An artichoke is usually boiled or steamed whole until it is tender, and then the leaves are pulled off and eaten one by one. Below is one of the ways to cook and serve artichokes.

1. Wash the artichokes and remove discolored leaves from the base.

2. Break off the stalks close to the base, pulling away any strings. Pack the artichokes in one layer in a stainless-steel or enamel saucepan. Sprinkle on some salt and lemon juice, then add enough water to come halfway up the artichokes.

3. Bring to the boil, cover tightly and simmer for about 40 - 45 minutes until a leaf from the middle of an artichoke pulls out easily. Tip the artichokes into a colander and leave upside-down to drain for 5 minutes.

4. For a dinner party presentation, peel back the outer leaves, pull out the purple central cluster of leaves and scoop out the inedible choke beneath with a spoon.

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To prevent apples from discoloring after they have been peeled, put them, either whole or in slices, in water containing juices of one or two lemons. Plain effervescent vitamin C tablets can also be used instead of lemon juice and will not affect the apples' flavor.

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Sweet, nutty praline is made by caramelizing almonds in sugar and then crushing the mixture to make a delicious, crispy flavoring for desserts.

1. Put 125 g/0.5 cup caster sugar and 125 g/0.75 cup unskinned almonds into a heavy saucepan. Stir continuously over a moderate heat until the sugar dissolved completely and turns golden caramel. Pour onto a baking tray lined with nonstick baking paper and leave to set.

2. Peel the baking paper off the back of the set praline. Put the praline into a strong plastic bag and crush it using a rolling pin, coarsely or finely, as the recipe dictates. The praline may also be ground in a food processor, but process it for only a few seconds at a time, or it will turn to dust.

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Bananas are handy to carry, easy to peel and highly nutritious. They are a very good source of potassium, iron and many key vitamins except B12 and D. Look for Lady Finger bananas, which are often the most delicious.

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This traditional summer drink is extremely easy to make. Allow plenty of time for cooling, as it is most appealing served chilled with ice and lemon slices.

1. Wash three large lemons, dry them and pare the zest using a potato peeler. Place the pieces of peel in a bowl and add 60-125 g caster sugar, according to your taste. Put 3 tablespoons pearl barley in a large saucepan, pour in a 1.25 liters of water and bring to the boil. Cover and leave the grains to simmer for 10 minutes, until they are soft.

2. Pour the water and barley over the sugar and peel and leave to cool.

3. Squeeze the lemons and strain the juice into a jug to discard the pips. Strain the barley liquid into the juice.

4. Serve.

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