/ 08 October 2024

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 autumn-ready dinner party menu that makes the most of honey – as well as her favourite new entertaining accessories.

By Alexandra Dudley /

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October is one of my favourite months to entertain. Still just warm enough to eat outside, you can also lean into comfort food and cosy up with blankets. This month’s menu starts with what I often refer to as ‘a loaded ricotta’, something I make various iterations of throughout the year. The base is simple, just ricotta whipped with a pinch of salt. In the spirit of autumn, I topped it with sticky dried figs, pecans, honey and crispy rosemary which looks impressive but really takes no time at all. There’s a simple but delicious pasta to follow, which I like to bring to the table to let everyone help themselves. You could throw together a simple side salad too if you like.

Figs are brilliant right now and so for pudding, I’ve pulled together a recipe for fresh figs that get a blast in the oven with orange and honey. I like to keep things simple and serve them with Greek yoghurt.

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Loaded Ricotta With Crispy Rosemary, Honey, Figs & Pecans

This is my go-to starter when I don’t have a huge amount of time but want something that looks like it took some effort. The crispy rosemary is incredibly simple but really adds to this and the rosemary-infused oil gets spooned over too. Mix up the nuts if you like; hazelnuts and walnuts also work well.

Serves

Ingredients

2 tbsp of rosemary leaves, plucked from the stem

Olive oil

250g of ricotta

1 pinch of salt

Drizzle of honey

Handful of dried figs, chopped

Handful of roasted pecans, chopped

Method

Step 1

Pull the leaves from the stems of the rosemary. Add enough oil to just cover the base of a small saucepan. Add one rosemary leaf to the oil and bring to a medium heat. Once the leaf begins the sizzle add the remaining rosemary leaves. Cook for just 10 seconds and drain with a fork onto a paper towel lined plate. Allow the oil to cool.

Step 2

In a bowl whisk the ricotta with a good pinch of salt until smooth and creamy. Spoon onto a serving plate, drizzle the rosemary oil, and a good squeeze of honey. Sprinkle over the figs, pecans, a good pinch of flakey sea salt and top with the crispy rosemary.

Step 3

Serve with thick slices of toasted sourdough.

Browned Butter Orecchiette With Cavolo Nero, Pancetta, Hazelnuts & Rosemary Pangrattato

This is an ultra-comforting pasta that is perfect for this time of year. The pangrattato gives it an extra bit of crunch and you could sprinkle over some more hazelnuts if you like.

Serves

Ingredients

300g of dried orecchiette

200g of cavolo nero

75g of diced pancetta

100g of butter

50g of roasted hazelnuts, crushed

4 cloves of garlic, finely grated or crushed

1 tsp of dried chilli flakes

70g of parmesan or grana padano

For the pangrattato:

50g of breadcrumbs or stale bread pulsed in a food processor

1 tbsp of fresh rosemary leaves, finely chopped

2 tbsp of olive oil

1 clove of garlic crushed

Method

Step 1

Make the breadcrumbs first. Heat the olive oil in a frying pan over a medium heat and add the breadcrumbs and rosemary. Cook until golden and crisp. Add the garlic and reduce the heat. Cook for a further 2 minutes then drain on a paper towel lined plate.

Step 2

Pull the leaves from the stems of the cavolo nero and roughly chop. Blanch for 2 minutes, then drain.

Step 3

Cook the pancetta in a wide deep frying until the fat has rendered and it is cooked and slightly crisped. Set aside and wipe the pan clean.

Step 4

Meanwhile, cook the pasta according to packet instructions reserving a cup of cooking water.

Step 5

Melt the butter in the pan that held the pancetta and cook over a low-medium heat until the butter begins to foam. Add the hazelnuts, garlic and chilli and cook for 2 minutes.

Step 6

Stir in the blanched cavolo nero and pasta, then add the pancetta, grated parmesan and half a mug of cooking water to start. Stir to combine until the cheese has melted and the pasta is glossy, adding more cooking water if you need.

Step 7

Season to taste. I add lots of cracked black pepper. Sprinkle over the pangrattato and serve at the table.

Baked Figs With Orange & Honey

This is a stunning pudding that can be made in less than 20 minutes. Make sure you let the figs rest for at least 10 minutes or longer for the juices to thicken up. You’ll be left with a ruby figgy syrup that is utterly delicious. A spoonful would be very good added to a glass of champagne or prosecco too for a bit of an autumn bellini. I love to serve this with Greek yoghurt but some crème fraiche is also good.

Serves

Ingredients

6-8 figs

Zest & juice of 1 orange

2 tbsp of runny honey

Greek yoghurt to serve

Method

Step 1

Preheat oven to 180°C Fan. Criss cross the figs with a knife about two-thirds of the way down and place them onto a small baking tray. Add the zest and juice of the orange. Drizzle over the honey.

Step 2

Roast for 15 minutes, allow to cool for at least 10 minutes for the juices to thicken.

Step 3

Serve with Greek yoghurt and a spoonful of the figgy syrup.

THE ENTERTAINING ACCESSORIES ALEXANDRA’S ADDING TO HER TABLE

I love a good pop of colour on the table at this time of year, especially as the evenings start to creep in earlier. A big bowl of oranges, lemons and limes on the table always brings me joy but these are the pieces I have had my eye on this month.