A quick run down on how to make up a gorgeous platter of vegetables for any occasion!
Top and tail the carrots, then peel. Cut each carrot in half through the middle, then in half again lengthwise.
Cut each carrot half into 1cm sticks. If the carrots are very large, you may need to cut the centre parts into smaller sticks.
Top and tail the celery sticks, then peel using a vegetable peeler: while this is not an essential step, some celery can be quite stringy, and peeling the sticks would remove them.
Cut each celery stick into 10cm lengths, then cut into half lengthwise.
Remove the tail from the red pepper. Cut in half lengthwise. Scoop out the seeds and the white ribs. Cut into 1cm batons.
«If you prepare your veg ahead of time you can keep them fresh by placing them in a bowl of cold water. »