Radishes - Wash in cold water and cut off the roots. Leave about 2cm (1 inch) of stalk on the other end. Serve without a dressing.

Tomatoes - Slice on to a serving dish and sprinkle with chopped parsley (about 5ml / 1 teaspoon to each tomato). Pour a well-seasoned vinaigrette dressing over and serve.

Carrots - Wash, grate finely, then dress with the juice of half a lemon mixed with 30ml (2 tablespoon) oil, salt and pepper, and sprinkle with chopped chives.

Cucumbers - Wash and cut into thin slices. Do not peel. Sprinkle with salt and leave for about 2hours. Drain of they seem salty, rinse under a cold tap. Dress with oil and freshly ground black pepper, or with a vinaigrette dressing.

Cauliflower - Wash and break into small florets and serve in a well-seasoned mayonnaise. Leave in the mayonnaise for 1 hour before serving.

Celeriac - Peel, grate  coarsely and soak in a little oil and vinegar to keep white. Make a sauce of French mustard and oil, seasoned with freshly ground black pepper, and mix with the celeriac before serving.