Fig, Granny Smith apple and curried crispy potato salad
METHOD
Peel and cut the potato with a fine mandolin, deep fry in 180C hot oil until golden in colour and crispy. Place on kitchen towel and sprinkle with curry powder and little fine salt.
Place the rice vinegar, sugar and spices in a pan and heat to melt. Set aside to cool down.
Add the fig wedges to the cold marinade and refrigerate for 3 hours.
Keep 16 grapes whole and crush the rest. Strain with a fine sieve, place in a deep based pan, add the ground nutmeg and clove and cook on low until reduced to 1/8 the original size.
Peel and slice the apples, toss them with lemon juice and sprinkle with cinnamon. Slice the radishes and add to the figs. Leave to marinade for 1 hour. Serve with the small-diced Stilton.
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Celebrate International Women’s Day ![]()
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At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
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This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
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Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
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Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
