layer of the coffee-dipped savoiardi biscuits over the base of your serving dish. Spoon in half of the pistachio-mascarpone mixture and gently spread to cover the biscuits. Arrange another layer of the remaining coffee-dipped savoiardi biscuits over the top, then gently spread over the remaining pistachio-mascarpone mixture. To finish, scatter over the chopped pistachios.
6. Allow the tiramisu to rest in the fridge for at least 4 hours or ideally overnight, before serving.

Harissa Honey Chicken Wings

• Serves 4
• Time 40 minutes

Ingredients:

• 12 chicken wings (ask your butcher to cut them into drums and flats as it saves you doing it at home)
• 4 tbsp olive oil
• Sea salt and freshly ground black pepper

For the glaze

• 80g runny honey
• 80g rose harissa paste (I use Belazu)
• 2 garlic cloves, crushed 
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 3 tsp smoked paprika
• 1 tsp cayenne pepper (optional, leave out if you prefer less heat)
• 1 tsp ground cinnamon
• 1 tsp coarse sea salt flakes

To serve

1 tbsp toasted sesame seeds

Method:

1. Preheat the oven to 220°C fan. Line a baking tray with foil and sit a grill rack over the tray. The marinade is sticky so this is to protect your pan more than anything, but it also ensures that the wings colour all over with no need to turn them. If the chicken wings are whole, cut them into drums and flats. Using a sharp knife, slice through the joint so that you have a mini-drumstick and a flat wing.
2. Place the chicken pieces in a bowl and toss them in the olive oil with plenty of salt and black pepper. Arrange the wings evenly on the rack set over the tray. Cook the chicken in the oven for 15 minutes while you make the glaze.
3. Combine all the ingredients for the glaze together in a large bowl.
4. After they have cooked for 15 minutes, tong the chicken pieces into the bowl with the glaze and give them a good toss, ensuring they are all coated. Return the chicken to the rack, spacing them apart. I toss the chicken pieces in the glaze in batches as they are easier to handle. Drizzle any excess glaze onto the wings, prioritising those that look a little bare. Return the chicken to the oven for a further 10 minutes. The wings should be glossy and charred in places.
5. Sprinkle the chicken wings with the toasted sesame seeds and eat them while they are hot.

You can order Cooking Made Simple here.