Serves 2A traditional French side dish originally cooked in Vichy mineral water with sugar and butter. Thinly slice 350g peeled carrots (you can also cut them into rounds or use baby carrots) and put them in a deep frying pan. Cover with 250ml cold water and add 5ml salt, 50ml sugar and 30ml butter. Simmer until the water has evaporated and the carrots have cooked. Shake the pan to glaze the carrots. Serve while still hot with 50ml finely chopped flat-leaf parsley.

SIDE DISHES • Steam baby marrows, string beans, celery, leaks and peas. Place on a serving dish and season well to taste. Drizzle with olive oil and balsamic vinegar. Serve while hot (pictured above). • Roast potatoes and add chargrilled tomatoes and red onion. Season well, drizzle with olive oil and serve. • Parboil broccoli, string beans, parsnips and roasted peppers. Season, drizzle with olive oil and serve. • Place roasted beetroot and wilted spinach on a serving dish, sprinkle with nuts and rocket, and serve. • Mix together couscous, a squeeze of lime, parsley, nuts and currants. • Bake…

I prefer blanched tomatoes as I do not like the consistency of tomato skin or seeds in a dish. Blanching is the easiest and quickest way to peel large quantities of tomatoes and fruit. With a paring knife, cut out the core of the tomato and criss-cross a slash at the bottom. Bring a pot of water to the boil and immerse the tomatoes in the boiling water until the skin starts to burst, about 20 seconds depending on their ripeness. Remove the tomatoes and immediately place them in cold water for a few seconds. Using a knife, peel the…