Fresh ideas for al fresco dining
This week, Nathan Dimond, head chef of The Orangery at The Cliff at Lyons in Celbridge, brings the outside in with four dishes inspired by summer gardens
Garden vegetable carpaccio
Ingredients, serves four
500g plain flour
300ml water
100g coarse sea salt
1 celeriac
1 swede
1 red beetroot
1 yellow beetroot
3 radishes
1 kohlrahbi
1 candy beetroot
300ml sherry vinegar
300ml cider vinegar
300ml rice wine vinegar
150g muscovado sugar
150g caster sugar
150g demerara sugar
Edible flowers and fresh herbs to garnish
Method
1. Pre-heat ...
