But they're so cute!

More baby vegetable madness. This time in the form of oh so cute multi-coloured baby beets and multi-coloured baby cauliflower. I just can't resist!

Food fashion dictates that having a whole, miniature vegetable on your plate is extremely attractive and appetizing, like a little bunch of baby carrots or some cute little baby leeks. Is it the cuteness that makes us want to eat them so much? it seems incredibly distorted, taking away their prime when the older, more mature specimens could be sacrificed! I think it's the promise of freshness and sweetness that automatically comes with anything small and tender. Consider the pea and the potato. Nothing screams sweet and fresh as much as baby peas, picked straight from the pod or new baby potatoes, dug that morning from the soil. Whatever the allure is, I'm in, hook line and sinker every time.

Recipe
Minted lamb chops, baby beets and cauliflower with Swiss cheese.

1 rack of lamb, separated into chops and Frenched. (Your butcher can do this, or you can buy one already prepared)
4 tsp mint sauce from a jar
salt and pepper
Extra virgin olive oil
1 pack mini beets
1 pack baby cauliflower
1/4 cup cheese (anything you like)
1 packet lamb gravy mix with mint (I know, it was sitting there looking convenient)!

• Spread a bit of the mint over each lamb chop and season with salt and pepper.

• Heat about 1 tbsp oil in a frying pan and fry the lamb until browned on both sides, about 8 minutes. (You really want to try and keep the lamb pink in the centre).

• Let the lamb rest wrapped in foil.

• Bring a saucepan of salted water to the boil and cook the beets for about 10 minutes, drain and add a pat of butter or oil.

• Cook the cauliflower in the same way, drain, add butter and cheese, stir well. (I really overcooked the cauliflower, so it turned to a cheesy mush, which was OK).

• Serve the lamb with extra mint sauce, gravy, whole beets and cauliflower.