How To Entertain This Month With Alexandra Dudley

/ 10 February 2025

How To Entertain This Month With Alexandra Dudley

Alexandra Dudley is a food columnist, cookbook author and host of the Come For Supper podcast. In this instalment of her monthly column, she shares an end-of-winter dinner party menu – as well as her favourite entertaining accessories.

Alexandra Dudley

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I always crave big flavours in February. We all got through January, so this month there are Appletinis to celebrate – it’s a crisp fruity twist on my favourite cocktail. I am a big believer that you should always have a little bite to offer friends when they come over but it doesn’t need to be complicated. These rosemary spiced nuts are quick to make and very good to eat. Then, for the table, there’s a comforting tray of herby honey chicken, which is sticky and delicious, and comes with some crispy roast potatoes.

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Spiced Rosemary Nuts

Serves

Ingredients

3 tsp olive oil

4 tsp of honey

3 tbsp of chopped fresh rosemary

1 garlic clove, finely grated

1 tsp of dried chilli flakes

1 tsp of cayenne pepper

1 tsp of smoked paprika

1 tsp of salt

500 g of mixed nuts, I used almonds, cashews and pecans

Method

Step 1

Preheat oven to 160°C Fan. Line a baking tray with baking paper.

Step 2

Stir the oil, honey, rosemary, garlic, spices and salt together in a large bowl. Add the nuts and mix well.

Step 3

Spread the nuts onto the baking tray and bake for 20-25 minutes, stirring occasionally, until slightly golden and sticky.

Step 4

Allow to cool, then enjoy.

Appletini

Serves

Ingredients

120ml of vodka

100ml of apple juice

1 tsp of lemon juice

1 tsp of icing sugar

Finely sliced apple, to garnish

Method

Step 1

Add all the ingredients to a cocktail shaker filled with ice.

Step 2

Shake well then pour into martini glasses.

Step 3

Garnish with a slice of apple if you like.

Honey Rosemary & Thyme Roasted Chicken With Apples Potatoes & Shallots

Serves

4-6

Ingredients

Olive oil

Salt

Juice of 1 lemon

4 tbsp of runny honey

2 garlic cloves, finely grated

2 tbsp of fresh thyme leaves plus extra sprigs

2 tbsp of fresh rosemary, roughly chopped

6 skin-on, bone - in chicken thighs

650g of waxy small potatoes, halved or quartered depending on size

4 banana shallot, peeled & quartered

2 apples (pink lady, royal gala or b raeburn)

A slosh of white wine (about 150ml)

Method

Step 1

Combine a good glug of olive oil with the honey, garlic, rosemary and thyme plus a pinch of salt in a medium-sized bowl. Add the chicken and toss to coat. Leave to marinate for 30 minutes or transfer to the fridge and marinate for a few hours or overnight.

Step 2

Preheat the oven to 190°C Fan.

Step 3

Toss the potatoes with a good glug of olive oil and pinch of salt on a large baking tray. Roast for about 15-20 minutes until they’ve started to brown.

Step 4

Slice the apples into roughly 1cm slices and add these to the tray with the shallots. Add another glug of olive oil and give everything a toss. Then pour over the wine.

Step 5

Place the chicken skin side up on top and pour any remaining marinade over the potatoes and apples.

Step 6

Give the chicken skin another season with salt and roast for 30-35 minutes until the chicken skin is crispy and the apples and shallots are soft.

Step 7

Serve alongside some wilted greens with garlic and olive oil or a green salad.