Seville Rattan Garden Bistro Set
ADD A TOUCH OF STYLE TO YOUR GARDEN
Make the most of your garden and relax with this high-quality three-piece Seville rattan-effect garden bistro set. Perfect for placing on your patio, lawn or decking so that you can enjoy the best of the weather in complete comfort.
This fantastic garden furniture set includes two stylish chairs and a matching coffee table with a tempered glass top. The snow grey chairs come with matching grey cushion and the grey chairs come with pale grey cushions. They can be removed and stored easily when not in use. This bistro set is perfect for relaxing in your garden; you can enjoy a drink or snack, or simply sit and read in the afternoon sun.
The easy-to-clean rattan can be wiped down with a soft, damp cloth, whilst the cushion covers can be machine washed at 30 degrees celsius.
• Table dimensions: D45 x W45 H38cm
• Chair dimensions: D60 x W58 x H83cm
• Max user weight: 100kg
• Material: weatherproof polyethylene
• Supplied flat-pack, self-assembly required
• 12 month guarantee
G2377seville Rattan Garden Bistro Set - Snow Grey WAS £199.99 NOW ONLY £149.99 + £14.99 P&P
1 large sweet potato, peeled and cut into
● small chunks 3 tbsp maple syrup 2 tsp
● ● smoked paprika Sunflower oil Sea salt
● ● and freshly milled pepper 250g white
● chicory Zest and juice of half a lemon
●
Zest and juice of a lime 2 tbsp caster
● ● sugar 2 thick centre slices of cauliflower,
● about 3cm Extra-virgin olive oil 100g
● ● salsa verde 1 tbsp toasted pumpkin seeds
●
1. First make the purée. Boil the sweet potato in salted water until soft.
2. Add the cooked potato, maple syrup, smoked paprika and a tablespoon of oil to a food processor and blend until velvety. Season with sea salt and freshly milled pepper, cover and keep warm.
3. Cut the chicory lengthways and give a little slash at each stem. This will allow it to cook more evenly. Using a hot pan and a little sunflower oil, fry the chicory until it is browned.
4. Add the citrus juices and zest, a few tablespoons of water and the caster sugar. Reduce this mixture until it is thick and syrupy. Set aside.
5. Steam the cauliflower for four to five minutes. Pat dry, brush with olive oil, season well and fry in a hot pan until it is well-browned.
6. Divide the potato purée between two plates. Place the chicory and any residual syrup on to the potato. Add the cauliflower slices to each mound and spoon over the salsa verde. Sprinkle on the pumpkin seeds. cauliflower