Flavours from a Stockholm Garden

Terry Lyons creates this dish for MasterChef Ireland during the contestants' visit to Stockholm


  • 3 tomatoes
  • 4 beeth
  • 2 carrots
  • 1 parsnip
  • hazelnuts
  • 100 ml port
  • red wine vinegar
  • parsley
  • oil
  • 2 cucumbers
  • chard
  • spring onion
  • broadbeans
  • flowers
  • vinegar
  • sugar
  • shallots
  • lemon juice
  • olive oil
  • salt
  • grape seed oil


  1. Bake the small red beets in 2 tbsp of salt for 30 minutes at 190°C. Juice 4 small red beetroots
  2. Add the juice to port and red wine to from cookery juice. Half the shallot. Fry ½ facedown in butter until golden.
  3. Put in oven for 20 minutes until soft and translucent. Make a pickle (equal amounts of sugar and vinegar). Add slices of mandolin carrot, parsnip and beetroot and leave for 20 minutes
  4. Take beets out of oven. Purée all but 1.
  5. Peel and slice the remaining beet. Slice lengthways
  6. Peel another beetroot and shape like a barrel. Put in the cookery juice until cooked
  7. When cooked, add the sliced beet.
  8. Toast the hazelnuts.
  9. Heat the oil to 64°and add parsley. Leave to infuse, blitz and pass through a sieve.
  10. Slice potato and deep fry. Add salt
  11. Half a spring onion and chargrill.
  12. Cook carrots and beet (Thin) in butter and water emulsion.
  13. Add the broadbeans and peas.
  14. Slice carrot, beet on mandolin – season.
  15. Chop tomatoes - season
  16. Arrange on plate.


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