The Ultimate Dinner Party Recipe From Jackson & Levine

Laura Jackson and Alice Levine are the culinary geniuses behind London’s most talked about supper club, Jackson & Levine, and have just launched their new book, Round to Ours, which shares their top tips, tricks and recipes with novice hosts. Needless to say, they know a thing or two about hosting the perfect dinner party. To celebrate the launch of their debut homeware collection, Jackson & Levine for Habitat, the girls have rustled up an exclusive dinner party recipe just for us so you too can be the host with the most.

Friends and family form an orderly queue: the following recipe serves 6.

Raddichio, Radish, Burrata & Honey Pecan Salad

The girls like to choose dishes that are a feast for the eyes too, so first of all they’ve created this show-stopper salad, sure to delight your guests with its eye-catching colour.

jackson & levine dinner party recipe radish burrata and honey pecan salad

You’ll need…

300g radishes, halved
250g burrata, torn into chucks
1 large pink or purple radicchio, separated into leaves, tear the bigger ones
75g unsalted butter
1 large clove of garlic, peeled and finely grated
50ml honey
150g pecans
1 tsp sea salt
10g lemon thyme, leaves picked
1 tbsp chilli flakes
1 lemon, zest and squeeze of juice

Here’s how…

  1. Start by making the honey pecans so they can then be cooling while you make the rest of the salad. Place the nuts and the honey into a medium sized saucepan over a medium heat. Stir the nuts and the honey as the honey warms, making sure they are all well coated. Keep moving them so neither burns and the honey will start to bubble with the heat. After about five minutes the nuts will have become really glossy and will be giving off a wonderful toasty smell. Take off the heat, add the tsp of sea salt, give a quick stir and put to one side to cool.
  2. Next take a large frying pan and over a medium heat add the butter. Heat the butter until it stops foaming and just starts to go a golden. Add the radishes and a twist of freshly ground black pepper. Keep everything moving by swirling the radishes and the butter in the pan so nothing burns, lower the heat if necessary. The butter should be smelling amazingly nutty by now. Grate in the clove of garlic and swirl for another 60 seconds. Once the radishes have taken on a golden tint remove from the pan and keep the butter.
  3. On your serving platter start to layer up the radicchio and the torn burrata. Add in the honeyed pecans, we like to leave some whole and crumble others with our hands so every bite has some crunch, followed by the radishes. Scatter over the thyme leaves, the chilli flakes, the lemon zest and salt and pepper to taste. Finally, get the butter from the pan and drizzle over the brown butter and squeeze over some lemon juice for a next level dressing.

Herby Roast Chicken

As the main event, they’ve opted for a failsafe roast chicken recipe with a mouth-watering twist.

jackson & levine dinner party recipe herby chicken

You’ll need…

1 large chicken about 1.8-2kg in weight
75g unsalted butter, softened
3 garlic cloves, finely grated
10g of lemon thyme, leaves picked
10g flat leaf parsley, leaves picked
5 sage leaves, chopped
1 lemon
2 bay leaves

Here’s how…

  1. Preheat the oven to 200°C/180°C fan. Place the garlic, lemon thyme, parsley, sage and juice of the lemon into a mini-chopper and blitz – alternatively you can crush everything in a pestle and mortar. Then using the back of a fork, press the herbs into the softened butter on a chopping board. Season with a pinch of sea salt and freshly ground black pepper.
    Keep the herb butter to one side.
  2. Take a roasting tin and line it with non-stick baking parchment. Place the chicken in the tin. Next, very carefully with your fingers, start to lift the skin away from the breast of the chicken – you can even do the thighs if you’ve mastered it. Once you have a good pocket place the herb butter under the skin of the chicken, covering as much of the flesh as you can.
    Then, pop the squeezed lemon halves and the bay leaves into the cavity of the bird and season the outside of the chicken with sea salt and freshly ground black pepper.
  3. Put the chicken into the hot oven and roast for approximately 1hr 15 mins – or until the juices run clear. We like to turn the oven up to the maximum (usually around 250°C/230°C fan) for the last five minutes to make the skin extra crispy.
  4. The chicken should be an amazing golden brown. Remove the chicken from the oven and let it rest before carving – ideally for at least 15 minutes as this will keep it extra juicy.
  5. Carve the chicken by slicing the breasts, leave the legs, thighs and wings whole and put on a serving dish.

