Celeraic

Yams
Originating in China, they are the staple food in many countries. They contain 131 calories per 100g(4oz). They come in all shapes and sizes with a brown or red bark-like skin. The colour of the flesh varies from white to yellow, with a simular flavour to potatoes. To use, wash and peel, then dice for stews or boil, roast or bake(unskinned) in foil. Use as ordinary potatoes.

Chilli Peppers
Originally from Mexico, they contain 116 calories per 100g(4oz). there are hundreds of varieties, but few are sold in Britain. Red chillies are the ripe version of the green version. It is said that the smaller the chilli, the hotter it is, but there are a few exceptions. All chillies are hot, so never put them straight on your tongue. Prepare by wearing rubber gloves, wash before touching your face or eyes as chillies can irritate the skin. Remove the stalks then use chiliies whole, halved or chopped. For a milder flavour remove the seeds, as they are the hottest part. Use in casseroles, chilli-con-carne and pizzas.

Okra (ladies fingers)
These originated in Africa and are used in American, Indian and Caribbean cookery. They contain 17 caleries per 100g(4oz) and are rich in vitamin C. The small, tapering pods contain small edible seeds and gluey juices which can be used to thicken liquids.To use, wash and dry, then cut off the conical cap, without exposin the seeds. To remove the juices slit and soak in vinegar and water for 30-60 minutes. Use whole or sliced, boil or par boil and fry. Or ad to soups, stews and curries.

Butternut Squash
From North America, this member of the marrow family is one of the many varietes of squash. It contains 53 calories per 100g(4oz) raw. A smooth skin with orange flesh the bulbous end containing seeds. Flavour is a cross between pumpkin and marrow. To use halve and scoop out seeds. Bake with or without a stuffing, or cut into chunks and roast. Or peel, cut into chunks, boil or steam, then mash. Also used to make soups, jams, pickles and pies.

Sweet Potato
A tuber native to America. Traditionally served in the USA at Thanksgiving. It contains 91 calories per 100g(4oz) and is high in vitamins A(yellow varieties) and C. It can either have a pink or yellow skin with flesh ranging in colour from white to orange. It has a sweet chestnut-like flavour. Usually peeled after cooking, it can be cooked as an ordinary potato. It can also be added to soups, stews, breads and cakes, due to it's sweet flavour.

Globe Artichokes
Part of the Thistle family, originally from Asia. They contain 15 calories per 100g(4oz) of edible flesh. Made up of overlapping leaves around an inner core which contains the inedible"choke" and an edible heart. Leaves range from green to purple. To prpare, cut away stalk and boil or steam until the leaves can be easily pulled away. Drain upside down. Serve hot or cold as a starter with melted butter or vinaigrette. Pull away the leaves and dip into the sauce. Tease through the teeth to remove the flesh, discard remaining leaf. Discard hairy choke from the center and eat heart with a knife and fork. Miniature artichokes can be eaten whole or in salads.

Fennel (Florence Fennel)
Originally from Europe, fennel was used by the ancient Egyptians, Greeks and Romans. It has 28 calories per 100g(4oz).Bulbous, with feathery leaves and a greenish-white celery-like appearence. It has an aniseed flavour and a crisp texture. To use, cut in half, slice, or chop. Cut surfaces brown, so dip in lemon juice. Use raw in salads or boiled, steamed or baked with melted butter, grated cheese or white sauce. Very good with fish, chicken or soups. The feathery leaves can be added to cooking liquids or used to garnish.

Mange-Tout (Snow or Sugar Peas)
The name means 'eat all' and you can do. They contain 67 calories per 100g(4oz). These peas have a very tender pod and should be crisp and bright green. Top and tail, pulling away any stings from the edge. Lightly boil, steam, stirfry or serve raw in a salad