Fig, apricot, Brussels sprouts and bacon salad
METHOD
Two hours before, wash and remove the stone from the apricots, slice them into wedges and set aside.
Place the vinegar, sugar, juniper and 50ml water in a saucepan and heat until the sugar has melted. Remove from the heat and add the ground nutmeg and let cool down completely. Strain and add to the apricots.
In a pan melt the butter, add the diced bacon and cook on medium heat for 4-5 minutes. Add the washed Brussels sprouts leaves and sauté for 30 seconds. Season with salt and pepper and place on the serving plate. Add the figs cut into wedges and the drained marinated apricots.
For the dressing: Place the egg yolk, pomegranate juice, lemon juice and coriander in an upright blender and blend. Gently add the two oils and the cooking liquid from the sprouts, taste and season if necessary.
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Calling all UK young artists!![]()
Doddington Young Sculptor Exhibition ![]()
Doddington Hall and Gardens, Lincolnshire invites submissions from UK-based sculptors and 3D artists, aged under 30, for an exciting new open exhibition to be held this summer. Doddington is looking for pieces to be exhibited in the historic working Kitchen Garden, which complement the Garden and its surroundings. ![]()
The Doddington Young Sculptor Exhibition will run alongside the main bi-annual Sculpture at Doddington exhibition and is an opportunity to exhibit alongside some of the finest contemporary sculptors selected from across the country and further afield. ![]()
Prizes: 1st prize – £750, 2nd prize – £250![]()
Submission deadline: Sunday April 21st 2024![]()
Further details about eligibility, terms and conditions can be found at: www.doddingtonhall.com/event/young-sculptor-exhibition/![]()
To apply, please email your submission as a PDF document to angus@doddingtonhall.com
