Cooking Made Simple

Alexandra Dudley · Cooking Made Simple

I love this salad. Crunchy and satisfying, it is one that I often make for lunch. The eggs are pleasingly filling, while perky blanched greens and toasted pine nuts deliver on crunch. All you need is a fork and perhaps a wedge of good bread to mop up the last of the dressing. The classic mimosa salad is something you’ll often see on a French menu, and is traditionally made with hard-boiled eggs that are then usually finely grated or traditionally pushed through a sieve. I prefer my eggs on the jammy side and so keep them halved or quartered. I love the addition of green beans for a bit more bite and often make it with green beans alone when asparagus is not in season. Tarragon is wonderful here, but feel free to switch things up with parsley, chives or dill. Toasted almonds, walnuts or sunflower seeds are lovely in the place of pine nuts, too.

Alexandra Dudley · Cooking Made Simple

Made all in one-tray, try this simple roast chicken and rice dinner for an easy weekend dinner. Perfect for relaxed entertaining.

Alexandra Dudley · Cooking Made Simple

This delicious tiramisu recipe gives the classic Italian dessert an on-trend flavour twist with the addition of pistachio.

Alexandra Dudley · Cooking Made Simple

Use up seasonal courgettes in this summer recipe made with jarred chickpeas, fresh mint and lemon. Ideal as a midweek meal or side dish.