Instructions: Slice the leeks diaganally into 50mm lengths.

Bring a large pan of salted water to the boll add the leeks and boil for 30 seconds. Drain the leeks and plunge into ice cold water.

Drain again thoroughly and set aside.

Slice the carrots very thinly lengthways. Bring a pan of water to the boil add the carrots and boil for 30 seconds.

Drain and plunge into ice cold water.

Drain again thoroughly and set aside.

In a large frying pan heat 2 tbsp vegetable oil.

Add the leeks and fry on the boiling plate until golden.

Remove and set aside.

Fry the carrots in 2 to 3 batches on the boiling platein the remaining vegetable oil adding caster sugar and 3 level tbsp tarragon.

Cook turning regularly over a high heat for 2 to 3 minutes or until the carrots are brown around the edges.

Remove and set aside.

Add the white wine to the pan bring to the boil and bubble until reduced by half.

Stir in the olive oil balsamic vinegar and the remaining chopped tarragon.

Season and set aside.

Tear the lettuce and mix it with the watercress and warm leeks and carrots. Pour the dressing over and serve immediately.

Enhancing the flavour of even the humblest vegetable such as carrots can make quite a simple combination of fresh young vegetables taste delectable when served with a good dressing.

Serves 6

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