MOTH LATEST

LUNCH WITH ALEXANDRA DUDLEY

JUNE 14, 2024

COOK UP A SUMMER STORM?

Our friend and host of podcast ‘Come to Supper’, Alexandra Dudley is a self-described ‘serial dinner party host’. She’s shared 6 gorgeous recipes below.

We’re happy to provide the delicious drinks, if you bring the company?

THE MENU

Share these herby, spicy, tangy plates family style. With plenty of ice-cold Cosmopolitans and Margaritas.



ARTICHOKE, ASPARAGUS, BUTTERBEAN DILL SALAD

SWEET, SHARP, SOUR


You’ll need:

→ 1 can artichoke hearts.
→ 1 tsp dried oregano.
→ Salt.
→ Olive oil.
→ 1 bunch asparagus.
→ 1 large jar or 2 cans butterbeans. Approx. 500g drained.
→ Small handful dill, roughly chopped.
→ Zest of 1 lemon. Juice of half.

Serves 4

How to make:

  • Drain the artichokes.

  • Squeeze them to remove as brine as you can – without crushing them.

  • Halve lengthways.

  • Toss in a bowl with oregano, a good pinch of salt and olive oil.

  • Heat a frying pan to medium heat.

  • Place the artichokes, cut side down, cook for about 3 mins – until golden and charred.

  • Flip – cook the other side for about 90 seconds.

  • Transfer to a plate.

  • Add the asparagus to the same bowl – add a little more oil and salt.

  • Toss then cook on the same pan for roughly 5 mins. Shake the pan to ensure they get an even-ish char.

  • Transfer to a plate to cool.

  • Chop into roughly inch sized pieces.

  • Rinse and drain the butterbeans.

  • Toss with artichokes, asparagus, lemon zest and juice, chopped dill, a good pinch of salt and olive oil.

  • Transfer to a serving bowl.

 


LEMON AND PARSLEY CHICKEN WITH GREEN SAUCE

EARTHY, TANGY, SALTY

You’ll need:

6 chicken breasts or legs.
1 small bunch parsley (leaves picked).
2 tsp dried oregano.
Zest of 2 lemons.
Juice of 1 lemon.
2 cloves of garlic (crushed or finely grated).
5 tbsp olive oil.
A good pinch of salt.

For the green sauce:

1 bunch parsley (big).
1 bunch of mint.
1 green chilli.
1 garlic clove.
Juice of half a lemon.
Pinch of salt.
4 tbsp olive oil.
2 tbsp water.

Serves 6

How to make:

  • Finely chop the parsley.

  • Add to a container or freezer bag – large enough to hold all the chicken.

  • Add dried oregano, lemon zest and juice, crushed garlic, olive oil and salt.

  • Mix and add the chicken – ensure it’s well coated.

  • Cover and refrigerate. For at least 6 hours – or ideally overnight.

 

For the green sauce:

  • Combine all the ingredients in a high speed blender.

  • Add more water or olive oil if needed.

  • It should form a spoonable consistency.

  • Chill until ready to serve.

 

When you’re ready to cook the chicken:

  • Heat the BBQ until hot.

  • Cook for about 20-30 mins. Until cooked through and slightly charred.

  • You could also use an oven. Set to 200 degrees fan setting.


CONFIT TOMATOES, GARLIC, CHILLI ON COLD YOGURT

TART, SPICY, FRESH

You’ll need:

→ 500g cherry vine tomatoes.
→ 1 whole bulb of garlic.
→ 3 large red chillies.
→ 3 small birds eye chillies.
→ 2 sprigs of rosemary.
→ Olive oil.
→ 300g yoghurt.
→ Salt.
→ A squeeze of lemon juice.

Serves 4-6

How to make:

  • Preheat the oven to 160 degrees fan setting.

  • Peel the garlic cloves.

  • Put tomatoes, garlic and chillies in a deep ovenproof dish.

  • Cover with enough oil to almost submerge the ingredients.

  • Add the rosemary.

  • Cook for about an hour – until everything is juicy and bubbling.

  • Allow to cool slightly.

  • Whip the yoghurt – with a good pinch of salt and a squeeze of lemon.

  • Chill until ready to serve.

  • Spoon the yoghurt onto a serving plate.

  • Top with the confit veg. Use a slotted spoon to lift it out of the oil.

  • Keep the oil – now infused with garlic and rosemary – for dipping focaccia. Or toss it into salads and pasta


BABY GEM, PEA AND PARMESAN SALAD

CRISP, TANGY, BITTER

You’ll need:

→ 3 heads baby gem.
→ 300g peas.
→ Olive oil.
→ White wine or Riesling vinegar.
→ 1 heaped tsp Dijon mustard.
→ A big handful of dill.
→ Approx. 100g parmesan.

Serves 4-6

How to make:

  • Separate the leaves of the baby gem. Keep the leaves whole.

  • Blanch the peas. Refresh in cold water. Drain.

  • Make a mustardy vinaigrette. With 2 parts olive oil to 1 part vinegar and a heaped tsp or 2 of Dijon mustard.

  • Whisk using a fork. Until you have a thick glossy emulsified dressing.

  • Add the leaves, peas and tear in the dill.

  • Give everything a good toss.

  • Use a vegetable peeler to shave in the parmesan – as much or as little as you like.

  • Lightly toss again.

  • Transfer to a serving bowl or plate.

  • Finish with more parmesan shavings.

 


LEMON ROSEMARY AND CHILLI GRIDDLED COURGETTES

SOUR, EARTHY, SMOKY

You’ll need:

→ 4 medium courgettes
→ Zest of 1 lemon
→ 1 garlic clove, finely grated or crushed
→ 1 tsp dried chilli flakes
→ 1 tbsp finely chopped fresh rosemary
→ Olive oil

Serves 4-6.

How to make:

  • Slice the courgettes lengthways – intro roughly 5 mm slices

  • Toss everything together

  • Add enough olive oil for everything to be well-coated in lemon and chilli

  • Griddle for about 5 mins either side on a hot BBQ or griddle pan


SPRING CRUDITES, WHIPPED HERB BUTTER

HERBY, SWEET, CREAMY

You’ll need:

→250g salted butter, softened to room temperature.
→Large handful parsley leaves.
→Mint leaves (handful).
→Dill (handful).
→Pinch of salt.
→Half clove of garlic.

Serves 6

How to make:

Your choice of young spring veg to serve. Maybe: baby carrots, sugar snap peas, breakfast radishes and chicory. Beyond nice with some squidgy focaccia or torn baguette.

  • Roughly chop the herbs.

  • Place in a food processor with the softened butter.

  • Finely grate garlic clove in half.

  • Add a pinch of salt.

  • Blitz until you have a green herby butter.

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COSMOPOLITAN

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MARGARITA

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ALFRESCO DINING PACK

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TEQUILA PACK

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ALFRESCO DINING

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TEQUILA PACK

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Explore the MOTH Stories – Our Mix of Total Happiness is made of many tales.

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