PRUE’S TRICKS &TIPS

AVOCADOS

RINSE avocado chunks or slices under cold water to stop them browning — better than oil or lemon juice.

BRIGHT GREENS

IF PRE-COOKING green veg or blanching them for the freezer, cool them under cold water to keep the colour. Microwave or stir-fry to reheat.

CARROT RIBBONS

USE a peeler to turn peeled carrots into ribbons.

FRILLY CUCUMBERS

FOR frilly cucumber slices, score down the length of the cucumber with a fork, piercing the skin with the tips of the fork. Do this all round the cucumber, then slice.

POACHING EGGS

IF YOU struggle with the whirlpool method of poaching eggs, try using a wide, deep frying pan of simmering, salted water with a teaspoon of white vinegar in it. Slip the eggs in, side by side, and gently shake the pan by moving the handle from side to side to stop them catching on the bottom. They will come out flatter and less impressive than professionally poached eggs, but they’ll taste just the same. For rounder eggs, use a small, deep wok.

LEMON WEDGES

HERE’S how to cut the perfect lemon wedge that doesn’t slip out of your fingers as you squeeze it, drop pips on your food, or squirt your neighbour in the eye. First, cut the lemon lengthways into six or eight wedges. Cut both ends squarely off each wedge. Then cut along the thin edge of each to remove the pith and allow you to flick out the seeds.