

How To Entertain This Month With Alexandra Dudley
I find it’s simplicity that tends to win when cooking for friends. Often, it’s the suppers with the laziest cooking that have turned out to be the most enjoyable dinner parties. This month, I’m leaning heavily into that simplicity with a punchy, chilli anchovy butter spaghetti that takes about 15 minutes to prepare, and is best served at the table for everyone to tong great piles of pasta onto their plates. There’s a cocktail to start – a strawberry twist on a Campari spritz because British strawberries are just so good right now. I’m also a big believer in offering your guests something small to eat when they arrive especially if you’re doing a cocktail. These tartines look equally cute and chic (perhaps it’s the pink) but they are so effortless to prepare that they hardly qualify as a recipe at all, and are merely a combination of good things.
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Strawberry Campari Spritz
A strawberry twist on the classic bellini, this is ideal for British summer time.
Set aside a couple of strawberries for the garnish, then remove the green from the remaining, and add to a food processor with the lemon juice and icing sugar. Blitz, then run through a sieve, discarding the pulp.
Chill for at least half an hour or longer.
Into ice-filled wine glasses, add 60ml of the strawberry syrup to each glass followed by 60ml of Campari. Top with prosecco.
Slice the remaining strawberries in half. Give each one a slit down the middle then press onto the rim of the glass.

Radish & Chive Tartines
More an assembly of ingredients than a recipe, these are a quick but delicious bite to offer your friends. For a mix of colour, look for heritage radishes if you can – and feel free to use dill instead of chives if you prefer.
Cut the sourdough into roughly 3-inch-wide soldiers then lightly toast.
Finely slice the radishes as thin as you can. Finely chop the chives.
Spread the soldiers with cream cheese then lay over the radishes. Squeeze over a little lemon. Finish with sea salt and chopped chives.

Anchovy Herb Butter Spaghetti
This is a simple recipe but a good one. I like to bring the entire pot to the table and let everyone help themselves.
Finely chop the garlic. Drain the anchovies and roughly chop. Add the garlic, anchovies and chilli to a large, wide frying pan with the olive oil. Cook over a gentle heat until the anchovies have softened.
Meanwhile, cook the pasta according to the packet instructions.
Add the butter to the pan with the anchovies, and allow it to melt gently. Switch off the heat until the pasta is ready.
When the pasta has cooked, tong it into the pan with the anchovy butter, allowing some of the cooking water to come with it. Toss well until the spaghetti is well coated and glossy, adding a little more cooking water if you like.
Add the chopped parsley and lemon zest. Toss again then taste to season, adding as much salt and lemon juice as you desire.
THE ENTERTAINING ACCESSORIES ALEXANDRA’S ADDING TO HER TABLE
Tomato Tea Towel
£16 | Charlotte Godfree
I’ve built a brilliant collection of fun tea towels over the years. They make one of my least favourite jobs (washing up) more enjoyable. Recently, I’ve started buying a few more than I need to bring to friends when I’m a guest for supper. They feel more personal and fun than an average bottle of wine.
Available at CHARLOTTEGODFREE.COM
Helecho Salad Bowl
£70 | Casalatina
I’m having a love affair with red at the moment, and love the tone of this collection from CasaLatina. I plan on piling the bowl high with tomato salads.
Available at CASALATINA.CO.UK
Lara Salad Servers
£55 | Casalatina
I’ve had the same rusty salad servers for years, and have been longing for some lightweight wooden ones. These are stunning, and double up very well as a chic serving spoon for other things – I used one to scoop up a tiramisu last weekend.
Available at CASALATINA.CO.UK
Marmalade Candles
£22 | Pygmalion
Candles are such an easy way to elevate a table. These marmalade wiggle ones are beautiful, and they make for great gifts.
Available at PYGMALIONLONDON.COM
For more from Alexandra, follow @ALEXANDRADUDLEY or visit ALEXANDRADUDLEY.COM
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