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crudités

This colourful assortment of vegetables is ideal for serving with dips, either as part of a light, pre-meal nibble or as a snack at any other time of the day. They also make nutritious snacks for children.

Choose really fresh, crisp vegetables in contrasting colours and with varying flavours. Have at least three different types of vegetable, arranged in little heaps on a lettuce leaf-lined plate or tray, or alternatively pile them up in a small basket with the dips arranged around the outside.

Try:

• radishes, with the roots trimmed but the leaves left on

• spring onions (scallions), trimmed

• julienne of carrots

• crisp celery sticks

• slices of sweet red, green or yellow pepper

• batons of cucumber

• cauliflower or broccoli florets

• crisp chicory (endive) leaves – especially good for scooping up dips

• large, juicy black olives

• cherry tomatoes

• baby button mushrooms

• mangetout peas, topped and tailed.