These make an excellent snack or accompaniment to a main meal. Choose medium-sized potatoes, parsnips, turnips or sweet potatoes, cutting larger vegetables into several pieces, no smaller than 8 cm/3 inches thick. The preparation for all vegetables is the same: cut a lengthways indentation about 5 cm/2½ inches deep and scoop out the flesh, leaving a ‘shell’ about 1 cm/½ inch inside. (If you are not using the scooped-out flesh in the stuffing, it can be used in soups or stocks.) Boil the shells in a little salted water until just tender. Drain and stuff, cover with buttered paper and bake in a pre-heated oven at 200°C/400° F/Gas mark 6 for about 10 minutes. All the stuffings given here will fill 4-6 vegetables.