Serves 2IngredientsA carrot, peeled and sliced into matchsticks 1/4 Chinese cabbage, shreddedA handful of peas1/4 o f a broccoli head, broken up50g (2oz) of rice noodlesMethodBring a pot of water to the boil and add the vegetables, starting

the brandy, put into greased pudding basins and cover tightly with muslin or greaseproof paper. Boil for around eight hours. Before serving, reboil for two to three hours. 

Serves 4Ingredients2 vanilla pods500ml double cream 70g sugar3 egg yolks3 mince pies (foil removed!)   MethodSlice the vanilla pods lengthways and scrape out the seeds and keep to one side. Add the pods to the cream and bring to the boil. Add

SpringAsparagus Try it steamed in pastaCherries A treat in packed lunchesNew potatoes Boil and serve with a little butter and chopped herbsPurple sprouting broccoli Stir-fry with soy sauce and sesame seedsRhubarb Delicious in crumble

wine vinegar1 tbsp mirin (sweetened rice wine)1 tbsp finely grated ginger1½ tsp lime juice40g brown sugarMethodPlace the noodles in a medium saucepan and cover with boiling water. Cook over a medium heat for about 6 minutes or until they are just tender

.NOTE: If you prefer to use water instead of oil, bring it to a boil in a saucepan. Remove the saucepan from the heat and immediately add the chicken pieces, stirring vigorously to keep them from sticking. When the chicken pieces turn white, about 4 minutes