A sure-fire formula: floured and fried eggplant slices, layered and baked with tomato sauce, mozzarella and grated cheese. Perfect as a starter, side or main course.
Another way to eat your vegetables: blanched cauliflower florets dipped in a beer batter, fried until golden and served with tomato and herbs. The batter works for any pre-blanched vegetable.
Baked potatoes stuffed with buttered mushrooms and Cheddar cheese, gratinated in the oven.
A soft carrot soufflé with egg, butter, cheese and a touch of sugar, baked until set.
