SHOPPING LIST: Cooking Skills: Knife Skills 1, Chapter 4 (Vegetable Cuts)

Carrots (a lot of them: 1 kg is not too many), parsnips, celery, an apple, and the stir-fry vegetables. A ruler is useful for checking your cuts.

Roast roots in even batons (3 portions)
[ ] 300 g carrots, peeled
[ ] 200 g parsnips, peeled
[ ] 1 tbsp sunflower or olive oil
[ ] 1 tsp thyme leaves (optional)
[ ] 1 pinch salt

Julienne carrot and apple slaw (2 portions)
[ ] 2 medium carrots, peeled
[ ] 1 crisp apple
[ ] 1 tbsp lemon juice
[ ] 1 tbsp extra-virgin olive oil
[ ] 1 tbsp chopped parsley or mint
[ ] 1 pinch salt and pepper

Mirepoix and red lentil soup (3 portions)
[ ] 1 onion
[ ] 2 carrots, peeled
[ ] 2 celery sticks
[ ] 1 tbsp olive oil
[ ] 1 garlic clove, sliced
[ ] 60 g red lentils, rinsed
[ ] 700 ml hot vegetable stock
[ ] 1 tbsp tomato purée
[ ] 1 pinch salt and pepper
[ ] 1 tbsp chopped parsley

Stir-fry with everything prepped in advance (2 portions)
[ ] 1 red pepper, deseeded
[ ] 1 large carrot, peeled
[ ] 100 g broccoli florets
[ ] 3 spring onions
[ ] 1 tsp grated fresh ginger
[ ] 1 garlic clove, sliced
[ ] 1 tbsp sunflower oil
[ ] 1 tbsp soy sauce
[ ] 1 tsp sesame oil
[ ] 2 tbsp water

For the experiments
[ ] About 600 g more carrots
[ ] A ruler