Cutting vegetables into small matchstick-size pieces is commonly referred to as julienne and the vegetables that you can julienne tend to be peppers, courgettes, carrots and celery. I'm just going to show you how to julienne with some celery.
The first thing you need to do is give it a good old wash down and then, using a potato peeler, remove the stringy fibres. Trim the top and bottom before cutting the stick into even lengths. The next step is to cut each one into even-sized matchstick pieces.
Okay, so that's the celery now julienned and what I'm now going to show you is how to julienne carrots. So the first thing is to take a peeled carrot and top and tail it; so we're just going to take the ends off, just like that. Don't worry about all these lovely off-cuts, they're great to make stock from scratch. So all we need to do is make sure we're getting the shape right. Make two straight cuts down each side of the carrot to give you a nice flat surface to work with. Then cut each piece into thin even matchstick pieces.
The great thing about this technique is that you can use it in salads, you can use it in stir fries because it cooks really, really evenly. But another great thing is for kids' lunchboxes; if you chop them all up, they get really excited and they end up eating loads of vegetables throughout the day.
So there you have it, that's how you julienne vegetables; it adds texture and colour to your food and is a really useful skill to know.