It depends on so many factors - How are they being cooked? How big are they? How much time do I have? What kind of state are they in? Are they going to be ‘in’ something? What time of year is it? Can I be bothered peeling?

For instance, anyone caught peeling a Chantenay carrot, or a Jersey Royal potato should face immediate incarceration. The same fate should befall anyone peeling a potato that’s about to be baked in the oven. But then, who wants ugly, gnarly skin on boiled carrots? To peel or not to peel: it’s a veritable minefield!