Next the vegetables are cooked: red and green peppers, scallions and garlic.

Cook the broccoli rabe and garlic over medium heat for five minutes.

Gently cook the shallots and garlic in 20g/1oz of the butter until very soft.

Cook the leek, fennel and garlic over low heat until soft.

Cook the carrots, onion, thyme and garlic in some olive oil over a low heat.

To make the onions, cook the ginger and garlic in a large skillet over medium heat for 3 minutes.

Cook the onion and garlic in a little water for 10 minutes.

Cook the shallots, garlic, herbs and jalapeno until wilted, about 8 to 10 minutes.

Cook the potato slices and garlic in water to cover until the potatoes are tender, about 10 minutes.

Heat the oil in a saucepan and gently cook the onion and garlic until softened.