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
  • chard
  • 2 cucumbers
  • spring onion
  • broadbeans
  • flowers
  • vinegar
  • sugar
  • shallots
  • lemon juice
  • olive oil
  • salt
  • grape seed oil


  • Bake the small red beets in 2 tbsp of salt for 30 minutes at 190°C. Juice 4 small red beetroots
  • Add the juice to port and red wine to from cookery juice. Half the shallot. Fry ½ facedown in butter until golden.
  • 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
  • Take beets out of oven. Purée all but 1.
  • Peel and slice the remaining beet. Slice lengthways
  • Peel another beetroot and shape like a barrel. Put in the cookery juice until cooked
  • When cooked, add the sliced beet.
  • Toast the hazelnuts.
  • Heat the oil to 64°and add parsley. Leave to infuse, blitz and pass through a sieve.
  • Slice potato and deep fry. Add salt
  • Half a spring onion and chargrill.
  • Cook carrots and beet (Thin) in butter and water emulsion.
  • Add the broadbeans and peas.
  • Slice carrot, beet on mandolin – season.
  • Chop tomatoes - season
  • Arrange on plate.

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