Prep time:
Cooking time:
Total time:
Serves: 8
8 Figs, cut into quarters
150g Roquefort or Blue Cheese, crushed
100g Halved Walnuts, Roasted
4 Chicory, Red & Green Leaves seperated
100g Mixed Leaf Micro-Herbs, or baby mixed-leaf salad
For The Dressing
60ml Walnut Oil
20ml Cider Vinegar
1tsp Dijon Mustard
1tsp Honey
Salt & Pepper, to taste
Juliet Bidwell from Juliet’s Catering gives her recipe recommendations for a sparkling dinner party to get your New Year off to a delicious start
- words: Juliet Bidwell
- pictures: David Merewether
- styling: Lucy Fleming
You may also like
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...