Wild Garlic Aioli 

You’ll need…

1 egg yolk
200ml olive oil
½ lemon, juice only
½ teaspoon Dijon mustard
Handful of wild garlic leaves – approx. 10-15g or if wild garlic isn’t in season or available, then you can use a small clove of garlic, crushed
Salt and pepper

Here’s how…

  1. Place a medium sized saucepan over a low heat and add the wild garlic and a splash of water. Move them around until the leaves have wilted, about a minute, in the same way you can wilt spinach. Using the back of a spoon and the side of the saucepan, squeeze out any excess water
    and place the garlic leaves on paper towel to further drain. Press out any further water and finely chop. Keep to one side.
  2. If wild garlic isn’t available, then peel the garlic clove and crush to a smooth puree.
  3. In a clean bowl add the egg yolk and lightly whisk, you want to add the olive oil a teaspoon at a time – this might seem slow but we have had so many ‘mayo splits’ its worth taking your time to get it right. After every teaspoon of oil make sure it’s well combined before adding the next, whisk continuously until the mixture becomes thick and all the oil has gone. Add in the lemon juice, this will loosen the mixture up. Add the mustard, and the wild garlic paste. Taste and season with salt and pepper – if you like it with a bit more zing add more lemon juice.

New Potatoes With Baby Broad Beans, Peas, Green Olive & Mint 

To accompany the roast chicken the ladies have designed a new potato recipe which, during taste testings, they decided to add olives to as they contributed a nice bitterness to this rather sweet dish.

jackson & levine dinner party recipe herby chicken and new potatoes

You’ll need…

750g small new potatoes
150g shelled broad beans, the smaller they are the sweeter they will be
100g garden peas
75ml olive oil
25g unsalted butter
75g pitted green olives, roughly chopped
10g mint, chopped

Here’s how…

  1. Place the new potatoes into a large saucepan and cover with cold water. Add a good pinch of sea salt and bring to the boil. Simmer the potatoes until they are al dente, about 15-20 minutes. Once cooked, drain and leave to cool for 5 minutes.
  2. While the potatoes are cooking, bring another pan of salted water to the boil. Add the broad beans. After two minutes add the peas and cook for another three or four minutes. Once they are also al dente, drain and run them under cold water to stop them cooking. If you like you can pop the beans out of their dull outer skins at this point.
  3. Once you can handle the potatoes, gently press them with your thumb or the back of a spoon to crush them a little. You want to largely leave them intact but expose some of the insides so they absorb maximum flavour.
  4. Get yourself a large frying pan over a low to medium heat and add the oil and butter. Once the butter has melted add the potatoes and stir so they are all coated. Add the broad beans, peas and olives and gently stir to finish cooking for about five minutes. Remove from the heat and add the herbs and season with salt and pepper. Mix well and serve.

Rhubarb Galette

For dessert, guests will be blown away with this striking rhubarb galette served with no churn ricotta ice cream, or as Laura describes it “the best thing we’ve ever come up with.” We’re sold.

jackson & levine dinner party recipe rhubarb galette

You’ll need…

For the pastry
275g plain flour, plus extra for
160g unsalted butter, diced, from the
30g golden caster sugar
1 tsp ground cinnamon
1 tsp salt
1 large egg yolk
5 tbsp cold water

For the filling
800g rhubarb, sliced into 2.5cm
pieces on the diagonal
100g caster sugar

For the tart
1 egg, beaten
3 tbsp of demerara sugar
½ tsp cinnamon

Here’s how…

  1. Rhubarb is made up of a lot of water and you need to remove some of that water from it before you can bake it – otherwise it will turn your lovely pastry into something very horrible and very soggy. So once you have it sliced place it in a large mixing bowl and cover it in the caster sugar. Gently tip it into a sieve or colander and leave it over the bowl to drip for a minimum of two hours but ideally four.
  2. To make the pastry dough with a food processor add the flour, butter, sugar, cinnamon and salt and pulse until it resembles fine breadcrumbs. Beat the egg yolk and cold water together and add just enough to the mix to bring it together as the motor runs. You don’t want it to be wet so start with 3 tablespoons and then add little by little. Tip the pastry out onto your clean worktop and pull it all together to form your dough, you don’t want to overwork or handle your pastry or it will be tough. Press it into a 2cm thick round, wrap in cling film and place in the fridge to rest for thirty to forty minutes.
  3. Alternatively, if you don’t have a food processor, sieve the flour and cinnamon into a large bowl and add the sugar and salt. Then rub the diced butter into the flour with your fingertips until you get fine breadcrumbs. Using a butter knife stir in enough of the egg yolk and water mix until it just comes together – then continue as above.
  4. Once the rhubarb has had its time in the sieve and the pastry has rested in the fridge, it’s time to assemble the galette. Pre-heat the oven to 190°C/170°C fan. Line a baking sheet with non-stick parchment. On a lightly floured worktop roll out the pastry into a circle until it is about the thickness of a pound coin. Using your rolling pin, lift the pastry and put it on the baking sheet. Place the rhubarb into the centre of the pasty leaving a 5-6cm border all around the edge; make stripes, make chevrons, heap it in – however you like.
  5. Brush the border of the pastry with the beaten and egg and starting one side lift the edge up and over the rhubarb. Twist the baking sheet and do a little more, overlapping a little of the pastry and pressing the fold together just hard enough to make it stick. Continue until you have folded
    up all the pastry edge and the rhubarb is now held in a pastry case.
  6. Place back in the fridge for half an hour to firm up again and in the meantime mix together the demerara sugar and cinnamon.
  7. Remove from the fridge and brush the outer pastry with the beaten egg and press the sugar/cinnamon mix gently onto it. Place in the preheated oven for 40-45 minutes – until the pastry is golden and crisp. Remove and leave to rest before cutting for about ten minutes. Serve with big scoops of ice cream.

