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.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
