BEST VEGETABLE SLICER RECIPES

Steps:

• 1. Peel and quarter the onion, push it through the fine slicing attachment of your food processor, and tip into a large pan on a medium heat with the butter.
  2. Pick, finely slice and add the sage leaves, then fry for 4 minutes, or until soft, stirring occasionally.
  3. Meanwhile, wash and trim the Brussels sprouts, clicking off any tatty outer leaves. In batches, push them through the same fine slicer.
  4. Add them to the pan, turn the heat up, cover, and fry for 10 minutes, or until soft, adding a splash of water, if needed.
  5. Toss in the Worcestershire sauce, then turn the heat off and gun in the unpeeled garlic through a garlic crusher. Stir well, season to perfection and serve.

Steps:

• 1. Peel the carrots and trim the fennel. If you're using beetroot or celeriac, peel these. Remove the outer leaves of the cabbage, if using.
  2. Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandolin (use the guard), or use the julienne slicer in your food processor. Put the veg into a mixing bowl.
  3. Peel the onion and shallot, and slice as finely as you can, along with the cabbage, if using. Add these to the bowl of veg.
  4. In a separate bowl, mix half the lemon juice, a lug of extra virgin olive oil, yoghurt and mustard. Pick the herb leaves and chop, then stir into the dressing.
  5. Pour the dressing over the veg and mix well to coat everything. Season to taste with sea salt, freshly ground black pepper and the rest of the lemon juice, if you like.
  6. Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil.