2 small crisp leeks
50g bamboo shoots
110g tiny corns
110g broccoli florets
110g courgettes
110g mange tout
1 large orange
2 cloves garlic, crushed
1tbsp sunflower oil
1tbsp cider vinegar
3tbsp light soy sauce
Salt and pepper
Mixed fresh herbs - basil, sage, parsley, thyme, marjoram

1 Wash, trim and slice the leeks and courgettes. Top and tail the mange tout. Drain and dry the bamboo shoots. Lay out all the vegetables ready.

2 Remove the orange rind thinly with a potato peeler, leaving all the white pith behind. Cut the rind into thin strips and place in a small bowl of boiling water until required. Squeeze the orange juice into a small bowl and add the garlic.

3 Heat the oil in a large frying pan and add the first four vegetables at once. Stir-fry over a fast heat for 3-4 minutes, tossing constantly. Then add the courgettes and mange tout and continue for a further 1-2 minutes until just softening.

4 Stir in the orange juice, drained rind, vinegar, soy sauce and stir-fry for another 2 minutes. Season to taste finally and add the chopped herbs just before serving.