Gardeners' top recipes

I love eating solely from my vegetable garden during the summer, and adapt my cooking from the mouse-sized quantities at the start and end of each season, to the gluts.

I follow Raymond Blanc's tip and cook chopped veg briefly in a pan with butter, a tablespoon of water and some salt. Add the denser veg first: carrots, turnips, beetroot, then courgettes, beans and finally mange toute and peas. It takes five minutes and unlike boiling, nothing (flavour or goodness) goes down the sink.

Try corn on the cob just thrown in the oven, fresh and in its leaves. It takes about 15 minutes and is far more delicious than boiled.