SHOPPING LIST: Cooking Skills: Vegetables 1, Chapter 1 (Know Your Vegetables)

A cheap, colourful shop. Buy a bag of frozen peas as well as fresh vegetables for the comparison. A vegetable brush, a peeler and a chef's knife are the only equipment.

Raw vegetable platter with two dips (2 portions)
[ ] 1 carrot
[ ] ½ cucumber
[ ] 1 pepper (any colour)
[ ] 4 radishes
[ ] 100 g sugar snap peas or broccoli florets
[ ] 100 g hummus
[ ] 100 g plain yoghurt
[ ] 1 tbsp chopped mint or chives
[ ] 1 pinch salt and pepper

Quick-pickled cucumber (4 portions)
[ ] 1 cucumber
[ ] 100 ml white wine or cider vinegar
[ ] 50 ml water
[ ] 1 tbsp sugar
[ ] ½ tsp salt
[ ] 1 tsp dill, mustard seeds or peppercorns (optional)

Shaved vegetable salad (2 portions)
[ ] 1 medium courgette
[ ] 1 medium carrot
[ ] ½ fennel bulb (optional)
[ ] 1 handful rocket or salad leaves
[ ] 1 tbsp olive oil
[ ] 1 tbsp lemon juice
[ ] 1 tbsp grated hard cheese (optional)
[ ] 1 pinch salt and pepper

Raw or roasted comparison plate (2 portions)
[ ] 2 carrots
[ ] 150 g broccoli florets
[ ] 1 red pepper
[ ] 1 tbsp oil
[ ] 1 pinch salt and pepper

For the experiments
[ ] 4 tomatoes
[ ] 2 more carrots
[ ] A handful of spinach or leeks
[ ] A handful of fresh peas in the pod (or fresh, if in season) and a bag of frozen peas