Method: Steam corn with water and pinch salt. When done baste with little butter. In a pan steam carrots with a blob of butter and dill. Season with salt and few drops honey and allow carrots to glaze. Bake potato in microwave. When soft and fluffy, cut potato ends of, then cut remainder into thirds, season with chip spice and place a piece of butter on potato and place in oven under hot grill. Season sour cream with sugar, garlic and salt. Deep fry potato skins and season with chip spice. Place all veg into serving dish. Drizzle sour cream and sauce over and serve.