What’s On My Table – With Alexandra Dudley

Alexandra Dudley is a food columnist, cookbook author and host of the Come For Supper podcast. In her monthly column, she takes us inside her east London kitchen to show us what she’s cooking and the tools she’s loving. This month, it’s an autumnal lunch idea – plus three of her favourite homeware finds…
By Alexandra Dudley /

I love a baked sweet potato. It’s my go-to weekday lunch when I’m after something hearty but nourishing. A tahini yogurt lifts almost any meal and adds a wonderful creaminess, and I’ve perked everything up with quick-pickled onions which you can prep ahead of time – I tend to cook enough for 2-3 servings then assemble them as and when I fancy them. This dish is also great for a lazy supper party.

I recommend serving everything alongside a big salad and opening a bottle of something cold and white. I love this chardonnay from Bird In Hand. It’s slightly citrusy with a good level of acidity that is perfect with the creamy tahini dressing.

Loaded Sweet Potatoes With Tahini Yogurt, Roast Broccoli & Quick Pickled Onions

Serves
4
Total Time
1 Hour 10 Minutes
Ingredients
3-4 sweet potatoes
1 head of broccoli
Olive oil
Sea salt
Handful of chopped herbs
For The Quick-Pickled Onions:
3 medium shallots or 1 red onion
100ml of red wine vinegar
100ml of boiling water
1 tbsp of sugar
1 tsp of salt
For The Tahini Yogurt:
150g of Greek yogurt
2 tbsp of tahini (I like Belazu)
½ clove of garlic, finely grated
The juice of ½ a lemon
To serve:
Sliced avocado
Toasted seeds
Method
Step 1
Start by making the onions. These can be made a week ahead and kept in the fridge if you like. Finely slice the shallots or onion and place in a clean jar. Combine the vinegar, boiling water, salt and sugar in a bowl. Stir until the sugar has disolved then pour over the onions. Allow to cool. Then keep in the fridge until ready to serve.
Step 2
Preheat the oven to 225°C Fan. Oil the sweet potatoes and score them criss-cross to help them cook. Sprinkle with sea salt and bake for about 45 minutes to 1 hour depending on the size of your potatoes.
Step 3
Chop the brocoli into even-sized pieces and arrange on a baking tray. Drizzle with olive oil and season well with sea salt. Use your hands to ensure an even coating and bake for 10-12 minutes until the broccoli is cooked and slightly charred.
Step 4
For the tahini yogurt, combine all the ingredients in a bowl and chill until you are ready to serve.
Step 5
In a separate bowl, mix the chopped herbs with a pinch of salt and enough olive oil to create a loose herby oil.
Step 6
When the potatoes are cooked tear them open slightly. Top with a generous spoonful of tahini yogurt followed by the avocado (if using), followed by a couple of pieces of brocoli. Scatter over the pickled onions, spoon over the herby oil and sprinkle over the toasted seeds.

The Three Things Alexandra’s Loving This Month…

Wonkie Jimmie Juice Glass, £60 | Nina Campbell

I have an obsession with glassware. These are new to my collection and are fabulous at adding a splash of colour to any table. I use them for orange juice on weekend breakfasts and Friday night negronis. 

Visit NinaCampbell.com

Yellow Stripe Napkins, £75 | Paper London

I love the happiness the colour yellow brings to a table. As we say goodbye to summer and enter autumn, these are the napkins adding a pop of joy to my kitchen. 


Visit PaperLondon.com

Green Cast Iron Oval Casserole Dish, £159 | Le Creuset

I cooked a delicious fish stew in this for friends last week and served the whole thing at the table. I love the versatility of Le Creuset’s dishes and how they can go straight from the hob to the table. This oval one is brilliant for a deep lasagne or potato gratin. 


Visit LeCreuset.co.uk

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