1. To dice vegetables such as carrots or courgettes, take a sharp knife and cut off ends of vegetable.
2. Cut into three or four large, finger-length pieces, depending on size of vegetable.
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3. Take each piece and stand up on flat end. Cut lengthways into three or four slices, about 5mm (¼in) thick. Cut away any rounded sides to make a flat surface for extra stability.
4. Lay slices flat and cut lengthways into batons, about 5mm (¼in) thick.
5. Line batons up alongside each other, then slice widthways into about 5mm (¼in) cubes.
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Oak chopping board, Lakeland. Pro Chef’s knife, Zwilling J.A. Henckels.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