Ricotta Ice Cream

jackson & levine dinner party recipe desert ricotta ice cream

You’ll need…

For the ice cream base
250g ricotta
200ml double cream
1 tbsp vanilla extract
100g honeycomb, broken into pieces
For the honeycomb
250g granulated sugar
70ml golden syrup
30ml glycerin
2 tsp bicarbonate of soda

Here’s how…

  1. First, you need to make the honeycomb as it needs to be cold by the time you add it to the ice cream base.
  2. Grease a lipped baking sheet with butter very well – this will really want to stick.
  3. Heat the sugar and golden syrup in a large saucepan over a low heat. You want the sugar to dissolve before the mix bubbles so swirl it gently and move the pan over the heat to diffuse any heat pockets.
  4. Once all the sugar has dissolved, increase the heat under the mix until it starts to bubble. Fairly quickly it will become a deep golden colour. You have to act quickly so be ready with the bicarbonate of soda and your well-greased tin to hand. Quickly remove from the heat and add the bicarbonate of soda. Being very careful as the mixture is extremely hot, swirl the bicarb into the melted sugars or whisk with a metal balloon whisk – it will splutter and start bubbling and expands rapidly. Pour the mix onto the prepared baking sheet and distribute as best you can by tipping it gently side to side. You don’t want to touch it – a) it’s VERY hot and b) you will knock the air out. You may need oven gloves to handle the tray. It will eventually stop bubbling and begin to set, but remains very hot for some time.
  5. Leave it until it is completely cool. Lift off the tin and break into pieces to be added to the ice cream. Any extra honeycomb can be stored in an airtight container for about a week.
  6. When you are ready to make the ice cream base, in a bowl mix the ricotta, 50 ml of the double cream and the vanilla extract. In a separate bowl, whisk the remaining 150ml of cream until soft peaks form. Then gently fold the whipped cream and honeycomb into the ricotta mix so its fully combined and keeps as much of the air in as possible.
  7. Transfer to a 1 litre plastic container, cover and put in the freezer to set. This will take a minimum of four hours depending on your freezer. It may be best to make this in advance. Remove from the freezer fifteen minutes before using to make it easier to scoop.

Secret tip: If the honeycomb is proving a little too difficult, buy yourself a Crunchie and sprinkle it in. You didn’t hear that from us!

Watermelon & Mint Fizz

Finally, a dinner party would not be complete without an accompanying cocktail. Complementing the dishes beautifully, this gin-based tipple is the perfect pairing.

jackson & levine cocktail recipe watermelon and mint fizz

You’ll need…

300ml gin
600ml watermelon juice, from approximately ¼ of a
medium watermelon
1 bottle of prosecco
Small bunch of mint

Here’s how…

  1. Firstly, make the watermelon juice. Take the watermelon and cut the pink flesh into pieces, discarding the rind. Add the flesh to a food processor or blender and blitz well. Add the mint and blitz again.
  2. Sieve the watermelon mix (to remove the pulp and bits of mint stem) into a jug and save the juice. You should have around 600ml of watermelon juice.
    It is then time to assemble your cocktail.

Per Cocktail:

1 part Gin
2 part Watermelon juice
1 part prosecco
Garnish with a sprig of mint.

Want to know how the girls come up with their crowd-pleasing recipes? They tell all here.

Plus, read their top dinner party tips here.

Shop the Jackson & Levine for Habitat collection of table and kitchen linen.

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