1. Peel the vegetable. It's easiest to peel a carrot before topping and tailing it. Photos by Linda Robertson.

2. Cut into 2.5-3cm lengths. Cut a slice off the sides to make the vegetable square or rectangular. The leftovers will be used for the mirepoix or roughly chopped vegetables.

Jardinière or batons - Cut the prepared vegetable into 0.5cm slices lengthways, then cut the slices lengthways into 0.5cm batons. Batons are good for dips. Use carrots, cucumber, celery, courgette or other vegetables cut in similar shapes. Batons are...

Macédoine or dice - Cut the batons into 0.5cm cubes. This shape is also good for glazed vegetables and used in stews.

Julienne - Slice very finely, 1-5mm width, and cut the slices into tiny matchstick strips, about 4cm long. These fine strips of vegetable are used mainly as a garnish, cooked or raw.

Brunoise - Cut the julienne across to make tiny 1-3mm cubes. Used mainly as a garnish, but also good for broth .

Paysanne - Cut the vegetable into thin slices, 1-2 cm thick. Usually they are shaped according to the shape of the vegetable. Paysanne (or peasant-style) vegetables are good for soup, such as minestrone.

Mirepoix - Roughly chopped vegetables used for stews and a base for cooking other foods. They are no particular shape or size, but they should be similar. Classic combinations include 50% carrots, 25% leek and 25% celery for soups, or 50% onion, 25%...