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?

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.

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.

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

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.

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

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.