Vegetables don’t go on relaxing spa breaks, so this is the closest they
come to jumping in the plunge pool after a blast in the sauna. For
crisp, crunchy vegetables, half the job is to blanch them, by briefly
immersing them in boiling water. Part two is to refresh: stop them
cooking any further by dunking in cold water.
Recipe using the refresh method
Pepper mackerel salad with vegetable crisps