Peppers - De-seed, slice thinly and
cook for 5 minutes in boiling, salted water. Drain and leave to cool,
then serve in a vinaigrette dressing. Or put the peppers under a hot
grill and turn them frequently so that the skin is evenly blistered.
Then peel, remove the seeds, slice and serve in a vinaigrette dressing.
Beetroot - Boil, peel, allow to
cool. Serve diced in a vinaigrette dressing with chopped chives and
Mushrooms - Wipe and if necessary,
peel. Remove the centre stalk and slice. Poach for about 3 minutes in a
little butter, then leave to get cold. The mushrooms should still be
quite firm. Serve with 30ml (2 tablespoons) oil to the juice of half a
lemon and freshly ground black pepper.
Cauliflower - Wash and break into
florets and put into cold, salted water. Bring to the boil and boil for
3 minutes. Dip immediately into cold water and drain well. Serve in a
well-seasoned vinaigrette dressing.