A classic French way of serving vegetables, James Martin demonstrates how to turn potatoes and courgettes, which can be easily adapted to other vegetables.
TO TURN A POTATO for pommes fondantes or roasted potatoes, hold a potato vertically and using a turning knife (sharp knife with a curved edge), cut the top and bottom off. Cut the potato, top to bottom, in a curving motion, as if you were peeling the potato, creating a barrel shape with the potato.
TO TURN A COURGETTE, slice a courgette in half or in thirds lengthways, leaving a section of 2-3 inches. Cut into quarters, again lengthways. Use the technique above, creating a point at the top and bottom of the courgette.