Delicious plates prepared by Niall Allen and his team for the Concord Institute Christmas dinner last week. A hearty Chestnut and Watercress Soup followed by a plate of Poached Salmon in Nori sheets; Red Rice; Roasted Shallots; Pureed Carrots; Blanched Kale and Broccoli; and pickled Beetroots of all shapes and colours. Simply delightful.
