Pumpkin soup with Stilton and toasted hazelnuts
Method:
Place the butter in a deep base pan and add the thyme and chopped garlic then cook for 1 minute. Add the peeled and diced pumpkin and cook for 3-4 minutes, then wet with the vermouth and flame. Add the white wine and stock and cook for 10 minutes. Season with the spices and salt and cook for a further 10 minutes.
Discard the thyme, add the lemon juice and blend. Strain and serve with the hazelnuts and Stilton.
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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
