Using pre peeled vegetables where applicable for preparation of the following-: 2 fondant potatoes with flat top and bottom oval ends approx. 80gms each 2 chateau potatoes 8 sides approx. 80gms each 4 turned carrots approx. 25 gms each 50gms jardiniere of swede, carrot and celeriac combined 50gms julienne, leek and celery combined