“By British sculptor Tony Cragg, (1983). The creation of one cohesive form comprised of miscellaneous, accumulated parts, often found or recycled Spectrum, a carefully-arranged abstract composition “.
New York Mon 20 Jul 2020 to Thu 27 Aug 2020 Mon-Thu 11am-4pm
Ingredients •400g spare beef ribs •1 carrot •1 big white onion •1 leek •2 celery stick •1 whole garlic •2tsp Worcestershire sauce •30g ground cumin •40g whole tomatoes •5g rosemary •5g thyme •2pcs bay leaves •6g black peppercorn •1l beef stock •60g butter •Salt and black pepper
Method 1 Cut all vegetables.
2 Season the ribs with salt, pepper and cumin and place it in a deep baking tray together with the cut vegetables, herbs, bay leaves and Worcestershire sauce, and leave it in the fridge for 24 hours.
3 Next day, using butter, grill the ribs for a few seconds and place them in the baking tray over the vegetables.
4 Add the beef stock, tomatoes cut in quarters and cover with foil.
5 Cook in oven at 170° C for 5 hours checking every hour level of moisture.
6 To make the sauce, recuperate all vegetables once the beef is cooked and cooking jus, stream it and place it in a sauce pan.
Lamp from Matthew Williamson collection available exclusively in-store at Fenwick.
“The natural world, global and cultural influences have always inspired my work. For this collection, I looked to favourite prints from the 20-year archive of my brand. There are key motifs of my work – dragonflies and intricate flora drawn by hand – paired with unique colour combinations.”